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loli_esports 2yr ago#1542854
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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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loli_esports 2yr ago#1542904
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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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why didnt you just use flour or butter
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Corn starch would be better
@Transgender_spez
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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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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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Then whats a broth, is it just foavored water?
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It's flavored by fat and protein so it's broth not just flavored water imo
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Oh so the meat bones flavored water
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