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Elizabethan Error posted:the flavor of spices lasts longer in oil, did you want a fresh shovel for the well you're currently digging? In a Texas style chili, which is 95% of what is discussed in this thread, the entire dish is cooked for hours in a big greasy bath. The spices, the oil, and everything else are thoroughly mixed and pretty much everything breaks down into paste or shreds. In most dishes you would prepare a tarka for, you're using whole spices with a relatively short cook time. If you just throw a bunch of whole cumin seeds on your cabbage and cook it for ten minutes or whatever, the seeds won't really add much of anything but maybe localized flavor when you eat one directly. This is why you cook them in oil before adding other components of the dish, so the oil distributes the flavor. I could, of course, be mistaken - maybe sauteing your spices for 30 seconds prior to cooking them in an oil bath for ages really will revolutionize your chili. But I rather suspect that almost any other choice you make with regard to ingredients in your chili will have a bigger impact than that.
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# ? Nov 16, 2019 16:55 |
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# ? May 15, 2024 03:25 |
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No, fried and toasted spices are also used for dishes that have long cook times. There's too much water in a stew to fry the spices by just dumping them in. The flavor is going to be different and it's just as easy to throw them in with the mire poix near the end of their cook.
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# ? Nov 16, 2019 17:06 |
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Throwing them in at the end - isn't that actually what you do with a lot of the north Indian dishes that sort of resemble Texas style chilis? The meat-centric, heavily spiced, long cook dishes. And typically in these dishes, doesn't the toasting of the chilis and spices typically take place prior to them actually being ground for use? While the tarka technique is more often used in regional cooking that does not have access to extravagant amounts of spices, oil, or strongly flavored ingredients such as meat, and you are attempting to extract subtle and stronger flavors out of what little you are working with? Symmetry's advice that you just need to make a tarka for your chili seems questionable for a lot of reasons.
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# ? Nov 16, 2019 17:15 |
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Except for things like smoked paprika or certain types of chilis they are dried not smoked nor toasted. Almost all of those Indian dishes have toasted the spices so it is different than just adding them raw, Thai food has a lot of fried chili pastes and they aren't lacking for spices, carnitas are marinated pork fried with spices. There are a bunch of different ways to do it but keeping them raw usually isn't it.
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# ? Nov 16, 2019 18:00 |
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"I'm not owned! im not owned!" i continue to insist as i slowly shrink and transform into a toasted spice corncob
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# ? Nov 16, 2019 18:48 |
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litany of gulps posted:So you think that if you saute your spices for 30 seconds or whatever prior to cooking them in your chili for two hours you get some extra nutty aroma. Right. As I said, in a short time prep there's obviously reasons to prepare the spices in different ways. You're gonna tell me here that toasting your spices prior to a long duration boil in a bunch of fat and other spices is going to impart some noticeably different flavor? I mean, splendidtable.org is some strong proof backup for your claims, but... Not only do you not know how to cook, but you are ignoring the actual reasons for that difference. It's not some mystical thing, it's literally different flavor compounds becoming volatile under different circumstances. You know how tomatoes taste different if you add a little alcohol to the pan, even neutral alcohol? That's because you get different terpenoids, esters, and alkaloids. You know. The things that you experience with your olfactory system. My source is not splendidtable, they just did a nice writeup. gently caress off. litany of gulps posted:Throwing them in at the end - isn't that actually what you do with a lot of the north Indian dishes that sort of resemble Texas style chilis? The meat-centric, heavily spiced, long cook dishes. And typically in these dishes, doesn't the toasting of the chilis and spices typically take place prior to them actually being ground for use? yeah I was actually being pretty sardonic when I said to just make a tarka, but frying your spices does make a huge difference in their flavor. Different compounds offgas or develop. Heat changes the molecular structure of the parts of the spice that you can taste (actually, smell, but let's not get into that right now). And crucially, frying your spices in cold oil is not what I'm suggesting. A tarka is made by getting your oil ripping hot, almost smoking, and then putting the spices in so they actually literally pop. SymmetryrtemmyS fucked around with this message at 19:37 on Nov 16, 2019 |
# ? Nov 16, 2019 19:34 |
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https://youtu.be/oxnMtQHehhs A video about making chili in which none of the 3 cooks make chili
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# ? Nov 17, 2019 02:18 |
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Ranter posted:https://youtu.be/oxnMtQHehhs all three recipes have chilis and meat
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# ? Nov 17, 2019 06:10 |
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Why even sear meat before cooking it? It's going to cook in the stew for two hours anyways so it'll probably sear in there.
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# ? Nov 17, 2019 07:07 |
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If you want a great practical understanding of the role of toasting spices, start making Indian food
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# ? Nov 17, 2019 08:07 |
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Why even cook anything in chili, just make chili tartare.
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# ? Nov 17, 2019 13:48 |
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angerbeet posted:Why even sear meat before cooking it? It's going to cook in the stew for two hours anyways so it'll probably sear in there. To lock in the juices didnt you watch the video??
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# ? Nov 17, 2019 15:28 |
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God, I'm so owned, my face is so red. I'm sure everyone is going to start making a tarka to season their chili said nobody ever and did nobody ever. (USER WAS PUT ON PROBATION FOR THIS POST)
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# ? Nov 18, 2019 04:58 |
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litany of gulps posted:said nobody ever and did nobody ever. Why do you keep saying stuff like this when obviously a bunch of people do it and have been doing it for hundreds of years?
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# ? Nov 18, 2019 15:44 |
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I usually throw cumin into the pan right after I've seared the meat and let it go until fragrant, then proceed with onions, etc. I'm surprised this is controversial.
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# ? Nov 18, 2019 15:57 |
angerbeet posted:Why even sear meat before cooking it? It's going to cook in the stew for two hours anyways so it'll probably sear in there. hi kris
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# ? Nov 18, 2019 16:40 |
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One thing I learned from this thread is that, in order to make chili, one of the crucial ingredients is to be vehemently wrong about something stupid
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# ? Nov 19, 2019 07:05 |
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Control Volume posted:One thing I learned from this thread is that, in order to make chili, one of the crucial ingredients is to be vehemently wrong about something stupid Put this in the OP please
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# ? Nov 19, 2019 19:00 |
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Made goulash last night, it was pretty good but I think the paprika wasn't super fresh, seemed a little flat compared to the stuff I got in Hungary a couple years back. I also only had navy beans on hand, not sure if that affected it.
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# ? Nov 19, 2019 19:24 |
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Ranter posted:Made goulash last night, it was pretty good but I think the paprika wasn't super fresh, seemed a little flat compared to the stuff I got in Hungary a couple years back. I also only had navy beans on hand, not sure if that affected it. buddy have you considered taking out the beans and paprika and adding chipotles in adobo and toasting your spices
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# ? Nov 19, 2019 23:26 |
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This pancake batter isnt noticable at all!
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# ? Nov 20, 2019 03:47 |
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Real talk - should I saute the cinnamon and cacao before I put it in my chili?
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# ? Nov 20, 2019 04:33 |
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Hurt Whitey Maybe posted:buddy have you considered taking out the beans and paprika and adding chipotles in adobo and toasting your spices thats not chili
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# ? Nov 20, 2019 04:43 |
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Control Volume posted:One thing I learned from this thread is that, in order to make chili, one of the crucial ingredients is to be vehemently wrong about something stupid If being wrong makes good chili, I must make a masterful chili
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# ? Nov 20, 2019 16:50 |
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Nothing red must go in
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# ? Nov 21, 2019 05:01 |
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Junkie Disease posted:Nothing red must go in Except for the tomatoes, chiles, and kidney beans.
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# ? Nov 21, 2019 17:49 |
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Junkie Disease posted:Nothing red must go in Making turkey, jalapeño and tomatillo chili ONLY
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# ? Nov 21, 2019 18:37 |
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Chili is just a spicy stew. use whatever you want.
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# ? Nov 29, 2019 07:48 |
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notimmortalyawn posted:Curry is just a spicy stew. use whatever you want. notimmortalyawn posted:Paella is just a fancy rice. use whatever you want. notimmortalyawn posted:Bagels is just a bread. use whatever you want.
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# ? Nov 29, 2019 16:21 |
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Okay, here and now everyone define chili and we will go by the consensus. Ready go.
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# ? Nov 30, 2019 19:31 |
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Spicy meat sludge
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# ? Nov 30, 2019 20:09 |
hitchensgoespop posted:Spicy meat sludge pro username
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# ? Nov 30, 2019 20:32 |
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“Spicy sludge” is more inclusive, vegetarians should be allowed to eat chilli
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# ? Nov 30, 2019 22:44 |
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All of those are actually correct though. gently caress food prescriptivism. Curry isn't even a real dish unless you're talking about Japanese curry, so you can make whatever you want and call it curry.
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# ? Dec 1, 2019 00:04 |
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SymmetryrtemmyS posted:All of those are actually correct though. gently caress food prescriptivism. Curry isn't even a real dish unless you're talking about Japanese curry, so you can make whatever you want and call it curry. I thought that was just weird spaghetti
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# ? Dec 1, 2019 04:09 |
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Suspect Bucket posted:I thought that was just weird spaghetti No that's Skyline or Cincinnati Chili
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# ? Dec 1, 2019 11:55 |
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mariooncrack posted:No that's Skyline or Cincinnati Chili I thought that was a curry I'm obviously just confused now
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# ? Dec 1, 2019 16:25 |
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Ranter posted:https://youtu.be/oxnMtQHehhs "So my recipe is actually chili con carne, not the typical 'chili'."
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# ? Dec 1, 2019 17:39 |
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sfwarlock posted:"So my recipe is actually chili con carne, not the typical 'chili'." I hated that guy so much, everything he says is just like vaguely wrong the way we love to post in this thread
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# ? Dec 1, 2019 20:09 |
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# ? May 15, 2024 03:25 |
Clearly there is no such thing as chili.
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# ? Dec 2, 2019 03:05 |