Explore how chili behavior changes when used in tempering versus sautéing techniques.
1 Answer
In tempering, chilies infuse oil with flavor and aroma, while in sautéing, they directly contribute heat and flavor to the dish. The oil's temperature and cooking time are key differences.
Detailed Explanation:
Tempering (also known as 'tadka' or 'chaunk') involves heating oil or ghee and then adding spices, including chilies, to infuse the oil with their flavors. The hot oil extracts the essential oils and aromas from the chilies, creating a flavorful base that is then added to the main dish. The chilies are often added whole or coarsely broken, and the oil is heated until the chilies release their aroma, but not burned. The primary goal is to extract flavor and aroma, not necessarily to cook the chilies themselves.Sautéing, on the other hand, involves cooking ingredients, including chilies, directly in a pan with oil over medium to high heat. The chilies are typically chopped or sliced and cooked alongside other vegetables or aromatics. In this method, the chilies contribute their heat and flavor directly to the dish as they cook. The goal is to soften the chilies and release their flavor, which blends with the other ingredients. The chilies are cooked for a longer duration compared to tempering.The key difference lies in the purpose and the cooking time. Tempering focuses on infusing the oil with flavor, while sautéing focuses on directly incorporating the chili's flavor and heat into the dish.
Pro Tip:
When tempering, start with a lower heat to prevent the chilies from burning and turning bitter. Burnt chilies will ruin the flavor of the entire dish.