Timeline for Adding spiciness to indian curry at the end of cooking
Current License: CC BY-SA 3.0
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14 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Jun 1, 2023 at 19:09 | answer | added | Tetsujin | timeline score: 5 | |
| Jan 22, 2021 at 13:32 | answer | added | BigBrownBear00 | timeline score: 1 | |
| Oct 31, 2014 at 9:35 | answer | added | guess123 | timeline score: 0 | |
| Feb 25, 2014 at 7:17 | vote | accept | dan12345 | ||
| Feb 22, 2014 at 2:10 | answer | added | vagabond | timeline score: 2 | |
| Feb 21, 2014 at 1:57 | comment | added | Joe | It's not Indian, but my go-to for adding heat to an already cooked dish is sambal instead of using dry spices. | |
| Feb 20, 2014 at 19:13 | answer | added | Harlan | timeline score: 7 | |
| Feb 20, 2014 at 12:43 | comment | added | bonCodigo | @dan12345 at the end of the cooking, we shall taste and eat...not add anything any longer... Spices found in South Asian Cuisine is best when it's cooked with food so the food absorbed the spices well. You wouldn't get the same flavours if you add them afterwards... | |
| Feb 20, 2014 at 10:13 | history | tweeted | twitter.com/#!/StackCooking/status/436443574306340864 | ||
| Feb 20, 2014 at 6:00 | history | edited | dan12345 | CC BY-SA 3.0 |
added 11 characters in body
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| Feb 20, 2014 at 6:00 | comment | added | dan12345 | I mean Kashmiri Chilli Powder, but the same question would apply to paprika, and not limited to Indian dishes | |
| Feb 19, 2014 at 23:34 | comment | added | Mien | What exactly do you mean with "chilly powder"? The blend of spices/blends, cayenne powder, hot chili flakes, ...? | |
| Feb 19, 2014 at 23:33 | history | edited | Mien | CC BY-SA 3.0 |
deleted 7 characters in body
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| Feb 19, 2014 at 23:13 | history | asked | dan12345 | CC BY-SA 3.0 |