Timeline for How do I add a strong "onion flavor" to the biryani (in restaurant style)?
Current License: CC BY-SA 4.0
12 events
| when toggle format | what | by | license | comment | |
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| Feb 24, 2019 at 16:41 | comment | added | Mugen | @GdD I've added a few pics of this biryani. There are "onion globs" - it's like an egg-sized block of onions that stick together and retain their shapes. The surprising thing is that the rice contains zero onions except for these globs. Any guesses about how we're making these globs? That might be the key to the onion flavor. | |
| Feb 22, 2019 at 22:41 | comment | added | Marti | @Mahesh: well, we always say that the first person who ate blue cheese was either really, really brave or really, really hungry. :) | |
| Feb 22, 2019 at 12:23 | comment | added | J... | @GdD The Greeks, I believe, followed more popularly by the Romans. | |
| Feb 22, 2019 at 8:12 | comment | added | GdD | I think the same thing with fish sauce @Mahesh. Who thought, I'll add this fermented rotten fish juice to my food, it'll be great! | |
| Feb 22, 2019 at 3:28 | comment | added | Mahesh | I wonder who was the first person to think I'll try adding this vile substance to my food, and why. Many indian spices beg the same question. Try eating a spoonful of pretty much any spice. | |
| Feb 22, 2019 at 3:23 | comment | added | Mahesh | Fun fact: The real concentrated stuff is a solid, and is hard enough to dent mixer blades. It is used by friction grinding it manually on a not so smooth rock, by adding a few drops of water. 1/4 tsp of that easily serves a small banquet. It is very hard to get these days, even within India. Only traditional families in few areas use it, almost everyone switched over to powdered variant which is comparitively diluted | |
| Feb 21, 2019 at 17:52 | comment | added | Incorporeal Logic | I am definintely in agreement here -- there is little that substitutes, in any way, the exact contribution that hing/asafoetida gives a dish. Most dishes I have made to serve 4-6 call for ~1/8 to 1/4 tsp at most, and that is plenty enough to flavor the dish. | |
| Feb 21, 2019 at 16:51 | comment | added | J... | @Mahesh Yes - just a small amount, definitely. And it burns easily. It should gently fry in a bit of oil, but not too hot and not too long before letting the temperature come down. Burnt hing is not tasty at all. | |
| Feb 21, 2019 at 16:29 | comment | added | Mahesh | Add very very very little of it. If you find a powder, it's likely already diluted significantly by mixing with some kind of flour, but even then, use very little. The taste is very bad in larger quantities. Source: Am Indian. | |
| Feb 21, 2019 at 14:08 | comment | added | Mugen | Great! I'll try it out and update how it goes. | |
| Feb 20, 2019 at 21:58 | comment | added | J... | If you're shopping at Indian grocers you'll also often see it labelled as "Hing". | |
| Feb 20, 2019 at 11:45 | history | answered | GdD | CC BY-SA 4.0 |