CONCEPT 33: BLOOM SPICES TO BOOST THEIR FLAVOR.

Question 1

Do Americans typically use spices in savory cuisine?

Answer 1

No

Question 2

Name one style of cooking where spices are essential.

Answer 2

Barbecue

Question 3

Spices are generally made from what 4 things? What happens where they’re dried?

Answer 3

Berries, plants, roots or bark. When dried, their flavor intensifies.

Question 4

To forms spices can be sold in.

Answer 4

Whole or powders (ground).

Question 5

What are cloves?

Answer 5

Dried flower buds.

Question 6

How long have spices been used in cooking.

Answer 6

Tens of thousands of years.

Question 7

Besides cooking, how else have spices been used?

Answer 7

Religious rituals and medicine.

Question 8

The desire for more spices spurred what 4000 years ago?

Answer 8

Trade system that began in the Middle East around 2000 BC and expanded throughout the world.

Question 9

The flavor of spices comes mainly from where? How do we detect it?

Answer 9

It comes from their aroma, which we detect from the volatile compounds they release into the air; they have a high proportion of these molecules.

Question 10

In their naked form, spices are almost impossible to _____.

Answer 10

Ingest

Question 11

Do most spices glean their flavors from a host of different flavor compounds?

Answer 11

Yes, the mixture gives them character and complexity.

Question 12

Where does the unique taste and aroma of black peppercorns come from?

Answer 12

Volatile compounds called terpenes and pyrazines.

Question 13

What do terpenes contribute?

Answer 13

Notes of turpentine, clove, and citrus.

Question 14

What do pyrazines contribute?

Answer 14

Earthy, roasty, green vegetable aromas.

Question 15

What heat bearing compound provides the sharp bite in peppercorns?

Answer 15

Piperine

Question 16

Spices generally fall into these three categories.

Answer 16

Those with water-soluble flavor compounds, fat-soluble flavor compounds and those that form new flavor molecules when exposed to dry heat alone.

Question 17

What do the three categories of spices mean for brines and marinades?

Answer 17

Flavor able to dissolve in water are better for “brinerades” while those able to penetrate fat can do much more in oil based marinades.

Question 18

What really makes a difference in the flavor (and intensity) of spices?

Answer 18

The way we use heat.

Question 19

What happens when you toast spices whole?

Answer 19

Brings out its aromatic oils.

Question 20

Does toasting certain spice like coriander and cumin bring about Maillard reactions?

Answer 20

Yes, between the sugars and amino acids.

Question 21

Can flavor molecules like pyrazines be produced with Mallard reaction?

Answer 21

Yes

Question 22

When is it best to toast spices? Explain.

Answer 22

When they’re whole. Grinding releases moisture and enzymatic oils into the air, leaving the spice with less to give when toasted.

Question 23

What is cooking spices in fat called? What types of spices does this technique work with?

Answer 23

Blooming works with fat-soluble spices and intensifies the flavor of both ground and whole.

Question 24

Would you discard whole spices after blooming?

Answer 24

Yes, don’t serve whole spices.

Question 25

What is happening when you bloom spices?

Answer 25

The fat-soluble flavor molecules are released from a solid state into solution form, where they mix and interact, thereby producing an even more complex flavor.

Question 26

These flavor molecules, like most substances, dissolve faster and to a greater extent in what?

Answer 26

A hot solution such as fat or oil.

Question 27

What should you be careful of when blooming spices?

Answer 27

If fat is too hot, spices can scorch.

Question 28

Main flavor component in thyme.

Answer 28

Thymol

Question 29

TEST KITCHEN: PEPPER FLAKES AND THYME BLOOMED IN OIL AND WATER AT 200ºf FOR 20 MINUTES.

Answer 29

The oil infusion was far more flavorful than water when tested on rice. Water infused registered 1113 Scoville Heat Units (SHU), while pepper-infused oil doubled that number at 2233 SHU. Water contained 19.4 parts per million (ppm) of thymol, a tenth as much as oil - 197 ppm.

Question 30

What did they use to test the red-pepper and thyme?

Answer 30

High performance liquid chromatography (HPLC).

Question 31

When cooking chili or any dish, why should you cook spices with the cooking medium instead of throwing it in with liquid?

Answer 31

They will develop far more flavor when being bloomed in the fat.

Question 32

Does buying whole spices and grinding yourself keep them fresher longer?

Answer 32

Yes

Question 33

If you buy pre-ground spices, how often should they be replaced?

Answer 33

Every year.

Question 34

How long do whole spices retain their flavor?

Answer 34

Two years.

Question 35

Best way to maximize flavor of spices.

Answer 35

Heat in a pan to release essential oils and bloom.

Question 36

Why does toasting spices in a dry pan and adding them later not taste like blooming them with a fat?

Answer 36

Because some of the flavor molecules vaporize.

Question 37

Commercial chili powder is typically made of what?

Answer 37

80% dried red chiles and a mix of garlic powder, onion powder, oregano, ground cumin and salt.

Question 38

For chili, what fat % was best for beef? Explain.

Answer 38

80% had an orange pool of fat floating to the top; 90% was a tad bland; 85% was just right.

Question 39

What liquid worked best for chili: beef, chicken, wine, water or tomatoes?

Answer 39

Tomatoes were the best. Puree added body and diced tomatoes gave it heft.

Question 40

Should you add beans at the beginning or end of a chili? Explain.

Answer 40

Beans added toward the end taste like flavorless orbs; adding in the beginning helps them absorb flavor.

Question 41

Typical Indian garam masala ingredients.

Answer 41

Black pepper, cloves, cinnamon, cumin, cardamom.

Question 42

Why is heating spices in a skillet more beneficial than in a simmering sauce?

Answer 42

In a sauce, spices can only be heated to 212ºF. In a dry skillet, temperatures can exceed 500ºF, heightening flavors exponentially - remember not to burn.

Question 43

Why toast spices before blooming? What makes them taste better?

Answer 43

The heat induces Maillard reaction products, which greatly boost flavor. These reactions do not occur as readily when the spices are bloomed in oil.

Question 44

What can help brown, add sweetness and meaty flavor?

Answer 44

Tomato paste.

Question 45

An Indian cooking method called bhuna does what?

Answer 45

Sautéing the spices and main ingredients together to enhance and meld flavors.

Question 46

What type of vegetables does bhuna work well with?

Answer 46

Sturdy vegetables like cauliflower, eggplant and green beans.

Question 47

Do fresh-ground spices have a superior aroma and taste?

Answer 47

Yes

Question 48

Why does test kitchen advocate never buying preground black peppercorns?

Answer 48

As soon as they're cracked, volatile compounds that give their subtle flavor and bold aroma are lost; soon, only the more stable, nonvolatile piperine is left.

Question 49

Should spices be purchased in large or small quantities?

Answer 49

Small

Question 50

What is rémoulade?

Answer 50

Frances version of tartar sauce; it's often mayonnaise or aioli based.

Question 51

Blackened fish is usually prepared in wht cooking device?

Answer 51

Cast-iron skillet.

Question 52

Why do skin-on fish filets buckle when cooked? How do you fix this?

Answer 52

The skin shrinks, pulling back flesh along with it. Fix by scoring the fish skin or removing it.

Question 53

Why does blackened fish make no sense at home?

Answer 53

Not enough ventilation.

Question 54

Keys to prevent fish from sticking to the grill.

Answer 54

Chill the fish; at room temp, the fillets will become floppy and stick more readily to the grill. Second, heat the grill, scrape the grate and wipe it with oil-dipped towels at least 5 times.

Question 55

Creative way to crush peppercorns.

Answer 55

Place them on a cutting board, skillet on top, rock back and forth gently.

Question 56

Does heating peppercorns in oil temper their heat?

Answer 56

Yes

Question 57

When heating peppercorns in oil, how can you reduce the heat if spice isn't your forte?

Answer 57

Drain the heated peppercorns and add fresh oil. This rids some of the spicy flavor compounds.

Question 58

As peppercorns age, the piperine in converted into closely related molecules called what? Hoe does this affect food?

Answer 58

Isomers have different flavor characteristics and are less irritating to the nose and throat.

Question 59

Sitting in your home cupboard, how long would it take for piperine to turn into isomers?

Answer 59

Months

Question 60

Are piperine and its isomers oil-soluble?

Answer 60

Yes

Question 61

Does black pepper lose its characteristic bite when toasted?

Answer 61

Yes

Question 62

What does cardamom consist of?

Answer 62

Green seed pod that holds about 20 small black seeds. Since flavor resides in seeds, it is necessary to crush the whole pod before using.

Question 63

Best way to buy cardamom.

Answer 63

Whole

Question 64

Is cardamom fat or water soluble??

Answer 64

Fat

Question 65

Best way to buy cayenne pepper.

Answer 65

Ground

Question 66

Is cayenne pepper fat or water soluble?

Answer 66

Fat

Question 67

What does cayenne pepper consist of?

Answer 67

Originally made from cayenne peppers, this spice is now made from a variety of ground dried chiles. Cayenne pepper is rich in volatile oils, making it susceptible to flavor loss within a few months.

Question 68

Best way to buy chili powder.

Answer 68

Ground

Question 69

Is chili powder fat or water soluble?

Answer 69

Fat

Question 70

Why should chili powder be bloomed?

Answer 70

Because it is a blend of spices and blooming will bring out the complex flavors.

Question 71

Is cinnamon fat or water soluble?

Answer 71

Fat

Question 72

Best way to buy cinnamon. Why?

Answer 72

Cinnamon is one of few spices they test kitchen prefers to buy ground. Save whole cinnamon sticks for infusing flavor into hot liquids.

Question 73

Best way to buy cloves? Why?

Answer 73

Because they are difficult to grind, TK buys them ground. Reserve whole cloves for infusing flavor into hot liquids (that include fat or alcohol) in which cloves are soluble.

Question 74

Are cloves fat or water soluble?

Answer 74

Fat

Question 75

Best way to buy coriander. Why?

Answer 75

Whole seeds provide a more vibrant, complex flavor. Toasting whole coriander helps release their aroma.

Question 76

Coriander is the seed of what plant?

Answer 76

Cilantro

Question 77

Is coriander fat or water soluble?

Answer 77

Fat

Question 78

Best way to buy cumin? Why?

Answer 78

Toasting whole cumin seeds gives the spice a more complex peppery flavor than when purchased ground.

Question 79

Cumin is a highly aromatic spice that comes from a plant in what family?

Answer 79

Parsley

Question 80

Is cumin fat or water soluble?

Answer 80

Fat

Question 81

Best way to buy curry powder.

Answer 81

Ground

Question 82

Is curry fat or water soluble?

Answer 82

Fat

Question 83

Most blends of curry include what?

Answer 83

Cardamom, chiles, cumin, fennel, fenugreek, nutmeg, and turmeric.

Question 84

Why are some curry powders spicier than others?

Answer 84

More chiles are used.

Question 85

What gives curry its characteristic yellow color?

Answer 85

What gives curry its characteristic yellow color?

Question 86

Best way to buy nutmeg. Why?

Answer 86

Nutmeg loses its aroma when ground; best to buy it whole.

Question 87

What is nutmeg?

Answer 87

The dried seed like kernel of an evergreen tree.

Question 88

Is nutmeg fat or water soluble?

Answer 88

Fat

Question 89

Best way to buy paprika.

Answer 89

Ground

Question 90

What is paprika?

Answer 90

A fine powder made by grinding dried red peppers.

Question 91

Do Hungarian and Spanish paprika have more complexity than domestic varieties?

Answer 91

Yes

Question 92

Best way to buy saffron.

Answer 92

Whole

Question 93

What is saffron?

Answer 93

Saffron, the world's most expensive spice, is the hand harvested stigma of a type of crocus.

Question 94

How do you release flavor of saffron?

Answer 94

Pinch with your fingers before adding.

Question 95

What happens when using too much saffron?

Answer 95

It imparts a metallic taste.

Question 96

Is saffron water or fat soluble?

Answer 96

Both

Question 97

How many flowers does it take to make a pound of saffron?

Answer 97

50,000 to 75,000; each flower gives about 3 little strands of saffron.