Hot answers tagged

62 votes

If you add spices to boiling pasta, will it absorb spices/flavours?

Poorly. Pasta doesn't absorb all that much flavor from spices in the water, other than maybe salt (and even then you must add excessive amounts of salt to make the resulting pasta evidently salty.) ...
user avatar
  • 2,973
54 votes

Other 'hot' spices

"Hotness" is a quite vague description which can be caused by a number of chemical compounds and is percieved by various receptors. Chili peppers (capsicum) contain the alkaloid capsaicin. ...
user avatar
  • 53.9k
49 votes

Is there such a thing as a dish being bland from too many flavors?

I think the description you're looking for is what is often described as "muddy flavors" or "fighting flavors" or "muddled flavors" (though the latter is also a term used ...
user avatar
  • 8,065
47 votes
Accepted

Will Cinnamon ever dissolve in a cocktail?

Cinnamon is the bark of a tree. It is either sold as rolled strips of bark (=cinnamon sticks) or ground. It will not dissolve, neither in water nor in alcohol. What you want to do is basically the ...
user avatar
  • 53.9k
46 votes
Accepted

Is there any advantage to combining spices before applying them to meat?

If you premix to make a rub, it's easier to apply spices evenly. Otherwise, you must individually apply a small amount (for example, 1/4 tsp) of several spices evenly. With a rub, you make the spice ...
user avatar
  • 2,454
42 votes
Accepted

Why stud an onion?

It's convenience, and actually doubly so: It helps to find the cloves (biting down on a clove is horrible, imho, much more than on a stray peppercorn) and it especially if you are using onions with ...
user avatar
  • 53.9k
39 votes
Accepted

What exactly is "Japanese" Salt and Pepper?

They may have been trying to describe "salt and Japanese pepper". Japanese pepper is unrelated to black pepper, but closely related to Sichuan pepper; its flavor has been described as "lemony" and it ...
user avatar
  • 20.7k
36 votes

What is the name of the tool which involves a ball inside a sealed container that is shaken to grind up spices?

I haven't seen this type of device as a home spice grinder, but in commercial/industrial settings, this type of device is called a ball mill. Industrial ball mills will have a cylinder filled with ...
user avatar
  • 8,065
31 votes
Accepted

What is this seed pod?

Looks like cardamom to me, regularly used in Indian and other South Asian cuisine and often left as whole seed pods in dishes for unsuspecting diners to accidentally chew on.
user avatar
  • 1,951
30 votes

If you add spices to boiling pasta, will it absorb spices/flavours?

One important fact to note here is that many spices are oils or oil-soluble. Pepper, for example, will dissolve effectively in oil, and thus the flavor of pepper can be imparted into other things ...
user avatar
  • 5,448
29 votes
Accepted

Is there such a thing as a dish being bland from too many flavors?

With your longer description, I can understand where you are coming from and why you don't like this version of the dishes (and also why somebody else might prefer them). But the term "bland"...
user avatar
  • 125k
28 votes

How can I remove whole peppercorns from a sauce after cooking?

Strain it, or put the peppercorns in cheesecloth which you can easily remove. Obviously both ideas would work better if the sauce was thin then thickened after the peppercorns were removed.
user avatar
  • 2,631
27 votes

Is there a reason for storing ground spices separately (unmixed)?

I'm aware of three reasons that you might not want to do so: You tie up spices that you might want to use in other dishes individually You don't always want to add the spices at the same time. You ...
user avatar
  • 75.5k
25 votes
Accepted

What does "lightly crushed" mean for cardamon pods?

I'm pretty sure it's just crushing the husks a bit so they crack open - that's how I do it when I see "lightly crushed" for cardamom pods. It gives access to the seeds inside so flavor can infuse out ...
user avatar
  • 11.6k
24 votes

Why are bay leaves used whole and then removed rather than crushed up like other spices?

Dried bay is sometimes left in, for example this herb mix from Schwartz includes bay leaves (at less than 3%). Dried they can easily be crushed and added as a powder, but you don't often want a lot ...
user avatar
  • 38.6k
23 votes
Accepted

Skimming foam from stock without removing floating spices

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 ...
user avatar
23 votes
Accepted

How to deal with strong, sizable spices?

Simple: spit them out. You're not supposed to eat whole cardamom pods or cloves, any more than you'd eat whole cinnamon sticks, bay leaves, or slices of dried galangal. Each diner is expected to spit ...
user avatar
  • 46.3k
23 votes

Do certain spices really go bad? or will people without refined palates usually not tell the difference, specifically chili powder?

tl;dr : it's complicated. If you're relying on cooking by blindly following recipes, and hoping that they come out the same every time, then yes, you probably want to replace old spices. So ...
user avatar
  • 75.5k
20 votes
Accepted

How can I remove whole peppercorns from a sauce after cooking?

One way to steep peppercorns in a sauce is to put them in a tea ball or a tied up piece of cloth which is submerged into the sauce and then removed before serving. If they are just dropped into the ...
user avatar
  • 67.1k
20 votes

Is there some "trick" to be able to eat jalapeños without getting an "upset stomach"?

Well... First of all, no. As alluded to in a comment, as one gets older, one's digestive system tends to be less accepting of what one puts in it. Nevertheless, "the dose makes the poison". ...
user avatar
  • 20.7k
19 votes
Accepted

Name of a greek spice that sounds like "bakari"

The spice you are looking for is called Allspice or Piment, http://en.wikipedia.org/wiki/Allspice. The Greek name is μπαχάρι, pronounced bakhari.
user avatar
  • 125k
19 votes
Accepted

What is 'Musk' as used in this recipe

It's nutmeg. The author of that blog is from Switzerland, so I imagine that term is used there, but I had never heard used culinarily until now. I Googled "Grated Musk", and still had to look around ...
user avatar
  • 58k
18 votes
Accepted

Can I cut chili powder with Paprika?

This recipe list chili powder as: 2 tablespoons paprika 2 teaspoons oregano 1 1/2 teaspoons cumin 1 1/2 teaspoons garlic powder 3/4 teaspoon onion powder 1/2 teaspoon cayenne pepper, or to taste (...
user avatar
  • 2,631
18 votes

Is there any advantage to combining spices before applying them to meat?

An additional factor is prep time. You can make a large batch of spice mix quickly, spooning tablespoons rather than quarter teaspoons and then it's made ready for many portions. Dry mixes keep as ...
user avatar
  • 38.6k
18 votes

Is sassafras root and licorice root the same thing?

Sassafras is the plant with the botanical name Sassafras albidum, which is native to eastern North America and eastern Asia. Licorice/Liquorice is the plant with the botanical name Glycyrrhiza glabra, ...
user avatar
  • 2,935
17 votes
Accepted

How to clean a mill

The amount of salt that would stick to a dry mill is very small. Salt is also quite abrasive, cheap and water soluble. So to get pepper out I'd grind salt. For most savoury mixes a little salt won't ...
user avatar
  • 38.6k
17 votes
Accepted

Mild chili powder?

As you have found, often the generic chili powders that are sold in the US by the major brands like Schwarz aren't pure chili powder, they have other additives like oregano, salt and garlic. The best ...
user avatar
  • 67.1k
17 votes

How to deal with strong, sizable spices?

For whole spices which are hard to pick out, you could try make a bouquet garni. Wrap the whole spices into a bundle, using cheesecloth, a piece of muslin (undyed, loosely woven fabric), a coffee ...
user avatar
  • 3,098
16 votes

Is there a way to experience pepper's endorphins effects without the burning sensation?

According to my research, the effect of capsaicin that causes the burning sensation is indirectly responsible for the pleasurable release of endorphins, which are the brain's way of counter-acting the ...
user avatar
  • 14.7k

Only top scored, non community-wiki answers of a minimum length are eligible