Text 26896, 120 rader
Skriven 2009-08-02 13:15:00 av Dave Drum (1:124/311)
     Kommentar till en text av DALE SHIPP
Ärende: Re: Adding heat
=======================
-=> Dale Shipp wrote to Dave Drum <=-

 DS> I have never considered adding hot oil to dishes after they were
 DS> cooked. To me it is much better when all the spices are cooked with the
 DS> dish.  I think that adding heat later is just adding heat, not flavor.

 DD> Have you never put Cholula or Texas Pete or other hot sauce on a dish
 DD> that needed "help"? I do it all the time ... just as I carry a

 DS> That depends on the dish.  If it is a dish that is supposed to have
 DS> heat and I want more heat -- then sure.  But there are many dishes
 DS> whose innate character would be altered by the addition of Tabasco,
 DS> Cholula, Crystals, or whatever hot sauce is your favorite.  At the
 DS> banquet, I think that the Cashew Chicken or the Pea Greens are examples
 DS> of such dishes.   Such is true of many Cantonese dishes.

I don't douse things with hot sauce or chile willy-nilly. But, some dishes can
definitely use just a bit of heat to "wake up the flavours". Cantonese (one of
my favourite Chinese genres) has never (IMO) needed a wake-up call to be
flavourful.

 DD> Tupperware picnic S&P
 DD> dispenser with hot and smoked-hot chile so I can sprinkle
 DD> if a dish (IMO) needs
 DD> it.

 DS> Feel free.  But no matter how much chile or hot sauce you add, you will
 DS> not turn Cashew Chicken into Kung Pao chicken.  They are different
 DS> dishes and cooked as such.

Dat is the troof. I quite like Kung Pao chicken and always eat the fried
chilies. But, sometimes I would rather have something subtle ... like Moo Goo
Gai Pan. Where I usually have a problem is at Thai restaurants where I am not
known to the staff. Then I need the ground chile and maybe the hot sauce, too.

MMMMM----- Recipe via Meal-Master (tm) v8.06
  
       Title: Prik Kaeng Panaeng (paste for a dry chili)
  Categories: Thai, Condiments, Chilies
       Yield: 2 cups
  
       1 c  Prepared red chilies
      10 tb Shallots; chopped
       5 tb Garlic; chopped
      10 tb Lemon grass; fine sliced
       5 tb Galangal; grated
       1 tb Coriander seeds
       1 tb Cumin seeds
       5 tb Coriander root; chopped
       1 tb Kapi
       5 tb Fresh toasted peanuts;
            - crushed
  
  Follow the same general method, toasting the seeds, then blending
  everything together.
 
  General Instructions for all: If you can't get prik ki nu, you can
  use half a pound Habanero chilies or one pound jalapeno chilies.
 
  If you use the latter de-seed them before use. Note that if you use
  a substitute you will get a different volume of paste, and that you
  will need to use different amounts in subsequent recipes.
   
  If you can't get kha use ginger if you can't get bai makroot use
  lime zest if you can't get coriander root, use coriander leaves.
   
  Thai 'curries' are typically made using a 'curry' paste. However
  that is an oversimplification: firstly the word used for these
  dishes in Thai is kaeng (pronounced 'gang') and it covers soups,
  stews and of course curries. A paste which is used could be used
  just as well for a soup as for a curry.
   
  Secondly of course it is not true that Thais call them curry: the
  word for curry is kari and it is only applied to a small number of
  dishes: the dishes that appear on western Thai restaurant menus as
  'curries' are kaengs, and they are made not with curry paste but with
  a sauce made from prik kaeng (which in this case could be translated
  better as chile paste).
   
  There are many different prik kaeng in Thai cuisine and from them you
  could make a vast number of different dishes by using different
  protein ingredients, and vegetable ingredients and so on to the
  extent that it is said that most Thai housewives could cook a
  different kaeng every day of the year.
   
  However if you know the four basic pastes listed here, and the basic
  techniques from my next posting, you can make a vast array of dishes,
  if not perhaps quite one per day for a year.
   
  A rough rule of thumb is that one cup of raw chilies yields a cup or
  so of paste (since there is air in the chilies). Further it will keep
  about 3 months in a preserving jar in the fridge.
   
  Since the average kaeng will require (depending on how hot you make
  it) between 2 and 8 tablespoons of paste, and since there are roughly
  16 tablespoons in a cup, you can scale this recipe up to suit your
  needs. Suffice it to say that we make these pastes on a cycle over 8
  weeks and make 6-8 portions of each of them. As they say in US motor
  advertisements: your mileage may vary!
   
  Regards, Colonel Ian F. Khuntilanont-Philpott
  Systems Engineering, Vongchavalitkul University,
  Korat 30000, Thailand
  
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives
 
MMMMM
 
ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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