Re:Why do recipe writers lie and lie about how long it takes...
by denton-scratch on Tuesday May 23, 2023 @04:49AM
(#36041630)
> Toasting spices in a little oil
Whether you dry-roast or toast in oil depends on what you're trying to achieve; if you want flavoured oil for something like a tadka, then you use oil. Dry roasting to season e.g. a curry produces different flavours. It's also harder; different spices burn at different speeds, so for example add cumin first and turmeric last. burnt turmeric is very bitter.
Whether you dry-roast or toast in oil depends on what you're trying to achieve; if you want flavoured oil for something like a tadka, then you use oil. Dry roasting to season e.g. a curry produces different flavours. It's also harder; different spices burn at different speeds, so for example add cumin first and turmeric last. burnt turmeric is very bitter.