"Dimitri" > wrote in message
news :
: "Wazza" > wrote in message
: ...
:
: <snip>
:
: > yes he will, but if he wants to add more flavour (spices) then:
: >
: > heat oil and add onions to cook on medium heat until golden.
: > Add a little of any of the following spices:
: > cardamom, cassia, cloves, nutmeg/mace.
: > Add garlic/fresh root ginger/chillies
: > Add chicken and brown
: > Add carrot and celery, and other spices, such as coriander/cumin seed
: > Then add rice, and chilli powder, and/or turmeric
: > Add boiling water /stock to cover rice by 1/2 inch, and saffron (if no
: > turmeric)
: > Cover pan with very tight fitting lid, and heat on slowest setting (or in
cool
: > oven) for twenty minutes, do not raise lid.
: > Result: the best pilau you will ever taste. (salt to taste after it is
: > cooked!)
: > cheers
: > Wazza
:
: You are 100% correct however the toasting and browning of spices may be a
little
: advanced. Overpowering a dish is so very easy to do and it can happen with a
: "slip" of the measuring spoon. I think the basic browning and use of a
mirepoix
: is a great place to start.
:
: Just an opinion,
:
: Dimitri
:
perhaps, but if used with discretion, it should be OK. If added at the places
indicated above, it is surprising how little spice is needed, so your caution is
well founded. To brown the meat (and instigate the Maillard reaction) the
protein has to react with starch/sugars. On its own, its difficult to work out
just where the sugars are coming from. Any glycogen would have turned to lactic
acid post mortem, so adding a mirepoix of veg to the meat to brown would be a
good move.
cheers
Wazza
BTW, the spices added at the beginning have their flavour extracted into the
fat/oil, all spices added after water is added will not burn, hopefully ;?)