Euro Pro Food Processor

I’m tired of all the Indian curries we buy that are already pre-made. Cooking sauces, jarred pastes, etc. Getting boring and they really don’t taste like in an Indian restaurant.

I’m looking for some good "from scratch" recipes. I’m not afraid of a challenge! And it doesn’t matter what the curry is. We love all types…mild, spicy, sweet, it doesn’t matter. So, share your favorites!

I am a great cook.I have owned 2 restaurants and get calls all the time, asking for recipe’s, tips, etc. But I can’t bake, for love or money. Whether I use a box mix, or make it from scratch. It always turns out dry. I measure accurately, preheat my oven and have played around with the time factor just in case my oven temp varies from whomever the recipe came from. I really need some tips here folks. My reputation is at stake!!!

I want to cook like the chefs in Iron Chef for my own eating. When I go out to a restaurant the food tastes great, but when I try to make things from scratch they taste flat, "hollow". Home cooked soup is an example compared to chef created soup. It tastes so hollow. Anything I try to cook lacks finesse. How do I get rid of that flat "hollowness" taste/non-taste?

Their last name was Shannan (I think) and they told me they were Palestinian. They were in Norman in the mid 80’s.They made the best food I have ever eaten. Ronnie was their son and he was a really nice guy, lifted weights and I think he went to OU. He had a younger sister who was a math whiz. Their mom cooked everything from scratch. They were some of the finest people to walk the planet and regretfully, I’ve lost touch with them. I think someone told me that they moved to Dallas.

Okay, I’m just wondering here… I’m going to attempt to make my own pizza tonight, I’ve done it before but have always used pre-made dough… making the dough from scratch tonight. I’m concerned about the bottom of the pizza becoming soggy from the toppings/sauce and not crisping up like it does when made in a restaurant. I’ve had this problem before with premade dough.

I’ve heard that cooking pizza on a pre-warmed pizza stone will solve this problem, however I do not have a pizza stone. I’m wondering if I just put the baking sheet on the bottom rack in the oven, so that it’s super close to the heating coil, if that would help cook the bottom of the pizza more and help prevent the soggyness. Ideas?

Thanks!

If I don’t make food from scratch, is the food still more healthy than if I bought takeout?

For example, would preparing pasta using the store-bought spaghetti sauces be the same as buying food from a pasta restaurant?

Or would cooking with beef cubes, or store-bought ramen noodle soup be better, worse, or same as buying noodles outside?
I guess my other question is, unless I’m making it from scratch, should I even bother to cook it, or just buy it outside?