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plonqNot that I let the internet rule my life, but every once in awhile I see a tip or trick on YouTube and think, "I must try that."
A couple of days ago I watched a show where three levels of chefs (beginner, intermediate, and seasoned professional) made their own versions of biryani. What especially caught my attention was that the two more advanced chefs added rosewater to their rice. This is something that would have never occurred to me, and I was intrigued to try it.
Since I needed rice for the leftover curry I was nuking for lunch, I decided to give the trick a try. When the rice was done, I stirred in a capful of rosewater ... and immediately regretted it. In retrospect, the issue was not the rosewater, but the fact that I had lightly browned the rice in sesame oil before I added water, and the toasted sesame and rose did not play nicely together.
Fortunately, when I combined the rice with the curry, the sesame oil got buried, and only the rosewater came through.
And it was good.
It elevated the curry, giving it a sophisticated kind of flavour one would normally expect from the kind of restaurant that sports a pretentious name like Chez Raja's Maison de Curry.
I will definitely do this again, though I will skip the sesame oil next time.
Jetfire has a giant tool.
A couple of days ago I watched a show where three levels of chefs (beginner, intermediate, and seasoned professional) made their own versions of biryani. What especially caught my attention was that the two more advanced chefs added rosewater to their rice. This is something that would have never occurred to me, and I was intrigued to try it.
Since I needed rice for the leftover curry I was nuking for lunch, I decided to give the trick a try. When the rice was done, I stirred in a capful of rosewater ... and immediately regretted it. In retrospect, the issue was not the rosewater, but the fact that I had lightly browned the rice in sesame oil before I added water, and the toasted sesame and rose did not play nicely together.
Fortunately, when I combined the rice with the curry, the sesame oil got buried, and only the rosewater came through.
And it was good.
It elevated the curry, giving it a sophisticated kind of flavour one would normally expect from the kind of restaurant that sports a pretentious name like Chez Raja's Maison de Curry.
I will definitely do this again, though I will skip the sesame oil next time.
Jetfire has a giant tool.
