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THE SCIENCE OF GOOD COOKING > CONCEPT 33: BLOOM SPICES TO BOOST THEIR FLAVOR. > Flashcards

CONCEPT 33: BLOOM SPICES TO BOOST THEIR FLAVOR. Flashcards

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1
Q

Do Americans typically use spices in savory cuisine?

A

No

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2
Q

Name one style of cooking where spices are essential.

A

Barbecue

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3
Q

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

A

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

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4
Q

To forms spices can be sold in.

A

Whole or powders (ground).

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5
Q

What are cloves?

A

Dried flower buds.

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6
Q

How long have spices been used in cooking.

A

Tens of thousands of years.

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7
Q

Besides cooking, how else have spices been used?

A

Religious rituals and medicine.

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8
Q

The desire for more spices spurred what 4000 years ago?

A

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

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9
Q

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

A

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.

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10
Q

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

A

Ingest

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11
Q

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

A

Yes, the mixture gives them character and complexity.

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12
Q

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

A

Volatile compounds called terpenes and pyrazines.

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13
Q

What do terpenes contribute?

A

Notes of turpentine, clove, and citrus.

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14
Q

What do pyrazines contribute?

A

Earthy, roasty, green vegetable aromas.

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15
Q

What heat bearing compound provides the sharp bite in peppercorns?

A

Piperine

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16
Q

Spices generally fall into these three categories.

A

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

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17
Q

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

A

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

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18
Q

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

A

The way we use heat.

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19
Q

What happens when you toast spices whole?

A

Brings out its aromatic oils.

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20
Q

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

A

Yes, between the sugars and amino acids.

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21
Q

Can flavor molecules like pyrazines be produced with Mallard reaction?

A

Yes

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22
Q

When is it best to toast spices? Explain.

A

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

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23
Q

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

A

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

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24
Q

Would you discard whole spices after blooming?

A

Yes, don’t serve whole spices.

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25
Q

What is happening when you bloom spices?

A

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.

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26
Q

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

A

A hot solution such as fat or oil.

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27
Q

What should you be careful of when blooming spices?

A

If fat is too hot, spices can scorch.

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28
Q

Main flavor component in thyme.

A

Thymol

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29
Q

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

A

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.

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30
Q

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

A

High performance liquid chromatography (HPLC).

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31
Q

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

A

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

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32
Q

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

A

Yes

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33
Q

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

A

Every year.

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34
Q

How long do whole spices retain their flavor?

A

Two years.

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35
Q

Best way to maximize flavor of spices.

A

Heat in a pan to release essential oils and bloom.

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36
Q

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

A

Because some of the flavor molecules vaporize.

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37
Q

Commercial chili powder is typically made of what?

A

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

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38
Q

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

A

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

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39
Q

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

A

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

40
Q

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

A

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

41
Q

Typical Indian garam masala ingredients.

A

Black pepper, cloves, cinnamon, cumin, cardamom.

42
Q

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

A

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.

43
Q

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

A

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

44
Q

What can help brown, add sweetness and meaty flavor?

A

Tomato paste.

45
Q

An Indian cooking method called bhuna does what?

A

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

46
Q

What type of vegetables does bhuna work well with?

A

Sturdy vegetables like cauliflower, eggplant and green beans.

47
Q

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

A

Yes

48
Q

Why does test kitchen advocate never buying preground black peppercorns?

A

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.

49
Q

Should spices be purchased in large or small quantities?

A

Small

50
Q

What is rémoulade?

A

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

51
Q

Blackened fish is usually prepared in wht cooking device?

A

Cast-iron skillet.

52
Q

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

A

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

53
Q

Why does blackened fish make no sense at home?

A

Not enough ventilation.

54
Q

Keys to prevent fish from sticking to the grill.

A

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.

55
Q

Creative way to crush peppercorns.

A

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

56
Q

Does heating peppercorns in oil temper their heat?

A

Yes

57
Q

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

A

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

58
Q

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

A

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

59
Q

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

A

Months

60
Q

Are piperine and its isomers oil-soluble?

A

Yes

61
Q

Does black pepper lose its characteristic bite when toasted?

A

Yes

62
Q

What does cardamom consist of?

A

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.

63
Q

Best way to buy cardamom.

A

Whole

64
Q

Is cardamom fat or water soluble??

A

Fat

65
Q

Best way to buy cayenne pepper.

A

Ground

66
Q

Is cayenne pepper fat or water soluble?

A

Fat

67
Q

What does cayenne pepper consist of?

A

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.

68
Q

Best way to buy chili powder.

A

Ground

69
Q

Is chili powder fat or water soluble?

A

Fat

70
Q

Why should chili powder be bloomed?

A

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

71
Q

Is cinnamon fat or water soluble?

A

Fat

72
Q

Best way to buy cinnamon. Why?

A

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

73
Q

Best way to buy cloves? Why?

A

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.

74
Q

Are cloves fat or water soluble?

A

Fat

75
Q

Best way to buy coriander. Why?

A

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

76
Q

Coriander is the seed of what plant?

A

Cilantro

77
Q

Is coriander fat or water soluble?

A

Fat

78
Q

Best way to buy cumin? Why?

A

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

79
Q

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

A

Parsley

80
Q

Is cumin fat or water soluble?

A

Fat

81
Q

Best way to buy curry powder.

A

Ground

82
Q

Is curry fat or water soluble?

A

Fat

83
Q

Most blends of curry include what?

A

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

84
Q

Why are some curry powders spicier than others?

A

More chiles are used.

85
Q

What gives curry its characteristic yellow color?

A

What gives curry its characteristic yellow color?

86
Q

Best way to buy nutmeg. Why?

A

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

87
Q

What is nutmeg?

A

The dried seed like kernel of an evergreen tree.

88
Q

Is nutmeg fat or water soluble?

A

Fat

89
Q

Best way to buy paprika.

A

Ground

90
Q

What is paprika?

A

A fine powder made by grinding dried red peppers.

91
Q

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

A

Yes

92
Q

Best way to buy saffron.

A

Whole

93
Q

What is saffron?

A

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

94
Q

How do you release flavor of saffron?

A

Pinch with your fingers before adding.

95
Q

What happens when using too much saffron?

A

It imparts a metallic taste.

96
Q

Is saffron water or fat soluble?

A

Both

97
Q

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

A

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

THE SCIENCE OF GOOD COOKING (61 decks)

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