Tricks of taste

Speaking about it to chefs from city based hotels,reveals the fact that while modern lifestyle has contributed to reduce the authenticity of food,food scientists (read chefs) have tricks up their sleeves to generate the same tastes. A peak into a chef’s kitchen may well be forbidden for most of us but some handy tips could make cooking boring routine dishes into a delightful experience,not just for the eyes but for the palate too.

Sanjay Bahl,corporate chef,Royal Orchid says,“With the rising incidents of blood pressure related ailments,we could reduce or remove our salt consumption,by adding ingredients like chopped fresh ginger,green coriander,fresh dill leaves,and fresh mint,ideally before serving the food.”

Chefs have their own little quirky traits to make their signature dishes too. “A method called Dunghar can make your Pulao taste like as though it has come straight from the kitchen of the Nawabs. After Pulao or Biryani is cooked,take some burnt coal in a steel bowl and add some butter to the coal,place it inside the pot and cover immediately with a lid for 10 minutes. The flavour of charcoal will get into the cooked rice and give it the smoky flavour,” says chef Saurabh Anand,executive chef Oakwood Residence.

Chef Nader Shaikh,executive chef,Le Meridien says that,the meat can be made tender by adding pineapple juice. The way Chef Ramesh Kukreti,sous chef,Courtyard by Marriott puts it,“For pastas,always finish the pasta with a spoonful of salted butter or olive oil (1tsp maximum),toss the pasta,and serve. The last minute addition not only ensures that the taste of the pasta is retained but it also ensures that those who are eating it,can keep a tab on the calories without losing out on the taste.”

At Westin Hotel,executive chef Michael Poutawa,makes sure that there are practical solutions to kitchen problems and the quality (taste and look) should not suffer. “Rice usually gets yellow,however,a few drops of lemon juices can help tackling this and give absolute white rice grains and make them fluffy at the same time.”

Tips for treats

* Carrot taste best with oranges,if you are making Gajar Ka Halwa add grated orange rind in small quantity it would perk the taste,but use it carefully without bringing white part of orange peel.

* For kadhai preparations,temper the garlic and red chillies and top the preparation with it and keep it covered for a while so that the food absorbs the flavor and the aromas.

* While making rolls,use butter with the flour,it makes the final product more crunchy and less stretchy.

* To check if the egg is properly boiled,remove egg from the boiling water and spin it on a tabletop. If the egg spins fast,the egg is done. If it is not done,it wouldn’t spin. Ideal time is 8mins for hard-boiled eggs.

* It is recommended to use Malt Vinegar (natural) instead of synthetic vinegar,which would make food tastier and natural.

* Add herbs (rosemary,thyme etc) to impart flavour and aroma to the meat during roasting.

* Quick Tomato Paste Cubes: Spoon tomato paste into ice cube trays. Freeze overnight. Transfer into plastic bags and freeze. Frozen cubes can be dropped right into curries.