Timeline for Frying mustard oils in indian tempering (tadka)
Current License: CC BY-SA 3.0
12 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| May 21, 2021 at 1:44 | answer | added | manssansndns | timeline score: 2 | |
| Aug 24, 2016 at 14:25 | answer | added | aelin_s | timeline score: 0 | |
| Feb 23, 2014 at 1:34 | answer | added | vagabond | timeline score: 1 | |
| Jan 16, 2014 at 6:57 | vote | accept | dan12345 | ||
| Jan 10, 2014 at 4:37 | history | tweeted | twitter.com/#!/StackCooking/status/421500930736259072 | ||
| Jan 4, 2014 at 14:16 | answer | added | Aashish Bhatnagar | timeline score: 0 | |
| Dec 29, 2013 at 1:33 | comment | added | Cascabel♦ | @mfg It's been asked and answered before; this answer points out both that it helps extract flavor and that it makes it way easier to avoid scorching. | |
| Dec 28, 2013 at 9:02 | comment | added | dan12345 | Almost all Indian recipes, especially south Indian ones, call for this process of tadka of frying spices in oil either at the beginning or at the end. For example, see npr.org/2011/12/07/143251451/… and en.wikipedia.org/wiki/Chaunk. To my understanding, the spices should NOT be dry roasted as other people suggest - As one of the point of tempering is to season the oil with the taste of the spices, in order to get ultra condensed flavor droplets in the final product. (Expert cooks - does this make sense?) | |
| Dec 28, 2013 at 2:52 | comment | added | Cascabel♦ | @mfg It's common (or even standard) in Indian cooking. Look up recipes and you'll see it all the time. | |
| Dec 27, 2013 at 16:46 | comment | added | mfg | Could you provide souurce material recommending frying the spices in oil; I am unfamiliar with this technique, as opposed to dry toasting | |
| Dec 27, 2013 at 11:03 | answer | added | Divi | timeline score: 2 | |
| Dec 27, 2013 at 10:34 | history | asked | dan12345 | CC BY-SA 3.0 |