See how adding salt during tempering affects spice reaction and oil behavior.
1 Answer
Adding salt during tempering can cause the spices to burn quickly and lose their flavor, as salt accelerates the cooking process. It's best to add salt towards the end of the tempering process or after the spices have bloomed in the oil.
Detailed Explanation:
Tempering, also known as 'tadka' or 'chhonk,' is a cooking technique common in Indian cuisine where spices are briefly roasted in hot oil or ghee to release their essential oils and enhance their flavor. This infused oil is then added to a dish, often as a final garnish. When salt is added at the beginning of this process, it draws moisture out of the spices. This rapid dehydration, combined with the high heat of the oil, can lead to the spices burning before their flavors have fully developed. The salt also increases the heat transfer, further accelerating the burning. The desired outcome of tempering is to gently coax the flavors out of the spices, not to scorch them. Adding salt later allows the spices to bloom properly in the oil, releasing their aroma and flavor without the risk of burning.
Pro Tip:
Always add salt towards the end of the tempering process, or even after the tempered spices have been added to the dish. This ensures the spices don't burn and that you can control the overall saltiness of your dish more effectively.