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If you're boiling them it isn't necessary to break them down at all unless time is a factor for you. Nutmeg also works well boiled whole as you can see in many traditional hot beverage recipes. However, if you want to be able to add all of the spices at once, grinding some of them is advisable. Otherwise you'll have to add the spices to your mixture at ...


Saute your veggies with the spices before adding to the soup and they will not float on the top.


In my chicken stock-making experience, skimming the foam really only needs to be done near the beginning of the process. By the time the stock comes to a simmer, I've already skimmed off most of the scum and within 10-15 minutes of the beginning of the simmer, there is very little scum still rising to the surface. So I'd suggest just waiting until there is ...


Its called a Sachet and are often used so that they can remove all the spices when the soup hits the right amount of flavor. http://easteuropeanfood.about.com/od/recipestepbystep/ss/StockSachet.htm


I tend to just stick the spices in a tea egg I do this whenever I think the spices will get in the way during my process or when I want to remove them before serving, such as in case of a bouquet garni, cloves or juniper berries. Should you be reluctant to use metal in your recipe you can of course use loose leaf tea bags. Either way you can just lift ...


You can use a strainer (mesh style, like this:) Skim the foam, strain it, then add the spices back to the stock.


Premade blends If you're trying to buy something premade, look for blends without filler ingredients. For example, if you see sugar or salt as the first ingredient, that's a bad sign. Sometimes you'll also see large amounts of garlic or onion powder. Yes, you may often want salt and even sugar in your rubs, but you'll probably be happier adding them ...


Like the wikipedia (*) says, spice rubs melange are highly personal. I don't think there is a proper answer to your question. IMO, everything goes... (or nearly everthing) It depends on the type (and/or ethnicity) of the spice rub and the type of meat or fish. If wanting a more of a sweet flavour, then add some more sugar (dark sugar) and spices related ...


The spice you are looking for is called Allspice or Piment, http://en.wikipedia.org/wiki/Allspice. The Greek name is μπαχάρι, pronounced bakhari.


A generic bulk product labeled and called only "red pepper" is sold very cheaply in most International Markets, Asian and Chinese grocery stores in US. It is always a very finely ground red powder sold in 500g (and much larger) clear plastic pillow shaped bags that I can never use up. (Normal label just says Brand, "Red Pepper", weight.) I think it can ...


Check out Alton Brown's method in Good Eats: velcro on the back of a cupboard door. Easy access and a clever way to maximize storage. Also, a great show!

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