What does Boti Kebab Taste Like?
Salty is one of the five main tastes. It has a satisfying and addictive quality with hints of sourness. Salty foods include cheeses, cured meats, chips, and olives. It is used in almost every dish and prepared food. Salt is added to enhance flavor and offer a distinctly salty taste.
Umami is one of five main tastes. It is savory with a depth of flavor. Umami is a taste in many foods, including meat, seafood, beans, and nuts. It is both naturally occurring and created through the specific use of ingredients to create a satisfying taste. Umami is characteristic of proteins and savory dishes.
Spicy is a flavor that brings heat and fire to food by creating a burning sensation in the mouth or sinuses. Spicy flavors come from hot peppers, horseradish, and wasabi. Spicy adds a kick and sometimes complexity to a dish and releases endorphins, creating a mildly addictive quality.
Ingredients
Lamb is a red meat that comes from the animal before it is 12 months old. Meat older than this is called mutton and is from a sheep. Shoulder meat is the preferred cut for ground lamb, though other cuts can be used. Ground lamb has a soft texture that is pliable and easy to shape. The color is red and when cooked it has a mild and sweet flavor that is gently gamey.
Butter is made from churned cream, usually from a cow. It has a cream color and a texture that is smooth and melts easily. The flavor is mild and creamy. Butter is often sold in square sticks, or as a flat or round block. It is delicious on bread. It pairs better in baked goods than salted butter, due to its more neutral taste. It also makes an excellent cooking fat.
The onion is a bulb vegetable, meaning its bulb and not its leaves are eaten. Onions come in many varieties, including white, yellow and red. Shallots are small and mild onions. Vidalias are sweet, while red onions are strong and sharp. The onion is usually round and has a thin dry skin around its juicy layers. This skin depends in the color of the onion, as does the flesh. The flesh, or body of the onion is made of multiple round layers, that get smaller towards the center. The flavor of onions are sharp and sweet when raw, with an astringent taste. When cooked, these flavors mellow and the sweetness emerges. Onion are a very common flavoring and ingredient for many savory dishes.
The green chili pepper is a spicy vegetable by culinary standards, but botanically it's a fruit. Green chili peppers have thin, green bodies with a tapered bottom. They are 2-3 inches in length with a one inch diameter. Their skin is a medium shade of green and is shiny and very thin. The flesh of the pepper is thin too and contains hot seeds in its center. It is an extra hot chili with a wonderful flavor and used in many dishes to add heat.
Ginger paste is made by blending the ginger root with water and salt to form a smooth paste. This paste is yellow/golden and tastes like ginger, with the sharp, spicy and earthy flavors that are characteristic of the root. Ginger paste is used in many cuisines including East and South Asian and Western dishes. It blends well into sauce and rubs and can be used for many culinary purposes to add flavor.
Botanically the chili pepper is a fruit, in culinary terms it is a vegetable. There are a number of varieties of red chili peppers. Some common ones used for spice powders include the piri piri, cayenne, pasilla, New Mexico chile and chile de árbol, among others. Each pepper is red and has a thin skin, with a thin flesh and seeds inside the middle of the pepper. The peppers are dried and ground into a powder that can be used in cooking. The heat level of each kind of red chili will vary as will the flavor, but it is always hot and some may be smoky, will others are earthy or bright.
Garam masala is a well known and popular Indian spice mix, used in a multitude of dishes throughout Indian cuisine and is sometimes found in fusion recipes as well. There are different variations of garam masala, however; some of the common spices include coriander, cumin, cinnamon, ginger and black pepper. Nutmeg, cloves, mace and other spices may be added. The general flavor of garam masala is sweet and a bit spicy with a very warm quality. This powder is brown and typically used in smaller amounts.
Salt is a mineral composed mostly of sodium chloride. It is the main flavoring used in food and is naturally occurring in certain foods, such as cheese, beets, meat and celery, plus many others. Salt is white and has finer granules than sugar. Many commercial salts include iodide, while others exclude it. Most salts are white, while some are naturally pale pink with minerals. Salt brings out the flavor of something and can create a tangy mouthfeel, if used in excess.
