PRODUCE PREP 101
Learning how to use spices to make food sing starts way before you open your masala dabbas (spice tins). Next to understanding how to use fats, understanding the nuances around produce preparation is essential in order to make the most of your food’s aromatic potential. Working with meats is different to working with vegetables. This video is a starter for understanding hard-form veg like cauliflower, potato and even pumpkin.
SECRETS OF PRODUCE PREP:
Everything that goes into the pan needs to make an aromatic contribution if the end result is to be deeply flavourful dishes. Raw vegetables introduced to fat and tempered spice will not take on flavour as well as if they are pre-prepared.
To keep it tidy, dice, chop or break your vegetables into bite-size pieces or florets, pile into a roasting tray, drizzle with oil and cook on a medium high fan forced heat until the vegetable is soft and sightly caramelised.
Olive oil and peanut oil will aid the caramelisation process. Mustard oil and coconut oil will do the same, adding an extra layer of flavour and texture.
Frying your veg - either shallow or deep - will create a strong impact. The carriage of oil in a fried vegetable accelerates spice, resulting in a more driving dish that needs less salt to be impactful.
If you don’t have time to pre-cook your veg before spicing, the alternative is to slice it very finely so as to minimise the surface area and reduce its natural barrier against flavour.