You have to check the scores on the doors regularly. I used to use a takeaway that had four stars. One time I got sick after rating their food and checked again only to find that it now had one star.
The strange thing is that restaurants etc are not compelled to display their rating.
B3- We always add it while cooking. You can add it afterwords too but in that case, some people complain of raw tumeric flavour which they find very slightly unpleasant. I however don't mind. If you wanna try adding tumeric, would suggest you make a small batch in case you don't like it.
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No - that's why it's best to check on the site I linked to - or go straight to your Local Authority website - most have details of how to check.
Vishu, that's interesting information - thanks.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Vishu, do you add it to the water while cooking or to the hot rice afterwards?
Does frying the turmeric affect it?
B3- We always add it while cooking. You can add it afterwords too but in that case, some people complain of raw tumeric flavour which they find very slightly unpleasant. I however don't mind. If you wanna try adding tumeric, would suggest you make a small batch in case you don't like it.
Frying is fine but not too long.
Last edited: 20 December 2016 12:00:08
Thanks vishu. I don't mind the taste
I love turmeric, always fry rice in it. Nice yellow colour as well.
In the sticks near Peterborough
B3- your welcome
Nutcutlet- we do that too, when we prepare sweet rice and we use ghee instead of oil.
I tend to use olive oil for everything but it seems to work OK.
In the sticks near Peterborough
Aym - have you tried this recipe for Cardamom Cake? It's delicious and a bit favourite in this house.
http://www.telegraph.co.uk/foodanddrink/recipes/8776536/River-Cottage-Baking-recipes-family-cakes.html?image=2
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Aym-I love cardamoms as well, especially in tea, along with some ginger, cloves, fennel and holy basil leaves.
I too add cardamoms in rice(both green and black), along with peppercorns, cloves, bay leaves, curry leaves, cumin and tumeric.
Last edited: 20 December 2016 14:24:51