Curry sauce is used to cook new curry dishes, shorten the cooking time of the cook.
Curry sauce includes: soybean oil, pumpkin, tomato, sweet potato, garlic, ginger, peanut, cashew nut, turmeric, anise, herb, chili, cinnamon, fructose syrup, salt.
Features of curry sauce are located in raw materials and ingredients. For curry powders of Indian chef or other powders, the cook will marinate the ingredients and then proceed with the broth tasting seasoning.
The Indian chef’s curry sauce helps to shorten the time by adding it directly to the broth, creating more color and a characteristic flavor of curry at the moment added to the broth.
The curry (from Tamil alphabet “Kari ” (கறி)), is a term specializing in culinary spices (English curry) and many other languages, famous for its range of spicy or sweet stew dishes with the main ingredient of curry powder, the most famous in Indian cuisine , Thai, and South Asia, but Curry was eaten in all of the Asia-Pacific regions, as well as the culinary backgrounds of the new world affected by them such as Trinidad, Mauritian or Fiji.
Curry powder-is the main ingredient of curry sauce along with soy oil-is a yellowish powder, which has a characteristic odor. An interesting point about curry powder is that when considering the composition, curry powder and turmeric powder are the same in proportion.
The main ingredient of curry powder: turmeric, cilantro/coriander, is Egyptian; and other additional spices. It is by these components, that sometimes the question “is it that the flavor of curry powder is” often raised by many people. However, what makes this question is mainly because of the microelements of the turmeric powder element, many people always have a nebula between the two powders.
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The common feature of curry powder is the merge of a wide mix of spices, which can be accompanied by herbs, often including fresh or dried spicy chili peppers. Along with the tea, Curry is one of the few dishes or real drinks “Contact Asia”, but it has a plateau in India. Curry dishes are prepared in the form of water, dry form or fever.
In traditional cuisines, the precise selection of spices for each dish is a matter of national or regional cultural traditions, religious customs, and some degree to the priority of the family. Such dishes are called by specific names depending on the composition of their ingredients, the method of marinating and cooking.
Traditionally, spices are used in the raw or crushed form; Cooked or to live, and they can be added at different times during the cooking process to produce different results.
Curry powder, a commercially prepared mixture of spices, is a common concept in the west, derived from the 18th century. These mixtures are often attributed to the original Indian merchants for sale to members of the government and the British Army to carry them back to the country.
The dish called “curry ” can contain meat, poultry, fish, shells or merely combined with fruit vegetables. In certain regions and areas, Curry is used as the main dish for the nature of the natural ingredients, because curry is also used for vegetarian dishes. Especially for followers of religion with rules prohibiting meat or seafood.
Curries can be “with water” or “dry”. Curry “With water” contains a significant amount of sauce or sauces from yogurt, coconut milk, crushed bean powder (DAL), or bone water.
In Vietnam, the composition of crushed bean flour is not usually added because of the difference of the ingredients when performing cooking.
Nowadays, the question of buying curry powder where, how to cook curry, cook tasty chicken curry… It’s just a difference in how to find user information, but with Vianco, there are not only direct instructions on how to cook, brew, but also cooking tips that are not available to enrich the flavor of curries For your own family.
Dried curries are cooked with very little liquid so that it can evaporate easily, leaving the ingredients ingredients covered in the spice mixture.