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- What is Thai Coconut?
Thai coconut is essentially a name given to young tender coconuts because they are commonly used in Thai cooking. Coconuts grown in Thailand are also referred to as Thai coconuts. Young coconuts have water and thin meat making them suitable for certain recipes. Thai coconuts are used to flavor soups, curries and gravies in Thai cooking.
- What is Fusion Cooking
Fusion cuisine blends the culinary traditions of two or more nations to create innovative and sometimes quite interesting dishes. It tends to be more common in culturally diverse and metropolitan areas, where there is a wider audience for such food
Some of the most well known fusion cuisine combines European and Asian foods. These cultures have wildly divergent culinary traditions, and combining the centuries of cooking tradition of both continents can sometimes result in astonishing dishes. Vietnamese spring rolls might be found on the menu of a French restaurant, while a wasabi reduction sauce might be used on a pot roast. Sometimes these experiments are wildly successful, while in other cases they are less delightful.
Other cooks focus on simply combining the culinary traditions of two or more Asian nations. This type of fusion cuisine was probably also inspired by natural occurrences, as people from different countries exchanged recipes and ideas. Pan-Asian fusion cuisine tends to be less difficult to pull off well, since many Asian countries share common threads in terms of ingredients and seasonings.
Good fusion cuisine combines ingredients and cooking techniques from several cultures in a way which pulls together well, creating a seamless and fresh dish. Confusion cuisine, on the other hand, throws ingredients together like confetti, and sometimes causes an inevitable clash. Cooks who want to experiment with fusion cuisine should research their ingredients carefully, and think about how flavor and textures will combine for the diners. While novelty is certainly commendable, restraint is also important, especially for people who are just beginning to explore the culinary traditions of other places
- What is Flavoring
Flavour is an ingredient which imparts a feeling of taste and smell through our sensory organs. It is due to the chemical composition of the substances that render flavour. The flavours can be artificial or natural. More information at : http://en.wikipedia.org/wiki/Flavor
Search Amazon.com for flavorings and extracts
Search Amazon.com for flavorings and extracts
- Indian Cuisine
About Indian Cuisine
Curry is not a spice. Curry is the gravy or sauce in an entrée’s. Curry Powder is a blend of spices like turmeric, black pepper, cumin, cayenne pepper, salt, coriander powder, cardamom, cinnamon etc. used to cook Indian food or to make curries. People are often confused about curries – I hope this introduction has described what curries are.
Indian food – excellent, love it, flavorful, healthy, tasty, spicy, seasonal, vegetarian, aromatic, nourishing, well balanced, sensual – these are some terms used to describe Indian food.
Indian cuisine is regional, Indian cuisine is seasonal – menu’s change by regions and change by the season. Frozen and canned products are now becoming readily available in large cities, though are not economically feasible more a large population. With a population of over 1 billion people, 15 national languages and over 150 dialects, the cuisine is just as diverse as the terrain, history and traditions. Cooking styles vary from region to region, ingredients used are different, spices vary and spice tolerances are challenged. Over the centuries the cuisine has also been influenced by the British, Portuguese, Arabs and Persians.
Cooking Indian cuisine requires the uses of a combination of aromatic spices like cayenne pepper, turmeric, coriander powder and garam masala which is a combination of cinnamon, black pepper, cloves, black cardamom and nutmeg. Each family has their own recipe of making garam masala. In addition of these spices, fresh ginger, garlic, onion and green chili peppers with cilantro and mint are used in most preparations. Indian food is not necessarily spicy – by toning down the amount of cayenne pepper and garam masala, the food can be cooked with flavors with being overly spicy.
Northern Indian cuisine is rich in dairy products like Paneer (cottage cheese), Ghee (clarified butter) and Dahi (plain yogurt).
Southern Indian food is spicier, most using dried red chili peppers. Grated or dried coconut and mustard seeds are a must for cooking southern Indian food. Northern Indian cuisine is most popular around the globe and the staples are rice, whole wheat bread, lentils and meats.
Because of religious beliefs and for economic reasons, a large population is vegetarian. Goat meat is meat of choice often referred as Mutton on menu and in recipes; chicken is available in plenty and referred as Murgh. Pork and beef is available and consumed to a lesser degree.
Indian breads such as Roti, Naan,Paratha,Puri are mostly made from wheat flour. Roti’s are made on a flat pan without any oil while Paratha’s are like Roti’s but are pan fried and often available with stuffing’s such and cauliflower, green peas, potatoes etc. Puri’s are made with the same dough as Roti’s, but they are deep fried.
The Indian equivalent of a grill is a Tandoor which is a wood or coal burning clay oven. Kebabs, Tikka’s and Naan’s are cooked in the tandoor. Items cooked in a tandoor might use the Tandoori prefix on the menu indicating cooked in a tandoor.
Hopefully this brief introduction to Indian cuisine has got your interest perked up to learn to cook Indian food.
- How to make soft and mushy tomatoes firm?
Take a bowl and add in water along with some ice cubes, place the tomatoes and sprinkle some salt... refrigerate it overnight.. Next morning you shall have Firm tomatoes for your dishes
Search Amazon.com for flavorings and extracts- Indian Cuisine
About Indian Cuisine
Curry is not a spice. Curry is the gravy or sauce in an entrée’s. Curry Powder is a blend of spices like turmeric, black pepper, cumin, cayenne pepper, salt, coriander powder, cardamom, cinnamon etc. used to cook Indian food or to make curries. People are often confused about curries – I hope this introduction has described what curries are.
Indian food – excellent, love it, flavorful, healthy, tasty, spicy, seasonal, vegetarian, aromatic, nourishing, well balanced, sensual – these are some terms used to describe Indian food.
Indian cuisine is regional, Indian cuisine is seasonal – menu’s change by regions and change by the season. Frozen and canned products are now becoming readily available in large cities, though are not economically feasible more a large population. With a population of over 1 billion people, 15 national languages and over 150 dialects, the cuisine is just as diverse as the terrain, history and traditions. Cooking styles vary from region to region, ingredients used are different, spices vary and spice tolerances are challenged. Over the centuries the cuisine has also been influenced by the British, Portuguese, Arabs and Persians.
Cooking Indian cuisine requires the uses of a combination of aromatic spices like cayenne pepper, turmeric, coriander powder and garam masala which is a combination of cinnamon, black pepper, cloves, black cardamom and nutmeg. Each family has their own recipe of making garam masala. In addition of these spices, fresh ginger, garlic, onion and green chili peppers with cilantro and mint are used in most preparations. Indian food is not necessarily spicy – by toning down the amount of cayenne pepper and garam masala, the food can be cooked with flavors with being overly spicy.
Northern Indian cuisine is rich in dairy products like Paneer (cottage cheese), Ghee (clarified butter) and Dahi (plain yogurt).
Southern Indian food is spicier, most using dried red chili peppers. Grated or dried coconut and mustard seeds are a must for cooking southern Indian food. Northern Indian cuisine is most popular around the globe and the staples are rice, whole wheat bread, lentils and meats.
Because of religious beliefs and for economic reasons, a large population is vegetarian. Goat meat is meat of choice often referred as Mutton on menu and in recipes; chicken is available in plenty and referred as Murgh. Pork and beef is available and consumed to a lesser degree.
Indian breads such as Roti, Naan,Paratha,Puri are mostly made from wheat flour. Roti’s are made on a flat pan without any oil while Paratha’s are like Roti’s but are pan fried and often available with stuffing’s such and cauliflower, green peas, potatoes etc. Puri’s are made with the same dough as Roti’s, but they are deep fried.
The Indian equivalent of a grill is a Tandoor which is a wood or coal burning clay oven. Kebabs, Tikka’s and Naan’s are cooked in the tandoor. Items cooked in a tandoor might use the Tandoori prefix on the menu indicating cooked in a tandoor.
Hopefully this brief introduction to Indian cuisine has got your interest perked up to learn to cook Indian food.
Take a bowl and add in water along with some ice cubes, place the tomatoes and sprinkle some salt... refrigerate it overnight.. Next morning you shall have Firm tomatoes for your dishes
