I know using spices while cooking is often subjective and you would use spices that you deem appropriate for certain dish but it is undeniable that when you do use them, you should use fresh and good ones.
Now, this question is being made with intent of it becoming community wiki and a great resource for people trying to get good spices. To get to the question, how would you recognize superior spices when you go shopping? What would be some objective (and subjective) tests for determining spice quality.
In case this doesn't become a community wiki, I'll add a specific question so that this one doesn't get deleted and also to start the list of spices - how would you recognize great saffron from a lousy one?
Well, let me just cover bottled spices here, since that seems like enough to bite off:
Buttermilk is one of those pantry items that I buy for a specific recipe, then don't know what to do with the leftovers (and I think this is not uncommon). In my question about buttermilk in soda bread, the topic of alternate uses came up in the comments. I'd like to make a list of these uses. Here's what I have so far: pancakes (instead of milk or yogourt) quick breads, scones (instead of milk) cakes mashed potatoes (instead of milk) low-fat muffins (replacement for oil) (Note: This should be a community wiki item, rather than a question, but I'm not sure how to flag that.)
Possible Duplicate: How should I care for my knives? At home i have this knife: http://www.bedbathandbeyond.com/product.asp?SKU=11097073&RN=1038& I picked that one up several.... Is the one i have worth keeping or should i purchase a new one? Does anyone know of a chain store (or local store in the LA area) that i can take it to to get it re-sharpened? And what should i be doing to maintain it's usefulness after it's re-sharpened? I assume the answer to the 2nd part of question 2 is this: How should I care for my knives? - specifically the part about getting honing steel
I was fed up with the low quality electric hobs which are installed in my 1 meter wide "kitchen" (I forgot a crepe on the smaller one on the highest setting, and 25 min later it wasn't even browned... buzzing sound. I don't mean the sound of the fan cooling the electronics. It produces a distinct fan-like sound, and I can clearly hear it when it works (it is self-regulated and doesn't blow all... of one of the touch sensors (really, who thought that this was a good interface for anything?! The thing is so unsuited for everyday use, they had to add annoying acoustic feedback because the normal
When cooking pasta, there are a couple of techniques that I like to follow--individually they yield great results, but when combined they interfere with one another to produce an inferior product... an accompaniment, and the getting salt in the water from the start is the way I get the best flavor in my pasta. In fact, I find that salting the water quite generously works very well as long as I am... speculated--rather, the starch emulsifies the fats into the sauce (consider if I have, say, tomato sauce, cheese, and olive oil) and it also adds a rich mouthfeel. I've really had great success adding some
this is to give you an idea what I am thinking about. I hope to get some feed back about a possible mistake I make with this kind of oven, or what is good about them. If you would compare them, which... I want to know how you can know ffrom specifications what is a good oven. Can you know quality difference from it? Or is the only way read experience from other people and base my opinion on that? If someone can tell me how I know which oven is a good one, you helped me a lot! Thanks a lot!
are allergic to chocolate. (No, none of them are related to each other. Just one of those things.) What sort of frosting can I make that will go well with the hazelnut, but which doesn't involve chocolate? The cake is pretty sweet — equal parts sugar and ground hazelnuts, plus egg whites — so I usually make a bittersweet chocolate frosting by combining a good half or two-thirds cup of dutch cocoa with 2 or 3 tablespoons of sugar, 6 tablespoons water, and 8 egg yolks, cooking until thickened, and when cooled mixing it with two sticks of unsalted butter. I'm thinking if I leave out the cocoa, I will have
. So would rather like this question to border on food chemistry or industrial espionage. (Most likely the solution is some food additive though..) So what's the magic behind Kaba or Nesquik? How do..., and which doesn't involve inventing complex machinery. So, do you have any tips, expert knowledge, links? ...The question on Dissolving cocoa powder in milk describes the two common workarounds for making chocolate milk with raw cocoa powder. While obviously it works easiest with hot milk, making cocoa
both induction and gas, but if you've used either that's ok as well. So, given a choice between induction or gas, which would you choose? P.S. - Not sure if this should be a community wiki, but if so I'm good with that. Update I was hoping to hear from someone who uses an induction range. The ideal answer would be something like, "I've used gas and induction and when I bought a new range I bought... or an induction model. I had gas in a previous house and I really liked it. However, I have reservations about combustion gases and unhealthy effects on air quality. I have heard great things about induction
Possible Duplicate: Shelf life of spices Suppose I grind the mustard + cumin + pepper seeds and keep them covered in a bowl, after how much time should I expect them to lose their flavor? Authoritative answers with references to some credible sources will be appreciated. EDIT 1: The packed powdered/ground spices we get in shops don't taste the same as freshly ground. Hence my question. EDIT 2: Info required for spices namely: Cumin, Mustard, pepper. and Garlic/Ginger too.