An A to Z of Recipies, Techniques and Ingredients
Tandoori chicken is a classic Indian dish made by marinating raw chicken in a seasoned mixture of yogurt and spices called tandoori masala, this gives the meat a spiced savoury flavour and pink hue. Traditionally the meat is skewered and cooked in a very hot oven, over charcoal or in a Tandoor.
Mustard is made from the seeds of various varieties of mustard plant which are black, brown or white. Mustard plants can be grown all year round, except in areas of extreme cold winters. The plants are fast growing, reaching up to three meters, with bright yellow flowers in the shape of a cross. Mustard seeds are used in cooking and preparing the popular condiment. Mustard seeds have a range of flavours from sweet to hot and pungent.
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.
Putting meat into a salt-water solution or brine is an age-old method of preserving and flavouring food.
Curing is a traditional method of preserving and flavouring food, usually meats or fish ( think ham and smoked salmon ).
A Cook's Compendium 