4.13.20 spicy seafood recipes

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4.13.20 spicy seafood recipes

  1. 1. Spicy is one of the basic flavors that characterize how food stimulates the taste budsin the mouth. Along with sweet, salty, sour, bitter and umami, spicy profiles combinein different degrees and create the eating experience. While sweetness is thepredominant taste of desserts, the rest work together with the sense of smell inappreciating all other kinds of food.The term “hot and spicy food” sometimes confuses some people as its effect issometimes connected to actual heat (temperature) and considered a sensationrather than a taste. A cold soup can still be spicy while something served at a hightemperature may not necessarily be so.When preparing a fish dish, whether it’s an Asian soup or salad, a Mediterranean grillor stew, generate a reasonable amount of spiciness either with chili peppers, spiceor other ingredients but consider the flavor and texture of your main ingredients.Squid and shrimp that have a bite go well in spicy dishes. On the other hand youwouldn’t want to overpower a very mild fish with too much spice.In Chinese cuisine, XO sauce is a popular type of spicy sauce originating from HongKong widely used in Cantonese cuisine. It is made from chopped dried seafoods like
  2. 2. scallops, shrimps and fish with the addition of chili, garlic, onions and oil. It’s aversatile sauce that can be used for a wide variety of applications includingvegetarian, meat and noodle dishes. Because of its ingredients, it goes quite wellwith seafood and seafood-vegetable combinations. Broccoli goes well with scallopswhile asparagus is a good match for peeled large shrimp. The spiciness of the sauceitself is enough to flavor the entire dish so all you need to do is quickly sauté theingredients and add XO sauce with a bit of cooking liquid and cornstarch todevelop a thick sauce that coats the food.The garlic shrimp and pasta recipe shared is a great example of how a dish can bevery simple and adjusted for spiciness. Add more chili flakes or oil to increase theheat. The more the spicy ingredients are minced finely or ground, the hotter it willmake the dish. Remember that in most dishes, the longer it sits or reheated, it canget spicier and spicier. Serve it with crusty bread smeared and toasted with garlicand butter or olive oil.Also remember that in most dishes, the longer these sit or are reheated, they tend toget spicier and spicier. Be careful on serving very hot dishes to young children as itcan burn their tongues. Adults as well have varying tolerances to spicy food. Thereare a few who can really take their food extremely spicy while others prefer dishesmilder so they can appreciate other flavor profiles apart from the heat. Somerestaurants ask their customers the degree of spiciness they prefer while others havea chili icon on the menu to indicate (or even warn diners) the heat of a dish.Here’s a tip for those who accidentally bit on a chunk of chili pepper and whosemouth is burning. Especially if the dish is on the oily side, rather that drink water orsomething cold, it may be better to chew on a piece of bread or anything starchyas this will absorb the flavor oils that could be coating the mouth. Liquids drunk willjust roll over the tongue and not help as much.Visit us @www.gourmandia.com

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