Hi again Mamta,
I've been thinking beginners to your great website and feel that a little guidance on the preparation of raw ingredients might be helpful.
For example: If a recipe asks for Black Cardamom do I simply add a whole pod, or do I crush it first then add it, or do I extract the seeds then add them, or do I extract the seeds, grind them to a powder then add them?
For example: If I'm going to puree ginger in a blender, why do I need to peel it first?
For example: Should I remove the first white fleshy layer of an onion which often has green veined parts before using.
For example: Is Tamarind paste better than tamarind seedless blocks. Whichever, how much do I use?
Just an idea...............
Best regards,
Martin
good idea but a lot depends on the recipe and what you are doing ?
Example - making a stock, you might throw whole spices in because you will strain it all later.
Example - some times you want whole cardamons in a recipe because you don't mind picking a few out as eating, but other recipes you might just want the seeds from inside the casings so you don't have to pick your way through and you want little pockets of extra flavour... other times you want a pure powder and might even blitz the whole casing as well...
Steve
Hello Martin
We did think of doing that a while back. In fact Steve (AskCy) even wrote a couple, if I remember correctly. But once I started putting thoughts on paper, it became too complicated, there were just too many little steps/things to write about. Then I thought who would go this special section to look these up. Too much work for too little gain!
Most people who cook, know that things like ginger, garlic and onions have to be peeled first. I do try to explain little steps/things in a recipe as I go along, like peel/grate/chop or fry until brown or brown the onions.
Tamarind block is always better than paste, but setting quantities is difficult. Firstly people like different tartness level to their food. Secondly, tamarind is a fruit and it's tartness varies from tree to tree. I don't think we have identified species in India, like we do for mangoes, but everyone knows that you have to taste and adjust amount. There is
Your idea is very good and many thanks for it, but practicality of writing it stopped me after my first attempt.
Cheers!