Mastering Spice Techniques in Cooking
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mohamed.mauroofMastering Spice Techniques in Cooking
Uploaded by
mohamed.mauroofSPICES
As the flavor cache of the kitchen, spices have rhizomes—both tender and tough—can be a
the power to transform a meal. The huge challenge for any cook, but fortunately there
variety of pods, stalks, barks, stems, roots, and is a cutting tool for each and every one.
bruising spices
For a steady, gentle release of flavor over a long cooking period, it is
best to partly crush tough and stalky spices, using a technique known
as bruising. Chopped spices can be too potent, while keeping them
whole makes them too mild and may not add enough flavor.
l e m o n g ra s s Trim both ends
of the lemongrass. Hold a small
chef’s or santoku knife in a
horizontal cutting grip (p37),
then bring the heel of your other
hand sharply down on the blade.
Lean on it for extra pressure.
This will liberate the essential
oils without splinters and keep
the lemongrass whole, making it
easier to remove and discard
after cooking.
96 VEGETABLES
