Kitchen Confidential: regional tips and tricks?
I grew up in an ethnically North Indian household and a lot of that cooking involved the same basic curry structure: sauté onions with cumin seeds, then add in sliced ginger and garlic, then turmeric powder, then your main item (e.g., chicken, cauliflower), then tomato paste, then salt & pepper. My mom talked about how the combination of ginger, garlic, tomato, and onion provided a simple contrast of tangy and sweet that made dishes dynamic and pleasing. – mrmanvir
Mumimor asks for simple tricks or methods from cooking styles across the World.