All these expert cooking tips will certainly assist you achieve the excellent harmony of flavours.
Cooking with chillies
To maintain the flavour but avoid heat, keep the chilli whole or take out the seeds. Split dried chillies in half for a lot more heat in cooking.
When caramelising sliced onions, add salt to stop the onions from burning up and aid the caramelising process.
Whole or ground spices can easily be toasted. While the toasting process is the same for both, ground spices may toast somewhat faster than whole. Simply put a dry skillet over medium heat. When the pan gets hot, pour in the preferred quantity of spice.
Rinsing long-grain white rice before cooking eliminates excess starch, therefore helping the rice cook much more evenly and be much less sticky. Some specialized rice, such as basmati, is always washed and soaked prior to cooking to obtain separate, perfectly cooked grains. However, other rice, such as Arborio, prized for its starchiness in risotto, is never rinsed.
How to store spices
Spices will normally be at their best for up to a month, if stored correctly. Keep spices in an airtight container in a cool, dark place. Moisture, light and heat will result in herbs and spices to lose their flavor a lot more quickly.
To make clarified butter gently melt unsalted butter over low heat. After time the butter will form three distinctive layers – the foam on top (which is skimmed off and discarded), the milk solids (which will sink to the bottom) and the clarified butter will be left in the middle.