Tempering (spices)/ja: Difference between revisions

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[[Image:Chaunkphoto.jpg|thumb|right|upright=1.3|ソースパンで準備中のテンパリング（オリーブオイル、フェンネルシード、クミンシード、フェヌグリークシード、スライスした乾燥赤唐辛子を含む）]]

~~{{short description|South Asian cooking technique}}~~

[[Image:Chaunkphoto.jpg|thumb|right|upright=1.3|~~Tempering (containing olive oil, fennel seeds, cumin seeds, fenugreek seeds, and slivered dried red chili peppers) being prepared in a saucepan~~]]

~~'''Tempering''' is a cooking technique used in~~ [[India]], [[Bangladeshi cuisine|~~Bangladesh~~]], [[Nepali cuisine|~~Nepal~~]], [[Cuisine of Pakistan|~~Pakistan~~]]~~, and~~ [[Cuisine of Sri Lanka|~~Sri Lanka~~]] ~~in which whole~~ [[spice]]~~s (and sometimes also other ingredients such as dried chillies, minced~~ [[ginger]] ~~root or sugar) are cooked briefly in oil or~~ [[ghee]] to liberate essential oils from cells and thus enhance their flavours, before being poured, together with the oil, into a dish. Tempering is also practiced by dry-roasting whole spices in a pan before grinding the spices. Tempering is typically done at the beginning of cooking, before adding the other ingredients for a [[curry]] ~~or similar dish, or it may be added to a dish at the end of cooking, just before serving (as with a~~ [[dal]], [[sambar (dish)|~~sambar~~]] or [[stew]]).

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+[[Image:Chaunkphoto.jpg|thumb|right|upright=1.3|ソースパンで準備中のテンパリング（オリーブオイル、フェンネルシード、クミンシード、フェヌグリークシード、スライスした乾燥赤唐辛子を含む）]]
-{{short description|South Asian cooking technique}}
+テンパリングは、[[:en:India|インド]]、[[Bangladeshi cuisine/ja|バングラデシュ]]、[[Nepali cuisine/ja|ネパール]]、[[Cuisine of Pakistan/ja|パキスタン]]、[[Cuisine of Sri Lanka/ja|スリランカ]]で用いられる調理技術である。この技術では、[[spice/ja|ホールスパイス]]（時には乾燥唐辛子、[[ginger/ja|刻みショウガ]]の根、砂糖などの他の材料も）を油または[[ghee/ja|ギー]]で短時間加熱し、細胞から精油を遊離させて風味を高めてから、油と共に料理に注ぎ入れる。テンパリングは、ホールスパイスを挽く前にフライパンで乾煎りすることによっても行われる。テンパリングは通常、[[curry/ja|カレー]]や類似の料理の他の材料を加える前に調理の開始時に行われるか、調理の最後に、提供する直前に（[[dal/ja|ダル]]、[[sambar (dish)/ja|サンバル]]、[[stew/ja|シチュー]]などのように）料理に加えられることもある。
-[[Image:Chaunkphoto.jpg|thumb|right|upright=1.3|Tempering (containing olive oil, fennel seeds, cumin seeds, fenugreek seeds, and slivered dried red chili peppers) being prepared in a saucepan]]
-'''Tempering''' is a cooking technique used in [[India]], [[Bangladeshi cuisine|Bangladesh]], [[Nepali cuisine|Nepal]], [[Cuisine of Pakistan|Pakistan]], and [[Cuisine of Sri Lanka|Sri Lanka]] in which whole [[spice]]s (and sometimes also other ingredients such as dried chillies, minced [[ginger]] root or sugar) are cooked briefly in oil or [[ghee]] to liberate essential oils from cells and thus enhance their flavours, before being poured, together with the oil, into a dish. Tempering is also practiced by dry-roasting whole spices in a pan before grinding the spices. Tempering is typically done at the beginning of cooking, before adding the other ingredients for a [[curry]] or similar dish, or it may be added to a dish at the end of cooking, just before serving (as with a [[dal]], [[sambar (dish)|sambar]] or [[stew]]).
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