"The chefs have only prepared the world, in various ways; the point is to flavor it."

  • the_river_cass [she/her]
    ·
    4 years ago

    I can't find the book anymore but I saw a cookbook that was about using twenty fundamental techniques for spices to extract different flavors out of them... wish I remembered what it was called...

    • protochud [comrade/them]
      ·
      4 years ago

      this is what i've found, but i need more? like how does cooking affect these? when should you add them? https://www.spicesinc.com/p-3743-flavor-characteristics-of-spices.aspx