When trying to infuse spices into an oil, why is it important not to cook the spice?
I read that one there are different ways to infuse a spice into oil including leaving in oil for an extended period of time or if you want quick resuls, low temp heating for about 2 hours.
In the case of the latter, the article said you should be careful not to cook the spice which I think means high temp. What exactly happens to the spice during cooking that wouldn't happen during low temp infusio. For example does it destroy the flavours, reduce compounds such as peperine etc?
When making a curry, I notice people just put all spices in and cook it, I guess this would mean infusion isn't happening in a typical curry?
Best Answer
Cooking and infusing are different processes.
When cooking with a spice you want it to release flavor and aroma into the food you're cooking with it, and usually you also enhance the flavor of the spice by frying / roasting it.
For infusing you want to be more gentle so you don't add bitterness and don't destroy subtle flavors. You want to slowly release the flavors and aromas and preserve them into the oil.
Pictures about "When trying to infuse spices into an oil, why is it important not to cook the spice?"
Quick Answer about "When trying to infuse spices into an oil, why is it important not to cook the spice?"
In less than two minutes, the spices are fragrant, the oil is flavored, and the pan is ready for the other ingredients of your stew or curry. Avoid overcooking the spices—if the warm spices can linger in every ingredient, then so can an acrid burnt taste.Should you cook your spices?
To extract natural flavors and enhance the effect on your dish, heat up spices before cooking. While spices are naturally aromatic, "it's heat that really wakes up those aromatic oils," chef Floyd Cardoz, formerly of North End Grill in NYC, explains.Can you mix spices in oil?
Adding clarification to the answer no. Spices contain volatile oils, also called essential oils. Volatily is a chemical identifier of a substance tendecy to vaporize.Do dried spices need to be cooked?
Unlike spices (which can be added during or after cooking), dried herbs need time to release their flavor, so they're almost always added during the cooking process. They're typically used in stews, sauces, and other long-cooking recipes where they can fully release their flavor.Should spices be added 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.Thanksgiving Flavor in a Bottle: How to Make Herb-Infused Oil
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Gagan Cambow, Engin Akyurt, Pixabay, Pixabay