can anyone explain why oil separation in a curry is indicator that the food is cooked?
135544
Oil separating from fried onion/spice mixture, why does it happen?
23600
How does substituting Butter for Margarine/Shortening affect the Recipe
137968
When a recipe calls for a cup of chopped nuts, should they be measured before chopping or after chopping?
96792
"There IS/ARE rice, meat and tomatoes on my plate"
102696
How can I ensure food safety if my cooking utensils have touched raw meat?
131644
How can I remove excess fat from stews or soups without refrigerating?
28124
What is the difference between currying and partial application?
99750
What causes yogurt in sauces to split? How to prevent it?
60153
Is there any way to remove stains (e.g. from curries and pasta sauces) from plastic containers?
51485
Single clear word for 'hot food'
12971
What is the reason for this pattern of noise in electric kettles?
82250
Do eggshells let flavours pass through during boiling?
96636
Purpose of hole in stove leading to oven
57237
How do I stop fresh fish from falling apart while cooking?
67809
How can you tell when a roast is done?
23285
Are there any guidelines for converting cooking recipes from Regular Ovens to Convection?
110855
Why don't we double the final consonant in the word cooking