General Pakistani food being the common things most Pakistanis eat on a daily basis.
Why such less emphasis on baking?
How come only few uses of cheese? Just next door to Pakistan (iran), cheese is pretty common right?
Why is bbq/grilled stuff supposed to be so dry? In the US, the emphasis in BBQ and Grill (steak, burgers, etc) is making them as juicy as possible.
Re: 3 questions about general Pakistan food.
hmmmm. Well roti is an essential part of the desi diet and since baked stuff is usually dry it doesn't go well with roti. Additionally most ppl don't have ovens to bake stuff in.
Cheese. Cos you cannot make cheese when the milk u get is half water? :D I think cheese is just too expensive in Pakistan, probably due to the milk prices and demand therefore it isn't used much.
dunno about number3. i try to make my roasted/grilled chicken moist.
Re: 3 questions about general Pakistan food.
number 3, juicy meat...from what I've seen, it seems to be kind of an islaamic thing. My hubby turns pale at the thought of a juicy burger or steak, he will press it down on the bbq to squeeze "the blood" out of it lol! He says that its not JUICE, its BLOOD. and its not islaamically correct to enjoy the blood of a creature. So hubby will enjoy a steak or a burger but only when its dry as the desert and as long as he doesnt look at mine which is pink and juicy lol, mean me!
Re: 3 questions about general Pakistan food.
3) Why is bbq/grilled stuff supposed to be so dry? In the US, the emphasis in BBQ and Grill (steak, burgers, etc) is making them as juicy as possible.
we eat Cooked food. not half cooked meat where u see the blood coming out of the meat when u slice it. is that what u call juice??
Re: 3 questions about general Pakistan food.
Yourfriend,
The food is still cooked, but there is emphasis on cooking it in such a way that the meat will retain some of its natural moisture during the cooking process. Pressure cookers are really good for retainining moisture in curries, but tikkas and tandoori are meant to be dry because they were always cooked on coal fires, which tend to dry out the meat.
I've had tikka before that was dry outside, but very moist inside, it tasted quite good.