The World of Spices and Indian Cuisine with Spanish Ingredients
Volatility: aromas are carried by essential oils that evaporate with heat. Knowing when to add each spice is just as important as choosing it.
Fat-soluble and water-soluble: turmeric, chilli and pepper release their character in fatty mediums (oil, ghee, coconut or yoghurt), while other flavours, such as tamarind and saffron, develop in aqueous mediums.
The ingredient comes first: hake, prawns and lamb each require different levels of intensity, fat and marinating time.
In a live demonstration, we’ll show how to prepare tarkas (spices tempered in hot fat) and marinades tailored to each ingredient, through three dishes. The aim is for every participant to apply these techniques in their own kitchen, using the ingredients they work with every day. Aula Makro
A well-used spice doesn’t mask the ingredient; it tells its story. In this session at Makro’s Aula Gastronómica, we’ll apply Indian cooking techniques to the fish, seafood and meats we work with every day, exploring what happens to each spice during cooking.
Volatility: aromas are carried by essential oils that evaporate with heat. Knowing when to add each spice is just as important as choosing it.
Fat-soluble and water-soluble: turmeric, chilli and pepper release their character in fatty mediums (oil, ghee, coconut or yoghurt), while other flavours, such as tamarind and saffron, develop in aqueous mediums.
The ingredient comes first: hake, prawns and lamb each require different levels of intensity, fat and marinating time.
In a live demonstration, we’ll show how to prepare tarkas (spices tempered in hot fat) and marinades tailored to each ingredient, through three dishes.
The aim is for every participant to apply these techniques in their own kitchen, using the ingredients they work with every day.
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