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Kidney Beans in a spiced tomato gravy – Rajma Chawal
Indian cuisine consists of a variety of dishes and each region in India has it’s own unique spice blend. Dishes from the Himalayan region taste astringent, fiery and warming. Eat anything in North India and the complex, earthy and fragrant undertones gently caress your tastebuds. As you make your way to the south or theContinue reading “Kidney Beans in a spiced tomato gravy – Rajma Chawal”
Herbs and Spices: the backbone of a dish
Now that you have learnt how to use salt effectively to season food, it’s time to understand what flavour stacking and flavour profiles are. When reading this post, think of one herb or spice and feel free to make notes referring to that herb or spice which will make your understanding of the below concepts,Continue reading “Herbs and Spices: the backbone of a dish”
Salt 101 pt.2
In my previous post I talked about seasoning food with salt, from the outside. This post will focus on how salt works from within meats, seafood and vegetables. Ingredients that I use in my everyday cooking. Two chemical reactions take place when salt is added: Diffusion is the slower process of salt moving through a cell wall until it’s evenly distributed (Nosrat,Continue reading “Salt 101 pt.2”
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