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frying spices such as paprika, curry etc.
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A Moose in Love
Jun 12, 2019, 9:25:10 AM6/12/19
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when i make a stew such as the above, i'll saute' onions, garlic, peppers etc. then i'll add the spice(s), but cook them over low heat. frying paprika too much/too high heat will make it bitter. i'll cook it over low heat for a few minutes.
i do it because i've been told to do it that way. i don't know if it makes much difference whether i lightly saute' it, or just dump it in once the liquid is in there. gently frying it is supposed to bring out the oils, more flavour?
i do it because i've been told to do it that way. i don't know if it makes much difference whether i lightly saute' it, or just dump it in once the liquid is in there. gently frying it is supposed to bring out the oils, more flavour?
notbob
Jun 12, 2019, 9:48:31 AM6/12/19
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On 6/12/2019 7:25 AM, A Moose in Love wrote:
> it, or just dump it in once the liquid is in there.
I wait fer the "liquid". Along with turmeric, paprika is not one of my
> it, or just dump it in once the liquid is in there.
favorite spices.
> gently frying it is supposed to bring out the oils....
Some herbs/spices benefit from frying ....dry! Not sure who is correct,
here (some advocate dry, others in oil), but if they are fried in
"oils", it is to flavor the "oils", which I consider the proper way.
> more flavour?
I'll buy that! ;)
nb
jay
Jun 12, 2019, 10:16:00 AM6/12/19
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On 6/12/19 7:25 AM, A Moose in Love wrote:
> when i make a stew such as the above, i'll saute' onions, garlic, peppers etc. then i'll add the spice(s), but cook them over low heat. frying paprika too much/too high heat will make it bitter. i'll cook it over low heat for a few minutes.
> i do it because i've been told to do it that way. i don't know if it makes much difference whether i lightly saute' it, or just dump it in once the liquid is in there. gently frying it is supposed to bring out the oils, more flavour?
>
I know that toasting certain spices/herbs brings out more flavor. Cumin
> when i make a stew such as the above, i'll saute' onions, garlic, peppers etc. then i'll add the spice(s), but cook them over low heat. frying paprika too much/too high heat will make it bitter. i'll cook it over low heat for a few minutes.
> i do it because i've been told to do it that way. i don't know if it makes much difference whether i lightly saute' it, or just dump it in once the liquid is in there. gently frying it is supposed to bring out the oils, more flavour?
>
is an example as well as powder from chilies. That said we don't bother.
Keep it simple and easy. Keep your seasonings fresh and just dump 'em in.
Cindy Hamilton
Jun 12, 2019, 12:45:13 PM6/12/19
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On Wednesday, June 12, 2019 at 9:25:10 AM UTC-4, A Moose in Love wrote:
> when i make a stew such as the above, i'll saute' onions, garlic, peppers etc. then i'll add the spice(s), but cook them over low heat. frying paprika too much/too high heat will make it bitter. i'll cook it over low heat for a few minutes.
> i do it because i've been told to do it that way. i don't know if it makes much difference whether i lightly saute' it, or just dump it in once the liquid is in there. gently frying it is supposed to bring out the oils, more flavour?
Some flavor compounds are oil-soluble. Frying the spices in oil
> when i make a stew such as the above, i'll saute' onions, garlic, peppers etc. then i'll add the spice(s), but cook them over low heat. frying paprika too much/too high heat will make it bitter. i'll cook it over low heat for a few minutes.
> i do it because i've been told to do it that way. i don't know if it makes much difference whether i lightly saute' it, or just dump it in once the liquid is in there. gently frying it is supposed to bring out the oils, more flavour?
releases those compounds more efficiently.
Some flavor compounds are alcohol-soluble, which accounts for
the worldwide popularity of alcohol in cooking.
And, of course, some are water-soluble, which is easily managed
since most foods contain plenty of water.
Cindy Hamilton
Christ...@deathtochristianity.pl
Jun 12, 2019, 12:53:56 PM6/12/19
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flavor by extracting the moisture which when frying some may be lost
through evaporation of the water causing the scent or flavor trapped
inside this steam to reach your nose. Some of the flavor is retained
in the oil, but a good bit will be lost.
Technically if you add spices after you put in your liquids you will
essentially capture more flavor from the spices. Most people do add
spices when sauteing so the spice amount is usually adjusted for
that...
just my 2 cents...
--
____/~~~sine qua non~~~\____
Jinx the Minx
Jun 12, 2019, 11:51:33 PM6/12/19
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dsi1
Jun 13, 2019, 12:02:34 AM6/13/19
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On Wednesday, June 12, 2019 at 3:25:10 AM UTC-10, A Moose in Love wrote:
> when i make a stew such as the above, i'll saute' onions, garlic, peppers etc. then i'll add the spice(s), but cook them over low heat. frying paprika too much/too high heat will make it bitter. i'll cook it over low heat for a few minutes.
> i do it because i've been told to do it that way. i don't know if it makes much difference whether i lightly saute' it, or just dump it in once the liquid is in there. gently frying it is supposed to bring out the oils, more flavour?
That's a classic Indian technique. I was getting ready to learn some Indian dishes but then I realized that I don't like the smell of cardamom. In fact, the smell of the stuff makes me feel dizzy. That took the wind out of my sails. :)
> when i make a stew such as the above, i'll saute' onions, garlic, peppers etc. then i'll add the spice(s), but cook them over low heat. frying paprika too much/too high heat will make it bitter. i'll cook it over low heat for a few minutes.
> i do it because i've been told to do it that way. i don't know if it makes much difference whether i lightly saute' it, or just dump it in once the liquid is in there. gently frying it is supposed to bring out the oils, more flavour?
Cindy Hamilton
Jun 13, 2019, 5:59:23 AM6/13/19
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Cindy Hamilton
notbob
Jun 13, 2019, 9:18:00 AM6/13/19
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On 6/12/2019 10:02 PM, dsi1 wrote:
> I was getting ready to learn some Indian dishes but then I realized that I don't like the smell > of cardamom.
Say, what? That's like not liking the smell of cilantro or SPAM.
> I was getting ready to learn some Indian dishes but then I realized that I don't like the smell > of cardamom.
I LOVE cardamom. I buy "desiccated" (no pods) green cardamom. There is
also black cardamom (black pods), but that's fer advanced Indian cooking.
The seeds within the pods (pods are green) are black, so buy
"desiccated" cardamom, which is mostly what's used. I grind the black
seeds in a old whirly bird coffee grinder (dedicated to spices) and
occasionally put it in my coffee (Turkish coffee often includes
cardamom). Time to grind some more, as the ground stuff I have is kinda
old. The flavor diminishes quickly in both the whole seeds and even
faster in ground seeds.
I particularly like cardamom in sweets. I once bought some baklava from
a Middle Eastern store and could not identify the peculiar flavor it
contained. I thought it might be one of the many floral flavors popular
in Middle Eastern food. Turns out it was cardamom. I've loved it, ever
since.
I always keep some on hand. ;)
https://en.wikipedia.org/wiki/Cardamom
nb
Cindy Hamilton
Jun 13, 2019, 10:16:54 AM6/13/19
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On Thursday, June 13, 2019 at 9:18:00 AM UTC-4, notbob wrote:
> I particularly like cardamom in sweets. I once bought some baklava from
> a Middle Eastern store and could not identify the peculiar flavor it
> contained. I thought it might be one of the many floral flavors popular
> in Middle Eastern food. Turns out it was cardamom. I've loved it, ever
> since.
It makes a great addition to bread pudding or rice pudding.
> I particularly like cardamom in sweets. I once bought some baklava from
> a Middle Eastern store and could not identify the peculiar flavor it
> contained. I thought it might be one of the many floral flavors popular
> in Middle Eastern food. Turns out it was cardamom. I've loved it, ever
> since.
Cindy Hamilton
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