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Spesery inkopies saam met Angelo Sosa

Spesery inkopies saam met Angelo Sosa



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Arthur Bovino

Angelo Sosa antwoord dat jy oor die algemeen wil hê dat speserye vlugtige olie moet hê, wat soos 'n parfuum is; helderder speserye het meer olies en 'n vars smaak. Een van sy gunstelinge op die oomblik is Saigon -kaneel. As sjef en 'n uittreksel van geur, maak Sosa 'n sak Saigon -kaneel oop en sê: "Neem 'n stukkie en knaag daaraan ... knaag soos 'n bever." (Wat ons almal gedoen het). 'Dit smaak nou soos 'n atoom vuurbal.' Hy sê dat die beste ding met speserye is om dit liggies oor lae hitte te rooster, wat meer olies vrystel. As jy dit op te hoë hitte rooster, verloor jy die geur. Laat hulle afkoel en maal dit dan en meng met ander speserye (as u dit warm meng, loop u ook die risiko om die geur te verloor).

'Ek hou baie van sop, bredies en vleis, so watter speserye moet ek koop? - Kliënt Sue

Arthur Bovino

Angelo Sosa antwoord dat jy oor die algemeen wil hê dat speserye vlugtige olie moet hê, wat soos 'n parfuum is; helderder speserye het meer olies en 'n vars smaak. Laat hulle afkoel en maal dit dan en meng met ander speserye (as u dit warm meng, loop u ook die risiko om die geur te verloor.)

'Hoe sou u dit in die kookkuns gebruik?' - Kliënt Sue

Arthur Bovino

Angelo gebruik dit graag op Franse roosterbrood gemeng met kardemom, of sê om dit te meng en van 'n marinade te maak.

"As jy vleis met enige speserye kon vryf, wat sou dit wees?" - Kliënt Sue

Arthur Bovino

Sosa dink 'n rukkie terug en kom terug: 'Sekere speserye stimuleer rokerigheid saam, so ek kombineer waarskynlik iets soos kruidnagel, allspice, swartpeper, bruinsuiker en sout.' Hy voeg by: "Maar sekere speserye kom baie soos 'n naeltjie, so jy benodig net 'n bietjie vir 'n groot impak, terwyl die bruinsuiker gebruik word om die geur van die speserye uit te haal." Hy rooster dit, meng dit en marineer die vleis dan by kamertemperatuur.

“Wat van vis?” - Kliënt Sue

Arthur Bovino

Sosa is 'n troepe en sonder om enige teken van ergernis te toon, verduidelik hy geduldig dat hy baie graag borrie en vissous gebruik vir 'n marinade vir witvis soos tilapia en tong. Hy is op soek na vissous wat 'n amberkleurige kleur het en skoon en suiwer lyk - dit beteken dat dit 'n beter graad is. (Sy gunsteling handelsmerk is Three Crabfish.) Hy kombineer gewoonlik vier eetlepels borrie met twee eetlepels vissous, sonder sout, en marineer die vis voordat dit gebraai of gebraai word.

“Wat van beesvleis?” - Kliënt Sue

Arthur Bovino

Sosa sê dat hy probeer om grondgemaakte speserye te gebruik, dié wat meer soos grond lyk wanneer beesvleis gaargemaak word, en daarom beveel hy alle swart speserye aan, soos swartpeper, swart kardemom, Nigella-uiesade en ander. Maar die belangrikste, verduidelik hy, is dat alle speserymengsels handel oor eksperimentering: 'Alles werk saam, dit is net 'n kwessie van matigheid.' Hy probeer Sue vertel dat dit alles daaroor gaan om die speserye aan jouself te koppel, hoe jy daarvan hou, en dit is 'n goeie beginpunt om uit te vind waarvan jy hou.


Moenie hoender wees met die speseryrak nie

Amerikaners is bang vir speserye. Wag, laat ons dit herformuleer: Amerikaners is bang om met speserye te kook. Nie alle speserye nie, baie kaste is goed gevul met kaneel, chilipoeier en 'n mengsel van droë geurmiddels vir hoender, vis of steak. Komyn- en venkel- en koljandersaad kan 'n bietjie verder op die rak verskyn, maar spoggerige soute (dink pienk Himalaja -rots en swart vulkaniese vlok) neem waarskynlik meer ruimte in as 'n interessante spesery. Hoekom? Kry dit uit vrees vir die onbekende, nie 'n ongewone eienskap by mense nie, maar 'n taamlik beperkende eienskap as dit kom by die oorweging van wat om vir aandete te kook.

Amerikaners geniet dit om goed gekruide kos te eet. Om uit te eet beteken nie altyd meer 'n steak of pasta nie; dit kan Mexikaanse, Dominikaanse, Spaanse, Midde -Oosterse of Asiatiese beteken - Viëtnamese, Thai, Maleisiërs, Indiërs. Chinese kos is voldoende ondersoek sodat Amerikaanse eeters weet of hulle Kantonees, Szechuan of Hunan verkies.

Selfs die kleinste dorpe bied 'n deel van die wêreldwye kookkuns aan, en Amerikaners eet alles - hulle kook dit net nie. Hulle hou miskien van die geure van bros heelvis in borrie- en koriantsous, maar hulle durf dit nie tuis probeer herhaal nie. Sekerlik het die nasionale passie vir kos -televisie (volledige onthulling, ek was 'n "Top Chef" -deelnemer) gehelp om 'n wêreld van speserye aan kykers aan die kant te stel, maar dit het nie tot die volle omhelsing van die speserye in hul eie kombuise gelei nie. Dit is tyd dat dit verander.

Begin met speserye waarvan u weet dat u daarvan hou
Huiskokke benodig net selfvertroue en 'n sagte stoot in die regte rigting. Hier is die volgende: Die maklikste manier om meer eksotiese speserye in u eie kookkuns te integreer, is deur van 'n plek van bekendheid te begin. Met watter speserye voel jy nou gemaklik? Na watter speserye trek jy as jy uiteet? Dink aan waarheen u wil reis, watter geure u verkies, en begin daar. Hou jy van die suur happie tamarindpasta in jou wegneemkoek Thai? Tel 'n bietjie op en begin daarmee kook. As u lus is vir suurlemoengras, koop dan 'n paar stingels en gebruik dit om vanaand se hoender te marineer? Dit is wat ek doen, sodat ek die geure kan leer ken, sodat ek kan sien hoe dit sal werk.

Die kreatiwiteit van my resepte kom baie van kos wat ek elders geproe het. Ek begin kreatief raak deur iets nuuts of meer eksoties te meng met 'n gereg waarvoor ek al hou. In Asië word soet geure dikwels versterk deur 'n warm hitte. Deur kerriepoeier by die geklopte roomversiering in my tamatiesop te voeg - saam met die gojuchang (pittige sous) in die sop self - bring die suiker in die tamaties na vore en gee 'n heeltemal nuwe dimensie aan die gereg. Dit herinner my nog baie sterk aan die kinderjare, maar met hierdie bygevoegde speserye word die sop gesofistikeerd sowel as bekend.

Speserye het hierdie krag. Hulle kan u heeltemal na 'n ander plek vervoer en u kookkuns meer opwindend maak. Oorweeg 'n eenvoudige Franse voorbereiding, die pot de crème. Ek het hiermee begin speel, want hoewel dit tradisioneel 'n ryk nagereg is, is dit ook 'n bietjie tabula rasa. Ek wou 'n bietjie warmte bring wat Indiese speserye bied, en ek het kardemom, komynsaad en borrie bygevoeg, saam met vars koriander. Dit klink aanvanklik hartig, maar dit is eintlik net 'n opgeknapte weergawe van die klassieke poeding.

DIY kerrie is 'n poort
Kreatiewe denke en eksperimentering is die oplossing om gemakliker te raak met meer eksotiese geure. So, wat moet u volgende probeer? Hoe gaan dit met koljandersaad? Ster-anys? Szechuan peperkorrels? Beter nog, as u van kerrie hou, belê in 'n paar individuele speserye in hul hele vorm en maak u eie so, sal u ook begin verstaan ​​hoe geure mekaar in balans bring. (Die moeite werd om op te let: die goed wat u in die kruidenierswinkel koop met die naam 'kerriepoeier' is nie 'n enkele spesery nie, dit is 'n mengsel van verskeie. En waarskynlik nie baie goed nie.)

Gee speserye die respek wat hulle verdien. Rooster dit in 'n droë braaipan totdat dit net aromaties is - jy kan dit in 'n enkele pan sit, maar die toevoegings begin met die groter speserye en die ander byvoeging in volgorde van afname, sodat dit eweredig rooster. Maal hulle dan. 'N Koffiemolen werk perfek. Nadat u u speserye gemaal het, blaas 'n bietjie droë rys op om u maal skoon te maak en voorkom dat u oggendbrou 'n aanduiding van borrie daarin.

Deur die verpakte, vooraf gemaalde goed agter te laat, het u die reis aangepak. Begin speel, maak oop vir die geure van nuwe speserye. U sal waarskynlik nie van almal hou nie, maar u kookwêreld sal uitbrei sodra u hulle 'n kans gee.

Speserye maak 'n gereg lewendig, dit is die besonderhede waarmee die groter verhaal vertel kan word. Mense gee meer as ooit om vir die plaas waarvandaan die hoender kom, die ambagsman wat hul kaas gemaak het, die byeboer wat hul heuning gemaak het. Amerikaners wil die storie agter alles wat hulle eet, weet. Speserye dra aansienlik by tot die verhaal. Hulle is ryk aan geskiedenis en het gehelp om die kookkuns van kulture regoor die wêreld te definieer. Speserye voeg persoonlikheid en onderskeid by elke bestanddeel wat hulle aanraak. Dit is aan u om die gesprek te begin.

Angelo Sosa, bydraer van die week se Zester Daily-seepkas, is 'n "Top Chef" -deelnemer en die sjef-eienaar van Xie Xie en Social Eatz in New York. Hy het by Jean-Georges Vongerichten en Alain Ducasse opgelei en gebruik tradisionele tegnieke in 'n kontemporêre styl wat gekenmerk word deur 'n Asiatiese flair. Die medeskrywer Suzanne Lenzer werk saam met Sosa aan sy onlangse kookboek, "Smaak blootgestel." Sy was 'n kosskrywer en stilis en werk nou saam met die rubriekskrywer en kosskrywer van die New York Times, Mark Bittman, en werk saam met Anne Burrell aan haar onlangse topverkoper in die New York Times "Cook Like a Rock Star". Sy is 'n gegradueerde van die Culinary Institute of Education in New York.


Moenie hoender wees met die speseryrak nie

Amerikaners is bang vir speserye. Wag, laat ons dit herformuleer: Amerikaners is bang om met speserye te kook. Let wel, nie alle speserye nie - baie kaste is goed gevul met kaneel, chilipoeier en 'n mengsel van droë geurmiddels vir hoender, vis of steak. Komyn- en venkel- en koljandersaad kan 'n bietjie verder op die rak verskyn, maar spoggerige soute (dink pienk Himalaja -rots en swart vulkaniese vlok) neem waarskynlik meer ruimte in as 'n interessante spesery. Hoekom? Kry dit uit vrees vir die onbekende, nie 'n ongewone eienskap by mense nie, maar 'n taamlik beperkende eienskap as dit kom by die oorweging van wat u vir aandete moet kook.

Amerikaners geniet dit om goed gekruide kos te eet. Om uit te eet beteken nie altyd meer 'n steak of pasta nie, dit kan Mexikaanse, Dominikaanse, Spaanse, Midde -Oosterse of Asiatiese beteken - Viëtnamese, Thai, Maleisiërs, Indiërs. Chinese kos is voldoende ondersoek sodat Amerikaanse eeters weet of hulle Kantonees, Szechuan of Hunan verkies.

Selfs die kleinste dorpe bied 'n deel van die wêreldwye kookkuns aan, en Amerikaners eet alles - hulle kook dit net nie. Hulle hou dalk van die geure van bros heelvis in borrie- en koriantsous, maar hulle durf dit nie tuis probeer herhaal nie. Sekerlik het die nasionale passie vir kos -televisie (volledige bekendmaking, ek was 'n "Top Chef" -deelnemer) gehelp om 'n wêreld van speserye aan kykers aan die kant te stel, maar dit het nie tot 'n volle omhelsing van die speserye in hul eie kombuise gelei nie. Dit is tyd dat dit verander.

Begin met speserye waarvan u weet dat u daarvan hou
Huiskokke benodig net selfvertroue en 'n sagte stoot in die regte rigting. Hier is die volgende: Die maklikste manier om meer eksotiese speserye in u eie kookkuns te integreer, is deur van 'n plek van bekendheid te begin. Met watter speserye voel jy nou gemaklik? Na watter speserye trek jy as jy uiteet? Dink aan waarheen u wil reis, watter geure u verkies, en begin daar. Hou jy van die suur happie tamarindpasta in jou wegneemkoek Thai? Tel 'n bietjie op en begin daarmee kook. As u lus is vir suurlemoengras, koop dan 'n paar stingels en gebruik dit om vanaand se hoender te marineer? Dit is wat ek doen, sodat ek die geure kan leer ken, sodat ek kan sien hoe dit sal werk.

Die kreatiwiteit van my resepte kom baie van kos wat ek elders geproe het. Ek begin kreatief raak deur iets nuuts of meer eksoties te meng met 'n gereg waarvoor ek al hou. In Asië word soet geure dikwels versterk deur 'n warm hitte. Deur kerriepoeier by die geklopte roomversiering in my tamatiesop te voeg - saam met die gojuchang (pittige sous) in die sop self - bring die suiker in die tamaties na vore en gee 'n heeltemal nuwe dimensie aan die gereg. Dit herinner my nog baie sterk aan die kinderjare, maar met hierdie bygevoegde speserye word die sop gesofistikeerd sowel as bekend.

Speserye het hierdie krag. Hulle kan u heeltemal na 'n ander plek vervoer en u kookkuns meer opwindend maak. Oorweeg 'n eenvoudige Franse voorbereiding, die pot de crème. Ek het hiermee begin speel, want hoewel dit tradisioneel 'n ryk nagereg is, is dit ook 'n bietjie tabula rasa. Ek wou 'n tikkie warmte van Indiese speserye bring, en ek het kardemom, komynsaad en borrie bygevoeg, saam met vars koriander. Dit klink aanvanklik hartig, maar dit is eintlik net 'n opgeknapte weergawe van die klassieke poeding.

DIY kerrie is 'n poort
Kreatiewe denke en eksperimentering is die oplossing om gemakliker te raak met meer eksotiese geure. So, wat moet u volgende probeer? Hoe gaan dit met koljandersaad? Ster-anys? Szechuan peperkorrels? Beter nog, as u van kerrie hou, belê in 'n paar individuele speserye in hul hele vorm en maak u eie so, sal u ook begin verstaan ​​hoe geure mekaar in balans bring. (Die moeite werd om op te let: die goed wat u in die kruidenierswinkel koop met die naam 'kerriepoeier' is nie 'n enkele spesery nie, dit is 'n mengsel van verskeie. En waarskynlik nie vreeslik goed nie.)

Gee speserye die respek wat hulle verdien. Rooster dit in 'n droë braaipan totdat dit net aromaties is - jy kan dit alles in 'n enkele pan sit, maar die toevoegings begin met die groter speserye en die ander byvoeg in volgorde van afname, sodat dit eweredig rooster. Maal hulle dan. 'N Koffiemolen werk perfek. Nadat u u speserye gemaal het, blaas 'n bietjie droë rys op om u maal skoon te maak en voorkom dat u oggendbrou 'n aanduiding van borrie daarin.

Deur die verpakte, vooraf gemaalde goed agter te laat, het u die reis begin. Begin speel, maak oop vir die geure van nuwe speserye. U sal waarskynlik nie van almal hou nie, maar u kookwêreld sal uitbrei sodra u hulle 'n kans gee.

Speserye maak 'n gereg lewendig, dit is die besonderhede waarmee die groter verhaal vertel kan word. Mense gee meer as ooit om vir die plaas waarvandaan die hoender kom, die ambagsman wat hul kaas gemaak het, die byeboer wat hul heuning gemaak het. Amerikaners wil die storie agter alles wat hulle eet, weet. Speserye dra aansienlik by tot die verhaal. Hulle is ryk aan geskiedenis en het gehelp om die kookkuns van kulture regoor die wêreld te definieer. Speserye voeg persoonlikheid en onderskeid by elke bestanddeel wat hulle aanraak. Dit is aan u om die gesprek te begin.

Angelo Sosa, bydraer van die week se Zester Daily-seepkas, is 'n "Top Chef" -deelnemer en die sjef-eienaar van Xie Xie en Social Eatz in New York. Hy het by Jean-Georges Vongerichten en Alain Ducasse opgelei en gebruik tradisionele tegnieke in 'n kontemporêre styl wat gekenmerk word deur 'n Asiatiese flair. Die medeskrywer Suzanne Lenzer werk saam met Sosa aan sy onlangse kookboek, "Smaak blootgestel." Sy was 'n kosskrywer en stilis, en werk nou saam met die rubriekskrywer en kosskrywer van die New York Times, Mark Bittman, en werk saam met Anne Burrell aan haar onlangse topverkoper in die New York Times "Cook Like a Rock Star". Sy is 'n gegradueerde van die Culinary Institute of Education in New York.


Moenie hoender wees met die speseryrak nie

Amerikaners is bang vir speserye. Wag, laat ons dit herformuleer: Amerikaners is bang om met speserye te kook. Let wel: nie alle speserye nie - baie kaste is goed gevul met kaneel, chilipoeier en 'n mengsel van droë geurmiddels vir hoender, vis of steak. Komyn- en venkel- en koljandersaad kan 'n bietjie verder op die rak verskyn, maar spoggerige soute (dink pienk Himalaja -rots en swart vulkaniese vlok) neem waarskynlik meer ruimte in as 'n interessante spesery. Hoekom? Kry dit uit vrees vir die onbekende, nie 'n ongewone eienskap by mense nie, maar 'n taamlik beperkende eienskap as dit kom by die oorweging van wat u vir aandete moet kook.

Amerikaners geniet dit om goed gekruide kos te eet. Om uit te eet beteken nie altyd meer 'n steak of pasta nie, dit kan Mexikaanse, Dominikaanse, Spaanse, Midde -Oosterse of Asiatiese beteken - Viëtnamese, Thai, Maleisiërs, Indiërs. Chinese kos is voldoende ondersoek sodat Amerikaanse eeters weet of hulle Kantonees, Szechuan of Hunan verkies.

Selfs die kleinste dorpe bied 'n deel van die wêreldwye kookkuns aan, en Amerikaners eet alles - hulle kook dit net nie. Hulle hou miskien van die geure van bros heelvis in borrie- en koriantsous, maar hulle durf dit nie tuis probeer herhaal nie. Sekerlik het die nasionale passie vir kos -televisie (volledige onthulling, ek was 'n "Top Chef" -deelnemer) gehelp om 'n wêreld van speserye aan kykers aan die kant te stel, maar dit het nie tot 'n volle omhelsing van die speserye in hul eie kombuise gelei nie. Dit is tyd dat dit verander.

Begin met speserye waarvan u weet dat u daarvan hou
Huiskokke benodig net selfvertroue en 'n sagte stoot in die regte rigting. Hier is die volgende: Die maklikste manier om meer eksotiese speserye in u eie kookkuns te integreer, is deur van 'n plek van bekendheid te begin. Met watter speserye voel jy nou gemaklik? Na watter speserye trek jy as jy uiteet? Dink aan waarheen u wil reis, watter geure u verkies, en begin daar. Hou jy van die suur happie tamarindpasta in jou wegneemkoek Thai? Tel 'n bietjie op en begin daarmee kook. As u lus is vir suurlemoengras, koop dan 'n paar stingels en gebruik dit om vanaand se hoender te marineer? Dit is wat ek doen, sodat ek die geure kan leer ken, sodat ek kan sien hoe dit sal werk.

Die kreatiwiteit van my resepte kom baie van kos wat ek elders geproe het. Ek begin kreatief raak deur iets nuuts of meer eksoties te meng met 'n gereg waarvoor ek al hou. In Asië word soet geure dikwels versterk deur 'n warm hitte. Deur kerriepoeier by die geklopte roomversiering in my tamatiesop te voeg - saam met die gojuchang (pittige sous) in die sop self - bring die suiker in die tamaties na vore en gee die gereg 'n nuwe dimensie. Dit herinner my nog baie sterk aan die kinderjare, maar met hierdie bygevoegde speserye word die sop gesofistikeerd sowel as bekend.

Speserye het hierdie krag. Hulle kan u heeltemal na 'n ander plek vervoer en u kookkuns meer opwindend maak. Oorweeg 'n eenvoudige Franse voorbereiding, die pot de crème. Ek het hiermee begin speel, want hoewel dit tradisioneel 'n ryk nagereg is, is dit ook 'n bietjie tabula rasa. Ek wou 'n tikkie warmte van Indiese speserye bring, en ek het kardemom, komynsaad en borrie bygevoeg, saam met vars koriander. Dit klink aanvanklik hartig, maar dit is eintlik net 'n opgeknapte weergawe van die klassieke poeding.

DIY kerrie is 'n poort
Kreatiewe denke en eksperimentering is die oplossing om gemakliker te raak met meer eksotiese geure. So, wat moet u volgende probeer? Hoe gaan dit met koljandersaad? Ster-anys? Szechuan peperkorrels? Beter nog, as u van kerrie hou, belê in 'n paar individuele speserye in hul hele vorm en maak u eie so, sal u ook begin verstaan ​​hoe geure mekaar in balans bring. (Die moeite werd om op te let: die goed wat u in die kruidenierswinkel koop met die naam 'kerriepoeier' is nie 'n enkele spesery nie, dit is 'n mengsel van verskeie. En waarskynlik nie vreeslik goed nie.)

Gee speserye die respek wat hulle verdien. Rooster dit in 'n droë braaipan totdat dit net aromaties is - jy kan dit alles in 'n enkele pan sit, maar die toevoegings begin met die groter speserye en die ander byvoeg in volgorde van afname, sodat dit eweredig rooster. Maal hulle dan. 'N Koffiemolen werk perfek. Nadat u u speserye gemaal het, blaas 'n bietjie droë rys op om u maal skoon te maak en voorkom dat u oggendbrou 'n aanduiding van borrie daarin.

Deur die verpakte, vooraf gemaalde goed agter te laat, het u die reis begin. Begin speel, maak oop vir die geure van nuwe speserye. U sal waarskynlik nie van almal hou nie, maar u kookwêreld sal uitbrei sodra u hulle 'n kans gee.

Speserye maak 'n gereg lewendig, dit is die besonderhede waarmee die groter verhaal vertel kan word. Mense gee meer as ooit om vir die plaas waar hul hoender vandaan kom, die ambagsman wat hul kaas gemaak het, die byeboer wat hul heuning gemaak het. Amerikaners wil die storie agter alles wat hulle eet, weet. Speserye dra aansienlik by tot die verhaal. Hulle is ryk aan geskiedenis en het gehelp om die kookkuns van kulture regoor die wêreld te definieer. Speserye voeg persoonlikheid en onderskeid by elke bestanddeel wat hulle aanraak. Dit is aan jou om die gesprek te begin.

Angelo Sosa, bydraer van die week se Zester Daily-seepkas, is 'n "Top Chef" -deelnemer en die sjef-eienaar van Xie Xie en Social Eatz in New York. Hy het by Jean-Georges Vongerichten en Alain Ducasse opgelei en gebruik tradisionele tegnieke in 'n kontemporêre styl wat gekenmerk word deur 'n Asiatiese flair. Die medeskrywer Suzanne Lenzer werk saam met Sosa aan sy onlangse kookboek, "Smaak blootgestel." Sy was 'n kosskrywer en stilis, en werk nou saam met die rubriekskrywer en kosskrywer van die New York Times, Mark Bittman, en werk saam met Anne Burrell aan haar onlangse topverkoper in die New York Times "Cook Like a Rock Star". Sy is 'n gegradueerde van die Culinary Institute of Education in New York.


Moenie hoender wees met die speseryrak nie

Amerikaners is bang vir speserye. Wag, laat ons dit herformuleer: Amerikaners is bang om met speserye te kook. Let wel: nie alle speserye nie - baie kaste is goed gevul met kaneel, chilipoeier en 'n mengsel van droë geurmiddels vir hoender, vis of steak. Komyn- en venkel- en koljandersaad kan 'n bietjie verder op die rak verskyn, maar spoggerige soute (dink pienk Himalaja -rots en swart vulkaniese vlok) neem waarskynlik meer ruimte in as 'n interessante spesery. Hoekom? Kry dit uit vrees vir die onbekende, nie 'n ongewone eienskap by mense nie, maar 'n taamlik beperkende eienskap as dit kom by die oorweging van wat om vir aandete te kook.

Amerikaners geniet dit om goed gekruide kos te eet. Om uit te eet beteken nie altyd meer 'n steak of pasta nie, dit kan Mexikaanse, Dominikaanse, Spaanse, Midde -Oosterse of Asiatiese beteken - Viëtnamese, Thai, Maleisiërs, Indiërs. Chinese kos is voldoende ondersoek sodat Amerikaanse eeters weet of hulle Kantonees, Szechuan of Hunan verkies.

Selfs die kleinste dorpe bied 'n deel van die wêreldwye kookkuns aan, en Amerikaners eet alles - hulle kook dit net nie. Hulle hou dalk van die geure van bros heelvis in borrie- en koriantsous, maar hulle durf dit nie tuis probeer herhaal nie. Sekerlik het die nasionale passie vir kos -televisie (volledige bekendmaking, ek was 'n "Top Chef" -deelnemer) gehelp om 'n wêreld van speserye aan kykers aan die kant te stel, maar dit het nie tot 'n volle omhelsing van die speserye in hul eie kombuise gelei nie. Dit is tyd dat dit verander.

Begin met speserye waarvan u weet dat u daarvan hou
Huiskokke benodig net selfvertroue en 'n sagte stoot in die regte rigting. Hier is die volgende: Die maklikste manier om meer eksotiese speserye in u eie kookkuns te integreer, is deur van 'n bekende plek af te begin. Met watter speserye voel jy nou gemaklik? Na watter speserye trek jy as jy uiteet? Dink aan waarheen u wil reis, watter geure u verkies, en begin daar. Hou jy van die suur happie tamarindpasta in jou wegneemkoek Thai? Tel 'n bietjie op en begin daarmee kook. As u lus is vir suurlemoengras, koop dan 'n paar stingels en gebruik dit om vanaand se hoender te marineer? Dit is wat ek doen, sodat ek die geure kan leer ken, sodat ek kan sien hoe dit sal werk.

Die kreatiwiteit van my resepte kom baie van kos wat ek elders geproe het. Ek begin kreatief raak deur iets nuuts of meer eksoties te meng met 'n gereg waarvoor ek al hou. In Asië word soet geure dikwels versterk deur 'n warm hitte. Deur kerriepoeier by die geklopte roomversiering in my tamatiesop te voeg - saam met die gojuchang (pittige sous) in die sop self - bring die suiker in die tamaties na vore en gee 'n heeltemal nuwe dimensie aan die gereg. Dit herinner my nog baie sterk aan die kinderjare, maar met hierdie bygevoegde speserye word die sop gesofistikeerd sowel as bekend.

Speserye het hierdie krag. Hulle kan u heeltemal na 'n ander plek vervoer en u kookkuns meer opwindend maak. Oorweeg 'n eenvoudige Franse voorbereiding, die pot de crème. Ek het hiermee begin speel, want hoewel dit tradisioneel 'n ryk nagereg is, is dit ook 'n bietjie tabula rasa. Ek wou 'n tikkie warmte van Indiese speserye bring, en ek het kardemom, komynsaad en borrie bygevoeg, saam met vars koriander. Dit klink aanvanklik hartig, maar dit is eintlik net 'n opgeknapte weergawe van die klassieke poeding.

DIY kerrie is 'n poort
Kreatiewe denke en eksperimentering is die oplossing om gemakliker te voel met meer eksotiese geure. So, wat moet u volgende probeer? Hoe gaan dit met koljandersaad? Ster-anys? Szechuan peperkorrels? Beter nog, as u van kerrie hou, belê in 'n paar individuele speserye in hul hele vorm en maak u eie so, sal u ook begin verstaan ​​hoe geure mekaar in balans bring. (Die moeite werd om op te let: die goed wat u in die kruidenierswinkel koop met die naam 'kerriepoeier' is nie 'n enkele spesery nie, dit is 'n mengsel van verskeie. En waarskynlik nie vreeslik goed nie.)

Gee speserye die respek wat hulle verdien. Rooster dit in 'n droë braaipan totdat dit net aromaties is - jy kan dit alles in 'n enkele pan sit, maar die toevoegings begin met die groter speserye en die ander byvoeg in volgorde van afname, sodat dit eweredig rooster. Maal hulle dan. 'N Koffiemolen werk perfek. Nadat u u speserye gemaal het, blaas 'n bietjie droë rys op om u maal skoon te maak en voorkom dat u oggendbrou 'n aanduiding van borrie daarin.

Deur die verpakte, vooraf gemaalde goed agter te laat, het u die reis begin. Begin speel, maak oop vir die geure van nuwe speserye. U sal waarskynlik nie van almal hou nie, maar u kookwêreld sal uitbrei sodra u hulle 'n kans gee.

Speserye maak 'n gereg lewendig, dit is die besonderhede waarmee die groter verhaal vertel kan word. Mense gee meer as ooit om vir die plaas waarvandaan die hoender kom, die ambagsman wat hul kaas gemaak het, die byeboer wat hul heuning gemaak het. Amerikaners wil die storie agter alles wat hulle eet, weet. Speserye dra aansienlik by tot die verhaal. Hulle is ryk aan geskiedenis en het gehelp om die kookkuns van kulture regoor die wêreld te definieer. Speserye voeg persoonlikheid en onderskeid by elke bestanddeel wat hulle aanraak. Dit is aan jou om die gesprek te begin.

Angelo Sosa, bydraer van die week se Zester Daily-seepkas, is 'n "Top Chef" -deelnemer en die sjef-eienaar van Xie Xie en Social Eatz in New York. Hy het by Jean-Georges Vongerichten en Alain Ducasse opgelei en gebruik tradisionele tegnieke in 'n kontemporêre styl wat gekenmerk word deur 'n Asiatiese flair. Die medeskrywer Suzanne Lenzer werk saam met Sosa aan sy onlangse kookboek, "Smaak blootgestel." Sy was 'n kosskrywer en stilis en werk nou saam met die rubriekskrywer en kosskrywer van die New York Times, Mark Bittman, en werk saam met Anne Burrell aan haar onlangse topverkoper in die New York Times "Cook Like a Rock Star". Sy is 'n gegradueerde van die Culinary Institute of Education in New York.


Moenie hoender wees met die speseryrak nie

Amerikaners is bang vir speserye. Wag, laat ons dit herformuleer: Amerikaners is bang om met speserye te kook. Nie alle speserye nie, baie kaste is goed gevul met kaneel, chilipoeier en 'n mengsel van droë geurmiddels vir hoender, vis of steak. Komyn- en venkel- en koljandersaad kan 'n bietjie verder op die rak verskyn, maar spoggerige soute (dink pienk Himalaja -rots en swart vulkaniese vlok) neem waarskynlik meer ruimte in as 'n interessante spesery. Hoekom? Kry dit uit vrees vir die onbekende, nie 'n ongewone eienskap by mense nie, maar 'n taamlik beperkende eienskap as dit kom by die oorweging van wat u vir aandete moet kook.

Amerikaners geniet dit om goed gekruide kos te eet. Om uit te eet beteken nie altyd meer 'n steak of pasta nie, dit kan Mexikaanse, Dominikaanse, Spaanse, Midde -Oosterse of Asiatiese beteken - Viëtnamese, Thai, Maleisiërs, Indiërs. Chinese kos is voldoende ondersoek sodat Amerikaanse eeters weet of hulle Kantonees, Szechuan of Hunan verkies.

Selfs die kleinste dorpe bied 'n deel van die wêreldwye kookkuns aan, en Amerikaners eet alles - hulle kook dit net nie. Hulle hou dalk van die geure van bros heelvis in borrie- en koriantsous, maar hulle durf dit nie tuis probeer herhaal nie. Sekerlik het die nasionale passie vir kos -televisie (volledige bekendmaking, ek was 'n "Top Chef" -deelnemer) gehelp om 'n wêreld van speserye aan kykers aan die kant te stel, maar dit het nie tot 'n volle omhelsing van die speserye in hul eie kombuise gelei nie. Dit is tyd dat dit verander.

Begin met speserye waarvan u weet dat u daarvan hou
Huiskokke benodig net selfvertroue en 'n sagte stoot in die regte rigting. Hier is die volgende: Die maklikste manier om meer eksotiese speserye in u eie kookkuns te integreer, is deur van 'n bekende plek af te begin. Met watter speserye voel jy nou gemaklik? Na watter speserye trek jy as jy uiteet? Dink aan waarheen u wil reis, watter geure u verkies, en begin daar. Hou jy van die suur happie tamarindpasta in jou wegneemkoek Thai? Tel 'n bietjie op en begin daarmee kook. As u lus is vir suurlemoengras, koop dan 'n paar stingels en gebruik dit om vanaand se hoender te marineer? Dit is wat ek doen, sodat ek die geure kan leer ken, sodat ek kan sien hoe dit sal werk.

Die kreatiwiteit van my resepte kom baie van kos wat ek elders geproe het. Ek begin kreatief raak deur iets nuuts of meer eksoties te meng met 'n gereg wat ek al liefhet. In Asië word soet geure dikwels versterk deur 'n warm hitte. Deur kerriepoeier by die geklopte roomversiering in my tamatiesop te voeg - saam met die gojuchang (pittige sous) in die sop self - bring die suiker in die tamaties na vore en gee 'n heeltemal nuwe dimensie aan die gereg. Dit herinner my nog baie sterk aan die kinderjare, maar met hierdie bygevoegde speserye word die sop gesofistikeerd sowel as bekend.

Speserye het hierdie krag. Hulle kan u heeltemal na 'n ander plek vervoer en u kookkuns meer opwindend maak. Oorweeg 'n eenvoudige Franse voorbereiding, die pot de crème. Ek het hiermee begin speel, want hoewel dit tradisioneel 'n ryk nagereg is, is dit ook 'n bietjie tabula rasa. Ek wou 'n tikkie warmte van Indiese speserye bring, en ek het kardemom, komynsaad en borrie bygevoeg, saam met vars koriander. Dit klink aanvanklik hartig, maar dit is eintlik net 'n opgeknapte weergawe van die klassieke poeding.

DIY kerrie is 'n poort
Kreatiewe denke en eksperimentering is die oplossing om gemakliker te raak met meer eksotiese geure. So, wat moet u volgende probeer? Hoe gaan dit met koljandersaad? Ster-anys? Szechuan peperkorrels? Beter nog, as u van kerrie hou, belê in 'n paar individuele speserye in hul hele vorm en maak u eie so, sal u ook begin verstaan ​​hoe geure mekaar in balans bring. (Die moeite werd om op te let: die goed wat u in die kruidenierswinkel koop met die naam 'kerriepoeier' is nie 'n enkele spesery nie, dit is 'n mengsel van verskeie. En waarskynlik nie vreeslik goed nie.)

Gee speserye die respek wat hulle verdien. Rooster dit in 'n droë braaipan totdat dit net aromaties is - jy kan dit alles in 'n enkele pan sit, maar die toevoegings begin met die groter speserye en die ander byvoeg in volgorde van afname, sodat dit eweredig rooster. Maal hulle dan. 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. Hoekom? 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. Hoekom? 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. Hoekom? 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. Hoekom? 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. Hoekom? 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.


Kyk die video: angelo sosa xie (Augustus 2022).