The Beginner's Guide to Cooking with Spices (with Testing)
Video Overview & Insights
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'Erbs
https://play.google.com/store/apps/details?id=com.cookwell.app&hl=en_US In recipes, we are constantly told to do techniques but often not told why we do them. Today, I want to explore the question of how we use spices. First, we cover the food science and theory of spices before diving into some experiments with special guest @LifebyMikeG .
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Thank you for this video! I hope you stop saying like like like a lot.
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📚 Videos & Sources mentioned:
I want more of this....many chefs know the ideal qualities of spices and how/when to use them....I need the deep dive
▪ The Flavor Equation by Nik Sharma. https://amzn.to/33bbzih
▪ On Food and Cooking by Harold McGee. https://amzn.to/3HG5ZmV
How did you learn cooking chemistry, with recipes, books, videos, how?
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USEFUL KITCHEN GEAR
If you don't toast the spices you have to use less, because a lot of the aroma compounds get destroyed or simply get volatilized when spices are toasted. Toasting does change flavor profile but more importantly intensity.
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Second time watching this, second lesson learned, my food has the aftertaste of water because its lacking aroma
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Interesting
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a/b split taste test, nice
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would searing the meat with the seasoning on it have the same effect as toasting the spices raw
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So what you're saying is the US is making a tomato that's comparable to a real San Marzono tomato for half the price, that's awesome in my opinion
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Thank you for doing this video. Now I know.
⏱ TIMESTAMPS:
0:00 - Intro
🔥🔥🔥🔥 do more like this ..education is key
1:36 How do spices flavor our food?
5:53 Experiment #1 - Toasted vs Untoasted Spices
I have just discovered your channel.Brilliant.Educational and entertaining.Thanks a million.
9:14 Experiment #2 - Toast Garam Masala on Chicken
13:59 Experiment #3 - Bloomed Spices in a Sauce
Love all the great detail for the info on the spices. When most people hold their nose closed, it will pretty much hinder their sense of taste (your blueberry seltzer example):)
16:54 Experiment #4 - Final Dish
18:56 Outro
I think it was great!! Keep it up dude!! Much appreciated 🙌🙌
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MISC. DETAILS
I make my own spice blends and seasonings, and found this very informative. Brought awareness to my palette and this is exactly what I was doing and finding flavours on my pallet and the way I taste ..thank you !
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Filmed on: Sony a6600 & Sony A7C
do do ha-ha you said do do
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Edited in: Premiere Pro
You should try a 50/50 blend of toasted/untaosted.
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Ethan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to [Amazon.com](http://amazon.com/) and affiliated sites.
Ty
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Another fine upload from The Big Chlebowski.
More User Perspectives
4:00 Was a deep dive video uploaded? I found this video captivating ❤
@aliceedwards4539I cannot understate how much I love your approach! Respecting both traditional methodology, a scientific and curious approach, and application of concepts. Anyone can take out so much from this style of learning, whether its simply knowing the result, or learning about aromamolecules and how the different levels of top middle and bottom flavors affect the whole profile.
This approach to cooking is what separates it from being a time consuming chore or forced responsibility, to a fun hobby!
It would have been interesting comaring the quantites, because toasting destroies some aroma components and it would have been more precise to put less untoasted spices into the preparations. Maybe it becomes less pungent
@MasterPredator93Yeah, except, you do your research and “LifeByMikeG” still calls Acetic Acid “acidic acid” so get him OFF your channel
@collinprovencher6414Great video
@gpn962Love this. As a side note I'd add that not every spices are as strong as masala. So maybe not all spices need toasting. Generally speaking, your video is very helpful for one to know how these processes actually influence the final flavour!
@shervinledu9440This felt more like a scientific deep dive on spices rather than a beginner's guide on spices like I was looking for. I want to learn how to cook, what spices to use, etc. Good video regardless.
@InjusticeJoshI cook with my nose. I don't use measurements or anything. It's all sight and smell and I've never had a dish that people didn't like. My autistic superpower is cooking
@whitemagedende3591After a rapid observation of your speaking, I can see where you are at GREAT RISK for stroke. The number one thing you can do is take advantage of my neurological brain learning method, and in my case, of learning Castellano, the Spanish of Spain. There is no other skill as complete as a language to fluency, which of course, I would start you off with your non-dominant hand. I would teach you for free if you were willing to consider monetizing your efforts for yourself, giving credit to me and my method. It literally can save your life, in your case.
@IgnacioJavier2028Great content, just one quibble.
2:55 that's not what permutation means
This video is a masterpiece.
@DomasNlonaaSuper entertaining from start to finish.
@DomasNlonaaIs there a link to that book you referenced?
@z_productions2006What if we make the dish with toasted spices but at the end of the dish? How will it taste then??
@curiosity.map1I love the side by side . Great video, thank you
@Rainny19-d2oNot the video i was expecting but glad i watched it… but some spices cant be toastet or cooked long or with oil right? Some get bitter
I would like a video about that and with other dishes too when toasting?when to bloom and so on
He said do do lol
@jcegwhiteboi7That was quick and effective.
@KimLo-ok1ekYour delivery is excellent.
@KyanJones-u8vCan you do a video about the "hing" asafoetida as an alternative of onions and garlic and how we use it
@amerinaoumar22480:32 hehe dodo
@blob7215:21 "Could you imagine making pesto with dried basil?" You underestimate the depths of my depravity.
@hclyricsThis content is very useful.
@MichelleEstelle-w5bDam as an indian it is very accurate
@falconslayer173Your hard work shows.
@ShutsReburyThank you!!! Maybe this is a stupid question, but when do you use toasting and when do you use blooming? Is there a general rule, such as you toast for dry masalas (like garam masala), and you bloom for sauces (like for a curry sauce)?
@twoHRdriveLoved the transitions.
@PatrickHall-y6zLayer commentary with supporting visuals to hold attention.
@DucTrung-h1fThis should go viral.
@ValentineBatten