Spices tend to emit volatile oils when heated. Tempering is
a technique where spices are heated in the oil and added to a
dish just before service. The perfumed oil permeates throughout
the dish and enhances its flavor.
STEP 1: Heat oil in sauté pan.
STEP 2: Add spices and sauté until they
turn color and release aroma.
STEP 3: Add spiced oil to main ingredients of
1 pound lotus root, peeled, sliced and cut on bias into thin
1 cup white wine vinegar
3 cups water
1 Tablespoon salt
3 Tablespoons sugar
3 Tablespoons vegetable oil
½ teaspoon onion seed
½ teaspoon mustard seed
½ teaspoon fennel seed
½ teaspoon fenugreek seed
½ teaspoon cumin seed
Method: Bring white wine vinegar and water to a boil. Add salt, sugar
and lotus root, and cook until tender. Drain lotus root. Heat
oil in a sauté pan. Add all spices and sauté until
spices turn color and release aroma. Add drained lotus root to
spiced oil. Refrigerate for two days until all flavors come together.