- 1 How do Indian restaurants make food spicier?
- 2 How do Indian restaurants make food so quickly?
- 3 How do chefs make food so fast?
- 4 How do Indian restaurants make meat so tender?
- 5 Is Indian or Thai food spicier?
- 6 What spice makes Indian food so hot?
- 7 Why is Indian food so unhealthy?
- 8 Why is Indian food so addictive?
- 9 Is Chinese food better than Indian food?
- 10 What foods do chefs hate?
- 11 Do chefs get tired of cooking?
- 12 Why do chefs cool food quickly?
- 13 How do restaurants get chicken so tender?
- 14 Can I put raw chicken in a curry?
- 15 Why is chicken so tender?
How do Indian restaurants make food spicier?
Curry Too Mild? How To Make Curry Spicier
- Add powdered chili peppers. You can use powdered chili peppers in the mix of spices that go into your curry, or you can add it to a pre-made commercial curry powder blend.
- Use fresh hot peppers.
- Use freshly ground black pepper.
- Avoid yogurt and cream.
- Temper chilies in oil.
How do Indian restaurants make food so quickly?
Indian restaurants usually prepare the curry or the paste before hand. Taking a common example of Butter Chicken and Paneer Makhani, both of them have the same curry, it’s just the fact that one has paneer and one has chicken. This saves a lot of time and hence Indian restaurants are able to make the food quick.
How do chefs make food so fast?
Chef make food quickly because they have all kind of gravy prepared and all ingredients. when order place by guest they Take the fry pan and add gravy and other stuff and give it good taste whatever choose by guest..
How do Indian restaurants make meat so tender?
1 Answer. It is a combination of the marinade (with yoghurt and lemon juice probably being the main factors in the tenderness) and the hot, fast cooking in the tandoor, further enhanced by the use of metal skewers which conduct the heat to the middle of the meat quickly.
Is Indian or Thai food spicier?
Indian food is spicier in terms of the variety of spices used but some Thai food is spicier. While Indian dishes tend to use more dry spices, Thai cuisine often uses curry paste and fresh herbs instead.
What spice makes Indian food so hot?
It is considered the Queen of Spices in India. Cayenne- Cayenne can be added to dishes in the Indian cuisine for both color and flavor.
Why is Indian food so unhealthy?
Surprisingly, 70 per cent of Indian diet calories come from consuming carbohydrates and most of them are not necessarily from the best quality of carbohydrates. These poor quality carbohydrates include a lot of sugar, flour-based products, snacks loaded with starch, loaves of bread, and white rice.
Why is Indian food so addictive?
Indian food, with its hodgepodge of ingredients and intoxicating aromas, is coveted around the world. Heavy doses of cardamom, cayenne, tamarind and other flavors can overwhelm an unfamiliar palate. Together, they help form the pillars of what tastes so good to so many people.
Is Chinese food better than Indian food?
Indian Food has more spice in it, so it is usually more savory than Chinese Food. Chinese Food is easier to make though, so if you are very tired, you would probably prefer Chinese Food. Both foods are very healthy. For Indian Food, Chicken Biriyani and Butter Naan is what most people would pick.
What foods do chefs hate?
We surveyed chefs across the country — anonymously — to find out everything we’ve always wanted to know. Chefs are pickier than you think. Liver, sea urchin, tofu, eggplant and oysters, of all things, topped the list of foods chefs hate most. Only 15% of chefs surveyed said they’d eat absolutely anything.
Do chefs get tired of cooking?
Most chefs get home too late to cook. Most of them don’t have anything in the fridge except alcohol, capers, mustard, pickles, and sriracha. It’s pretty common that chefs will want to cook though.
Why do chefs cool food quickly?
Why do chefs cool food quickly? So pathogens do not have time to contaminate the food. Food that has been contaminated during preparation or cooking.
How do restaurants get chicken so tender?
Brine is a salt and water solution and works like marinade though it doesn’t have spices or things like eggs and yogurt. The chicken is left in the bine solution for hours. This allows a restaurant chicken to be tender and juicy because the moist penetrates deep.
Can I put raw chicken in a curry?
You should have a rich, flavoursome sauce, add your RAW chicken into the sauce, keep the heat medium high and seal the chicken in the sauce, stir constantly and create the deep flavour in the chicken. If you are not sure if the chicken is cooked through, use a temperature probe and ensure the chicken is 75°c.
Why is chicken so tender?
A slightly higher fat content enhances the flavour and results in a much tender and moist chicken. As the fat melts, it moistens the cut of the chicken. This is more preferable in the case of cooking chicken breasts. This is one of the most important ways to keep your chicken moist.