These expert tips will help you achieve the perfect balance of flavours.
By
The Roo Sisters

1 May 2013 - 4:28 PM  UPDATED 6 Sep 2013 - 9:31 AM

Deep-frying

Make sure the oil isn’t too hot or the food will brown quickly without cooking fully on the inside. This is particularly important when making bulgur kofta. On the flip side, overcrowding the fryer can cool the oil too much and result in soggy, greasy food.

Perfect charcoal

When cooking on the charcoal grill, excessive flames can impart an unpleasant taste to the food. A good sprinkle of salt on the flames will help keep them at bay.

Roasting spices

Spices have a much greater kick when roasted and ground just before using. Place them in a small dry frying pan and shake over low heat until just fragrant, then remove from the heat and allow to cool before grinding. Over-roasting spices tends to make them very bitter, so make sure you remove the spices as soon as they yield a toasted aroma.