Cooking questions

[bgmnts]

So i've just made a tofu korma and I've got the coconut milk, onions, garlic, cumin, ginger, turmeric, cardomom pods and cloves in it - with a bit of salt and pepper - and yet it tastes a bit bland.

Why is this?

[Dr Trouser]

Because it's a korma?

[itsfredtitmus]

still tryna figure out why my chicken fried egg rice tastes so shite we're on the same page

[El Unicornio, mang]

Add about a tablespoon of brown sugar (or normal sugar)

[bgmnts]

Because it's a korma?

I'm hoping this is correct.

[Marner and Me]

Add some curry powder, also could well be the fact it's a Korma.

[Hand Solo]

Put some crack in it.

[Bazooka]

Did you go big or go home?  I. e are you following a recipe? Because they are all pansies who write the quantities, and recommend half a teaspoon and such nonsense, triple all amounts minimum.

[spaghetamine]

Put a stock cube in it

[Buelligan]

I think if you want to cook well, you need to taste your food as you cook it.  Don't follow a recipe rigidly.  Keep tasting and adding things, a very little at a time.  You will make some terrible shit but you will learn how to make some great shit.  It's like painting.

No one makes great art by following someone else's blueprint.  You have to play with the medium, learn its ways, then you're cooking on gas.

[El Unicornio, mang]

Don't follow a recipe rigidly.

Yeah, recipe instructions need to be taken with a pinch of salt

*tumbleweed*

[itsfredtitmus]

I think if you want to cook well, you need to taste your food as you cook it.  Don't follow a recipe rigidly.  Keep tasting and adding things, a very little at a time.  You will make some terrible shit but you will learn how to make some great shit.  It's like painting.

No one makes great art by following someone else's blueprint.  You have to play with the medium, learn its ways, then you're cooking on gas.

*pops uncle ben in the oven and warms up sauce from patakas in pan*

[king_tubby]

So i've just made a tofu korma and I've got the coconut milk, onions, garlic, cumin, ginger, turmeric, cardomom pods and cloves in it - with a bit of salt and pepper - and yet it tastes a bit bland.

Why is this?

Needs some ground almonds in too. And despite being a korma I'd stick a bit of chilli in there.

How old are your spices?

[Elderly Sumo Prophecy]

It's because you forgot to add the meat.

[bgmnts]

I didnt follow a recipe and I think the spices have been around for a while. May need to get some stuff in when I can. Cheers guys! Will def try almonds.

[Sebastian Cobb]

Bit of kashmiri chilli powder (or 3 parts paprika to one part cayenne) and maybe some garam masala.

[Fonz]

Fenugreek is your friend

[Sebastian Cobb]

Also if you're bothered about your spices getting a bit less powerful I suggest buying whole where you can. You can get electric coffee grinders for less than a tenner these days and they're perfect for turning them to powder.

[Icehaven]

So i've just made a tofu korma and I've got the coconut milk, onions, garlic, cumin, ginger, turmeric, cardomom pods and cloves in it - with a bit of salt and pepper - and yet it tastes a bit bland.

Why is this?

Covid?

[Twit 2]

State of this.

[itsfredtitmus]

State of this.

y

[pancreas]

So i've just made a tofu korma and I've got the coconut milk, onions, garlic, cumin, ginger, turmeric, cardomom pods and cloves in it - with a bit of salt and pepper - and yet it tastes a bit bland.

Why is this?

You didn't slice the onions fine enough. You didn't cook them until they were deep brown. You didn't use enough garlic, cumin, ginger, cardamom or cloves (though you should still be careful with the last of these). You probably did use the right amount of turmeric, but I wonder if you allowed it and the other spices to bloom in the oil enough. Typically it's better to smash up the cardamom with a pestle and mortar and remove the husk. Mainly you didn't put enough fucking salt in it. And where is the fucking chilli? Hope this helps.

[pancreas]

Fenugreek is your friend

Ignore this pls.

Though you might have considered black mustard seeds (not too much or gets bitter) and curry leaves, perhaps as a tadka to add at the end.

[Sebastian Cobb]

Really depends on whether they meant seeds or the leaves, kasoori methi probably isn't traditional in korma but it works well in other creamy dishes dunnit?

[pancreas]

I hate the flavour of fenugreek, I'm afraid. It adds a dank swampy tone, like dill.

[Sebastian Cobb]

The leaves taste completely different though, fair enough if you don't like them, like.

[Twit 2]

So i've just made a tofu korma and I've got the coconut milk, onions, garlic, cumin, ginger, turmeric, cardomom pods and cloves in it - with a bit of salt and pepper - and yet it tastes a bit bland.

Why is this?

State of this.

y

What he said:

You didn't slice the onions fine enough. You didn't cook them until they were deep brown. You didn't use enough garlic, cumin, ginger, cardamom or cloves (though you should still be careful with the last of these). You probably did use the right amount of turmeric, but I wonder if you allowed it and the other spices to bloom in the oil enough. Typically it's better to smash up the cardamom with a pestle and mortar and remove the husk. Mainly you didn't put enough fucking salt in it. And where is the fucking chilli? Hope this helps.

RIGHT

I hate the flavour of fenugreek, I'm afraid. It adds a dank swampy tone, like dill.

WRONG

[Shoulders?-Stomach!]

Dill is the pits. Wretched stuff.

However, from my experience fenugreek is fine if it's there yet not a main event. The leaves gives added complexity and depth (like with swamps) to flavour and texture.

The reason I am here though is to ask whether there is a superior shop-bought Garam Masala to buy*? The stuff out of the packets generally seem seems dull, macey and bitter. I thought it was supposed to provide fine aromatics and nuttiness. And no-one can seem to decide whether to leave it to the end or put it in after the onions have been sauteed. Is it better with milder red-meat Northern dishes?

*Yes, I know there is an option to make it at home.

[Poirots BigGarlickyCorpse]

needs chipotle

[Twit 2]

Dill is the pits. Wretched stuff.

However, from my experience fenugreek is fine if it's there yet not a main event. The leaves gives added complexity and depth (like with swamps) to flavour and texture.

The reason I am here though is to ask whether there is a superior shop-bought Garam Masala to buy*? The stuff out of the packets generally seem seems dull, macey and bitter. I thought it was supposed to provide fine aromatics and nuttiness. And no-one can seem to decide whether to leave it to the end or put it in after the onions have been sauteed.

*Yes, I know there is an option to make it at home.

Make it at home. Add with other powders earlier on and then a hit just before serving.