Preparation Of Spices (Part 5)

(The fifth part of 灶王 [zao wang] - The Kitchen God Series)

Do we all agree that preparing spice pastes and sauces is the most difficult and most time consuming part of preparing a delicious meal ? Hm,.. let me rephrase this. In oder to serve the most scruptious meal, we simply need to get the sauce right. Am I right ? R-right...

Therefore, I have prepared a list of basic methods that are being used all over the world with one single aim: to release their aroma and flavor. This does not mean to mix everything as it is, but to master techniques like dry frying, chopping, crushing, grinding, sauteeing, ... etc. Once the paste is ready, the rest of the cooking is just a piece of cake...

If you feel like you have no idea about what I just wrote, please have a look at my previous posts about :

• Suggested list of all the necessary kitchen equipment
  
• What spices are and which one are the most common
• Regional spices from major ethnic cuisines
• Edible Herbs out there
  

So, here they are (the methods) alphabetically disordered:

• Frying - used mainly to release the aroma or flavor of spices into the dishes. This is particularly true for fresh spices, such as onion, garlic or ginger.

• Frying in oil - a smart method on how to add color of a praticular spice to the oil, or before adding other ingredients, to incorporate its flavor to the whole dish. Some flavored oils (tadka or baghar) are prepared this way and then mixed into dry e.g. dhal curries.
  

• Dry frying - another method of preparing dry spices, such as cumin, coriander, mustard or poppy seeds, fennel, ...etc. Whole spices are dry fried together to release and combine aroma and flavor. To do this properly, heat oil in a heavy based pan over the medium heat. Add spices and fry for a minute or so, shaking the pan constantly. Take off from heat and transfer to a bowl.
  Most often, dry fried spices are then grinded in mortar into a powder (like curry powder or garam masala).

• Cutting or chopping - another usefull preparation of mostly fresh spices and herbs, like garlic, onions, spring onions, tomatoes. ...
• Slicing - a sub-method of preparing spices like ginger (in pickles or dishes, where it will be eaten as whole) or kaffir lime leaves. Remember! These both are SPICES, so slice them sooper dooper thin, otherwise the meal will end up being uncomfortably not delicious.

• Soaking - several spices release their flavor or increase size when soaked in hot water. This is particularly true for dried spices, such as galanga, ginger, lemon grass, mushrooms or chillies. Other spices like saffron are traditionally soaked in warm milk.
  

• Grinding - dry fried or crushed whole spices are often grinded to combine flavors. This is the most popular method of making not only spice seasonings or dry mixes, but also sauces, curries and particularly pastes; so you can grind about anything. There are several ways of grinding spices, the traditional one is by using a mortar and pestle. The more recent methods include coffee grinders or blenders (particularly for making ´wet curries´). I am a pretty conservative girl (true!), so I stick with old crap :) ... Here are some tips for effective grinding in a mortar:

• Always grind only a spoonful at a time.

• Help yourself with pre-grinding of spices: Onions, garlic, ginger, horseradish, lemongrass, nutmeg... can be pre-chopped or grated on a regular square grater prior to grinding them in a mortar.
  

• Start from the hardest and dryest ingredients (seeds, peppercorns, nuts...), gradually add the fresh (garlic, onion,...), softer (herbs, shrimp paste, lime eights,...) and juicer ones (tomatoes,...). Liquids (oil, lime juice, fish sauce) come at the end.

• Do not grind more than you need (the flavor and aroma evaporates very quickly)

Owing a mortar is a wonderful thingy. It enables not only grinding, but also crushing, pressing, rubbing... Below are some alternatives on what you can do when you do not own one, but I would strongly suggest to get one, because MORTAR ROCKS !....

• Grating or chopping - as mentioned above, several spices, particularly the fresh ones are often grated or chopped prior to further usage. To grate, use the regular square grater. If you fancy chopping (like I do), use one of those giant Chinese cleavers (and enjoy the fabulous ´tum, tum, tum, tum´ .. sound).

• Pressing - As for pressing the garlic, we all are familiar with the useless garlic press (I actually own AND use one (shy)).
  

• Crushing - another method for mortar non-owners. There are several ways of crushing stuff:
  
• You can use your fingers for something easy like dried chilli (please, dont touch your eyes afterwards, it is NOT cool).

• Harder ingredients like nuts or hollow seeds can be placed in a plastic bags and rolled over with a glass cup.
  

• Use the side of the blade of knife and press strongly against garlic cloves or peppercorns. They should crush easily.

There are some additional less common methods of preparation, which you will most probably never use, but still.... they are worth mentioning:

• Steaming - an unusual method of preparation of tamarind or saffron. Tamarind pulp is soaked in warm water first, crumbled and then steamed. Once strained, a very strong citrus juice is achieved. Saffron is soaked in warm milk and then steamed for 5 minutes. This helps release not only the flavor, but also its yellowish color. No need to strain the milk, you can use it just as it is.
  

• Grilling - unique preparation of some pastes, such as shrimp paste. Since it shouldnt be eaten raw, some cooking method should be applied. I usually wrap it in aulie foil and dry fry in a frying pan or bake in the oven. Any method is ok (frying in oil, cooking in water...), just take great care not ot burn the paste.