On food and cooking the science and lore of the kitchen ( PDFDrive ) 767

herbs and spices, while others are prepared from one or a few synthetic chemicals that capture the essence of the flavoring, but don’t match it in complexity and mellowness (artificial extracts often taste harsh and off) The advantage of synthetic extracts is their low price Flavor Evolution Once the aroma molecules in herbs and spices are released into a preparation and exposed to other ingredients, the air, and heat, they begin to undergo a host of chemical reactions Some fraction of the original aroma chemicals becomes altered into a variety of other chemicals, so the initially strong, characteristic notes become more subdued, and the general complexity of the mixture increases This maturing can be a simple side effect of cooking the flavorings with the other ingredients, but it often constitutes a separate preparation step When cumin or coriander are toasted on their own, for example, their sugars and amino acids undergo browning reactions and generate savory aroma molecules typical of roasted and toasted foods (pyrazines), thus developing a new layer of flavor that complements the original raw aroma Maturing Spice Flavors: The Indian System The use of spices is especially ancient and sophisticated in India and Southeast Asia Indian cooks have several different ways of maturing spice flavors before their incorporation into a dish The toasting on a hot pan of whole dry spices, typically mustard, cumin, or fenugreek, for a minute or two until the seeds begin to pop, the point at which their inner moisture has vaporized and they are just beginning to brown Spices cooked in this way are mellowed, but individually; they retain their own ...preparation step When cumin or coriander are toasted on their own, for example, their sugars and amino acids undergo browning reactions and generate savory aroma molecules typical of roasted and toasted foods (pyrazines), thus... of roasted and toasted foods (pyrazines), thus developing a new layer of flavor that complements the original raw aroma Maturing Spice Flavors: The Indian System The use of spices is especially ancient and sophisticated... sophisticated in India and Southeast Asia Indian cooks have several different ways of maturing spice flavors before their incorporation into a dish The toasting on a hot pan of whole dry spices, typically mustard, cumin, or