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Old 05-02-2015, 05:17 AM   #11
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Quote:
Originally Posted by Andy M. View Post
What kind of Dahl recipe was it?
I didn't realise there are different kinds....I describe it in my OP and now the recipe has been binned!
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Old 05-03-2015, 08:06 PM   #12
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Sometimes spices are mixed with a bit of water first so once they hit the pan they don't burn...which would create harsh flavors.
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Old 05-04-2015, 07:11 AM   #13
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Sometimes spices are mixed with a bit of water first so once they hit the pan they don't burn...which would create harsh flavors.
I see....this does not apply to this dhal recipe though i.e. as detailed in my OP.
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Old 05-04-2015, 08:01 PM   #14
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I learned from others, and later by first hand experience, that ground black pepper tastes extremely bitter when burned or fried. The fact that we normally don't use very much hides this alteration in flavor. For myself, I only add ground pepper as the dish is about to be taken to the table and was exposed to high heat. Have you ever noticed this change of bitterness?
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Old 05-04-2015, 08:10 PM   #15
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I have no reservations about adding black pepper to a dish that will be simmering for some time. The heat of a simmer will not burn the pepper.
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Old 05-04-2015, 08:58 PM   #16
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Hmm, I don't notice any bitterness when I make steak au poivre. I'm usually quite sensitive to bitter.
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Old 09-17-2015, 06:32 AM   #17
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I have always found that for most Indian recipes (especially curries!), dry roasting the spices first is a must. It really releases the fragrancy of the spices. When I make red thai curry paste, I always roast the spices first, then grind them up in a mortar and pestle prior to adding it into the chilli mixture. Again, the aroma is unreal!
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Old 04-24-2016, 05:08 PM   #18
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After a lot of experimenting, I finally found out the problem with my Indian food sometimes tasting bitter. Burnt coriander seed. Therefore, I would not suggest frying the powder. If you want to, do it on a very low heat with quite a lot of oil or even some added water and not for very long. Personally, if there are tomatoes to be added, I always add the coriander after the tomatoes are in so they can take some heat.
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