Coffee Photography Tips. A little skill and a few tricks can make our food photo stand-out. Focus the texture of food to give it a lively feel, add layers and elements to create a visual balance and raise up the scene. More “Food Styling and Photography Ideas“, Find here https://foodiegarima.com/food-styling-photography/ For Tempting “Apple Pie”, Click here
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Gobhi 65 (Cauliflower 65) – Vegetarian version of Chicken 65. This is a popular South Indian appetizer which is very spicy in taste and prepared by marinating the main ingredient in a few spices, deep fried and then dry tossed in a tempering. Super Crispy and Super Spicy, extremely “Red” in color starter is popular all across
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White Sauce Pasta Recipe. Creamy, cheesy and delicious pasta tossed in White Sauce or Béchamel Sauce. Quick and easy meal loved by everyone and very famous worldwide. White Sauce is also known as Béchamel Sauce. Also, Learn everything you need to know about Pasta, Pasta Shapes, Pasta Quality, Sauce and more with the links given
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Pasta Quality plays a pivotal role in determining the overall success of your dish. Whether it’s the texture, taste, or nutritional value, the quality of the Pasta you choose can significantly impact your culinary creations. Good Quality Pasta is more than just a label; it’s a combination of various factors, from the choice of ingredients
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French and Continental Cuisine has Five Basic Sauces or “Five Mother Sauces” from which other “Small Sauces” are derived. Today I’m covering the Derivatives of “HOLLANDAISE” Sauce. Mother Sauces are: For Detailed Description Of These “Five Mother Sauces”, Click This Link https://foodiegarima.com/five-mother-sauces-classification/ To Know the Derivatives, Composition and Other Details of Remaining Sauces, Click This Link https://foodiegarima.com/food-stories/ Hollandaise Sauce: (Clarified Butter + Warm
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French and Continental Cuisine has Five Basic Sauces or “Five Mother Sauces” from which other “Small Sauces” are derived. Today I’m covering the Derivatives of “TOMATO” Sauce. Mother Sauces are: For Detailed Description Of These “Five Mother Sauces”, Click This Link https://foodiegarima.com/five-mother-sauces-classification/ To Know the Derivatives, Composition and Other Details of Remaining Sauces, Click This Link https://foodiegarima.com/food-stories/ Tomato Sauce: (Tomatoes + Stock +
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French and Continental Cuisine has Five Basic Sauces or “Five Mother Sauces” from which other “Small Sauces” are derived. Today I’m covering the Derivatives of “Espagnole” Sauce. Mother Sauces are: For Detailed Description Of These “Five Mother Sauces”, Click This Link https://foodiegarima.com/five-mother-sauces-classification/ To Know the Derivatives, Composition and Other Details of Remaining Sauces, Click This Link https://foodiegarima.com/food-stories/ Espagnole Sauce: (Brown Stock + Brown
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The Origin of Pasta Although Pasta seems to be associated with Italy, it did not originate there. Pasta in Italy came via the Silk Road and flourished there as a traditional dish. Italians developed their entire culture and cuisine around Pasta and it is now recognised worldwide. Pasta comes in various Shapes and Sizes from
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French and Continental Cuisine has Five Basic Sauces or “Five Mother Sauces” from which other “Small Sauces” are derived. Today I’m covering the Derivatives of “Velouté” Sauce. Mother Sauces are: For Detailed Description Of These “Five Mother Sauces”, Click This Link https://foodiegarima.com/five-mother-sauces-classification/ To Know the Derivatives, Composition and Other Details of Remaining Sauces, Click This Link https://foodiegarima.com/food-stories/ Velouté Sauce: (White Stock + Roux)
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Pasta Types and Shapes Discussed Below With Pics. Pasta, a beloved staple in many households, has a rich history and an extensive variety of types and shapes. From the traditional Spaghetti to the lesser-known Pappardelle, each Pasta type brings a unique experience to the table. In this article, we’ll delve into the world of Pasta,
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Today I shot this boiled “Conchiglie Shell Pasta” in very low light along with some complementary props. I love devouring White sauce and spicy Tomato sauce Pasta with my favourite Virgin Mojito. More “Food Styling and Photography Ideas“, Find here https://foodiegarima.com/food-styling-photography/ For Drool worthy “Apple Pie”, Click here https://foodiegarima.com/apple-pie/ Note : (This is not a part
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French and Continental Cuisine has Five Basic Sauces or “Five Mother Sauces” from which other “Small Sauces” are derived. Today I’m covering the derivatives of “Béchamel“ Sauce. To Know “Béchamel“ Sauce Composition and Other Details, Click This Link https://foodiegarima.com/five-mother-sauces-classification/ Mother Sauces are: For Detailed Description Of These “Five Mother Sauces”, Click This Link https://foodiegarima.com/five-mother-sauces-classification/ In
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Mayonnaise: Described Below with Its Compositions. French and Continental Cuisine has Five Basic Sauces or “Five Mother Sauces” from which we derive other “Small Sauces”. Five Mother Sauces are: All these Five Mother Sauces are “Warm Sauces“. For Detailed Description Of These “Five Mother Sauces”, Click This Link https://foodiegarima.com/five-mother-sauces-classification/ Initially, there were “Five Mother Sauces”
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Five Mother Sauces: The Backbone of Culinary Mastery Welcome to the heart of the culinary world, where flavors harmonize and dishes come to life – the realm of the “Five Mother Sauces” or the “Basic Sauces.” These foundational sauces form the basis of countless culinary creations, offering Chefs a versatile platform to shape their gastronomic
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Chaat : Invented As A Remedy The aroma of freshly prepared street food is enough to stir excitement, and in India, one of the most popular choices is “Chaat.” Known for its irresistible mix of flavors, Chaat has become more than just food; it’s an experience that has traveled across borders and adapted in different
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