More on this?
Well I've had some fun in the last two weeks only afforded of course by the time I've had of late.
When I first started the Indian cooking road I bought book after book on it. Usually the books were of very poor quality and not based on anything other than personal experience on behalf of the author. That was way back in 1992. You'd think I would have learned by now wouldn't you? I once cooked the most delicious soup containing no less than 20 green chilies for friends. It was gorgeous but left them looking for the tap!
Later on came the authentic time - Books bought from Indian stores. Results? Poor mostly, always bitter and nasty. I think with hindsight however that was more to do with what I had to cook with than my experience since my Chinese cooking was way more elevated than anything Indian in nature until recently.
There is a lot of talk about aroma and secret spices which I too have shared in. There are quotes from kitchen staff telling us we will never replicate anything at home, yet many claim to have done this.
As regards myself its just funny how you always end up at square one. The place you started but armed with better knowledge and can now backtrack to the starting point and see where it all went wrong? Not being in a cooking environment is the key I think no matter the cuisine? If you're not doing it daily you'll slip up and forget something or have mistimed something and lose confidence into the bargain, that of course means you won't try again for a while.
What's happened in 15 years? Spices are the same, books are better internet. Yes the Internet. That was what finally sorted most of the hogwash out. By adding a simple search you can find variants on a recipe but in most cases they are the same. It's the Method that changes greatly.
For me it was precooked meat and the sauce whether base sauce or sauce made on the spot ready to add to you meal but not in some cases cooked with the meat until that itself has been cooked. The Ginger/Garlic puree although tried out before was also missing. Not a lot really right Hahahahahaha.
I used to fry onions, add garlic, add meat and spices and then some water, boil and simmer. Standard stuff but what I was really doing was cooking more an authentic style and cooking my base sauce with the meat. For me water added to fried onions and garlic doesn't work off the cuff. A chemical reaction takes place as soon as the water hits the mixture. It will then be a very long time before acidity levels reach a point where it is eatable, often the next day. Seem familiar?
I've cooked some lovely sauces only to add meat which was not cooked and see it ruin of not cook enough - This in turn ruins the sauce that I labored for an hour or so preparing.
For me only again. There are now two approaches for my home meals.
1. Cook a same day sauce prior to cooking the meal with precooked meat (Probably authentic method?)
2. Get a ready made base sauce and relieve the heart ache.
The next real challenge for me now apart from honing everything that I have learned is tempt myself into other recipes. Not just the Red meats but into spinach, pork, ground Almonds, Coconut and more.
Sorry this is a long one. I wanted to explain in brief, (if you can call it that?) One persons legacy and failure and hope it helps someone out there reading it. It really is never too late to get it right.......
Best regards.
Topic: Hello - Expat - NJ ( 3,109 )
