ive been meditating (literally lol) the secret of what makes BIR oil unique, compared to a home cooked oil.
i think we can agree now that there's no secret ingredient that is slipped in during the cooking process, a supressed spice.
if you look at oil as a sponge that likes to grab aroma's, as you enter a restaurant it is alive with aroma's that are being spewed into the air, spice's, ingredients being roasted, those lovely smokey flavours, a diverse range of spicey ecstacy
constantly coming into contact with this oily sponge, quickly accumulating many complex smells and tastes, exciting & intriguing to the palate.
the smell of a BIR, especially when your next to the kitchen is heaven to the nose. I dont think a small home kitchen has the intensity, in smell (and heat), to infuse the oil with that BIR kitchen smell.
its the smell of the BIR kitchen itself that breathes into the oil.
what do you think?
i think we can agree now that there's no secret ingredient that is slipped in during the cooking process, a supressed spice.
if you look at oil as a sponge that likes to grab aroma's, as you enter a restaurant it is alive with aroma's that are being spewed into the air, spice's, ingredients being roasted, those lovely smokey flavours, a diverse range of spicey ecstacy
constantly coming into contact with this oily sponge, quickly accumulating many complex smells and tastes, exciting & intriguing to the palate. the smell of a BIR, especially when your next to the kitchen is heaven to the nose. I dont think a small home kitchen has the intensity, in smell (and heat), to infuse the oil with that BIR kitchen smell.
its the smell of the BIR kitchen itself that breathes into the oil.
what do you think?
maybe a couple modest teaspoons. ill add freshly ground cumin and coriander seeds and a few green chillis, when initially frying my finely chopped onion. i use a few tablespoons of the most expensive butter i can find, it has a lovely orange colour! ;D
