Whether it's adding taste, texture or intensity of character, spices are an essential element to a dish. We asked eight chefs to name their favorite spice for cooking.
Chef Ana Sortun cooks Mediterranean-inspired food at her restaurant Oleana in Cambridge, Massachusetts. She loves the spice mixtures from La Boite a Epice.
Lior Lev Sercarz is a wizard with blending. No other person in the world has his sense for balance (maybe a perfume maker?). The quality of spices he sources, combined with his wizard-like sense of balance and his creative mind is magic.
Chef Ana Sortun cooks Mediterranean-inspired food at her restaurant Oleana in Cambridge, Massachusetts. She loves the spice mixtures from La Boite a Epice.
Lior Lev Sercarz is a wizard with blending. No other person in the world has his sense for balance (maybe a perfume maker?). The quality of spices he sources, combined with his wizard-like sense of balance and his creative mind is magic.
Whether it's adding taste, texture or intensity of character, spices are an essential element to a dish. We asked eight chefs to name their favorite spice for cooking.
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Whether it's adding taste, texture or intensity of character, spices are an essential element to a dish. We asked eight chefs to name their favorite spice for cooking.
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A way I grind whole and fresh spices is with a small coffee grinder. While the blades whirl I shake the grinder up and down to make sure all is blending well. If you are grinding spice that will be roasted do the roasting first and let them cool. Then grind.
Linda_Williams: A way I grind whole and fresh spices is with
Thought to mention an anecdote related to peppers -
once upon a time in our garden we grew a LOT of hot peppers (if you live in the Carolinas, it's the perfect climate for hot peppers) so we decided to dry them on a cookie sheet in the oven on LOW for a few hours.
A couple of days later my DW wanted to make peanut butter cookies, used the same baking sheet, and we had these fantastic "hot" peanut butter cookies from the chili oil that had remained on the sheet.
MarcEdward: Thought to mention an anecdote related to peppers - once
I cooked a lot from an early age and one of my favorite spices is anything chili related and often very, very HOT chilis! Many years ago when I went off to college, I left my designated spice grinder I used solely for chilies at her house. One day, my mom decided to make some fresh 'hot' coffee from whole beans for 4 or 5 of her friends that came over. I had last used it to grind up habaneros..... I wasn't there when it happened, but they panicked and thought they had been poisoned or something strange like that. They didn't figure it out and only learned what happened several days later when I talked to her. I was actually very surprised none of them went to the hospital, because they said the burning was demonic, but it went away after about a 1/2 hour or so..... DOH!!!
HuffGeist: I cooked a lot from an early age and one
Sea Salt is surprisingly better than regular salt.
Fresh cumin (in small amounts) goes into a lot of my foods.
No cardamom? I'm surprised.
The real trick is to find the "eastern" markets that sell the whole spices for good prices, not the grocery store pre-ground spices.
MarcEdward: Sea Salt is surprisingly better than regular salt. Fresh cumin
Yes on the sea salt. Starting using it when I became allergic to iodine. Would never go back. It does not tinge the essential flavors and still aids in blending.
Linda_Williams: Yes on the sea salt. Starting using it when I
Yep. Given its lack of flavor you can put into about anything, unless you do not want it to turn yellow. It's good to have it at least 3 - 4 times a week.
Linda_Williams: Yep. Given its lack of flavor you can put into
If you decide to grow it be certain it is the French stuff. Try slicing potatos and onions. Place in foil lined with parchment. Lay sprigs of tarragon on top. Wrap it up and roasted for about 50 minutes. Hmmmmmmm. You can do it in a skillet, too.
Linda_Williams: If you decide to grow it be certain it is
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once upon a time in our garden we grew a LOT of hot peppers (if you live in the Carolinas, it's the perfect climate for hot peppers) so we decided to dry them on a cookie sheet in the oven on LOW for a few hours.
A couple of days later my DW wanted to make peanut butter cookies, used the same baking sheet, and we had these fantastic "hot" peanut butter cookies from the chili oil that had remained on the sheet.
Fresh cumin (in small amounts) goes into a lot of my foods.
No cardamom? I'm surprised.
The real trick is to find the "eastern" markets that sell the whole spices for good prices, not the grocery store pre-ground spices.
Is there some controversy I am unawae of ?
Great deal for $2.00/
In fact all of Tader Joes spices are a great deal!