Tastelize

Like painting, cooking is an art.

In order to get the desired results, 

you have to tastelize what the dish must taste like,

before you add spices into the pot! 

(yes if that word doesn't exist, you know what I mean by visualizing a taste :-))

Tonight, I'm cooking two dishes at the same time!

(I hereby request lexicographers to add the word  tastelize to the English dictionary). 

Thank you! 

😋

Beef with coconut, green chillies, potatoes, curry leaves, onions and black pepper.

It's all about temperature - 

heating the pan first to the right temperature,

then adding oil and heating it to the right temperature,

before adding the ingredients.

(No thermometer required, just experience!)

And so, nothing sticks to the pan, which by the way is not a non-stick pan!

Also cooking a beef stew with vegetables and coconut milk

While painting or cooking,

This particular ingredient is usually added to me, not to the dish.

😊😊

I know.... looks odd eh!

Glenmorangie in a Glenfiddich glencairn glass.

That's because the folks at Glenfiddich sent it to me as a compliment.

Have a great weekend!