Discovering "Vindaloo Chicken" with the 5 senses

13 Mar Discovering “Vindaloo Chicken” with the 5 senses

Posted at 07:15h in Cooking Class by Jazmín Ortega

Thursday night from the kitchen at home with the screen turned on top of the kitchen counter with a variety of ingredients, that’s how one online Chef Coty’s cooking class begins.

After a small introduction, this time about Indian cuisine, because the recipe that we were going to make is “Vindaloo Chicken with Mint Pulao”.

In this class we relayed a lot on all of our senses.

The chef explained with which ingredients we can substitute those that are hard to find, so we can enjoy the experience of cooking dishes from other cultures. Then she gave us the queue to start.

We all started at the same time to continue at the same rhythm, if someone lags behind with any question, the chef took time to clear any doubts.

The sense of smell

In this class we relayed a lot on all of our senses. The fist one we used to guide us was the smell when we roasted some ingredients. One tip the chef told us was to roast each spice separately, since each has a different roasting time and if done together some might burn while others are still in process.

The experience of cooking with Chef Coty and the rest of the students at the same time, gets enriched thanks to the cameras on different angles, where we can see details of what’s happening.

We cook rice

When we cook rice, we should always run water through it to wash the starch away. Chef Coty told us about the way rice is cooked in the Indian cuisine and how long they soak it in water, which is much longer than what we are used to.

The sense of hearing

Now with the rice it’s time to use the sense of hearing and the sound that will guide us while cooking it, later we’ll use the tasting as we try the water over the rice. Did you know that the way this water tastes will possibly be how the rice will taste? So by tasting it we can avoid a flavourless rice.

The story of this dish

While the dishes cooked in the pots, the chef told us about the story of this dish and some anecdotes with former students that have cooked this same recipe with her.

If you want to know the details of the stories that Chef Coty shares with us,don’t miss the class, not only you will learn to cook gourmet food at home, but also enjoy an adventure of activated senses and a pleasant night with stories.

Tips and tricks

The dish we were cooking has to be slightly thick, but, what if it turns out liquidy? Chef Coty showed us a trick to go from liquid to thick. Do you want to know the trick? Follow her on social media, and of course, at the online classes!

The sense of sight

We continued with the sense experience and now the sight takes control by supervising the colors that our ingredients are turning while they blend together and get cooked.

The sense of touch

The sense of touch is present all the time when we touch with our hands the ingredients before putting them on the fire. Before finishing,we all smile to the camera for a picture, and we show how our dishes looks.The chef gives us a last tip of what to do if there are leftovers to avoid waste, telling us with which other food it goes well.

And this way, without leaving our home, we learned a step by step gourmet recipe with a chef and other students. The class takes place in several languages, giving the opportunity to interact with people in different parts of the world and also getting a delicious result at the end.