Chef Ben Vaughn Teaches About Curries and the Magic Ingredient

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Chef Ben Vaughn has been making diners full and happy for years. Often, Chef Ben Vaughn gets questions from food lovers about how to work kitchen magic at home. Here are several of Chef Ben Vaughn‘s suggestions on the perfect curry, the magic ingredient, and how to correct over-salting.

Many home chefs, notes Chef Ben Vaughn, ask about curries and casseroles. They are sometimes too chewy and it is hard for the home cook to tell when the curry is done. Chef Ben Vaughn explains that it’s important to watch the fat. All meat dishes have a fat or oil content that is released when the meat is cooked. Keep an eye on your curry, says Chef Ben Vaughn. When the oil rises to the top, your dish is done.

Chef Ben Vaughn’s readers also ask about a magic curry ingredient. It seems that, even following all the instructions perfectly, the meal often comes out missing something. Chef Ben Vaughn suggests that when the flavor of your curry or casserole is missing something that you can’t quite put a finger on, it may be sugar. Chef Ben Vaughn says to add a tiny amount of sugar to your stewed dish. You will be surprised by how much harmony this little secret adds to your dish. A tiny touch of sugar often helps the flavors all get along.

When bustling around the kitchen, we have all at one time or another made the mistake of adding too much salt to a pot. It’s a tense moment, remarks Chef Ben Vaughn, when the salt escapes into the pot and you wonder if it is ruined. Chef Ben Vaughn warns against adding sugar to correct over salting. The best way to counteract over salting, Chef Ben Vaughn informs, is to add a touch of lemon juice. Just a squeeze ought to do the trick.

Look for more kitchen wisdom from Chef Ben Vaughn.


One Response

Chef Ben Vaughn offers a very unique and interesting article about curries and the magic ingredient. Chef Ben Vaughn suggests that when the flavor of your curry or casserole is missing something that you can’t quite put a finger on, it may be sugar. I am interested to read more articles from Chef Ben Vaughn!

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