I went to a Thai restaurant this afternoon and ordered Massaman curry, which I've never had before. When I make curry at home, I usually mix it with chicken and pour it over rice and eat. But this curry was served in a bowl with a serving of rice beside it. So, doing what I normally do with curry, I flattened out the rice, poured the curry over the rice and ate it.
I realized afterwards that perhaps I was supposed to put the rice in the bowl and eat it like that, but I hadn't heard of doing that before. Is it normal to serve/eat curry that way? Does it depend on the type of curry being served?
There are two traditional way to eat curry. Indians typically eat their curry with a type of bread. Usually Naan or Roti and use piece of the bread as a scoop/spoon of sort.
Thai curry will tend to be eaten, as you suggested, over top of rice. Typically it is separated when it is served so the rice does not get soggy while it is waiting to be served. The rice is typically served on a plate big enough to fit both the rice and the curry.
Of course, you can eat the rice and curry however you see fit.
Also there are thin soups that is flavoured with curry but usually those aren't served with rice so there shouldn't be confusion in that category. But do note that if you think the curry is too thin, it will thicken as it mix with the starch from the rice.
With Asian soupy curries, use a spoon and take a small portion of rice, then dip it into the curry and soak up some soup and pick up some solid parts as desired
Often there are things in the curry that are not very edible, just there for flavour and aroma. By dipping you can miss them out with ease, and not make a big mess
Several of my associates and I consider ourselves phở connoisseurs, of a sort, and one thing we've noticed is the drastic variation in the quality of the broth served at various establishments... and proportions, and I think I'm already doing the right things in that area (knuckle and leg bones with about 20% marrow, a generous amount of 1:5 flank:oxtail) but I am convinced that my inability..., with cooked noodles added Ready to serve - raw/rare meat and garnishes added What can be said about the length of time that the broth spends in each of these stages? How important is each one, and what
Possible Duplicate: Stopping water from bubbling over when cooking rice I am having epic rice-cooker failure here. I measure out the amount of rice suggested by the little cup thingy. I rinse it with a bowl and a strainer until the water is clear while rinsing. Then I put the rice in and fill it to the appropriate line in my Rice Cooker with fresh water. After cooking for a little..., is alright but it's a hell of a mess! What am I doing wrong?
I have a bunch of recipes which use leftover cold rice: rice salads, fried rice, rice cakes, and similar. However, I rarely have large quantities of rice left over in the fridge when I want them, since we don't eat rice with dinner most nights. I've tried making some of these things with freshly cooked rice, but the recipes don't turn out well. Rice which has been cold for hours has a different texture and reacts differently to seasonings, oil and liquids than warm rice. The starches on the outside of the rice change somehow, and it becomes less absorbent and drier. Is there any way I
I have about 8 quarts of dry brown sushi rice and am looking to cook all or most of it to incorporate into a handful of dishes on the same day. What is the most effective way of cooking that much rice, minus a pressure cooker, that would allow me to prepare the rice Friday and make the dishes that night and Saturday during the day to serve at night? Please include not only ideal kitchen... that come screaming to mind that I might otherwise have thought to include please let me know as I have not done this before but am relying on multiple pounds of rice for the food I am making.
I love my rice cooker. I also like rice with stuff in, makes an easy quickish dinner. I sometimes cook up some stuff, say mushrooms, chilli and garlic fried in a bit of olive oil, or small chunks of pork, some browned onions and broccoli florets with paprika, and then add that to my rice + water (which I have measured before I add the extras) before I cook it. Then I stick the rice cooker on and let it do its magic, and 20 mins or so later, a tasty rice and stuff one bowl meal. My problem is that sometimes the rice ends up a little undercooked and I need to add a bit more water and cook
What's the best way to keep pakoras crisp until being served? I am planning to make pakoras for a party and will not have time to make it as the guests arrive, which is why I would like to make it a few hours ahead and serve upon arrival. Will keeping them in a warm oven help? If so, at what temperature?
What is this and why does it appear? It always happened, maybe I cook rice the wrong way, or maybe it comes from the rice itself... I wash the rice with water before, at least 3-4 times. I don't even cook it until it's completely done, I stop it before today in order to check if it's due to overcooked rice or not. It isn't.
What I'm looking for specifically is a way to keep the liver from getting chewy or rock hard (yes those have been the outcomes of the the first two attempts). I'm not doing much with the liver (except salt) before cooking and only using olive oil in a copper pan - Any ideas?
Yesterday I prepared the Rice flour dough with water (room temperature 17 degree celsius) and salt. I noticed: This dough did NOT stick to my hands at all. This dough did NOT stick to itself even. Its pieces kept on falling as I knuckled it over and over. The Chapatis made with this dough kept on breaking as I picked them. (I did NOT roll them too thin.) What care should be taken... for somewhat long duration help someway in preventing the dough from breaking further? Does leaving the rice dough alone for an hour or so before preparing Chapattis help someway in preventing the dough