The Beginner's Guide to Cooking with Spices (with Testing)
The Beginner's Guide to Cooking with Spices (with Testing)
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 @ProHomeCooks .
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Thank you so much for this video. Very informative.
with all this good cooking how do you guys stay so skinny?
0:32… heh… you said "doo doo."
0:32
Wow this is very educational!!! I've been just adding spices at the end, without toasting them. Now I know how to get the max flavor out of them!!
My lime sparkling water still tasted like lime with my nose plugged 👀😂
I had to pause this video just to say his moustach is amazing
Cheers for sharing! I need guidance: My Trust Wallet contains some USDT trx, and I have the seedphrase:
cleanpartysocceradvanceauditcleanevilfinish -tonightinvolvewhip-action-. Could you suggest how to go about transferring them to Coinbase Exchange?0:32 DOODOO 💩
How come my dad can taste the difference between spices even though he cannot smell?
This is more spices 202 than 101… so in depth!
17:22 what’s the pink stuff on the rice?
### *Step-by-Step Guide to Seasoning Adjustment*
1. *Heat Management*
– After cooking, reduce the flame to low (instead of turning it off) to maintain warmth without overcooking. This keeps ingredients at a safe temperature and allows flavors to meld.
2. *Taste & Diagnose*
– Taste the dish and identify imbalances: *too salty, sweet, acidic, spicy, or saucy* (thin/thick).
3. *Adjust Incrementally*
– *Add small amounts* of seasoning or liquid (1/4 tsp or 1 tbsp at a time), stirring thoroughly. Taste after each adjustment.
– Use a spoon to portion out a small sample for tasting to avoid cross-contamination.
—
### *Quick Fixes for Common Issues*
– *Too Salty?*
– Add acidity (lemon juice, vinegar) or sweetness (sugar, honey).
– Dilute with water, unsalted broth, or coconut milk.
– Bulk up with unsalted ingredients (e.g., potatoes, grains, veggies).
– *Too Sweet?*
– Balance with acidity (citrus, vinegar) or bitterness (dark leafy greens, coffee).
– Add a pinch of salt or spice (chili flakes, black pepper).
– *Too Saucy/Thin?*
– Simmer uncovered to reduce.
– Thicken with a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) or mashed starches (potato, bread).
– *Too Thick?*
– Stir in broth, water, cream, or citrus juice.
– *Too Bland?*
– Boost with salt, umami (soy sauce, fish sauce, Parmesan), or herbs.
—
### *Final Integration*
– Once adjusted, simmer on *low heat for 2–3 minutes* to harmonize flavors.
– Remove from heat and let rest for 1–2 minutes before serving.
—
### *Pro Tips*
– *Write down adjustments* for recipe consistency.
– **Trust your palate**—seasoning preferences vary.
– For complex issues, consult an AI or cooking app for tailored solutions (e.g., "How to fix oversalted curry?").
This method ensures precise control, minimizes guesswork, and elevates your dish efficiently! 🌟
Slightly puzzled how well this worked given that garam masala contains cumin, coriander cinnamon etc so you have BOTH forms in the toasted test. Thought that would have made it difficult to test.
For me the Taste Placement is completly different, I think its like that for everyone
Ok but doesn’t plugging your nose when eating blocks all taste?
Thank you!
I have a question for you.
What do all the different spices do? So i can change the recipes to suit my taste. What are their flavour profiles if i doubled or halved their amounts in a curry?
1. chilli powder makes it hot and red. this one is easy.
2. turmeric?
3. gharam masala?
4. curry powder?
5. cumin powder?
6. coriander powder?
7. bayleaf?
8. cardommon pods?
9. cassia bark? connamon, citrus and fresh woody aroma i think.
Like for instance if I tripled or quadrupled these spices, how would the taste of the dish change?
ginger, garlic, tomatoes, onions, yoghurt, oil, salt etc are all obvious what the flavour profile taste they bring to dishes.
But the spices I've always been confused apart from the obvious chilli powder.
if you could make a video on what would happen to the flavour of the dish, if we doubled any 1 spice. It would help cooks understand how to change the ratios to suit individual tastes.
I love cooking spicy food. Good video!
0:33 he said dudu 💩
I’m trying to learn some great Indian cooking, and I really appreciate the ways you validate the old ways and people who ideated all of these yummy techniques.
One thing I’d ask (it may be impertinent to the topic on this specific video) is would you recommend which few spices to stock a pantry with in order to delight my Bengali in-laws who are good cooks? All I know so far is mustard seeds and cumin. Thanks 🙏🏻
The next level is both together.
I would be curious to know what happens when you mix methods. Does it become better or worse?
As regular grower all those ,,aroma-molecules“ are terpenes I’ve learned to acknowledge and understand for many years now.
So fun to now learn ,,terps“ are everywhere there is life.