Inspiration
A simple recipe for creamy Thai green curry with coconut milk, curry paste and fresh vegetables.
Nedkjøling og gjenoppvarming er ikke en restemetode i bigos. Det er siste halvdel av oppskriften, og den krever to døgn.
To grep avgjør om baklavaen blir sprø eller bløt: at den er oppdelt før den går i ovnen, og at sirupen er kald når den kommer på.
Stivelsen på utsiden av kornet er hele kremen. Skyller du risen, vasker du bort retten før du har begynt.
Marinaden får all oppmerksomheten, men det er olje- og sitronblandingen etter grillen som gir souvlaki den greske smaken.
Versjonen fra Treviso har verken pisket krem eller marsala. Slik bygger du kremen på egg i stedet, og slik dypper du kjeksene uten at formen renner.
Massaman kom til Thailand med handelen på 1600-tallet, og de tørre krydderne finnes nesten ikke i andre thaicurryer. Slik lager du den som langtidstrekk.
Panang har mer kokosmelk enn rød curry, ikke mindre, men nesten ingen annen væske. Slik lager du den tykk nok, og hvorfor peanøttene er et moderne tillegg.
Den spanske klassikeren har mandelsaus, ikke tomat. Slik lager du albóndigas en salsa de almendras, med boller bundet av brød bløtlagt i melk.
Kokoskremen skal sprekke først, og currypastaen stekes i fettet som skiller seg ut. Slik lager du rød curry, og dette skiller rød fra grønn.
Hjemmekomfyren taper varmekampen mot en wokbrenner. Slik steker du i porsjoner, velger riktig panne, og får smak av stekt i stedet for kokt.
Gresk tzatziki syrnes med rødvinseddik, ikke sitron. Slik lager du den tykk nok, og dette er forskjellen fra tyrkisk cacik.
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