Ostalo

Spice Shopping s Angelom Sosom


Arthur Bovino

Angelo Sosa odgovara da općenito želite da začini imaju hlapljivo ulje, koje je poput parfema; svjetliji začini imaju više ulja i svježiji okus. Jedan od njegovih omiljenih trenutno je Saigon cimet. Kao kuhar i ekstraktor okusa, Sosa suze otvara vrećicu saigonskog cimeta i kaže: "Uzmi komad i zagrizi ga ... grizi kao dabar." (Što smo svi i učinili). "Sada ima okus poput atomske vatrene kugle." Kaže da je najbolje sa začinima lagano ih prepeći na laganoj vatri, čime se oslobađa više ulja. Ako ga prepečete na prejakoj vatri, izgubit ćete miris. Ostavite ih da se ohlade, a zatim ih sameljite i pomiješajte s drugim začinima (Ako ih miješate dok su vrući, riskirat ćete i gubitak mirisa.)

"Zaista volim juhe, gulaše i meso, pa kakve začine trebam kupiti?" - Tužiteljica kupaca

Arthur Bovino

Angelo Sosa odgovara da općenito želite da začini imaju hlapljivo ulje, koje je poput parfema; svjetliji začini imaju više ulja i svježiji okus. Pustite ih da se ohlade, a zatim ih sameljite i pomiješajte s ostalim začinima (Ako ih miješate dok su vrući, riskirat ćete i gubitak mirisa.)

"Kako biste ovo koristili u kuhanju?" - Tužiteljica kupaca

Arthur Bovino

Angelo ga voli koristiti na francuskom tostu pomiješanom s kardamomom ili kaže da ga pomiješa i napravi od marinade.

"Kad biste meso mogli trljati začinom, što bi to bilo?" - Tužiteljica kupaca

Arthur Bovino

Sosa na trenutak razmisli i vrati se: "Određeni začini zajedno potiču dim, pa bih vjerojatno kombinirala nešto poput klinčića, papra, crnog papra, smeđeg šećera i soli." Dodaje: "No, neki začini prelaze dug put poput klinčića, pa vam je potrebno samo malo za veliki utjecaj, dok se smeđi šećer koristi za isticanje okusa začina." Tostirao bi ih, pomiješao, a zatim meso marinirao na sobnoj temperaturi.

"Što je s ribom?" - Tužiteljica kupaca

Arthur Bovino

Sosa je vojnik i bez ikakvih znakova uznemirenosti strpljivo objašnjava da jako voli koristiti kurkumu i riblji umak za marinadu za bijelu ribu poput tilapije i potplata. Traži riblji umak boje jantara i izgleda čisto i čisto - to znači da je bolje ocjene. (Njegova omiljena marka su Three Crabfish.) Obično kombinira četiri žlice kurkume s dvije žlice ribljeg umaka, bez soli i marinira ribu prije pečenja ili pirjanja.

"Što je s govedinom?" - Tužiteljica kupaca

Arthur Bovino

Sosa kaže da se trudi koristiti začine s mljevenjem zemlje, one koji više nalikuju zemlji pri kuhanju govedine pa preporučuje sve crne začine, poput crnog papra, crnog kardamoma, sjemenki luka Nigella i drugih. No, najvažnije je, objašnjava, da se sve mješavine začina odnose na eksperimentiranje: "Sve radi zajedno, samo je pitanje umjerenosti." Pokušava reći Sue da je sve u tome da začine povežete sa sobom, kako vam se sviđaju, a to je dobra polazna točka da shvatite što vam se sviđa.


Nemojte biti piletina s rešetkom za začine

Amerikanci jesu strah od začina. Čekaj, preformulirajmo to: Amerikanci se boje kuhanja sa začinima. Pazite, nisu svi začini, hrpe ormara dobro su opskrbljene cimetom, čilijem u prahu i neobičnom "mješavinom začina" od bezbroj sušenih aroma za piletinu, ribu ili odrezak. Sjemenke kumina, komorača i korijandera mogu se pojaviti malo dalje na polici, ali masne soli (pomislite na ružičastu himalajsku stijenu i crnu vulkansku pahuljicu) vjerojatno zauzimaju više prostora u ormariću nego intrigantni začini. Zašto? Označite to strahom od nepoznatog, ne neobičnog svojstva u ljudskim bićima, već prilično ograničavajućeg kad je u pitanju razmišljanje o tome što ćete skuhati za večeru.

Amerikanci vole jesti dobro začinjenu hranu. Izlazak na večeru više ne znači uvijek odrezak ili tjesteninu, to može značiti meksički, dominikanski, španjolski, bliskoistočni ili azijski - vijetnamski, tajlandski, malezijski, indijski. Kineska hrana je dovoljno istražena da američki gosti znaju vole li više kantonski, sečuanski ili hunanski.

Čak i najmanji gradovi imaju svoj udio u svjetskoj kuhinji, a Amerikanci to sve jedu - jednostavno ne kuhaju. Možda im se sviđaju okusi hrskave cijele ribe u umaku od kurkume i cilantro, ali ne usuđuju se pokušati to ponoviti kod kuće. Svakako je nacionalna strast prema televiziji s hranom (potpuno otkrivanje, bio sam natjecatelj "vrhunskog kuhara") pomoglo da se gledateljima iz cijelog svijeta uvede svijet začina, ali nije prešlo u potpuni zagrljaj začina u njihovim vlastitim kuhinjama. Vrijeme je da se to promijeni.

Počnite sa začinima za koje znate da ih volite
Domaćim kuharima samo je potrebno malo samopouzdanja i nježan zamah u pravom smjeru. Dakle, evo najjednostavnijeg načina za uključivanje egzotičnijih začina u vlastito kuhanje je kretanje od poznatog mjesta. S kojim se začinima sada osjećate ugodno? Kojim začinima gravitirate dok jedete vani? Razmislite o tome gdje volite putovati, koje vrste okusa preferirate i počnite tamo. Volite li kiseli zalogaj paste od tamarinde u svom tajlandskom jastučiću za vađenje? Pokupite malo i počnite kuhati s njim. Ako žudite za mršavom limunske trave, zašto ne biste kupili nekoliko stabljika i upotrijebili je za mariniranje večerašnje piletine? To je ono što radim i igram se kako bih upoznao okuse kako bih mogao predvidjeti kako će oni zajedno raditi.

Veći dio kreativnosti u mojim receptima dolazi od hrane koju sam kušao drugdje. Počinjem postajati kreativan miješanjem nečeg novog ili egzotičnijeg s jelom koje već volim. U Aziji, slatki okusi često su pojačani udarom topline. Dodavanjem curry praha ukrasu od šlaga u mojoj juhi od rajčice - zajedno s gojuchang -om (začinskim umakom) u samoj juhi - izvlači se šećer u rajčici i jelu dodaje jedna potpuno nova dimenzija. Još uvijek me jako podsjeća na djetinjstvo, ali s ovim dodanim začinima juha postaje sofisticirana i poznata.

Začini imaju tu moć. Mogu vas potpuno prevesti na drugo mjesto i potaknuti vaše kuhanje da bude uzbudljivije. Razmislite o jednostavnoj francuskoj pripremi, pot de crème. S ovim sam se počeo igrati jer, iako se tradicionalno priprema, to je bogat desert, ali je i pomalo tabula rasa. Htjela sam unijeti dašak topline koju indijski začini nude, pa sam dodala kardamom, sjemenke kima i kurkumu zajedno sa svježim cilantrom. U početku zvuči slano, ali zapravo je samo uspravljena verzija klasičnog pudinga.

DIY curry je ulaz
Kreativno razmišljanje i eksperimentiranje lijek su za uživanje u egzotičnijim okusima. Što biste onda trebali pokušati? Što je sa sjemenkama korijandera? Zvjezdani anis? Sečuanski zrna papra? Još bolje, ako volite curry, uložite u nekoliko pojedinačnih začina u cijelom obliku i sami ih napravite na ovaj način, također ćete početi razumijevati kako se okusi međusobno uravnotežuju. (Vrijedi napomenuti: Te stvari koje kupujete u trgovini s oznakom "curry prah" nisu samo jedan začin, već je mješavina nekoliko njih. I vjerojatno nisu strašno dobre.)

Dajte začinima poštovanje koje zaslužuju. Tostirajte ih u suhoj tavi dok ne postanu aromatični - sve ih možete staviti u jednu posudu, ali postepeno dodajte dodatke, počevši od većih začina pa dodajući ostale prema reduciranju kako bi se ravnomjerno prepekli. Zatim ih sameljite. Mlin za kavu radi savršeno. Nakon što samljete začine, isjeckajte malo suhe riže kako biste očistili mlin i spriječili da vam jutarnji napitak nagovijesti kurkuma u tome.

Već ste, ostavljajući zapakirane, prethodno samljevene stvari, krenuli na put. Počnite se igrati, otvorite se okusima novih začina. Vjerojatno ih nećete voljeti sve, ali vaš će se kulinarski svijet proširiti kad im date priliku.

Začini oživljavaju jelo, detalji su koji omogućuju ispričati veću priču. Ljudima je više nego ikad stalo do farme s koje je njihova piletina došla, obrtnika koji im je napravio sir, pčelara koji je napravio njihov med. Amerikanci žele znati priču iza svega što jedu. Začini značajno dodaju priču. Bogati poviješću, pomogli su u definiranju kuhinja kultura diljem svijeta. Začini dodaju osobnost i posebnost svakom sastojku kojeg dotaknu. Na vama je da započnete razgovor.

Ovotjedni suradnik Zester Daily sapunice Angelo Sosa natjecatelj je "Top chefa" i šef kuhinje Xie Xie i Social Eatz u New Yorku. Trenirao je s Jean-Georgesom Vongerichtenom i Alainom Ducasseom i koristi tradicionalnu tehniku ​​u suvremenom stilu obilježenom azijskim štihom. Koautorica Suzanne Lenzer surađivala je sa Sosom u njegovoj nedavnoj kuharici "Flavor Exposed". Pisac i stilist hrane, blisko je surađivala s kolumnistom New York Timesa i piscem hrane Markom Bittmanom te je surađivala s Anne Burrell na njezinom nedavnom bestseleru "Cook Like a Rock Star" iz New York Timesa. Apsolventica je Kulinarskog instituta za obrazovanje u New Yorku.


Nemojte biti piletina s rešetkom za začine

Amerikanci jesu strah od začina. Čekaj, preformulirajmo to: Amerikanci se boje kuhati sa začinima. Pazite, nisu svi začini, hrpe ormara dobro su opskrbljene cimetom, čilijem u prahu i neobičnom "mješavinom začina" od bezbroj sušenih aroma za piletinu, ribu ili odrezak. Sjemenke kumina, komorača i korijandera mogu se pojaviti malo dalje na polici, ali masne soli (pomislite na ružičastu himalajsku stijenu i crnu vulkansku pahuljicu) vjerojatno zauzimaju više prostora u ormariću nego intrigantni začini. Zašto? Označite to strahom od nepoznatog, ne neobičnog svojstva u ljudskim bićima, već prilično ograničavajućeg kad je u pitanju razmišljanje o tome što ćete skuhati za večeru.

Amerikanci vole jesti dobro začinjenu hranu. Izlazak na večeru više ne znači uvijek odrezak ili tjesteninu, to može značiti meksički, dominikanski, španjolski, bliskoistočni ili azijski - vijetnamski, tajlandski, malezijski, indijski. Kineska hrana je dovoljno istražena da američki gosti znaju vole li više kantonski, sečuanski ili hunanski.

Čak i najmanji gradovi imaju svoj udio u svjetskoj kuhinji, a Amerikanci to sve jedu - jednostavno ne kuhaju. Možda im se sviđaju okusi hrskave cijele ribe u umaku od kurkume i cilantro, ali ne usuđuju se pokušati to ponoviti kod kuće. Svakako je nacionalna strast prema televiziji s hranom (potpuno otkrivanje, bio sam natjecatelj "vrhunskog kuhara") pomoglo da se gledateljima iz cijelog svijeta uvede svijet začina, ali nije prešlo u potpuni zagrljaj začina u njihovim vlastitim kuhinjama. Vrijeme je da se to promijeni.

Počnite sa začinima za koje znate da ih volite
Domaćim kuharima samo je potrebno malo samopouzdanja i nježan zamah u pravom smjeru. Dakle, evo najjednostavnijeg načina da egzotičnije začine integrirate u vlastito kuhanje najlakše je krenuti od poznatog mjesta. S kojim se začinima sada osjećate ugodno? Kojim začinima gravitirate dok jedete vani? Razmislite o tome gdje volite putovati, koje vrste okusa preferirate i počnite tamo. Volite li kiseli zalogaj paste od tamarinde u svom tajlandskom jastučiću za vađenje? Pokupite malo i počnite kuhati s njim. Ako žudite za mršavom limunske trave, zašto ne biste kupili nekoliko stabljika i upotrijebili je za mariniranje večerašnje piletine? To je ono što radim i igram se kako bih upoznao okuse kako bih mogao predvidjeti kako će oni zajedno raditi.

Veći dio kreativnosti u mojim receptima dolazi od hrane koju sam kušao drugdje. Počinjem postajati kreativan miješanjem nečeg novog ili egzotičnijeg s jelom koje već volim. U Aziji slatki okusi često se pojačavaju toplinom. Dodavanjem curry praha ukrasu od šlaga u mojoj juhi od rajčice - zajedno s gojuchang -om (začinskim umakom) u samoj juhi - izvlači se šećer u rajčici i jelu dodaje jedna potpuno nova dimenzija. Još uvijek me jako podsjeća na djetinjstvo, ali s ovim dodanim začinima juha postaje sofisticirana i poznata.

Začini imaju tu moć. Mogu vas potpuno prevesti na drugo mjesto i potaknuti vaše kuhanje da zbog toga postane uzbudljivije. Razmislite o jednostavnoj francuskoj pripremi, pot de crème. S ovim sam se počeo igrati jer, iako se tradicionalno priprema, to je bogat desert, ali je i pomalo tabula rasa. Htjela sam unijeti dašak topline koju indijski začini nude, pa sam dodala kardamom, sjemenke kima i kurkumu zajedno sa svježim cilantrom. U početku zvuči slano, ali zapravo je samo uspravljena verzija klasičnog pudinga.

DIY curry je ulaz
Kreativno razmišljanje i eksperimentiranje lijek su za uživanje u egzotičnijim okusima. Što biste onda trebali pokušati? Što je sa sjemenkama korijandera? Zvjezdani anis? Sečuanski zrna papra? Još bolje, ako volite currye, uložite u nekoliko pojedinačnih začina u cijelom obliku i sami ih napravite na ovaj način, također ćete početi razumijevati kako se okusi međusobno uravnotežuju. (Vrijedi napomenuti: te stvari koje kupujete u trgovini s oznakom "curry powder" nisu samo jedan začin, već je mješavina nekoliko njih. I vjerojatno nisu strašno dobre.)

Dajte začinima poštovanje koje zaslužuju. Tostirajte ih u suhoj tavi dok ne postanu aromatični - sve ih možete staviti u jednu posudu, ali postepeno dodajte dodatke, počevši od većih začina pa dodajući ostale prema reduciranju kako bi se ravnomjerno prepekli. Zatim ih sameljite. Mlin za kavu radi savršeno. Nakon što samljete začine, isjeckajte malo suhe riže kako biste očistili mlin i spriječili da vam jutarnji napitak nagovijesti kurkuma u tome.

Već ste, ostavljajući zapakirane, prethodno samljevene stvari, krenuli na put. Počnite se igrati, otvorite se okusima novih začina. Vjerojatno ih nećete voljeti sve, ali vaš će se kulinarski svijet proširiti kad im date priliku.

Začini oživljavaju jelo, detalji su koji omogućuju ispričati veću priču. Ljudima je više nego ikad stalo do farme s koje je njihova piletina došla, obrtnika koji im je napravio sir, pčelara koji je napravio njihov med. Amerikanci žele znati priču iza svega što jedu. Začini značajno dodaju priču. Bogati poviješću, pomogli su u definiranju kuhinja kultura diljem svijeta. Začini dodaju osobnost i posebnost svakom sastojku kojeg dotaknu. Na vama je da započnete razgovor.

Ovotjedni suradnik Zester Daily sapunice Angelo Sosa natjecatelj je "Top chefa" i šef kuhinje Xie Xie i Social Eatz u New Yorku. Trenirao je s Jean-Georgesom Vongerichtenom i Alainom Ducasseom i koristi tradicionalnu tehniku ​​u suvremenom stilu obilježenom azijskim štihom. Koautorica Suzanne Lenzer surađivala je sa Sosom u njegovoj nedavnoj kuharici "Flavor Exposed". Pisac i stilist hrane, blisko je surađivala s kolumnistom New York Timesa i piscem hrane Markom Bittmanom te surađivala s Anne Burrell na njezinom nedavnom bestseleru "Cook Like a Rock Star" iz New York Timesa. Apsolventica je Kulinarskog instituta za obrazovanje u New Yorku.


Nemojte biti piletina s rešetkom za začine

Amerikanci jesu strah od začina. Čekaj, preformulirajmo to: Amerikanci se boje kuhanja sa začinima. Pazite, nisu svi začini, hrpe ormara dobro su opskrbljene cimetom, čilijem u prahu i neobičnom "mješavinom začina" od bezbroj sušenih aroma za piletinu, ribu ili odrezak. Sjemenke kumina, komorača i korijandera mogu se pojaviti malo dalje na polici, ali masne soli (pomislite na ružičastu himalajsku stijenu i crnu vulkansku pahuljicu) vjerojatno zauzimaju više prostora u ormariću nego intrigantni začini. Zašto? Označite to strahom od nepoznatog, ne neobičnog svojstva u ljudskim bićima, već prilično ograničavajućeg kad je u pitanju razmišljanje o tome što ćete skuhati za večeru.

Amerikanci vole jesti dobro začinjenu hranu. Izlazak na večeru više ne znači uvijek odrezak ili tjesteninu, to može značiti meksički, dominikanski, španjolski, bliskoistočni ili azijski - vijetnamski, tajlandski, malezijski, indijski. Kineska hrana je dovoljno istražena da američki gosti znaju vole li više kantonski, sečuanski ili hunanski.

Čak i najmanji gradovi imaju svoj udio u svjetskoj kuhinji, a Amerikanci to sve jedu - jednostavno ne kuhaju. Možda im se sviđaju okusi hrskave cijele ribe u umaku od kurkume i cilantro, ali ne usuđuju se pokušati to ponoviti kod kuće. Svakako je nacionalna strast prema televiziji s hranom (potpuno otkrivanje, bio sam natjecatelj "vrhunskog kuhara") pomoglo da se gledateljima iz cijelog svijeta uvede svijet začina, ali nije prešlo u potpuni zagrljaj začina u njihovim vlastitim kuhinjama. Vrijeme je da se to promijeni.

Počnite sa začinima za koje znate da ih volite
Domaćim kuharima samo je potrebno malo samopouzdanja i nježan zamah u pravom smjeru. Dakle, evo najjednostavnijeg načina da egzotičnije začine integrirate u vlastito kuhanje najlakše je krenuti od poznatog mjesta. S kojim se začinima sada osjećate ugodno? Kojim začinima gravitirate dok jedete vani? Razmislite o tome gdje volite putovati, koje vrste okusa preferirate i počnite tamo. Volite li kiseli zalogaj paste od tamarinde u svom tajlandskom jastučiću za vađenje? Pokupite malo i počnite kuhati s njim. Ako žudite za mršavom limunske trave, zašto ne biste kupili nekoliko stabljika i upotrijebili je za mariniranje večerašnje piletine? To je ono što radim i igram se kako bih upoznao okuse kako bih mogao predvidjeti kako će oni zajedno raditi.

Veći dio kreativnosti u mojim receptima dolazi od hrane koju sam kušao drugdje. Počinjem postajati kreativan miješanjem nečeg novog ili egzotičnijeg s jelom koje već volim. U Aziji, slatki okusi često su pojačani udarom topline. Dodavanjem curry praha ukrasu od šlaga u mojoj juhi od rajčice - zajedno s gojuchang -om (začinskim umakom) u samoj juhi - izvlači se šećer u rajčici i jelu dodaje jedna potpuno nova dimenzija. Još uvijek me jako podsjeća na djetinjstvo, ali s ovim dodanim začinima juha postaje sofisticirana i poznata.

Začini imaju tu moć. Mogu vas potpuno prevesti na drugo mjesto i potaknuti vaše kuhanje da bude uzbudljivije. Razmislite o jednostavnoj francuskoj pripremi, pot de crème. S ovim sam se počeo igrati jer, iako se tradicionalno priprema, to je bogat desert, ali je i pomalo tabula rasa. Htjela sam unijeti dašak topline koju indijski začini nude, pa sam dodala kardamom, sjemenke kima i kurkumu zajedno sa svježim cilantrom. U početku zvuči slano, ali zapravo je samo uspravljena verzija klasičnog pudinga.

DIY curry je ulaz
Kreativno razmišljanje i eksperimentiranje lijek su za uživanje u egzotičnijim okusima. Što biste onda trebali pokušati? Što je sa sjemenkama korijandera? Zvjezdani anis? Sečuanski zrna papra? Još bolje, ako volite curry, uložite u nekoliko pojedinačnih začina u cijelom obliku i sami ih napravite na ovaj način, također ćete početi razumijevati kako se okusi međusobno uravnotežuju. (Vrijedi napomenuti: te stvari koje kupujete u trgovini s oznakom "curry powder" nisu samo jedan začin, već je mješavina nekoliko njih. I vjerojatno nisu strašno dobre.)

Dajte začinima poštovanje koje zaslužuju. Tostirajte ih u suhoj tavi dok ne postanu aromatični - sve ih možete staviti u jednu posudu, ali postepeno dodajte dodatke, počevši od većih začina pa dodajući ostale prema reduciranju kako bi se ravnomjerno prepekli. Zatim ih sameljite. Mlin za kavu radi savršeno. Nakon što samljete začine, isjeckajte malo suhe riže kako biste očistili mlin i spriječili da vam jutarnji napitak nagovijesti kurkuma u tome.

Već ste, ostavljajući zapakirane, prethodno samljevene stvari, krenuli na put. Počnite se igrati, otvorite se okusima novih začina. Vjerojatno ih nećete voljeti sve, ali vaš će se kulinarski svijet proširiti kad im date priliku.

Začini oživljavaju jelo, detalji su koji omogućuju ispričati veću priču. Ljudima je više nego ikad stalo do farme s koje je njihova piletina došla, obrtnika koji im je napravio sir, pčelara koji je napravio njihov med. Amerikanci žele znati priču iza svega što jedu. Začini značajno dodaju priču. Bogati poviješću, pomogli su u definiranju kuhinja kultura diljem svijeta. Začini dodaju osobnost i posebnost svakom sastojku kojeg dotaknu. Na vama je da započnete razgovor.

Ovotjedni suradnik Zester Daily sapunice Angelo Sosa natjecatelj je "Top chefa" i šef kuhinje Xie Xie i Social Eatz u New Yorku. Trenirao je s Jean-Georgesom Vongerichtenom i Alainom Ducasseom i koristi tradicionalnu tehniku ​​u suvremenom stilu obilježenom azijskim štihom. Koautorica Suzanne Lenzer surađivala je sa Sosom u njegovoj nedavnoj kuharici "Flavor Exposed". Pisac i stilist hrane, blisko je surađivala s kolumnistom New York Timesa i piscem hrane Markom Bittmanom te surađivala s Anne Burrell na njezinom nedavnom bestseleru "Cook Like a Rock Star" iz New York Timesa. Apsolventica je Kulinarskog instituta za obrazovanje u New Yorku.


Nemojte biti piletina s rešetkom za začine

Amerikanci jesu strah od začina. Čekaj, preformulirajmo to: Amerikanci se boje kuhati sa začinima. Pazite, nisu svi začini, hrpe ormara dobro su opskrbljene cimetom, čilijem u prahu i neobičnom "mješavinom začina" od bezbroj sušenih aroma za piletinu, ribu ili odrezak. Sjemenke kumina, komorača i korijandera mogu se pojaviti malo dalje na polici, ali masne soli (pomislite na ružičastu himalajsku stijenu i crnu vulkansku pahuljicu) vjerojatno zauzimaju više prostora u ormariću nego intrigantni začini. Zašto? Označite to strahom od nepoznatog, ne neobičnog svojstva u ljudskim bićima, već prilično ograničavajućeg kad je u pitanju razmišljanje o tome što ćete skuhati za večeru.

Amerikanci vole jesti dobro začinjenu hranu. Izlazak na večeru više ne znači uvijek odrezak ili tjesteninu, to može značiti meksički, dominikanski, španjolski, bliskoistočni ili azijski - vijetnamski, tajlandski, malezijski, indijski. Kineska hrana je dovoljno istražena da američki gosti znaju vole li više kantonski, sečuanski ili hunanski.

Čak i najmanji gradovi imaju svoj udio u svjetskoj kuhinji, a Amerikanci to sve jedu - jednostavno ne kuhaju. Možda im se sviđaju okusi hrskave cijele ribe u umaku od kurkume i cilantro, ali ne usuđuju se pokušati to ponoviti kod kuće. Svakako je nacionalna strast prema televiziji s hranom (potpuno otkrivanje, bio sam natjecatelj "vrhunskog kuhara") pomoglo da se gledateljima iz cijelog svijeta uvede svijet začina, ali nije prešlo u potpuni zagrljaj začina u njihovim vlastitim kuhinjama. Vrijeme je da se to promijeni.

Počnite sa začinima za koje znate da ih volite
Domaćim kuharima samo je potrebno malo samopouzdanja i nježan zamah u pravom smjeru. Dakle, evo najjednostavnijeg načina da egzotičnije začine integrirate u vlastito kuhanje najlakše je krenuti od poznatog mjesta. S kojim se začinima sada osjećate ugodno? Kojim začinima gravitirate dok jedete vani? Razmislite o tome gdje volite putovati, koje vrste okusa preferirate i počnite tamo. Volite li kiseli zalogaj paste od tamarinde u svom tajlandskom jastučiću za vađenje? Pokupite malo i počnite kuhati s njim. Ako žudite za mršavom limunske trave, zašto ne biste kupili nekoliko stabljika i upotrijebili je za mariniranje večerašnje piletine? To je ono što radim i igram se kako bih upoznao okuse kako bih mogao predvidjeti kako će oni zajedno raditi.

Veći dio kreativnosti u mojim receptima dolazi od hrane koju sam kušao drugdje. Počinjem postajati kreativan miješanjem nečeg novog ili egzotičnijeg s jelom koje već volim. U Aziji slatki okusi često se pojačavaju toplinom. Dodavanjem curry praha ukrasu od šlaga u mojoj juhi od rajčice - zajedno s gojuchang -om (začinskim umakom) u samoj juhi - izvlači se šećer u rajčici i jelu dodaje jedna potpuno nova dimenzija. Još uvijek me jako podsjeća na djetinjstvo, ali s ovim dodanim začinima juha postaje sofisticirana i poznata.

Začini imaju tu moć. Mogu vas potpuno prevesti na drugo mjesto i potaknuti vaše kuhanje da zbog toga postane uzbudljivije. Razmislite o jednostavnoj francuskoj pripremi, pot de crème. Počeo sam se igrati s ovim jer iako je bogat desert kad se tradicionalno priprema, to je pomalo i tabula rasa. Htjela sam unijeti dašak topline koju indijski začini nude, pa sam dodala kardamom, sjemenke kima i kurkumu zajedno sa svježim cilantrom. U početku zvuči slano, ali zapravo je samo uspravljena verzija klasičnog pudinga.

DIY curry je ulaz
Kreativno razmišljanje i eksperimentiranje lijek su za uživanje u egzotičnijim okusima. Što biste onda trebali pokušati? Što je sa sjemenkama korijandera? Zvjezdani anis? Sečuanski zrna papra? Još bolje, ako volite currye, uložite u nekoliko pojedinačnih začina u cijelom obliku i sami ih napravite na ovaj način, također ćete početi razumijevati kako se okusi međusobno uravnotežuju. (Vrijedi napomenuti: Te stvari koje kupujete u trgovini s oznakom "curry prah" nisu samo jedan začin, već je mješavina nekoliko njih. I vjerojatno nisu strašno dobre.)

Dajte začinima poštovanje koje zaslužuju. Tostirajte ih u suhoj tavi dok ne postanu aromatični - sve ih možete staviti u jednu posudu, ali postepeno dodajte dodatke, počevši od većih začina pa dodajući ostale prema reduciranju kako bi se ravnomjerno prepekli. Zatim ih sameljite. Mlin za kavu radi savršeno. Nakon što samljete začine, isjeckajte malo suhe riže kako biste očistili mlin i spriječili da vam jutarnji napitak nagovijesti kurkuma u tome.

Već ste, ostavljajući zapakirane, prethodno samljevene stvari, krenuli na put. Počnite se igrati, otvorite se okusima novih začina. Vjerojatno ih nećete voljeti sve, ali vaš će se kulinarski svijet proširiti kad im date priliku.

Začini oživljavaju jelo, detalji su koji omogućuju ispričati veću priču. Ljudima je više nego ikad stalo do farme s koje je njihova piletina došla, obrtnika koji im je napravio sir, pčelara koji je napravio njihov med. Amerikanci žele znati priču iza svega što jedu. Začini značajno dodaju priču. Bogati poviješću, pomogli su u definiranju kuhinja kultura diljem svijeta. Začini dodaju osobnost i posebnost svakom sastojku kojeg dotaknu. Na vama je da započnete razgovor.

Ovotjedni suradnik Zester Daily sapunice Angelo Sosa natjecatelj je "Top chefa" i šef kuhinje Xie Xie i Social Eatz u New Yorku. Trenirao je s Jean-Georgesom Vongerichtenom i Alainom Ducasseom i koristi tradicionalnu tehniku ​​u suvremenom stilu obilježenom azijskim štihom. Koautorica Suzanne Lenzer surađivala je sa Sosom u njegovoj nedavnoj kuharici "Flavor Exposed". Pisac i stilist hrane, blisko je surađivala s kolumnistom New York Timesa i piscem hrane Markom Bittmanom te je surađivala s Anne Burrell na njezinom nedavnom bestseleru "Cook Like a Rock Star" iz New York Timesa. Apsolventica je Kulinarskog instituta za obrazovanje u New Yorku.


Nemojte biti piletina s rešetkom za začine

Amerikanci jesu strah od začina. Čekaj, preformulirajmo to: Amerikanci se boje kuhanja sa začinima. Pazite, nisu svi začini, hrpe ormara dobro su opskrbljene cimetom, čilijem u prahu i neobičnom "mješavinom začina" od bezbroj sušenih aroma za piletinu, ribu ili odrezak. Sjemenke kumina, komorača i korijandera mogu se pojaviti malo dalje na polici, ali masne soli (pomislite na ružičastu himalajsku stijenu i crnu vulkansku pahuljicu) vjerojatno zauzimaju više prostora u ormariću nego intrigantni začini. Zašto? Označite to strahom od nepoznatog, ne neobičnog svojstva u ljudskim bićima, već prilično ograničavajućeg kad je u pitanju razmišljanje o tome što ćete skuhati za večeru.

Amerikanci vole jesti dobro začinjenu hranu. Izlazak na večeru više ne znači uvijek odrezak ili tjesteninu, to može značiti meksički, dominikanski, španjolski, bliskoistočni ili azijski - vijetnamski, tajlandski, malezijski, indijski. Kineska hrana je dovoljno istražena da američki gosti znaju vole li više kantonski, sečuanski ili hunanski.

Čak i najmanji gradovi imaju svoj udio u svjetskoj kuhinji, a Amerikanci to sve jedu - jednostavno ne kuhaju. Možda im se sviđaju okusi hrskave cijele ribe u umaku od kurkume i cilantro, ali ne usuđuju se pokušati to ponoviti kod kuće. Svakako je nacionalna strast prema televiziji s hranom (potpuno otkrivanje, bio sam natjecatelj "vrhunskog kuhara") pomoglo da se gledateljima iz cijelog svijeta uvede svijet začina, ali nije prešlo u potpuni zagrljaj začina u njihovim vlastitim kuhinjama. Vrijeme je da se to promijeni.

Počnite sa začinima za koje znate da ih volite
Domaćim kuharima samo je potrebno malo samopouzdanja i nježan zamah u pravom smjeru. Dakle, evo najjednostavnijeg načina da egzotičnije začine integrirate u vlastito kuhanje najlakše je krenuti od poznatog mjesta. S kojim se začinima sada osjećate ugodno? Kojim začinima gravitirate dok jedete vani? Razmislite o tome gdje volite putovati, koje vrste okusa preferirate i počnite tamo. Volite li kiseli zalogaj paste od tamarinde u svom tajlandskom jastučiću za vađenje? Pokupite malo i počnite kuhati s njim. Ako žudite za mršavom limunske trave, zašto ne biste kupili nekoliko stabljika i upotrijebili je za mariniranje večerašnje piletine? To je ono što radim i igram se kako bih upoznao okuse kako bih mogao predvidjeti kako će oni zajedno raditi.

Veći dio kreativnosti u mojim receptima dolazi od hrane koju sam kušao drugdje. Počinjem postajati kreativan miješanjem nečeg novog ili egzotičnijeg s jelom koje već volim. U Aziji, slatki okusi često su pojačani udarom topline. Dodavanjem curry praha ukrasu od šlaga u mojoj juhi od rajčice - zajedno s gojuchang -om (začinskim umakom) u samoj juhi - izvlači se šećer u rajčici i jelu dodaje jedna potpuno nova dimenzija. Još uvijek me jako podsjeća na djetinjstvo, ali s ovim dodanim začinima juha postaje sofisticirana i poznata.

Začini imaju tu moć. Mogu vas potpuno prevesti na drugo mjesto i potaknuti vaše kuhanje da bude uzbudljivije. Razmislite o jednostavnoj francuskoj pripremi, pot de crème. Počeo sam se igrati s ovim jer iako je bogat desert kad se tradicionalno priprema, to je pomalo i tabula rasa. Htjela sam unijeti dašak topline koju indijski začini nude, pa sam dodala kardamom, sjemenke kima i kurkumu zajedno sa svježim cilantrom. U početku zvuči slano, ali zapravo je samo uspravljena verzija klasičnog pudinga.

DIY curry je ulaz
Kreativno razmišljanje i eksperimentiranje lijek su za uživanje u egzotičnijim okusima. Što biste onda trebali sljedeće pokušati? Što je sa sjemenkama korijandera? Zvjezdani anis? Sečuanski zrna papra? Još bolje, ako volite curry, uložite u nekoliko pojedinačnih začina u cijelom obliku i sami ih napravite na ovaj način, također ćete početi razumijevati kako se okusi međusobno uravnotežuju. (Vrijedi napomenuti: te stvari koje kupujete u trgovini s oznakom "curry powder" nisu samo jedan začin, već je mješavina nekoliko njih. I vjerojatno nisu strašno dobre.)

Dajte začinima poštovanje koje zaslužuju. Tostirajte ih u suhoj tavi dok ne postanu aromatični - sve ih možete staviti u jednu posudu, ali postepeno dodajte dodatke, počevši od većih začina pa dodajući ostale prema reduciranju kako bi se ravnomjerno prepekli. Zatim ih sameljite. A coffee grinder works perfectly. After you've ground your spices, blitz up some dry rice to clean your grinder and keep your morning brew from having hints of turmeric in it.

Already, by leaving the packaged, pre-ground stuff behind, you've embarked on the journey. Begin to play, open yourself up to the flavors of new spices. You probably won't love them all, but your culinary world will expand once you give them a chance.

Spices bring a dish to life they're the details that allow the larger story to be told. People care more than ever about the farm their chicken came from, the artisan who made their cheese, the beekeeper who made their honey. Americans want to know the story behind everything they're eating. Spices add significantly to the narrative. Rich in history, they have helped define the cuisines of cultures the world over. Spices add personality and distinction to every ingredient they touch. It's up to you to start the conversation.

This week's Zester Daily soapbox contributor Angelo Sosa is a "Top Chef" contestant and the chef-owner of Xie Xie and Social Eatz in New York. He trained with Jean-Georges Vongerichten and Alain Ducasse and employs traditional technique in a contemporary style marked by an Asian flair. Co-writer Suzanne Lenzer collaborated with Sosa on his recent cookbook, "Flavor Exposed." A food writer and stylist, she has worked closely with New York Times' columnist and food writer Mark Bittman and collaborated with Anne Burrell on her recent New York Times' bestseller "Cook Like a Rock Star." She is a graduate of the Culinary Institute of Education in New York City.


Don't Be Chicken With The Spice Rack

Americans are scared of spices. Wait, let's rephrase that: Americans are scared of cooking with spices. Not all spices, mind you -- loads of cupboards are well stocked with cinnamon, chili powder and the odd "seasoning mix" made of myriad dried flavorings for chicken, fish or steak. Cumin and fennel and coriander seeds may make an appearance a bit farther back on the shelf, but fancy salts (think pink Himalayan rock and black volcanic flake) likely take up more of the cabinet's space than intriguing spices. Zašto? Chalk it up to fear of the unfamiliar, not an unusual trait in human beings, but a rather restrictive one when it comes to contemplating what to cook for dinner.

Americans enjoy eating well-spiced food. Going out for dinner no longer always means a steak or pasta it can mean Mexican, Dominican, Spanish, Middle Eastern or Asian -- Vietnamese, Thai, Malaysian, Indian. Chinese food has been sufficiently explored that American diners know whether they prefer Cantonese, Szechuan or Hunan.

Even the smallest towns have their share of global cuisine on offer, and Americans eat it all -- they just don't cook it. They may love the flavors of crispy whole fish in turmeric and cilantro sauce, but they don't dare try to replicate it at home. Certainly the national passion for food television (full disclosure, I have been a "Top Chef" contestant) has helped introduce a world of spices to stateside viewers, but it hasn't translated to a full embrace of the spices in their own kitchens. It's time for that to change.

Start with spices you know you like
Home cooks just need some confidence and a gentle nudge in the right direction. So here goes: The easiest way to integrating more exotic spices into your own cooking is by starting from a place of familiarity. What spices do you feel comfortable with now? What spices do you gravitate toward when eating out? Think about where you love to travel, what kinds of flavors you prefer and start there. Do you love the sour bite of tamarind paste in your take-out pad Thai? Pick some up and start to cook with it. If you crave the tanginess of lemongrass, why not buy a few stalks and use it to marinate tonight's chicken? That's what I do I play around to get to know flavors so I can anticipate how they'll work together.

Much of the creativity in my recipes has come from food I've tasted elsewhere. I start getting creative by mixing something new or more exotic with a dish I already love. In Asia, sweet flavors are often enhanced by a hit of heat. Adding curry powder to the whipped cream garnish in my tomato soup -- along with the gojuchang (spicy sauce) in the soup itself -- brings out the sugar in the tomatoes and adds an entirely new dimension to the dish. It still reminds me of childhood in a very strong way, but with these added spices, the soup becomes sophisticated as well as familiar.

Spices have this power. They can transport you to a different place entirely and push your cooking to be more exciting as a result. Consider a simple French preparation, the pot de crème. I started playing with this because while it's a rich dessert when prepared traditionally, it's also a bit of a tabula rasa. I wanted to bring a touch of the warmth that Indian spices offer, so I added cardamom, cumin seeds and turmeric along with fresh cilantro. It sounds savory at first, but it's really just a jacked up version of the classic pudding.

DIY curry is a gateway
Creative thinking and experimentation are the remedy for getting comfortable with more exotic flavors. So what should you try next? How about coriander seeds? Star anise? Szechuan peppercorns? Better still, if you like curries, invest in a few individual spices in their whole form and make your own this way you'll also begin to understand how flavors balance each other out. (Worth noting: That stuff you buy in the grocery store labeled "curry powder" is not a single spice, it's a blend of several. And probably not terribly good.)

Give spices the respect they deserve. Toast them in a dry skillet until they're just aromatic -- you can put them all in a single pan, but stagger the additions starting with the larger spices and adding the others in order of decreasing size so they toast evenly. Then grind them. A coffee grinder works perfectly. After you've ground your spices, blitz up some dry rice to clean your grinder and keep your morning brew from having hints of turmeric in it.

Already, by leaving the packaged, pre-ground stuff behind, you've embarked on the journey. Begin to play, open yourself up to the flavors of new spices. You probably won't love them all, but your culinary world will expand once you give them a chance.

Spices bring a dish to life they're the details that allow the larger story to be told. People care more than ever about the farm their chicken came from, the artisan who made their cheese, the beekeeper who made their honey. Americans want to know the story behind everything they're eating. Spices add significantly to the narrative. Rich in history, they have helped define the cuisines of cultures the world over. Spices add personality and distinction to every ingredient they touch. It's up to you to start the conversation.

This week's Zester Daily soapbox contributor Angelo Sosa is a "Top Chef" contestant and the chef-owner of Xie Xie and Social Eatz in New York. He trained with Jean-Georges Vongerichten and Alain Ducasse and employs traditional technique in a contemporary style marked by an Asian flair. Co-writer Suzanne Lenzer collaborated with Sosa on his recent cookbook, "Flavor Exposed." A food writer and stylist, she has worked closely with New York Times' columnist and food writer Mark Bittman and collaborated with Anne Burrell on her recent New York Times' bestseller "Cook Like a Rock Star." She is a graduate of the Culinary Institute of Education in New York City.


Don't Be Chicken With The Spice Rack

Americans are scared of spices. Wait, let's rephrase that: Americans are scared of cooking with spices. Not all spices, mind you -- loads of cupboards are well stocked with cinnamon, chili powder and the odd "seasoning mix" made of myriad dried flavorings for chicken, fish or steak. Cumin and fennel and coriander seeds may make an appearance a bit farther back on the shelf, but fancy salts (think pink Himalayan rock and black volcanic flake) likely take up more of the cabinet's space than intriguing spices. Zašto? Chalk it up to fear of the unfamiliar, not an unusual trait in human beings, but a rather restrictive one when it comes to contemplating what to cook for dinner.

Americans enjoy eating well-spiced food. Going out for dinner no longer always means a steak or pasta it can mean Mexican, Dominican, Spanish, Middle Eastern or Asian -- Vietnamese, Thai, Malaysian, Indian. Chinese food has been sufficiently explored that American diners know whether they prefer Cantonese, Szechuan or Hunan.

Even the smallest towns have their share of global cuisine on offer, and Americans eat it all -- they just don't cook it. They may love the flavors of crispy whole fish in turmeric and cilantro sauce, but they don't dare try to replicate it at home. Certainly the national passion for food television (full disclosure, I have been a "Top Chef" contestant) has helped introduce a world of spices to stateside viewers, but it hasn't translated to a full embrace of the spices in their own kitchens. It's time for that to change.

Start with spices you know you like
Home cooks just need some confidence and a gentle nudge in the right direction. So here goes: The easiest way to integrating more exotic spices into your own cooking is by starting from a place of familiarity. What spices do you feel comfortable with now? What spices do you gravitate toward when eating out? Think about where you love to travel, what kinds of flavors you prefer and start there. Do you love the sour bite of tamarind paste in your take-out pad Thai? Pick some up and start to cook with it. If you crave the tanginess of lemongrass, why not buy a few stalks and use it to marinate tonight's chicken? That's what I do I play around to get to know flavors so I can anticipate how they'll work together.

Much of the creativity in my recipes has come from food I've tasted elsewhere. I start getting creative by mixing something new or more exotic with a dish I already love. In Asia, sweet flavors are often enhanced by a hit of heat. Adding curry powder to the whipped cream garnish in my tomato soup -- along with the gojuchang (spicy sauce) in the soup itself -- brings out the sugar in the tomatoes and adds an entirely new dimension to the dish. It still reminds me of childhood in a very strong way, but with these added spices, the soup becomes sophisticated as well as familiar.

Spices have this power. They can transport you to a different place entirely and push your cooking to be more exciting as a result. Consider a simple French preparation, the pot de crème. I started playing with this because while it's a rich dessert when prepared traditionally, it's also a bit of a tabula rasa. I wanted to bring a touch of the warmth that Indian spices offer, so I added cardamom, cumin seeds and turmeric along with fresh cilantro. It sounds savory at first, but it's really just a jacked up version of the classic pudding.

DIY curry is a gateway
Creative thinking and experimentation are the remedy for getting comfortable with more exotic flavors. So what should you try next? How about coriander seeds? Star anise? Szechuan peppercorns? Better still, if you like curries, invest in a few individual spices in their whole form and make your own this way you'll also begin to understand how flavors balance each other out. (Worth noting: That stuff you buy in the grocery store labeled "curry powder" is not a single spice, it's a blend of several. And probably not terribly good.)

Give spices the respect they deserve. Toast them in a dry skillet until they're just aromatic -- you can put them all in a single pan, but stagger the additions starting with the larger spices and adding the others in order of decreasing size so they toast evenly. Then grind them. A coffee grinder works perfectly. After you've ground your spices, blitz up some dry rice to clean your grinder and keep your morning brew from having hints of turmeric in it.

Already, by leaving the packaged, pre-ground stuff behind, you've embarked on the journey. Begin to play, open yourself up to the flavors of new spices. You probably won't love them all, but your culinary world will expand once you give them a chance.

Spices bring a dish to life they're the details that allow the larger story to be told. People care more than ever about the farm their chicken came from, the artisan who made their cheese, the beekeeper who made their honey. Americans want to know the story behind everything they're eating. Spices add significantly to the narrative. Rich in history, they have helped define the cuisines of cultures the world over. Spices add personality and distinction to every ingredient they touch. It's up to you to start the conversation.

This week's Zester Daily soapbox contributor Angelo Sosa is a "Top Chef" contestant and the chef-owner of Xie Xie and Social Eatz in New York. He trained with Jean-Georges Vongerichten and Alain Ducasse and employs traditional technique in a contemporary style marked by an Asian flair. Co-writer Suzanne Lenzer collaborated with Sosa on his recent cookbook, "Flavor Exposed." A food writer and stylist, she has worked closely with New York Times' columnist and food writer Mark Bittman and collaborated with Anne Burrell on her recent New York Times' bestseller "Cook Like a Rock Star." She is a graduate of the Culinary Institute of Education in New York City.


Don't Be Chicken With The Spice Rack

Americans are scared of spices. Wait, let's rephrase that: Americans are scared of cooking with spices. Not all spices, mind you -- loads of cupboards are well stocked with cinnamon, chili powder and the odd "seasoning mix" made of myriad dried flavorings for chicken, fish or steak. Cumin and fennel and coriander seeds may make an appearance a bit farther back on the shelf, but fancy salts (think pink Himalayan rock and black volcanic flake) likely take up more of the cabinet's space than intriguing spices. Zašto? Chalk it up to fear of the unfamiliar, not an unusual trait in human beings, but a rather restrictive one when it comes to contemplating what to cook for dinner.

Americans enjoy eating well-spiced food. Going out for dinner no longer always means a steak or pasta it can mean Mexican, Dominican, Spanish, Middle Eastern or Asian -- Vietnamese, Thai, Malaysian, Indian. Chinese food has been sufficiently explored that American diners know whether they prefer Cantonese, Szechuan or Hunan.

Even the smallest towns have their share of global cuisine on offer, and Americans eat it all -- they just don't cook it. They may love the flavors of crispy whole fish in turmeric and cilantro sauce, but they don't dare try to replicate it at home. Certainly the national passion for food television (full disclosure, I have been a "Top Chef" contestant) has helped introduce a world of spices to stateside viewers, but it hasn't translated to a full embrace of the spices in their own kitchens. It's time for that to change.

Start with spices you know you like
Home cooks just need some confidence and a gentle nudge in the right direction. So here goes: The easiest way to integrating more exotic spices into your own cooking is by starting from a place of familiarity. What spices do you feel comfortable with now? What spices do you gravitate toward when eating out? Think about where you love to travel, what kinds of flavors you prefer and start there. Do you love the sour bite of tamarind paste in your take-out pad Thai? Pick some up and start to cook with it. If you crave the tanginess of lemongrass, why not buy a few stalks and use it to marinate tonight's chicken? That's what I do I play around to get to know flavors so I can anticipate how they'll work together.

Much of the creativity in my recipes has come from food I've tasted elsewhere. I start getting creative by mixing something new or more exotic with a dish I already love. In Asia, sweet flavors are often enhanced by a hit of heat. Adding curry powder to the whipped cream garnish in my tomato soup -- along with the gojuchang (spicy sauce) in the soup itself -- brings out the sugar in the tomatoes and adds an entirely new dimension to the dish. It still reminds me of childhood in a very strong way, but with these added spices, the soup becomes sophisticated as well as familiar.

Spices have this power. They can transport you to a different place entirely and push your cooking to be more exciting as a result. Consider a simple French preparation, the pot de crème. I started playing with this because while it's a rich dessert when prepared traditionally, it's also a bit of a tabula rasa. I wanted to bring a touch of the warmth that Indian spices offer, so I added cardamom, cumin seeds and turmeric along with fresh cilantro. It sounds savory at first, but it's really just a jacked up version of the classic pudding.

DIY curry is a gateway
Creative thinking and experimentation are the remedy for getting comfortable with more exotic flavors. So what should you try next? How about coriander seeds? Star anise? Szechuan peppercorns? Better still, if you like curries, invest in a few individual spices in their whole form and make your own this way you'll also begin to understand how flavors balance each other out. (Worth noting: That stuff you buy in the grocery store labeled "curry powder" is not a single spice, it's a blend of several. And probably not terribly good.)

Give spices the respect they deserve. Toast them in a dry skillet until they're just aromatic -- you can put them all in a single pan, but stagger the additions starting with the larger spices and adding the others in order of decreasing size so they toast evenly. Then grind them. A coffee grinder works perfectly. After you've ground your spices, blitz up some dry rice to clean your grinder and keep your morning brew from having hints of turmeric in it.

Already, by leaving the packaged, pre-ground stuff behind, you've embarked on the journey. Begin to play, open yourself up to the flavors of new spices. You probably won't love them all, but your culinary world will expand once you give them a chance.

Spices bring a dish to life they're the details that allow the larger story to be told. People care more than ever about the farm their chicken came from, the artisan who made their cheese, the beekeeper who made their honey. Americans want to know the story behind everything they're eating. Spices add significantly to the narrative. Rich in history, they have helped define the cuisines of cultures the world over. Spices add personality and distinction to every ingredient they touch. It's up to you to start the conversation.

This week's Zester Daily soapbox contributor Angelo Sosa is a "Top Chef" contestant and the chef-owner of Xie Xie and Social Eatz in New York. He trained with Jean-Georges Vongerichten and Alain Ducasse and employs traditional technique in a contemporary style marked by an Asian flair. Co-writer Suzanne Lenzer collaborated with Sosa on his recent cookbook, "Flavor Exposed." A food writer and stylist, she has worked closely with New York Times' columnist and food writer Mark Bittman and collaborated with Anne Burrell on her recent New York Times' bestseller "Cook Like a Rock Star." She is a graduate of the Culinary Institute of Education in New York City.


Don't Be Chicken With The Spice Rack

Americans are scared of spices. Wait, let's rephrase that: Americans are scared of cooking with spices. Not all spices, mind you -- loads of cupboards are well stocked with cinnamon, chili powder and the odd "seasoning mix" made of myriad dried flavorings for chicken, fish or steak. Cumin and fennel and coriander seeds may make an appearance a bit farther back on the shelf, but fancy salts (think pink Himalayan rock and black volcanic flake) likely take up more of the cabinet's space than intriguing spices. Zašto? Chalk it up to fear of the unfamiliar, not an unusual trait in human beings, but a rather restrictive one when it comes to contemplating what to cook for dinner.

Americans enjoy eating well-spiced food. Going out for dinner no longer always means a steak or pasta it can mean Mexican, Dominican, Spanish, Middle Eastern or Asian -- Vietnamese, Thai, Malaysian, Indian. Chinese food has been sufficiently explored that American diners know whether they prefer Cantonese, Szechuan or Hunan.

Even the smallest towns have their share of global cuisine on offer, and Americans eat it all -- they just don't cook it. They may love the flavors of crispy whole fish in turmeric and cilantro sauce, but they don't dare try to replicate it at home. Certainly the national passion for food television (full disclosure, I have been a "Top Chef" contestant) has helped introduce a world of spices to stateside viewers, but it hasn't translated to a full embrace of the spices in their own kitchens. It's time for that to change.

Start with spices you know you like
Home cooks just need some confidence and a gentle nudge in the right direction. So here goes: The easiest way to integrating more exotic spices into your own cooking is by starting from a place of familiarity. What spices do you feel comfortable with now? What spices do you gravitate toward when eating out? Think about where you love to travel, what kinds of flavors you prefer and start there. Do you love the sour bite of tamarind paste in your take-out pad Thai? Pick some up and start to cook with it. If you crave the tanginess of lemongrass, why not buy a few stalks and use it to marinate tonight's chicken? That's what I do I play around to get to know flavors so I can anticipate how they'll work together.

Much of the creativity in my recipes has come from food I've tasted elsewhere. I start getting creative by mixing something new or more exotic with a dish I already love. In Asia, sweet flavors are often enhanced by a hit of heat. Adding curry powder to the whipped cream garnish in my tomato soup -- along with the gojuchang (spicy sauce) in the soup itself -- brings out the sugar in the tomatoes and adds an entirely new dimension to the dish. It still reminds me of childhood in a very strong way, but with these added spices, the soup becomes sophisticated as well as familiar.

Spices have this power. They can transport you to a different place entirely and push your cooking to be more exciting as a result. Consider a simple French preparation, the pot de crème. I started playing with this because while it's a rich dessert when prepared traditionally, it's also a bit of a tabula rasa. I wanted to bring a touch of the warmth that Indian spices offer, so I added cardamom, cumin seeds and turmeric along with fresh cilantro. It sounds savory at first, but it's really just a jacked up version of the classic pudding.

DIY curry is a gateway
Creative thinking and experimentation are the remedy for getting comfortable with more exotic flavors. So what should you try next? How about coriander seeds? Star anise? Szechuan peppercorns? Better still, if you like curries, invest in a few individual spices in their whole form and make your own this way you'll also begin to understand how flavors balance each other out. (Worth noting: That stuff you buy in the grocery store labeled "curry powder" is not a single spice, it's a blend of several. And probably not terribly good.)

Give spices the respect they deserve. Toast them in a dry skillet until they're just aromatic -- you can put them all in a single pan, but stagger the additions starting with the larger spices and adding the others in order of decreasing size so they toast evenly. Then grind them. A coffee grinder works perfectly. After you've ground your spices, blitz up some dry rice to clean your grinder and keep your morning brew from having hints of turmeric in it.

Already, by leaving the packaged, pre-ground stuff behind, you've embarked on the journey. Begin to play, open yourself up to the flavors of new spices. You probably won't love them all, but your culinary world will expand once you give them a chance.

Spices bring a dish to life they're the details that allow the larger story to be told. People care more than ever about the farm their chicken came from, the artisan who made their cheese, the beekeeper who made their honey. Americans want to know the story behind everything they're eating. Spices add significantly to the narrative. Rich in history, they have helped define the cuisines of cultures the world over. Spices add personality and distinction to every ingredient they touch. It's up to you to start the conversation.

This week's Zester Daily soapbox contributor Angelo Sosa is a "Top Chef" contestant and the chef-owner of Xie Xie and Social Eatz in New York. He trained with Jean-Georges Vongerichten and Alain Ducasse and employs traditional technique in a contemporary style marked by an Asian flair. Co-writer Suzanne Lenzer collaborated with Sosa on his recent cookbook, "Flavor Exposed." A food writer and stylist, she has worked closely with New York Times' columnist and food writer Mark Bittman and collaborated with Anne Burrell on her recent New York Times' bestseller "Cook Like a Rock Star." She is a graduate of the Culinary Institute of Education in New York City.


Don't Be Chicken With The Spice Rack

Americans are scared of spices. Wait, let's rephrase that: Americans are scared of cooking with spices. Not all spices, mind you -- loads of cupboards are well stocked with cinnamon, chili powder and the odd "seasoning mix" made of myriad dried flavorings for chicken, fish or steak. Cumin and fennel and coriander seeds may make an appearance a bit farther back on the shelf, but fancy salts (think pink Himalayan rock and black volcanic flake) likely take up more of the cabinet's space than intriguing spices. Zašto? Chalk it up to fear of the unfamiliar, not an unusual trait in human beings, but a rather restrictive one when it comes to contemplating what to cook for dinner.

Americans enjoy eating well-spiced food. Going out for dinner no longer always means a steak or pasta it can mean Mexican, Dominican, Spanish, Middle Eastern or Asian -- Vietnamese, Thai, Malaysian, Indian. Chinese food has been sufficiently explored that American diners know whether they prefer Cantonese, Szechuan or Hunan.

Even the smallest towns have their share of global cuisine on offer, and Americans eat it all -- they just don't cook it. They may love the flavors of crispy whole fish in turmeric and cilantro sauce, but they don't dare try to replicate it at home. Certainly the national passion for food television (full disclosure, I have been a "Top Chef" contestant) has helped introduce a world of spices to stateside viewers, but it hasn't translated to a full embrace of the spices in their own kitchens. It's time for that to change.

Start with spices you know you like
Home cooks just need some confidence and a gentle nudge in the right direction. So here goes: The easiest way to integrating more exotic spices into your own cooking is by starting from a place of familiarity. What spices do you feel comfortable with now? What spices do you gravitate toward when eating out? Think about where you love to travel, what kinds of flavors you prefer and start there. Do you love the sour bite of tamarind paste in your take-out pad Thai? Pick some up and start to cook with it. If you crave the tanginess of lemongrass, why not buy a few stalks and use it to marinate tonight's chicken? That's what I do I play around to get to know flavors so I can anticipate how they'll work together.

Much of the creativity in my recipes has come from food I've tasted elsewhere. I start getting creative by mixing something new or more exotic with a dish I already love. In Asia, sweet flavors are often enhanced by a hit of heat. Adding curry powder to the whipped cream garnish in my tomato soup -- along with the gojuchang (spicy sauce) in the soup itself -- brings out the sugar in the tomatoes and adds an entirely new dimension to the dish. It still reminds me of childhood in a very strong way, but with these added spices, the soup becomes sophisticated as well as familiar.

Spices have this power. They can transport you to a different place entirely and push your cooking to be more exciting as a result. Consider a simple French preparation, the pot de crème. I started playing with this because while it's a rich dessert when prepared traditionally, it's also a bit of a tabula rasa. I wanted to bring a touch of the warmth that Indian spices offer, so I added cardamom, cumin seeds and turmeric along with fresh cilantro. It sounds savory at first, but it's really just a jacked up version of the classic pudding.

DIY curry is a gateway
Creative thinking and experimentation are the remedy for getting comfortable with more exotic flavors. So what should you try next? How about coriander seeds? Star anise? Szechuan peppercorns? Better still, if you like curries, invest in a few individual spices in their whole form and make your own this way you'll also begin to understand how flavors balance each other out. (Worth noting: That stuff you buy in the grocery store labeled "curry powder" is not a single spice, it's a blend of several. And probably not terribly good.)

Give spices the respect they deserve. Toast them in a dry skillet until they're just aromatic -- you can put them all in a single pan, but stagger the additions starting with the larger spices and adding the others in order of decreasing size so they toast evenly. Then grind them. A coffee grinder works perfectly. After you've ground your spices, blitz up some dry rice to clean your grinder and keep your morning brew from having hints of turmeric in it.

Already, by leaving the packaged, pre-ground stuff behind, you've embarked on the journey. Begin to play, open yourself up to the flavors of new spices. You probably won't love them all, but your culinary world will expand once you give them a chance.

Spices bring a dish to life they're the details that allow the larger story to be told. People care more than ever about the farm their chicken came from, the artisan who made their cheese, the beekeeper who made their honey. Americans want to know the story behind everything they're eating. Spices add significantly to the narrative. Rich in history, they have helped define the cuisines of cultures the world over. Spices add personality and distinction to every ingredient they touch. It's up to you to start the conversation.

This week's Zester Daily soapbox contributor Angelo Sosa is a "Top Chef" contestant and the chef-owner of Xie Xie and Social Eatz in New York. He trained with Jean-Georges Vongerichten and Alain Ducasse and employs traditional technique in a contemporary style marked by an Asian flair. Co-writer Suzanne Lenzer collaborated with Sosa on his recent cookbook, "Flavor Exposed." A food writer and stylist, she has worked closely with New York Times' columnist and food writer Mark Bittman and collaborated with Anne Burrell on her recent New York Times' bestseller "Cook Like a Rock Star." She is a graduate of the Culinary Institute of Education in New York City.


Gledaj video: Spice! (Studeni 2021).