Getting more from seasonings

[cansmoke]

I came across this trick on some cooking show we watched and seen a number of chefs use. Before putting dry seasonings onto or into meat, heat them up in a small fry pan until you can smell the seasonings. The flavour boost is worth the extra minute or two.

 

[Smkryng]

That’s a good trick. I’ve got a curing project going on right now that has some picking spices in it and I pulsed it in the food processor and then toasted in a pan before adding it to my brine. It sure did make it smell way more intense.

 

[old sarge]

In addition, crushing spices and herbs with a mortar and pestle can help as well.

 

[chef jimmyj]

As much as possible, buy, toast and grind whole spices. Toasting ground spices can be done but they can burn and get bitter with off flavors Very quickly. Place spices in a cold plan heat over medium heat and have a separate container ready to get the spices out of the hot pan...JJ

 

[old sarge]

Totally agree with toasting before grinding. We have the Cuisinart electric spice/nut grinder and it does a fine job. More tedious but with better control over the results is a mortar and pestle. Old school but effective. We have two from the American Masala collection. Rather odd in that both mortar and pestle are wider than normal.