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Bloom (Spices)
Bloom (Spices)
- A technique where whole or ground spices are heated in oil or dry-toasted to release and intensify their essential oils and flavors before adding to dishes. To bloom spices, heat a small skillet over medium heat. Once the pan is hot, add your spices (whole spices first, then ground spices) and stir for about a minute until the spices sizzle and become fragrant. Listen for crackling and watch for a slight darkening. Remove immediately or add other ingredients to the pan to prevent burning.
Watch carefully - spices can burn quickly. Spices can burn quickly, err on the side of undercooking until you get a feel for the process (even after).
Stir constantly for even heating.
Remove from heat as soon as fragrant. Use your nose and eyes to watch for burning.
Whole spices take longer than ground spices. If using both, add the whole spices first and ground spices last.
Can be done in dry pan or with small amount of oil.
Let cool before grinding if using whole spices.
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Aromatics, Baking, Recipe Term, Stovetop, Technique
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Quick Chili (but full of flavor!)
Craving chili? Forget the premade version and make your own. With a "can-do" attitude, this recipe takes only slightly longer than opening and heating canned chili. Although this recipe takes less than 30 minutes, it tastes like it has been simmering for hours by blooming spices and using aromatics as a base. This is a perfect weeknight meal – filling, quick, healthy, and delicious.
Fab Four Seasoning Blend
This is my go-to blend for chicken, meats, seafood, roasted veggies, and sauces/dips. Makes a great starting point for creating rubs and marinades.