That is the time those chefs get showered with ingredients so they walk up and down like tandoori chicken. I have seen some so called experienced chefs in British TV shows, just add ingredients while they are allowed to boil and steaming. Once you add the required ingredients including curry leaves, lemon grass and ginger then they must leave that to a side for some ingredients to get adsorbed then then get absorbed. Some people like them hot some like them mild so one has to be careful in adding ingredients qualitatively and quantitatively. It dependents how much of each ingredient is added for a certain weight of chicken, lamb or beef. I can go on to give the number of chemicals even in cardamom, cloves and nutmeg but I am sure this is enough for the time being. Again these spices have far too many complicated chemical structures to mention right here but if you need some examples cinnamon have about 20 chemicals and chilies have 15 chemicals. Asians add spice ingredients in cooking dishes such as chicken, beef, lamb and even some vegetable dishes. Food contains nothing but complicated organic chemicals so I think cooking is a huge chemical reaction and interaction with heat. Cooking or cookery is the art, technology and craft of preparing food for consumption with the use of heat.
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