directly to the dish The finer the crumble or grind, the greater the surface area from which flavor molecules can escape, and so the more rapidly the flavor moves from flavoring into dish Rapid extraction may or may not be desirable In a briefly cooked dish, it’s essential In a long-cooked stew, however, a slower release from coarser particles or whole leaves and seeds may be preferable In pickles and preserves, whole spices provide flavor without clouding the liquid Once flavor molecules have been extracted into a preparation, they begin to react with oxygen and with other food molecules, and their original flavor is transformed, however subtly Larger particles release the original flavors over a longer time Another way to assure some fresh flavors in a long-cooked dish is to add the herb or spice — either altogether or a supplemental dose — toward the end of cooking, or even after the cooking is done Prepared flavor extracts such as vanilla extract are handy because the flavor molecules have already been dissolved in a liquid and immediately permeate the dish Because cooking will only cause their flavor to evolve or to evaporate, extracts are best added toward the end of a preparation Grinding, Crushing, Chopping There are several ways of crushing herbs and spices, and they have different effects on flavor Grinders, choppers, and mortars all generate heat The hotter the aroma molecules get, the more volatile they become and the more readily they escape, and the more reactive and changeable they become The original flavors are best preserved by prechilling both spice and grinder to keep the aromatics as cool as possible Food processors slice into herbs and introduce a lot of air and therefore aromaaltering oxygen, while a pestle pounding in a ... they have different effects on flavor Grinders, choppers, and mortars all generate heat The hotter the aroma molecules get, the more volatile they become and the more readily they escape, and the more reactive and changeable they become... Because cooking will only cause their flavor to evolve or to evaporate, extracts are best added toward the end of a preparation Grinding, Crushing, Chopping There are several ways of crushing herbs and spices, and they have different effects on flavor... changeable they become The original flavors are best preserved by prechilling both spice and grinder to keep the aromatics as cool as possible Food processors slice into herbs and introduce a lot of