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How Does Cooking Affect Spice Flavor?

As you know, timing is everything when it comes to cooking. The same goes for spice, that is, you will spice it up will have an effect on the intensity of the taste. Depending on the spice, the cooking will be more intense, as you may have discovered when adding cayenne to your spaghetti sauce. Or the taste is not as strong as you thought. This is especially true when adding herbs that have been cooked for a long time, whether in a sauce or slow-cooked in a pot.

Spices are tough when exposed to heat. The heat increases and destroys the flavors, because the heat allows the oils to escape. The beauty of the slow cooker is that slow cooking can be beneficial when using spices in food. A covered pot will keep moisture and spices and oils from escaping, allowing the spices to permeate the food in the pot. Using microwaves, on the other hand, may not be effective, especially with certain herbs.

According to common sense, spices such as allspice, anise, cardamom, cinnamon, cloves, ginger, mace, nutmeg and mint can be added at the beginning of cooking. They all last for short and long-term baking, whether it’s for a batch of cookies or a sheet cake. It also works well in sauces that need to be simmered, although nutmeg is often sprinkled on top of something after it has been served. Cinnamon, as well as rosemary, can cause problems for those using yeast recipes, and both are considered yeast inhibitors. Caraway seeds tend to be bitter and take a long time to cook, and turmeric is bitter when burned.

Most herbs are a little more delicate when it comes to cooking. Their flavors cook faster than the sauce. Herbs include basil, chervil, chives, cilantro, coriander, cumin (the seeds can cook longer than the leaves), lemon grass, parsley (flat leaf, or Italian (better for cooking), sage, tarragon and marjoram. Generally, marjoram is often sprinkled on the soup after serving, not cooked.

The opposite to these herbs is the hardy bay leaf, which can be kept in a pot or pot. Oregano can be added at the beginning of cooking (if cooking takes less than an hour) and thyme. In most cases, the stabilization of the taste of the herb is affected by the temperature at which it is cooked, and the length of cooking.

Onions and their relatives can be simmered for a long time at a low temperature, but it is better to add them at the end of cooking. The onions are different. Garlic can be bitter if overcooked. A simple onion can keep, but it will be bitter if it browns.

It is better to add peppers and hot peppers at the end, as they will be stronger during cooking. This includes chili powder and Szechuan peppers. Here paprika is the exception and can be added at the beginning of cooking. Mustard is often added at the end of cooking and is best not boiled.

Sometimes not cooking can affect the taste. Many of the herbs mentioned above are used in salads. Cold, uncooked foods such as potato and cucumber salad tend to absorb the flavor, so you’re more likely to incorporate the seasonings and get them into the recipe sooner. Meat products can destroy the flavor, so you may want to blanch after reheating.

Much of the cooking process depends on how long and how hot your food is. It’s also important for your food to taste good. My Western cousins ​​can’t handle hot peppers like us Southwesterners, and I can’t use cayenne in front of them. As you can see, fragrance is not a concept, nor is it an exact science. But don’t let that stop you from playing mad scientist and reaching out for hands-on experiments.

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