I have a recipe for making a madras, and it suggests substituting chilli powder for the chilli's, but doesn't suggest how.
Wondering of anyone can give me a pointer as to what ratio to use?
I've been growing a variety of chilis recently and have experimented with drying several varieties. By best, Mk. I eyeball guess is that the dried flesh occupies between 1/2 and 1/4 the volume of the fully hydrated flesh.
So I'd shoot for approximately 1/3 as much (by volume) dried chili as fresh (assuming that you are comparing to finely chopped fresh chili, because the dried stuff does not retain the shape of the original).
Of course for small thin chilis that you can dry whole (like the little Thai reds) the substitution is one dried chili plus some moisture equals 1 fresh chili.
I sometimes make Bulgoki where I use Kimchi powder - the Korean chilli powder Gochugaru. However, I can only buy Gochugaru in one kilogram bags. Due to this, I can only get to use about one-third before the expiration date. Does anyone know if I can freeze the Gochugaru in individual portions?
I have had very good luck making pizza dough in my bread maker and have started adding some spices such as chilli flakes and italian seasoning in the dough itself. I can taste the heat from the chilli flakes, I dont really taste much from the Italian seasoning. Are there any other spices anyone recommends?
When I make snickerdoodles, they taste too "tangy" to me which I believe is due to the acidity of the tartaric acid. The recipe I have calls for a 2:1 ratio of cream of tartar to baking soda which is consistent with the proportions in How do I make a baking powder substitute? and What is the difference between baking soda and baking powder? What can I do to reduce the tanginess? Edit: Here's the recipe from a 50 year old Betty Crocker cookbook (American measures): 1 C shortening 1 1/2 C sugar 2 eggs 2 3/4 C flour 2 tsp cream of tartar 1 tsp soda 1/4 tsp salt Cream shortening and sugar
I'm having trouble converting the chili recipes I find to use something other than of-the-shelf chili-powder. Thanks to a simply wonderful local spice shop, we have several different kind of chili-flakes. We've already learned that grinding them and substituting 1:2 with powder is ("[email protected]$^@ ow, pass the milk") not correct. What is the ratio-neighborhood we should be exploring for this substitution?
I have a recipe that calls for garlic powder, but I only have fresh garlic on hand. What ratio should I use to substitute?
We have a recipe that calls for us to make annatto (achiote) oil and fry some chilli peppers in it. We are unable to find annatto seeds. Is there a good substitute?
In the following accepted answer you can find the ingredients of the Indian curry powder. I usually cook with Indian curry powder, however, I recently received some Sri Lankan curry powder. The aroma is different when I use Sri Lankan curry powder, (in my opinion, better,) and it tastes different too. Does anyone know the spices used in making Sri Lankan curry powder?
I can not find my favourite hot dog relish sauce recipe but it included cucumbers, cabbage, peppers, and onions. I know it had tumeric as it was yellow but I am not sure of the ratio of vinegar to sugar. I think it used brown sugar. I also remember putting in a bag of spices that I removed after I had cooked the relish. So I would like to know what the best ratio of sugar to vinegar is as I don't want it too sweet and what spices and ratios should I use . Thank you.
Indian food typically calls for chilli powder, what I believe is called cayenne pepper in other parts of the world. Preferring spicier flavors, I find myself adding a pinch of this to other dishes even when the recipe doesn't particularly call for it, but I find that it throws the flavor off and adds a Indian touch to it. What type of peppers would suit other cuisines? Specifically mexican, italian and chinese? What peppers should I choose to marry well with the inherent palates of these cuisines?