Luis Ojeda

Biography

A spice used well does not mask the flavour of the dish: it brings it out. In this session of Makro’s AulaGastronómica, we will apply Indian cooking techniques to fish, seafood and meat from our larder, whilst understanding what happens to each spice in the cooking process. Volatility: the aroma lies in 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 come into their own in fat (oil, ghee, coconut, yoghurt); other flavours, such as tamarind or saffron, in aqueous media. The ingredient takes precedence: hake, prawns and lamb do not tolerate the same intensity, fat content or marinating time. During the live demonstration, we will teach you how to make tarkas (spiced sautés in hot fat) and marinades tailored to each ingredient, using three dishes. The aim is for every participant to apply these techniques in their own kitchen, using the ingredients they work with every day. Translated with DeepL.com (free version)