Login with username, password and session length
0 Members and 1 Guest are viewing this topic.
Different chefs may use their various ways to achieve this (“singefry”**, Sam’s “magic paste”***, etc), * (tm) this forum circa 2006** credit chewytikka*** credit H4ppychris, who is now active again in a BIR-related Facebook group
SINGE-FRYING is coined in this book for the first time. It is an apt description of the process that is vital for cooking Indian curries. In India the process is called tadaaka or bagaar. To singe-fry, the masala is sprinkled into hot ghee or oil, and it produces a hissing or spluttering sound for a few seconds. The masalas used here are usually finely or coarsely poundes spices or herbs. Also, it is to be noted that singe-frying is always done on high heat.
try it then if dont like it that would make sense you owe it to your taste buds and long suffering readers of this forum.
In fact, Ranjit Rai coined the term "singe-fry" in his 1990 Curry, curry, curry ...
I always thought singe-fry was a ridiculous term as bhargar or tadka were already in existence and described the action just as well.
I made this mix. about 2 weeks ago it still is fresh with same aromas so shelf life is ok.
to burn or scorch (anything) with effects analogous to those of frying;
Quote from: noble ox on June 01, 2020, 07:54 AMI made this mix. about 2 weeks ago it still is fresh with same aromas so shelf life is ok.It's good to know the fried powders are fine after 2 weeks. Further time will tell if the potency drops in comparison to a non-heated version. It may be an idea to make a batch raw and only roast smaller amounts as required.