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Guys I figured kut how to make a thick broth

Just crush a bunch of whatever primary ingredient you were using add it to the boiling water and mix well. It will thicken It.

You are welcome. Now you know how to make thick ramen noodles.

Discuss.

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why didnt you just use flour or butter

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Corn starch would be better

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that would work too but i never use corn starch (im white)

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Because in sexy Indian dudeland we don't add flour or butter to many dishes just to thicken them. Also wouldn't you need a frickton of butter to thicken and make a gravy? Also wouldn't flour add zero flavor and is generally only meant to prepare sauces primerily?

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for soup, you dont need much butter, and it's pretty standard in ramen, which you mentioned. flour 100% is used as a soup thickener and not just gravy

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Yeah so we make thick gravies for our primary food product, but we don't consider it soup.

Basically we make dal. The closest English term i know for it is split grain. Like image.

I made chickpeas so in India we would throw in some ginger and garlic, a bunch of spices i havent yet figured out, half boil the chickpeas in a kettle(i think) then complete boil in a large round vessel called a kadhai with the spices and ginger garlic onion tomato base in it.

I still haven't figured out whether you cook the spices first or throw them in after the water.

Anyways once the chickpeas are fully boiled in the broth i guess just crush a bunch of them and keep remixing until you got the gravy.

Thats half guess working my way throigh memory. Also apparently a lot of 0laces have their own variation of how to make the dal right so our cooking isn't as standardized as the west.

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I still haven't figured out whether you cook the spices first or throw them in after the water.

tbh im not reading all that, also normally you start cooking ginger and garlic when or right after you brown the vegetables, before water

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We don't brown tbe vegetables? We just add them into the water after. Why would you brown the vegetables?

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lol

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