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Monday 19 April 2010



Fish Rechade'.

A masala made by grinding Kashmiri chillies that have been soaked in Toddy Vinegar for abt 8 hrs.These chillies are then ground into a paste with spices and is called Rechade'.

The Fish is marinated in Rechade' masala and Pan fried ,a Goan beach favourite served usually with a chilled glass of Lager!!


The 3 stages of a `Raan Degh Biryani ....The Raan,The Yakhni Pulao and the finished Biryani.
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`Raan'=Lamb Leg pre-marinated for 12 hrs and pan fried to seal in the Juices and flavours.

`Raan' is then is slow cooked with `Yakhni Pulao'(Rice cooked in Lamb Stock) and herbs for a melt in the mouth finish,`Raan Degh Biryani'.


The longer it is cooked the better is the break up of tendons and ligaments that disintegrates from the meat and muscles .This is a method of cooking is intended to maintain the integrity of ingredients by heating them for an extended period at relatively low temperatures. Food is cooked for a long time, sometimes well over 4hours at 140°c depending on the quantity.

Another version of the same method of cookingis adapted in restaurants all over the world.This method is called `Sous Vide'.The method, first described by Sir Benjamin Thompson (Count Rumford) in 1799, was re-discovered by Georges Pralus in the mid-1970s for the Restaurant Troisgros (of Pierre and Michel Troigros) in Roanne, France. He discovered that when foie gras was cooked in this manner it kept its original appearance, did not lose excess amounts of fat and had better texture.[2] Another pioneer in the science of sous-vide is Bruno Goussault, who further researched the effects of temperature on various foods and became well-known for training top chefs in the method.



The difference lies in the fact that unlike Indian `Degh'or One pot cooking Sous Vide uses Vacum sealed bags of meats in a water bath.

1 comment:

  1. very informative post.thanks for sharing this information.it is nice to know trivia on fav fdelicacies like these.

    ReplyDelete