Dry-toasting
Toasting in a dry pan with no fat, usually over moderate heat with constant movement. Drives Maillard and dextrinisation on the surface of grains, spices and chillies, generating pyrazines that no wet method produces. The pan must stay dry — added fat conducts heat too evenly and browns the surface before the interior dries.
Recipes using this tag
four- Second revision
Dan Dan Udon
Hard-fried pork with bloomed dried chilli, garlic, ginger and Yibin suimiyacai, on udon. A cold sauce of blended silken tofu and peanut satay binds the bowl.
Sichuan · Chinese - First revision
Nam Jim Jaew
A dipping sauce for grilled meat. It is a wet relish, not a pourable sauce. You drag the meat through it. Two chillies do two jobs.
Isaan · Lao - Second revision
Laab Ped
Duck leg mince rendered dry in its own fat, dressed off the heat with fish sauce and lime.
Isaan · Lao - First revision
Nam Jim Jaew, Carolina reaper
The same toasted rice, toasted dried chilli, fish sauce and lime base as the plain jaew.
Isaan · Lao