post #21 of 21
Originally Posted by DaveOmak View Post

Recently on the tube, I have seen chefs heat some seasonings in a fry pan to release oils and enhance flavor. Then they add to the brine. That is on my list to try.



spices like coriander will be browned before crushing to release a different flavor.

Onions take on a different flavor from raw to saute'd to fried.

Fresh leafy spices are good for tossing around in a frying pan.

Some spices do well being crushed as opposed to being cut.