Archives of TECHNIQUE

Candied Ginger + Ginger Ale

Have you ever candied something? Maybe some orange or lime zests? If you haven’t, I urge you to give it a go. I only realise now what I had been missing out on all this while once I candied some ginger this morning. What’s more, it put my skepticism about candying at rest – waaay […]
15 years ago

Technique: Dulce de Leche

Not too many moons ago I tweeted about my curiosity about dulce de leche (dool–say deh lay-chay) to which people oohed, aahed and gushed about how delicious a treat it is and their favorite way of using it. I wondered how something as simple as condensed milk could be transformed to such a tasty caramel […]
16 years ago

Technique: How to make paneer

Although India is not a country known for its cheese, paneer is the cheese that has left an indelible mark on Indian cuisine. Used in recipes like mattar paneer, paneer tikka, palak paneer, it is the most common Indian form of cheese. Paneer is an unaged and acid-set cheese that is similar to queso blanco, […]
16 years ago

Technique: Vanilla Sugar and Vanilla Extract

Ever since I learnt how wonderfully fragrant real vanilla is, I’ve wanted to get my hand on the real stuff. Although vanilla grows in South India, it’s mostly exported, having hardly any use in Indian cuisine. When I finally found vanilla beans at a gourmet store I was ecstatic! I started thinking of all the […]
16 years ago

Technique: Flavoured Salts

“A flavoured salt is one of the simplest and most basic ways of finishing a dish – it’s so easy and tasty, yet hardly anyone does it”– Jamie Oliver My fascination with flavoured salts began after reading about it in Jamie’s Kitchen. And boy was I in awe of salt when I learned about the […]
16 years ago
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