Cooking skills..
- Thread starter Roh_Chris
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Cooking isn't a passion of mine, and I don't typically bother with complicated stuff, but I do love to prepare a good meal once in a while. I enjoy grilling, with marinades and seasonings. I like preparing homemade soups and stews. The rest of our meals tend to lean toward things-you-cook-from-ingredients-included-in-the-box. If someone else has already done the measuring and prepping for you, why pass that up?
Because it always has that cooked-from-ingredients-included-in-the-box taste, that's why not. I can always tell a cake made from a box mix from a cake made from a recipe. Hamburger Helper needs help. Instant pudding is insipid.
Cooks.com - Recipe Search and More
It's fast, it's free, it's always online and the meal will taste sooooo much better than a meal made from a box.
Cooks.com - Recipe Search and More
It's fast, it's free, it's always online and the meal will taste sooooo much better than a meal made from a box.
I don't know how to make the Indian green curry sauce. 
The only green sauce I know is pesto. But I think there are better pasta cooks here.
The only green sauce I know is pesto. But I think there are better pasta cooks here.
Yes. Green food coloring is the secret ingredient. But, if you are super lazy, you can just substitute coconut milk, fresh green chilies, ginger and lemon grass, turmeric, corander...
A
I think I am a good cook. People tell me the food tastes good when I cook so I think that makes me one.
I can cook basically what would be considered a 'Sunday dinner'. Any type of pot roast -beef, chicken, pork- I usually leave the steak cooking for the guys in my family- they seem to take pride in BBQing steak *shrugs* At work, I am looking at ways to change what the ladies eat by choosing different meats, spices and herbs.
I can bake, but that doesn't always work out the way I want. Brownies are a big one. I don't know why, but they never turn out the way their suppose to. End up rock hard stuck to the pan -.- Tho I can bake homemade shortbread, sugar cookies, gingerbread men, oatmeal chocolate chip cookies, pumpkin pie, Cinnamon buns, coffee cake, and apple crisp...
I can cook basically what would be considered a 'Sunday dinner'. Any type of pot roast -beef, chicken, pork- I usually leave the steak cooking for the guys in my family- they seem to take pride in BBQing steak *shrugs* At work, I am looking at ways to change what the ladies eat by choosing different meats, spices and herbs.
I can bake, but that doesn't always work out the way I want. Brownies are a big one. I don't know why, but they never turn out the way their suppose to. End up rock hard stuck to the pan -.- Tho I can bake homemade shortbread, sugar cookies, gingerbread men, oatmeal chocolate chip cookies, pumpkin pie, Cinnamon buns, coffee cake, and apple crisp...
W
Depends on what kind of sauce you want.
The usual sauce that we use for our curries (like paneer butter masala, chicken butter masala, etc.) is this -
4-5 cloves of garlic (small-sized bulb)
Half a teaspoon of ginger (finely chopped)
1-2 tomatoes (diced and de-seeded)
1 medium onion (chopped)
2-3 teaspoons of oil
Pinch of mustard seeds
Masala mix: 2-3 teaspoons of coriander powder and 1-2 teaspoons of red chilli powder
Heat a wok and add the teaspoons of oil. When the oil is hot, add the mustard seeds. When they've begun to crackle, toss in the ginger. Saute a bit and then add the garlic. When the garlic turns a light shade of brown, add the onions. Cook the mix for a while until the onions start to cook. Then add the tomato. Add the masala mix and stir well. Add salt to taste. If you want your sauce to be spicy, feel free to add more red chill powder or toss in one or two green chillies (de-seeded). Turn down the flame to low. Cover and cook the mix while occasionally stirring it. (Optional - you can add a little bit of water depending on how thick you want your sauce). After about 10 minutes of cooking, check if the mix is thoroughly cooked (the flavour must be consistent). Take it out of the wok and put it on a plate. Let the mix cool down to room temperature. Then mash it in a blender. Add in a teaspoon or two of water to maintain the consistency.
This is the basic sauce for most Indian curries.
The usual sauce that we use for our curries (like paneer butter masala, chicken butter masala, etc.) is this -
4-5 cloves of garlic (small-sized bulb)
Half a teaspoon of ginger (finely chopped)
1-2 tomatoes (diced and de-seeded)
1 medium onion (chopped)
2-3 teaspoons of oil
Pinch of mustard seeds
Masala mix: 2-3 teaspoons of coriander powder and 1-2 teaspoons of red chilli powder
Heat a wok and add the teaspoons of oil. When the oil is hot, add the mustard seeds. When they've begun to crackle, toss in the ginger. Saute a bit and then add the garlic. When the garlic turns a light shade of brown, add the onions. Cook the mix for a while until the onions start to cook. Then add the tomato. Add the masala mix and stir well. Add salt to taste. If you want your sauce to be spicy, feel free to add more red chill powder or toss in one or two green chillies (de-seeded). Turn down the flame to low. Cover and cook the mix while occasionally stirring it. (Optional - you can add a little bit of water depending on how thick you want your sauce). After about 10 minutes of cooking, check if the mix is thoroughly cooked (the flavour must be consistent). Take it out of the wok and put it on a plate. Let the mix cool down to room temperature. Then mash it in a blender. Add in a teaspoon or two of water to maintain the consistency.
This is the basic sauce for most Indian curries.
mmmm. Thanks, will have to give that a try
