Topic: Recipe books league table

[Unclebuck]

By incorrectly referring to me as a troll

IYOO

[jb]

I actually got a revised copy of CBM's book through the post today(I had previously brought the pdf).Thoroughly recommended,nothing I guess that can't be found within this forum but nethertheless very well laid out with some nice photos.An ideal book for the aspiring curry chef!!

[George]

By incorrectly referring to me as a troll

IYOO

I'm pleased to say I don't have a clue what IYOO  means but I'm sure it's another personal insult.

If you look at my post #23 you'll see I was criticising the other site but not anyone here. There was no hint of me attacking anyone here. Then, out of nowhere, you accuse me of being a troll and I responded. This is how trouble starts. I'm getting tired of it. I get embroiled in trouble because people like you go breaking the rules of this forum by way of personal attacks.

[Unclebuck]

By incorrectly referring to me as a troll

IYOO

I'm pleased to say I don't have a clue what IYOO  means but I'm sure it's another personal insult.

In Your Opinion Only

I'm getting tired of it.

Your tired of it, look at me

[Micky Tikka]

Has anyone got the book Rasoi by Vineet Bhatia. It's the poshest curry book I have.He has a restaurant just off the Kings road in London. The page on spices is in tersesting its separates the spices into sweet and savory. It also goes through the sequence of spicing and says  spices generally used in three stages.

1. To temper
2. To create the foundation of the dish.
3. To add aroma.

 Tempering: 
Oil is heated in a pan over a heat, then whole or lightly crush spices are added. Heating the oil to nthe right temperature is crucial in this process. Too cool the flavours will not be released to hot you will burn the spices.
After brief cooking, a moist ingredient is added, such as onions, Ginger or garlic paste, tomatoes or yogurt, to reduce the temperature of the oil.

creating a foundation :
Spice powders are generally added half way through the cooking a stew,  masala or sauce. As they are in power form they blend in easily that acts like a binding agent bring all the ingredients together.

Adding aroma:
This is the final stage of a dish, the equivalent of the french monter au beurre. It is here that the garam masala powders, which give the Indian cuisine its wonderful aromas, are added whetting the appetite  in anticipation. The same spices that were used for tempering the dish are lightly roasted and ground  before  stirring in. The final spice blend should always be used in moderation- generally not more than a pinch.

tadka:
this process in generally used when a dish is made without the intital tempering or when a very intense flavour is needed a lentail stew or raita, for example . The oil is heated to a high temperature (but not smoking) then whole spices are added and instantly to prevent them from burning, poured into the finished dish

[Micky Tikka]

May be not after all