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What else can I help you with?
History of Indian gravies?
yes yes
How do you spell the word GRAVIES?
The plural of the word "gravy" is correctly spelled as "gravies".
What is the plural of gravy?
The plural form of gravy is gravies.
Do you still make the ultra fine four in the shaker canister that is used to thicken gravies and other things?
Cornstarch is often used to thicken gravies and sauces. It can be found in any supermarket, near the flour.
A recipe which a flour dredger is used?
I use a dredger all the time to make gravies and sauces. It allows you to lightly scatter the flour or whatever thickener you are using sparcely over your drippings. I use flour to thicken white gravies and sauces such as cheese sauces. I use cornstarch mixed in a cold liquid first for making brown gravies.
What is the plural possessive form of the word gravy?
The plural possessive form of the word "gravy" is "gravies'." This indicates that something belongs to multiple types or servings of gravy. For example, you might say, "The gravies' flavors varied greatly at the dinner."
Where does English gravy come from?
Not sure there is any one country that can claim gravy, as most countries have their own versions of sauces and "gravies", which have no specific pre-history. Greece and Italy make red (tomato) gravies and white (cream) gravies or sauces. France is one of the countries with a master sauce making heritage, as do Belgium, Holland and Germany. China and Indochina (Southeast Asia) has bean, fish, soy, oyster, mushroom, etc. sauces some of which are thick enough to be classed as gravies. And Eastern European countries have their own sauces and gravies many which incorporate local products, such as butter and sourcream, onions and mushrooms. Many countries I haven't mentioned have their own traditional sauces.
What does baking bones do to them?
Develops color and flavor that can later be used for soups, stocks, and gravies.
What does cornflour do in sang choy bow?
Corn Flour is used to thicken sauces and gravies.
What are the gravies of Indian cuisine?
Just like any cuisine there are few gravies # tomato gravy - butter chicken and others # onion gravy - most preparations with brown curries # nut gravy-- kormas # white gravies - with coconut base and stews i follow mostly videos from youtube http://www.youtube.com/profile?user=vahchef there are few hundred videos to learn from http://vahrehvah.com/videos.php
How many types of Indian gravys?
Indian gravies can be broadly categorized into several types, primarily including tomato-based, yogurt-based, coconut-based, and cream-based gravies. Each type varies in flavor, ingredients, and regional influences, with popular examples like butter chicken (cream-based), paneer tikka masala (tomato-based), and korma (yogurt or cream-based). Additionally, there are dry gravies and thick gravies that further diversify Indian cuisine. Overall, the variety is vast, reflecting the rich culinary traditions across different regions of India.
What can you use instead of cornstarch?
For thickening soups, stews, and gravies, you can use flour instead of cornstarch.
