TIPS TO SEASON WITH TEXTURE

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19 May

TEXTURE IS THE ULTIMATE INDIAN SEASONING AGENT.

Top tips for authentic Indian recipes at home are as much about cooking techniques as they are ingredients and spices. Along with using the right fats, the right cuts of meats and produce, and gathering spices, real-deal regional Indian recipes made at home do better with a pressure cooker. Slow cooker’s can be used in their place, but read more below to understand why pressure cooker’s make the most delicious Indian recipes.

Explore my top tips to season your Indian food with texture >

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TOP TIPS
SEASONING WITH TEXTURE

What does texture mean?

Texture refers to the way a food feels in the mouth when it’s being chewed. But it also refers to the way the mouth receives information around aroma. It’s this second definition of texture that we explore most when talking about Indian cooking.

Which spices are best for seasoning with texture?

Spices that have texture of their own. For all recipes, this means using spices like cumin seed, fennel seed, and nigella seed. Using a cracked black pepper, which has more texture than a finely ground pepper. Using chilli flakes alongside chilli powder. Or even using salts with more course grains. These are simple and instinctive ways to add more texture, and therefore more seasoing, to your food.

What does seasoning mean?

Seasoning is a term that means adjusting a dish in order to have each of its elements taste more. Generally this is achieved in Western cooking traditions by adding salt and pepper in domestic settings, and adding salt and acidic components in professional kitchens.

How does aromatic texture season my food?

Aromatic texture seasons food by “tricking” the body into tasting more from every mouthful. Aromatic texture builds shape. It’s why adding bay leaf, paprika, and garlic and onion will have your bolognese tasting better than if you just used salt and pepper. The shape created by the extra aromatics is responsible for the dish’s deliciousness as much as the taste of those aromatics.