Grating Spices: Quick Tip
Uploaded by
mohamed.mauroofGrating Spices: Quick Tip
Uploaded by
mohamed.mauroofgrating spices
Whether dry or juicy, just a touch of a spice can enhance a recipe.
Grating spices, preferably using a stainless-steel microplane grater,
makes it easier to prepare the correct amount.
quick tip
The santoku knife,
with its flat blade,
rounded tip, and
down-turned spine, is
ideal for scooping up
fine pieces of spice,
as well as for the
ginger Peel a knob of ginger n u t m e g Freshly grated is the many chopping and
with a potato peeler or paring only way to do justice to this slicing requirements
knife, then rub it vertically on the evocative spice. Grate only what of Asian cooking.
razor-sharp grater to render you need. Pick up the fine dust
a thick pulp. with the tip of a paring knife.
extracting vanilla seeds
When vanilla pods are oily and pliable, it is easy to scoop out their seeds.
If they are older and dry, massage them with your palm. Empty pods can
be rinsed, air-dried, and stored in a cool dark place, and then used again.
1 Cut the vanilla pod in half lengthwise with the tip
of a turning or paring knife. Slice cleanly and quickly
to keep the seeds in place.
2 Using a teaspoon or point of a paring knife, scrape
out the black seeds, keeping the paste well clear of
your fingers. Drop straight into milk or cream.
SPICES 97
