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> Spices in a stew will only ever possibly reach 212. When blasted on dry heat they can get higher. Some claim that this is a thing when making rice too. I've
by firstlink 3y ago
> Spices in a stew will only ever possibly reach 212. When blasted on dry heat they can get higher.
Some claim that this is a thing when making rice too. I've tried toasting the grains for a few minutes before adding the water to boil, but I can't say I can tell the difference. Maybe that's a time issue like the onions, or maybe it just doesn't do anything...
- com2kid 3y ago> Some claim that this is a thing when making rice too. I've tried toasting the grains for a few minutes before adding the water to boil, but I can't say I can tell the difference. Maybe that's a time issue like the onions, or maybe it just doesn't do anything... Quite a few Indian dishes require toasting the rice first, if you don't you will end up with a very different dish. In the right context, it makes a huge difference.