March Newsletter 2018

Posted by on Mar 2, 2018 in Newsletter | 0 comments

Tempering

Many people may be put off by the thought of Indian food and the perception of it all being monotone in color and spice. I have been going through the memory bank and all the research I have done (it’s been a lot) to help figure out a way to incorporate the long history of the cuisine and its amazing techniques into my food. I cook Indian on a regular basis and feel comfortable with the dishes I can make and most of the ingredients.

When I look at a cuisine and start diving deep into it, I can get lost in the number of recipes and dishes that you can find-especially in Indian cuisine, where you have great dividing lines between north and south. However, if you cut through that and get down to fundamentals and key techniques, you can start to climb the ladder of the cuisine’s core. In Indian cooking, there is a key fundamental technique called Tadka. This is a widely used traditional method of extracting the full flavor of spices at key stages of flavor development. It is generally described in the English language as tempering.

March Newsletter

Leave a Reply

Your email address will not be published. Required fields are marked *