Degchi
Posts tagged “Beginner cooking”
6 Degchi posts about beginner cooking, newest first. Latest: Why Is My Chicken Curry Dry or Rubbery? Fixes. Oldest: How to Brown Onions for Curry: Golden, Not Burnt. Chicken curry can turn dry or rubbery even when the gravy is perfect. Here is which cut to use, how to cook it to 74 C / 165 F and not beyond, and how to rescue it.
Why Is My Chicken Curry Dry or Rubbery? Fixes
Chicken curry can turn dry or rubbery even when the gravy is perfect. Here is which cut to use, how to cook it to 74 C / 165 F and not beyond, and how to rescue it.
Potatoes Hard or Mushy in Curry? How to Get Them Right
Hard in the middle or dissolved into paste, potatoes are tricky in curry. Here is which potato to buy, how to cut it and exactly when it should go into the pot.
Why Does My Curry Taste Raw? Bhunai and Spice Timing
A curry that tastes sharp, powdery or "uncooked" usually skipped the slow cooking of the masala. Learn what bhunai is, when to add spices and how to rescue the pot.
Curry Too Thin or Watery? How to Thicken Gravy
Thin, watery curry usually has one of five causes. Here is how to find yours and thicken the gravy without making it pasty or changing the flavour.
How to Thaw Frozen Meat for Curry Safely
Frozen meat, a hungry family and 5 pm. Here are the safe ways to thaw chicken, mutton and mince for curry, with timings, and what not to do on the counter.
How to Brown Onions for Curry: Golden, Not Burnt
Pale onions give a thin, raw-tasting gravy and scorched ones turn it bitter. Here is how to brown onions for curry, with a colour guide and the fixes for each mistake.