Login with username, password and session length
0 Members and 1 Guest are viewing this topic.
Ive heard a chef say that getting the pan on fire help to caramelise the spices, what that actually means exactly im not 100% sure, i do know that if you get a small balti pan really hot and serve up a portion of curry in it, it certainly improves the flavour... maybe sudden bursts of heat do special things?
I think wetting the spices with water (or vinegar) is often used to prevent them burning too quickly. When you put them in hot oil, the water has to be driven off first before the 'cooking' begins