Ginger is a flowering plant of which the large underground stems or rhizomes are used grated or once dried, ground as a powder in numerous style of cooking and cuisines.
Massaman curry is believed to originated with Muslim traders in Thailand mixing elements of their own culture and local ingredients. In fact, the name is thought to derive from Muslim and to this day it is mostly made with chicken and beef but not pork which is forbidden in Islamic dietary laws. . It is … Continue reading Massaman Curry Paste
Tandoori masala is a mixture of spices traditionally used in Punjabi cooking, particularly with food cooked in a Tandoor oven. It is most famously used in Tandoori chicken, chicken tikka, and butter chicken.
Kaffir lime leaves are often used in Thai, Indonesian, Indian and Malaysian recipes to give a unique citrus flavour.
Galangal is a root commonly used in Asian cooking that looks similar to ginger, with a thinner skin. While Galangal looks very similar to ginger, it gives a distinct pepper and citrus flavour to Thai, Malaysian and Indonesian dishes.
Today’s commercial manufactured gelatine is often made from pork bones so be careful of any dietary restrictions. As home cooks the most commonly available form of gelatine is sachets of dried powder or granules. Leaf gelatine is used by most commercial chefs because it generally results in a smooth, clearer consistency and comes in three quality grades bronze, silver, and gold.
Worcestershire Sauce is a fermented liquid condiment created in 1837 by two English chemists. It is used in lots of home cooking, burgers, soups, stews and casseroles, principally because of its savoury flavours and as a source of umami. Specifically, Worcestershire Sauce is a principal ingredient in Welsh Rarebit, Caesar Dressing, and the Bloody Mary Cocktail.
Cloves are a spice that come from the flower buds of a tree originally from Indonesia and are a common ingredient in savoury and sweet recipes in Asian, African and Middle Eastern cuisines.
Star anise is instantly recognisable as the star-shaped spice which is used in many Chinese, Vietnamese, Indonesian and Indian dishes.
Putting meat into a salt-water solution or brine is an age-old method of preserving and flavouring food. Feta and halloumi cheeses are both aged in brine for flavour, and pork is cured in brine to make bacon and ham where the salt inhibits bacterial spoiling and flavours the meat.