Pakistani cuisine which will dazzle your senses is being featured in this next two-part blog series during March 2014. This Part 1 includes details about a number of the wonderful nuances of some of the better known cultural dishes and spices that help to bring out the distinctive flavors of Pakistani cuisine. Part 2 focuses on a glimpse of a typical Pakistani cultural dietary pattern. Earlier this month, we introduced our Guest Author for 2014 National Nutrition Month (NNM), Pakistani Registered Dietitian, Teba Abdul Lateef, who recently accepted a college lecturer position in Karachi.
Pakistani Cuisine Will Dazzle Your Senses Part 2
In Part 2 of 2 of this latest two-part series referencing Pakistani cuisine, we focus in on a glimpse of a typical Pakistani cultural dietary pattern. Once again, for National Nutrition Month (NNM), we feature our Guest Author, Pakistani Registered Dietitian, Teba Abdul Lateef. Teba shares details of her observations of some of the traditional food ingredients utilized in preparing Pakistani cuisine. She compiled the listing based on her experience living in Karachi, thus it is not meant to be all-inclusive. In Part 1, Teba shares details about the wonderful nuances of some of the better known cultural dishes and spices that help
Onions Can Be Caramelized
Onions are an essential ingredient of many different global cuisines. Onions can be delicious not only raw, but also, for example, caramelized, oven roasted, sauteed, or sweated. Caramelizing onions is a process that is all about recognizing onion’s natural sugar content, natural moisture content, and understanding cooking principles of both time and also temperature. The time needed for “caramelizing” onions or another “aromatic” vegetable exceeds the time it would take for “sweating” the same vegetable. Both are classic techniques for cooking onions and other aromats and used for flavor profile building when cooking in cultures around the world.