 |
| Zesting: Art of Extracting Peel, Rind or Zest |
It has been just about 3 hours since I saw a brilliantly rendered version of freshly caught fish marinated and then shallow fried. This episode was on one of those food shows and the theme was Spanish cooking that is high on using zest of lemons, oranges and other citrusy fruits. While it is also called the peel or rind in some parts of the world, the zest is essentially just the outermost part of the peel.
I have seen this in many European food-themed programs. These guys are big times users of peels, ensuring that they capture everything there is to value in any food that can naturally season the dish. The Indian way of cooking is perhaps least likely to do this. Here, the emphasis is on roasting, fast, slow, medium or at any pace that suits the doer. Overtly roasted meats and vegetables that have lost their natural essence is common to many types of regional Indian cuisines.
I have seen this in many European food-themed programs. These guys are big times users of peels, ensuring that they capture everything there is to value in any food that can naturally season the dish. The Indian way of cooking is perhaps least likely to do this. Here, the emphasis is on roasting, fast, slow, medium or at any pace that suits the doer. Overtly roasted meats and vegetables that have lost their natural essence is common to many types of regional Indian cuisines.
