what is the appropriate cook time for cumin before it turns into a smoky flavor?
I am cooking a salsa that requires cumin in a large industrial kettle. It takes at least 2 hours to cook it down. When cooled off, it has a smoky flavor. So far, I don't want to use a substitution. I have thought about adding the cumin in for the last 30 minutes to see if it wouldn't cause the smoky flavor. Can someone tell me if there is an appropriate cook time for cumin before it turns smoky?
Best Answer
Cumin always has a earthy flavour, tending towards smoky especially if fried or toasted. So if you currently fry the cumin at the beginning you may get some benefit from not doing so and adding it to the salsa when you add the water-based liquids, but the chances are the best thing to do is omit it, or reduce it significantly. You may then get into experimenting with alternatives, but I suggest doing so in a scaled-down batch.
I went into a little more detail on flavour extraction and temperature in a recent answer.
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Quick Answer about "what is the appropriate cook time for cumin before it turns into a smoky flavor?"
Warm a small cast-iron skillet or similarly heavy-bottomed frying pan over medium-low heat. When the pan is hot, add the cumin seeds and roast, stirring continuously to prevent the seeds from burning as they cook, until the seeds are a shade darker and just beginning to smoke, 2– 3 minutes.Does cumin add a smoky flavor?
Like most herbs and spices, for the amount used, cumin does not provide a significant amount of nutrients, like carbohydrates or vitamins. But its warm, smoky flavor provides plenty of spice in recipes!How long should you roast cumin seeds for?
Cumin \u2013 make it pop with flavour It's utterly intoxicating! Put the seeds in a small dry frying pan and set over a medium heat. Toast seeds for 3-4 minutes, stirring once or twice, until they smell wonderfully fragrant and are visibly darker; be careful not to let them burn or they will taste bitter.How do you cook ground cumin?
Cooking With Cumin Whole cumin seeds should be included early in the recipe so the spice has time to release its essence; adding them to a hot broth or oil will allow the aroma and flavors to disperse into the dish. Ground cumin is a quintessential spice in a few different blends, including curry powder.How do you toast cumin powder?
In a dry small heavy skillet toast the cuminseed over moderate heat, swirling the skillet, for 3 or 4 minutes, or until it turns several shades darker and begins to pop. In a spice or coffee grinder pulverize the seeds.Cumin 101: What is Cumin and how to cook with it
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Answer 2
I cook a lot of recipes that start with shallow frying cumin seeds. I find that the hotter the oil, the smokier/earthier the taste, whereas heating the oil less results in a milder cumin flavour in the dish.
I don't know if the same logic can necessarily be applied when using your industrial kettle, but maybe reducing the heat at which the cumin is cooked would give you the result you're after.
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