To put aromatics at beginning or end of cooking? [closed]
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I've read some answers say that you should put things like cloves, black pepper, bay leaves, etc. at the end of cooking a curry, as spices will loose their properties. I notice that Bangladeshi cuisine always uses these items at the very beginning of cooking. Why so? I'm imagining its been done like this for a long time. What do they know that we don't? Perhaps there is some other goal?
Best Answer
Just like many other ingredients, when spices are added to a dish is a function of what effect you want them to have on the final dish. If you want deep, well-integrated flavors, or even undertones, you add them early so the flavors meld into the product. If you want a more pronounced flavor or an aroma, they are added at or near the end of cooking. In addition, you can certainly do both, as the flavor and aroma can be enhanced by this double addition (at the beginning and at the end). When these aromatic spices (and often alliums) are used, like in curries, they are heated in oil or ghee. The oil is flavored, and this helps to carry the flavor of the aromatics throughout the product. Spices and herbs also contain many volatile compounds, which will be lost with heat and time. In this case, a last minute addition, just before serving, is the best approach.
"What do they know that we don't?" Well, "they" know the final result that they are trying to achieve, and how ingredients behave at various points in the cooking process. The end goal is a well-integrated dish.
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Quick Answer about "To put aromatics at beginning or end of cooking? [closed]"
If you want deep, well-integrated flavors, or even undertones, you add them early so the flavors meld into the product. If you want a more pronounced flavor or an aroma, they are added at or near the end of cooking.Why do you cook aromatics first?
Cooking the aromatic ingredients in oil or fat (like butter or lard) gives them an opportunity to soften and release their essential flavors, creating the first layer of flavor in the dish.How do you use aromatics in cooking?
Exploring AromaticsDo you put spices on before or after cooking?
When to Add: Herbs may be added near the end of cooking for more distinct flavor, or at the beginning for more blended flavors. Ground spices and herbs release their flavors readily. In long cooking dishes, such as stews, add these near the end of the cooking time to minimize the \u201ccooking off\u201d of its flavors.How do you layer flavors when cooking?
Everyone's tastes buds are different, but often a sweetness and hint of salt come first, followed by citrusy or herby notes and other undertones, then the heat and finally the garlic or onion flavors which often show 10, or even 20 seconds after the first taste.The 4 Secret OP Items That BREAK the Game - All Aromatics Explained \u0026 Location Guide - Elden Ring!
More answers regarding to put aromatics at beginning or end of cooking? [closed]
Answer 2
It really depends on the specific spice/herb, and on how strong you want it to be in the dish.
Some aromatics are destroyed by prolonged heating, while others can't be tasted unless left to steep in the dish as it cooks.
Cumin, mustard seed, coriander seed and others are at their most powerful when mixed into oil/fat at high temperature, usually in the beginning of the dish with the onions.
On the other hand, turmeric or nutmeg would lose their flavour at high heat, and usually get added near the end, or at least after the water is added.
It can be even more complex. For example, salt added at the beginning will take water out of ingredients and into the sauce. Salt added near the end will just make the dish saltier.
There are also things like bay leaves or tea leaves, where the flavour depends on how long they have been cooking.
Answer 3
I've always been told a very simple way of knowing:
Dry seasonings go in at the start.
Fresh seasonings go in at the end.
This applies mostly to herbs, but works for pretty much anything.
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