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Dried spices add exciting flavors and delightful aromas to your to your meals. When you work with whole spices, a few simple tricks can make these flavors even more vivid and nuance. Whole spices can be bruised or crushed in order to release more of their natural oils and aromas.
Press the flat side of a chef’s knife on spices such as petal seeds, peppercorn, cardamom, cumin seeds, cloves, star anise, and cinnamon. You can also use a rolling pin or a small skillet. Whole spices can be coarsely or finely ground using a mortar and pestle, or a clean coffee grinder. Place whole spices in a mortar and pestle, and grind with the weight and the movement of the pestle. Grind a little for coarse, or more for fine. Or put the spices in a clean coffee grinder and grind as desired.
Ground spices can be reinvigorated by lightly toasting them in a dry skillet over low heat until aromatic. Toasting spices and seeds such as caraway and sesame brings out their flavorful oils. Cook over medium heat until you can smell the spices, or the seeds darken slightly.
Go to holidaykitchen.tv for a cornucopia of delicious video recipes.
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