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Should turmeric be dry fried with the other spices or not? Sometimes I
get a bitter result. Is this too much, not cooked long enough or cooked too short? |
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![]() No One wrote: > Should turmeric be dry fried with the other spices or not? Sometimes I > get a bitter result. Is this too much, not cooked long enough or cooked > too short? No, I don't dry fry tumeric. Usually only dry fry whole spices unless a recipe specifically says to dry fry, say, ground cummin or coriander. I would add the tumeric to the cooking pan with the other spices, often after the onions have been fried up in ghee or oil. Tumeric is a more delicate spice . I heard the other day in the media that it is really good for you in one's diet! I love adding it to rice accompanying curries (with a tsp of garam masala). Yum. Cheers -- Bronwyn |
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![]() "No One" > wrote in message ... > Should turmeric be dry fried with the other spices or not? Sometimes I > get a bitter result. Is this too much, not cooked long enough or cooked > too short? If you mean the dried powder no don't fry it, you will lose too much of the aromatics and possibly burn it. If you mean the fresh root treat it like fresh ginger or garlic, fry it in oil gently. David |
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![]() David Hare-Scott wrote: > "No One" > wrote in message > ... > > Should turmeric be dry fried with the other spices or not? Sometimes I > > get a bitter result. Is this too much, not cooked long enough or cooked > > too short? > > If you mean the dried powder no don't fry it, you will lose too much of the > aromatics and possibly burn it. If you mean the fresh root treat it like > fresh ginger or garlic, fry it in oil gently. > > David Good point, I was assuming powered tumeric. -- Bronwyn |
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No One, after taking an infinite amount of time, finally, on 14 Aug 2006,
typed out: > Should turmeric be dry fried with the other spices or not? Sometimes I > get a bitter result. Is this too much, not cooked long enough or cooked > too short? By dry fried, do you mean frying without oil? I imagine any spices will burn in that case. Turmeric is great to golden up spaghetti and noodles if used with pesto as apposed to a tomato sauce. It's also a must in Thai satay marinade! And as anyone knows, it's a super-duper yellow dye so handle with care. Andy |
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![]() "Andy" <q> wrote in message ... > No One, after taking an infinite amount of time, finally, on 14 Aug 2006, > typed out: > > > Should turmeric be dry fried with the other spices or not? Sometimes I > > get a bitter result. Is this too much, not cooked long enough or > cooked > > too short? > > By dry fried, do you mean frying without oil? I imagine any spices will > burn in that case. > Well no, whole spices are often fried dry before grinding in some types of Indian and Sri Lankan cooking. If you mean ground spices I don't know any cuisine that does that, as you said they tend to burn. David |
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