#tips for cooking with spices

[champstorymedia]

5-Minute Snack Recipes That Will Satisfy Your Cravings

Introduction: Are you tired of reaching for unhealthy snacks when you’re feeling peckish? Look no further! In this article, we will introduce you to a variety of 5-minute snack recipes that are not only delicious but also satisfying. Whether you’re craving something sweet, savory, or somewhere in between, we’ve got you covered with quick and easy recipes that you can whip up in no time. Say…

[fuckingrecipes]

Food Myth: Roast your spices before using to 'Release the Flavor'

Truth: Dry Roasting your spices will CHANGE their flavor.

A raw sesame seed tastes different than a roasted sesame seed, just like a raw onion tastes different than a roasted or caramelized one.

There's chemical reactions happening in there. Aromatics aren't just released to be used, they're also broken down into OTHER flavor compounds.

Indian cooking exemplifies this: recipes will have WHOLE RAW spices, GROUND RAW spices, and ROASTED WHOLE spices. The same seed may be used in the recipe in 3 different states, and this is important because each different state will give your mouth a different interaction.

For example: Coriander (cilantro seed)

Raw coriander is floral and lemony. The roasted version is grassy and earthy - it's a totally different flavor!

A ground-up version will infuse the whole dish with an even flavor.

Leaving the seeds whole will impart the dish with some flavor and you get little bursts of intense flavor when your teeth crush a seed. Whether that's a burst of earthy or floral/lemony depends on if you roasted it or not.

Don't roast pre-powdered spices, because they burn easily and break down too fast.

BUT! You can Roast a seed first, and THEN grind it!

[ohmytomatoe]

ZUCCHINI QUICHE 🪴👩🏻‍🌾🧀🧄

[aniah-who]

I have a vision, and it's green (:

For those of you who don't know me, hi— I'm Aniah (: and I have a pretty big green thumb; and by this, I really just mean that I'm a proud plant mom. From succulents to vines, from palms to trees, I have it. However, recently, I've grown an itch to add an additional category of plants to the family- kitchen herbs! I'm super excited to get into the rhythm of research and even more excited to go shopping once I complete my Herbs-To-Buy list! A few herbs that have already added to my list are Oregano, Lavender, Rosemary, Thyme, Parsley, Dill, Basil, and Sage. If you guys have any tips or recommendations at all regarding ideal herbs or just gardening in general, feel free to drop a comment! By the way, these will all be indoors <3

[lexicog]

ohhh LOL i get it im getting April Fooled (lol!). trans day orf visibility is tomorrow.

[carcrashcockrash]

auuggghg wauughh im dying from a deadly diseas. its called ate pizza and macdonalds and soy all in one day disease an d symptoms include exploding. u mgiht want to step back brother

[this-is-me19]

My fellow Witchlings!

Remember: If it smells good together, then it goes together. The nose knows when it comes to herbs and spices. This has never let me down even when doing teas….

Unless I’m sick and then I trust others because my knows can never smell things correctly when I’m sucks. 🤷‍♀️😘

Alton Brown Guacamole recipe any one?

The only guacamole I eat.

Software

3 ripe Hass avocados, halved, pitted, and peeled

1 tablespoon freshly squeezed lime juice

1/2 teaspoon kosher salt

1/2 teaspoon ground cumin

1/4 teaspoon ground cayenne pepper, plus more to taste

1/2 medium onion, diced

2 small Roma tomatoes, seeded and diced

1 tablespoon chopped fresh cilantro

1/2 jalapeño, minced

1 clove garlic, minced

Procedure

Place the avocado pulp and lime juice in a large mixing bowl and toss to combine.

Add the salt, cumin, and cayenne, and mash using a potato masher, leaving some larger chunks for texture.

Add the onion, tomatoes, cilantro, jalapeño, and garlic, and stir to combine. Lay plastic wrap directly on the surface of the guacamole and allow to sit at room temperature for 2 hours before serving.

The sitting at room temp makes a big diff but if you don’t want to do it at room temp, you can do in the fridge bit longer or overnight since it is cold and take longer for flavors to mix.

Happy holidays,

Laili

[whohasthesamerangeasmushrooms]

Cooking staples I like to have in my kitchen

Hello internet, my name is Shroomi and I like to cook!

I've created this blog to share recipes and tips as well as learn some tricks from the cooking community here in tumblr 👩🏻‍🍳✧˖°🫧🥙˙ᵕ˙₊⊹

On this first post, I'd like to share some cooking staples I like to have in my kitchen. Please note that I don't always use all of them for a dish, instead choosing to combine them to get unique and wonderful flavours whenever I cook something ‧₊˚ ⋅ 𓐐𓎩 ‧₊˚ ⋅

Salt: I find it crucial to season lightly my ingredients as to enhance their natural flavour.

Herbs: They always add a nice touch of freshnesss to my dishes and they can give an extra touch to a dish. Plus, if you can't use salt in your dishes due to health issues, using some fresh or dried herbs will help make the food less bland.

Soy sauce: Same as the salt. I love little touch it adds to my food. Plus, combined with some sugar, it can make a very nice glaze, and diluted, it can be used to marinate meats or eggs.

Vinegar: I like to use if when making salad dressings along with salt, oil and soy sauce or herbs. I love its acidity, which is why i use it to marinate or pickle vegetables and fish.

Sugar: I use it for desserts, obviously, and for caramelizing onions or chicken. I may replace it with honey sometimes, but only when I know its flavour won't overpower the rest of the ingredients

Garlic: I live off this stuff. Making a stir-fry? Put some garlic in there. Breakfast toast? Rub some of that good stuff on the bread. Making soup? Throw some garlic cloves in there. Need a sauce? Just mash them with olive oil for an allioli or add some parsley in there as well. Garlic is just so versatile oh my god. And, as with the herbs, you can add it to your food to give it a bit of an extra kick if you can't use salt.

Spicy sauce: I love me some spicy sauce to add to my stir fries, my noodles or my fried eggs... The one I use now was gifted by a family friend from Mexico, and we've been using it for a while.

I would add smoked mild paprika and cinnamon to the list because I do use them sometimes, but I don't use them that much, so I wouldn't call them staples. And no, I did not put pepper on the list. I don't like black pepper. I know 99% of the world's population likes to season steaks and vegetables and well, anything really, with both salt and black pepper but I just hate it. Hate eating a steak and biting into a piece of pepper, can't really see what's so great about it... Eh.

┐(￣ヮ￣)┌

[champstorymedia]

On-the-Go Snacking Made Simple: Easy Recipes for Busy Days

Introduction: In today’s fast-paced world, finding time to sit down and enjoy a proper meal can be a challenge. Whether you’re rushing to work, shuttling kids to various activities, or simply trying to squeeze in a workout, it can be tough to find time for a healthy snack. That’s where on-the-go snacking comes in. With a little bit of planning and the right recipes, you can enjoy delicious,…

[lifestyle-hub]

Step 4: Let the Flavor Work Its Magic — Breaking the Boring Meal Cycle

Image Credit: Saveurssecretes

You can find the links to the previous steps on "Breaking the Boring Meal Cycle" at the end of this blog. So, let's see how step 4 can help.

A Different Flavor, a Different Taste

A great way to fight food boredom is by introducing flavors you may not typically use. Experiment with different cuisines. Think Mediterranean, Thai, or Middle Eastern spices. These can add depth and excitement to your meals without needing to prep entirely different dishes every day.

For instance, a simple grilled chicken can feel brand new depending on the seasonings you choose. Add a Mediterranean twist by marinating it in olive oil, garlic, lemon, and oregano. Or take it down a Thai-inspired path by using ginger, lime, soy sauce, and a touch of chili.

Even something as basic as roasted vegetables can be spiced up. Try Middle Eastern flavors by sprinkling them with cumin, coriander, and sumac, or a dash of tahini for extra richness. You’re still making the same core meal, but the flavor profile will be entirely different!

Get what I mean?

Signing out, kad

Links to the previous steps

Step 1 (https://www.tumblr.com/lifestyle-hub/762348908666142720/meal-prep-for-a-week-creative-tips?source=share)

Step 2 (https://www.tumblr.com/lifestyle-hub/762456340100710400/step-2-exciting-meal-prep-breaking-boring-meal-cycle?source=share)

Step 3 (https://www.tumblr.com/lifestyle-hub/762579351417094144/step-3-theme-days-breaking-boring-meals?source=share)

Or you can just scroll through our blog and pick them out (https://www.tumblr.com/blog/lifestyle-hub)

[ohmytomatoe]

💀🔮⏳

[19871997]

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[atiqaaqeel]

best and unique cooking tips and recipes for everyone if u need any type of help contact cooking expert

[literaryvein-references]

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