#tips for cooking with spices

[champstorymedia]

Go Meat-Free: Exciting Vegetarian Meal Ideas to Try Right Now

Introduction: In recent years, there has been a growing trend towards plant-based diets for health, environmental, and ethical reasons. Whether you are a seasoned vegetarian or looking to incorporate more meat-free meals into your diet, there are countless delicious options to explore. In this article, we will provide you with a plethora of exciting vegetarian meal ideas to try right now, from…

[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!

[jezebelgoldstone]

cooking/baking tips

if you're making a recipe that's american/west european/anything that someone from the usa or west europe would think of as "normal," double the spices other than vanilla and salt. it doesn't matter what the recipe is for. cooking baking sweet savory whatever. double them.

get out all the ingredients before you start

keep the ingredients you haven't used yet in one spot, and move them to a different spot or put them away once they've been used

if you're making a lot of things at once or in sequence (eg making a bunch of different kinds of cookies) pay attention to the required oven temp. my preference is to order them from highest temp to lowest; that way the oven heats alllllll the way up while i'm mixing the first batch, and after that i only have to turn the heat down, so there's almost no wait time.

cleaning up as you go really does save time

if you're using stick butter and the recipe says "softened" and you have a microwave, then put the stick of butter in the microwave open-side-down for five seconds, flip it open-side-up, and heat for five more seconds.

if you're making something american/west european other than vanilla and salt double the spices

if you're making something liquid or semi-liquid that can burn easily and needs to be kept at a steady temperature, use a skillet, not a pot. it will heat MUCH more evenly (not such a big difference between top and bottom) and it's a lot easier to see more of it at once.

salt is what lets you taste other things. lifechanging when i found that out. this is why even recipes for things that don't taste salty at all still generally call for salt. salt makes other flavors taste more. something's bland? not enough salt. you're making up a recipe? include a pinch of salt.

speaking of salt: often, if you want something to taste more buttery, you don't need more butter; what you need is more salt.

a "rolling boil" is when there's no time lag between one bubble and the next (i'm not making this up. i just learned this. look it up.)

mmm that's all i can think of for now but i'm sure i'll remember more next time i cook something

[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

[thehonestcart]

Top 10 Best Magnetic Spice Jars for Modern Kitchen Organization

[foodlover1999]

Meet Your New Favorite Dinner: Anti-Inflammatory Salmon Salad with Crispy White Beans🥘🍽🍲

Nutrition Profile:

No Added Sugar

Gut Healthy

Anti-Inflammatory

Mediterranean Diet

Diabetes-Friendly

Nut-Free Dairy-Free

Healthy Pregnancy

High-Fiber

High-Protein

Egg-Free

Recipe on this link follow this 🔗

https://bitesanddelights0.blogspot.com/2024/12/meet-your-new-favorite-dinner-anti.html

[lexicog]

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

[financia012]

My Top 5 Grocery Store Must-Haves

List your top 5 grocery store items. Grocery shopping is an essential part of our weekly routines, and over time, I’ve discovered my go-to items that I can’t live without. These staples not only keep my pantry stocked but also simplify my cooking and snacking habits. Here’s a peek into my top 5 grocery store items: 1. Fresh Fruits and Vegetables Nothing beats the vibrancy and nutrition of…

[snn-foods]

"Transform Simple Food into Flavorful Delights with SNN Masalas!"

www.snnfoods.com

[champstorymedia]

Vegetarian Dining Made Easy: Quick and Delicious Meal Ideas for Every Taste

Are you looking to add more variety and flavor to your vegetarian meals? With these quick and delicious meal ideas, you can create satisfying dishes that cater to every taste preference. Whether you are a seasoned vegetarian or just starting on your plant-based journey, these recipes are sure to please your palate and make vegetarian dining a breeze. Easy Weeknight Dinners For a quick and easy…

[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￣)┌

[literaryvein-references]

Writing Notes & References

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Food: Cooking Basics ⚜ Herbs & Spices ⚜ Sauces ⚜ Wine-tasting ⚜ Aphrodisiacs ⚜ List of Aphrodisiacs ⚜ Food History ⚜ Cocktails ⚜ Literary & Hollywood Cocktails ⚜ Liqueurs

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all posts are queued. will update this every few weeks/months. send questions or requests here ⚜ Writing Resources PDFs

[ohmytomatoe]

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