Hello everyone. I found this forum looking for a couple of culinary pointers and decided I very much like the premise of it! Now onto the problem...
I cook a lot of Indian food and I have constantly improved my skills since I started over two years ago. However, there is one thing I cannot crack. Sometimes, when I finish coking a meal, I notice there is an underlying bitterness to it. Usually, it's very subtle, but it's prevalent enough that it puts me off of enjoying it. I have not been able to figure out why until I stopped and thought about it. Here are some ideas:
1. Onions - is this due to using onion purées at times (the only two recipes I can think of right now where I have the problem are both onion purée-based with no tomatoes)? My (youtube) Indian mentor, Chef Harpal Singh Sokhi mentions cutting out the centre of the onion to reduce bitterness. However, I'm not sure this is the problem as I do not cut the centre out of onion when I chop them.
2. Not cooking the spices enough; when I add spice powders to the mix, am I not cooking them through enough to cook out the raw flavours? (again, mentioned by Chef Harpal!)
3. Not using enough oil - this is the one I think is most likely to be the problem. I always thought "let's be healthier and use less oil!" but I think this means that the onion/ginger/garlic absorbs all the oil and the spice powders burn against the oil-less saucepan. I've noticed Indian chefs use a lot of oil (three tablespoons is more like three litres to them!)
What do you all think? Can you help me crack the problem? Other than this (thankfully, infrequent) problem, my Indian food tastes great!