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Now I know what to do with the spices! The secret of the chef, that changes everything.
Using the Flavourings
Familiar chef advised me to use in home cooking only whole spices. They are many times more fragrant powder, stored for a long time, but still - it is a storehouse of minerals! I still thank you for this advice.
To spices were especially fragrant, you can use the bag of tricks. The result you are guaranteed to enjoy!
Why fry spetsiiPoprobuy fry slices of whole spices
This trick will disclose your spices flavor better, and the dish will turn out juicy! Ginger, black allspice, cardamom, cumin, coriander - can fry everything
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If you prefer to cook without oil, you fry the spices just like that, in a frying pan with a suitable coating or in a pan with a thick bottom.
Fry whole spices over medium heat for 2 minutes, until they begin to crackle characteristic. After that thou shalt them in a mortar and easily added to the dish!
The smell and taste of roasted spices will delight you ... Be sure to try this method, it will produce a small revolution in your kitchen! Recently, I fry the rosemary and thyme before adding to the soup, and it turned out incredibly delicious dish.
If you're handy, our advice, give it to your friends!
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