Over the last couple of weeks I have made several items. However, it turns out that I have a heavy hand when it comes to spices, especially salt. Couple days ago I made minced beef curry, and it was so so salty that even when I made second batch without a pinch of salt it still would not offset the salt when combined. It is safe to say it was not a pleasant dinner.
I need to learn balance between the spices and rice/curry. I think at this stage I need to follow recipes to the tee, and hopefully in the near future I will be able to deviate, and tweak the recipe here and there. Fingers-crossed.
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