Hetal and Anuja show you what you need in your pantry to cook Indian food. This is a great idea if you love Indian food or want to try making some randomly without having to go to the store every time.
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How To:
Make absinthe caviar with Dave Herlong
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Dry basil and tarragon without them turning brown
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Make a butter sculpture
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Make cilantro pearls with Molecular Gastronomy
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Eat edible flowers
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Make a garlic puree garnish for seasoning recipes
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Make compound butter
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Remove the seeds from a chile pod
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Make lemon zest with or without a zesting tool
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Make orange zest
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Make coffee foam art
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Make decorative butter shapes
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Make chocolate curls for garnishing
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Make a Fancy Lemon Spiral Garnish
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Make edible garnishes
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Smoke garlic to add extra flavor to any garlic dish
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Garnish food with fresh food and herbs
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Chop and mince herbs
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Use rosemary and thyme like a chef
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Make pickled ginger for sushi or gari
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Make absinthe caviar with Dave Herlong
How To:
Dry basil and tarragon without them turning brown
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Make Sure Your Dinner Party Is a Success
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Keep your herbs fresh with tips
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Make your own creamed honey out of regular honey
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Make cold pressed nut butter
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Make whipped shea butter
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Make garlic parsley butter
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Make homemade butter from scratch
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Easily make butter
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Quickly make homemade butter
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Make raw macadamia nut butter
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Make butter
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Make tamarind red chili pickles
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Use black garlic in different types of recipes
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Peel garlic and pearl onions without stickiness
Prepare Ginger with Three Cuts:
Grated, Julienne, and Brunoise
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Extend the life of your garden herbs
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Make raw vegan vanilla extract
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Make butter the fun and easy way
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