What is tempering? How may it be used? What will be an ideal ...

[V@ndy87]

What is tempering? How may it be used?
 
  What will be an ideal response?

Question 2

What are the four ingredients that make up an Indian mirepoix?
 
  What will be an ideal response?

[amanda_14]

Answer to Question 1

Tempering in Indian cooking has a different meaning than the use of the word tempering
in baking and pastry and sauce-making in Western cuisine. In India, tempering is a
process which is used for most savory dishes and involves methods to boost flavor. There
are four basic methods of tempering in Indian cooking. First is sauting aromatic
vegetables and ingredients in ghee or oil at the start of cooking. Items are heated in this
way, to release more flavor, are onions, garlic, gingerroot, chilies, and spices. The second
method of tempering is to cook spices and seasonings in hot ghee or oil to release their
flavors and then pouring this mix on cooked lentils or potatoes. The third method is to do
a second tempering (after an initial tempering has been done) to boost the flavor of a dish
that needs more flavor. The final method is to create a temperingtoasting of items which
will become crispyto do a final touch to the dish.

Answer to Question 2

The four ingredients that make up the Indian mirepoix are onion, ginger, garlic, and
chili.

[V@ndy87]

Thanks for the timely response, appreciate it

[komodo7]

Gracias!