On food and cooking the science and lore of the kitchen ( PDFDrive ) 768
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identities.
Thefryinginoilorgheeofmixed
powderedspices,oftenincluding
turmeric,cumin,andcoriander.Thisstep
allowsthedifferentaromachemicalsto
reactwitheachothersothattheflavors
becomemoreintegrated,andisusually
followedbythesequentialadditionof
garlic,ginger,onions,andotherfresh
componentsofwhatwillbecomethe
sauce-likephaseofthedish.
Theslowfryingofapasteofpowdered
andfreshspices,withconstantstirring
untilmuchofthemoistureevaporates,
theoilseparatesfromthepaste,andthe
spicemixturebeginstodarken.Mexican
cookstreattheirpureedchillimixturesin
muchthesameway.Thistechnique
yieldsitsownuniqueflavors,sincedried
andfreshingredients(includingactive
enzymesfromthelatter)caninteract
fromthebeginning,andmoisturefrom
thefreshspicespreventsthedriedspices
frombeingasaffectedbytheheatasthey
arewhenfriedontheirown.
Thebrieffryingingheeofwholespices,
whicharethensprinkledontopofajustcookeddishasafinalgarnish.
Indian cooks also aromatize some dishes
with a remarkable combination of smoking
andspicingcalleddhungar.Theyputthedish
into a pot along with a hollowed onion or
small bowl that contains a live coal, sprinkle
thecoalwithgheeandsometimesspices,and
cover the pot tightly to infuse the dish with
thefumes.
Insum,herbsandspicesareremarkably
diverseingredientsinthemselves,andare
capableofproducingaremarkablediversity
ofeffects.Combinations,proportions,particle
sizes,thetemperatureanddurationof
cooking,allhaveaninfluenceontheflavorof
adish.
