标题: UGG 人気 Kitchen Window The Crackling Spices Of Indian Tempering NPR [打印本页] 作者:
garys03ru1 时间: 2012-1-16 00:17 标题: UGG 人気 Kitchen Window The Crackling Spices Of Indian Tempering NPR
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"tempering also has nutritional benefits, since the hot ghee or vegetable oil helps the spices unlock their healing properties," mumbai-based food writer and cooking teacher rushina munshaw ghildiyal told students in a class specifically on tadka. she also told us that tadkas vary depending on the area of origin, reflecting the use of local spices. for example, there's more cumin in the north and more curry leaves in the south. in addition to showing us the typical tempering ingredients, she used some unusual techniques in her tempering, such as adding hot oil to already roasted spices, which really helped transform dishes from mundane to magical.
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indian tempering is done either at the beginning of the cooking process or as a final flavoring at the end. for example,cheapest uggs online, when making a simple dish of rice with cumin, heat the whole cumin seeds in hot oil and then add the rice and continue cooking it. tempering also can be used at the end of the cooking process. when making curd rice,nike shop dk, for example, prepare the rice first and then, just before serving, temper it with seasoned ghee. i make this tadka by heating the ghee in a tiny skillet and seasoning it with crushed red chilies, garlic and mustard seeds.
get recipes for spiced buttermilk, garlicky braised yogurt chicken (above), rushina's "anna rascalla" potato wedges, tadka soup with crab, and spiced yogurt.
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"great. that will give me enough time to get the pasta ready for dinner, and then when you show up, we can add the tadka," she says.
hot fat has an amazing ability to extract and retain the essence, aroma and flavor of spices and herbs and then carry this essence with it when it is added to a dish.
i spent eight weeks in india this summer, and most of the time i was in other people's kitchens. i took more cooking classes than i have taken in my entire life — 13, to be exact. one of the concepts repeated in every class, whether taught by chefs, home cooks or food writers,girls uggs, was tadka.
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one student asked if tadka could be prepared in advance and stored in the refrigerator, like compound butter, to be used later. "absolutely not," ghildiyal answered. "if you do that, you may get the taste, but the aroma that is such an important part of the tadka will be totally lost."
indians love their tadka and find ways to incorporate it as the new and upwardly mobile india voraciously embraces new cuisines (italian seems to be the new indian).
by monica bhide
experience has taught me not to use olive oil for a tadka. olive oil breaks down at high temperatures, and for a successful tadka, the oil should be very hot. so i recommend neutral oils (such as a vegetable oil or grapeseed oil) or clarified butter for preparing a tadka.
pick the right size pan. if you are making tadka at the beginning of a dish, you'll need a larger pan. no water is ever added to a tadka. the ghee or oil should be very hot at first. then reduce the heat to medium. once that is done, add the spices. one of the cooking lessons i took was with rohit gambhir, executive chef at the trident hotel in mumbai. he explained that one of the keys of making the perfect tadka is the order in which the spices are added: the ingredients are usually added in rapid succession, rarely together, with those requiring longer cooking added earlier and those requiring less cooking added later. for instance, add whole cumin seeds first and then add chopped garlic, which could burn if added earlier. you can add pretty much any spice you like. some of the ingredients commonly used for indian tadkas are cumin, cinnamon, curry leaves, mustard seeds, asafoetida and red chilies. the crackling of the spices or change in their color indicates that the process is complete. this usually takes only seconds, so be prepared to move fast. when added to very hot oil, spices will begin to splatter. you can cover the pan when they spit, but you still have to move fast. have all the other ingredients ready to go (if this is at the beginning of the cooking process) or have the final dish ready for the tadka as soon as it is done. it only takes seconds, so be prepared ahead of time — have your mise en place — as there will be no time once the tempering process has started. alas, there is no way of saving a burned tadka. you have to start over again. (your nose will tell you when you've burned it; it is not a smell you will easily forget.)
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tadka translates as "tempering." it is a method widely used in indian cuisine, in which whole or ground spices are heated in hot oil or ghee and the mixture is added to a dish. hot fat has an amazing ability to extract and retain the essence, aroma and flavor of spices and herbs and then carry this essence with it when it is added to a dish. american cooks are familiar with tempering as a way of heating and cooling chocolate. no relation.
that night, she heated some clarified butter, seasoned it with garlic and broken red chilies and poured it over her spaghetti with meat sauce. it was a dish that would make any italian (or indian) grandmother proud.
when i was in india,ugg 人気, my cousin called to ask what time i'd be over for dinner. i said around 9 p.m.
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an engineer turned food writer, monica bhide writes about food and its effect on our lives. her work has appeared in the washington post, the new york times, food & wine, prevention, cooking light, health and self. her latest book is modern spice: inspired indian flavors for the contemporary kitchen (simon & schuster). read more at her website.
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“你弄脏我的车了。”奔驰男将车停下，但仍然不出示驾驶证和行车证。李季芳用对讲机喊话，请求支援，直到东昌区交警大队副大队长刘景学赶到，他才交出来驾驶证和行车证,ralph lauren。李季芳随后被送往医院救治。据交警介绍，因奔驰车逃避执法，造成警员受伤，是违章还是治安案件还在调查中,abercrombie。据了解，奔驰车主叫马某，1962年生人。
东亚通化讯(记者 李洪利 文/摄)4月28日,polo ralph lauren，通化市一名女交警执勤过程中，被一辆奔驰车连续撞倒，并拖行了10余米后，奔驰男将车停下，受伤的女交警被送往医院救治。
李季芳是通化市东昌区交警大队江西中队指导员，当她听到对讲机内喊话时,ralph lauren pas cher，她站在路中间的实线位置，并用手势示意奔驰车停车，该车一直在行驶中，这时李季芳已经站在奔驰车前方，“你们交警队的领导我都认识，你不要拦我车了。”奔驰男将头伸出车窗外，将车放慢了速度，口中还说着脏话。
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