Travel the World with 10 Exotic Spices

March 5, 2025February 19, 2025 culinaryjourneysllc

Spices are essential pantry ingredients to creating flavorful food. Spices could be as simple as salt and pepper or as exotic as something like sumac. Some of our pantries are dominated by single spices such cinnamon, cloves and nutmeg while others are full of numerous spice blends. In this Cooking Tip, I will be discussing some of the more exotic single spices and the next Tip will delve into unusual spice blends.

I have written before about spices in general terms as well as more in-depth discussions of certain spices. In this Tip, let’s take a trip around the world to discover the exotic. Since there are more spices than I could possibly mention, I will attempt to focus on ten that many of you will have heard of whether or not you have used them. I will note that some of these may actually be considered herbs, but we will still cover them in this Tip.

You may ask why you would want to know about these exotic spices. If you wish to venture into making ethnic dishes that call for one of these spices, you will not get the authentic flavor you are aiming for if you do not use that spice. Yes, you can try to substitute, but it will not be the same. Another reason is if you just want to experiment with different and exciting flavors. This discussion will help you decide how to use them in your kitchen.

Aji Amarillo

Origin – Peru
What it is
- A species of yellow chili pepper that turns to orange as it ripens.
- Aji means chili pepper and amarillo means yellow in Spanish.
Forms
- Fresh
- Frozen
- Dried
- Paste
Flavor
- Hot with a Scoville heat rating of 30,000 to 50,000 units.
- Heat is balanced with a fruitiness with hints of citrus and tropical fruit.
Uses
- Considered part of the Peruvian “holy trinity” along with garlic and red onion.
- Spicy chilis, spice rubs, sauces.

Ajowan

Other names – Ajwain, carom seeds
Origin
- Native to South India.
- Cultivated in India, Iran, Egypt, Pakistan and Afghanistan.
What it is – The seeds of an annual plant in the parsley family.
Form – Grayish-green, oval seeds similar in size to cumin seeds.
Flavor – similar to thyme but more pungent and slightly bitter, adds warmth with a smoky, spicy, bitter aftertaste.
Uses
- Used in Indian bread, snacks and vegetarian dishes.
- Part of chaat masala and berbere spice blends.

Aleppo Pepper

Other names – Halaby pepper
Origin
- Originates from the city of Aleppo in Syria. Due to war, the trade of this spice was disrupted but Syrian refugees took it to Turkey, where most of today’s production happens.
- Cultivated in Syria and Turkey.
What it is – A red pepper in the nightshade family.
Form
- Whole chilis
- Coarsely ground pepper flakes
Flavor – Mild heat, tangy, raisin-like flavor. Citrus notes.
Uses
- Essential ingredient in Mediterranean and Middle Eastern cuisine.
- Typically used as a table condiment.
- A complex substitute for crushed red pepper.

Amchur

Other names – amchoor, mango powder
Origin – Native to and cultivated in India.
What it is – A powdered spice made from dried, green mangoes.
Form – Powdered
Flavor
- Sour, slightly sweet with herbaceous notes.
- Is used to add acidity without moisture.
- Use cautiously as can overpower other flavors.
Uses
- Mango chutney
- Part of chaat masala spice blend
- Samosas
- Indian soups

Annatto

Other names – Achiote
Origin
- Native to the tropical regions of Mexico, South & Central America and the Caribbean.
- Cultivated mainly in Africa, Asia, Central America and the Caribbean.
What it is – Spice derived from the seeds of the Bixa Orellana tree.
Form – Because the whole seeds are so difficult to grind, most people buy the ground product.
Flavor
- Warm, earthy, sweet, peppery flavor
- Mild acidity
Uses
- Adds a vibrant orange color to dishes.
- Achiote paste.
- Popular in Latin American and Caribbean cuisine.

Asafoetida

Other names – Hing
Origin – Native to Iran and Afghanistan.
What it is – The dried resinous substance from the taproot of the Ferula plant.
Form – Powdered and is often mixed with rice flour when offered for sale as it is very expensive.
Flavor – Mimics the flavor of onions and garlic.
Uses
- Strong, pungent smell and so used in small quantities.
- Adds a unique flavor to Indian vegetarian dishes.
- Part of chaat masala spice blend.
- Often used in some cuisines to replace onion and garlic.
- Just as salt brings out other flavors, asafoetida highlights the other spices in a dish.
- Keep tightly sealed so the aroma doesn’t fill your kitchen.

Epazote

Other names – wormseed, Jesuit’s tea, Mexican tea and paico.
Origin
- Native to Central and South America and southern Mexico.
- Cultivated in these areas along with parts of Europe and the US.
What it is – The leaves of a pungent herb.
Form
- Hard to find in fresh form as it is rarely imported from the growing regions of Mexico and Central America.
- Can buy in dried form.
Flavor
- Notes of oregano, pine, lemon and mint.
- Strong, minty and slightly bitter taste.
Uses – Mexican cuisine

Fenugreek

Other names – Greek hay, Greek clover, bird’s foot.
Origin
- Native to southeastern Europe and western Asia.
- Cultivated in India, North Africa and the Mediterranean.
What it is – a legume that is part of the pea family.
Form – At times, the leaves can be used but more likely to use the seeds.
Flavor
- Warm, musty, bittersweet
- Some say it has a flavor of pungent maple syrup or burnt sugar.
Uses
- Often found in curry powders and Indian spice blends.
- Is able to thicken soups and stews due to its starch qualities.

Makrut Lime

Other names – Kaffir lime, Thai lime, Mauritius papeda
Origin – Southeast Asia
What it is – The leaves of a bushy citrus plant.
Form
- Makrut limes are prized for their leaves and zest rather than juice, which is minimal in amount.
- Can also find in a powdered form made from the dried leaves.
Flavor
- Have an intense citrus and floral fragrance.
- The flavor is more potent and bitter than a regular lime.
Uses
- The leaves are often used in Thai dishes. If using as a garnish, remove the inedible central vein. If using just to impart aroma and flavor to soups or stews, leave intact but remove before serving.
- To impart flavor to cocktails.

Sumac

Origin – Native to the Mediterranean and the Middle East
What it is – Sour, red berries of the Thus coriaria plant.
Form
- Dried berries
- Powdered sumac
Flavor
- Tart, citrusy with floral notes and an astringent finish.
Uses
- Prominent in Middle Easter cuisine such as kebabs, grilled meats, rice dishes.
- Adds brightness and acidity to dishes.
- Will add red color to the dish.
- A component of the spice blend, Za’atar.

There are many other exotic spices, but these are some of the ones you will most commonly come across. Have you used any of them? Are there others you have used? Stay tuned for a look at exotic spice blends.

Expert Tips for Successful Gluten-Free Baking

February 26, 2025February 12, 2025 culinaryjourneysllc

Many people want to learn how to cook and bake gluten-free. To do this requires an understanding of gluten, what it does in our dishes and how to eliminate it without negative consequences. It is not as easy as just substituting gluten-free flour for regular flour. In this Cooking Tip, I have compiled a list of tips and advice to help you do this.

Baking gluten-free is more challenging than making savory dishes gluten-free. Baking is much more of a science, and the amount and type of ingredients are generally crucial to a successful dish.

Here are a number of tips that gluten-free pros recommend.

Be realistic
Although gluten-free baked goods can be delicious, the taste and texture will not be exactly like those made with gluten. That is to be expected. Also, do not expect each and every item you make to turn out. We all have underwhelming dishes and even some failures. This is even more so when you are just starting out learning to make gluten-free. Have patience, do your research and keep practicing.

Pick your recipes carefully
There are many delicious flour-free recipes that one can make. Just be sure to check that the other ingredients are gluten-free.

If you want to make something that would normally contain wheat flour, start by using recipes developed by a gluten-free expert rather than trying to convert a recipe from regular to gluten-free. This is especially true if the regular recipe has flour as a primary ingredient. After gaining some experience and confidence, you can try your hand at converting recipes.

You will need structure-building ingredients
With wheat flour, the gluten is what builds structure allowing baked goods to rise and stretch. Without gluten, you will need to add what is called a binder to improve the structure of the gluten-free item. The most common binder is xanthan gum. Others include guar gum and psyllium husk.

Realize that not all gluten-free flours are the same
Most experts will tell you that there is not any one gluten-free flour that will work in all your recipes. For the best results, a mixture of flours is typically used, and it will be a different mixture for different baked goods.

Some products out there purport to be the “all-purpose” flour in the gluten-free world. Every person will have their favorite brand, but even among those, they are not all the same. For example, Bob’s Red Mill 1-to-1 Baking Flour (in the blue bag) comes with xanthan gum already in it. However, it should not be used for yeasted goods. Unfortunately, this is not stated on the bag. You will only find that information if you look at the product on their website. Their Gluten-Free All Purpose Baking Flour (in the red bag) states it can be used for yeasted baked goods. However, you will need to add a binder and the flours included in this mix include bean flours, which will add a distinctive flavor that some may not like. So, do your research and understand you will probably need different products for your gluten-free life.

There are many different types of gluten-free flours and starches. Here are a few.

Potato starch
Tapioca starch
White rice flour
Sweet rice flour
Brown rice flour
Millet flour
Buckwheat flour
Teff flou
Oat flour (make sure it is certified gluten-free)
Sorghum flour
Corn flour
Chickpea flour
Almond flour
Coconut flour

Gluten-Free flours must be measured carefully
Because these flours are so fine and the grind varies by type of flour, measuring by the cup method can lead to problems. Your gluten-free baking will improve (same as your regular baking) when you switch from measuring cups to weighing ingredients. This is a recommendation that you will read over and over when consulting gluten-free experts.

If you do not have a scale, place the appropriately sized dry measuring cup on a paper towel or piece of wax paper. Spoon the flour into the cup until it is mounded over the rim. You can gently shake it to settle the flour but do not pack it. Scrape away excess flour using a straight edge. Use the paper towel or wax paper to return the excess flour to the container.

Measure liquids carefully
Most gluten-free recipes require more liquid than regular recipes. Follow the recipe and measure correctly. Some gluten-free pros even like to measure the eggs in a cup for more accuracy. Of course, your recipe must include this measurement.

Your structure will improve when you mix the batters longer
The caution against over-mixing that you see with regular batters is due to the concern of building up too much gluten. Without gluten, you will get better results if you purposely mix longer. Your baked goods will rise better and maintain that rise longer.

Rest batters and doughs
Allowing your gluten-free batters and doughs to rest, covered, for about 30 minutes before baking will improve them. Gluten-free flours generally need more liquid than regular flour, leading to thinner batters. Resting the batter allows more time for the flours to absorb the liquid, which not only thickens the batter but also decreases the gritty texture that is sometimes found in gluten-free baked goods.

Be careful with determining doneness & expect longer baking times
It can be tricky to determine when gluten-free baked goods are done. Even though they may be cooked through, they might feel soft or even be a bit wet inside. They need time to rest so the starches firm up and set. So, depending on a timer is probably better than the visual cues we might use when baking non-gluten-free items. One caution, though, is that the recipe timing depends on your oven being accurate. Using an oven thermometer will help with this. Using an instant-read thermometer to determine doneness is also a good recommendation.

A corollary to this is that gluten-free baked goods might benefit from longer baking times. According to Beyond Celiac, “While a regular cake or loaf of bread might take 30 minutes to bake, a gluten-free version will often take 45 minutes to an hour.” Your baking time can also be affected by the pan. It is important to use the type and size of pan specified in the recipe.

Increase leavening
Your leavening agent might be yeast, baking powder and/or baking soda. Increasing the amount you use can help with rising and maintaining structure. Beyond Celiac recommends 2 teaspoons of baking powder per cup of gluten-free flour. If you recall the chemistry of leavening, you will be reminded that baking soda needs an acid to work. The same source states that baking soda and buttermilk, along with 1⅛ teaspoons of cream of tartar for each ½ teaspoon of baking soda, can be used in place of baking powder.

Include extra protein
By eliminating gluten, you are not only eliminating a potential allergen but also the protein it adds to the recipe. Adding other protein, such as eggs, yogurt, or buttermilk, can help. If the eggs are beaten, they will add bubbles to the batter. Both yogurt and buttermilk are acidic, which helps improve the action of baking soda. Dairy products such as milk or sour cream also contain protein and can help with the browning of the dish.

Gluten-free flours do not absorb oil well
If your recipe calls for oil, you might achieve a better result by substituting melted butter. Some will also swap out the oil for milk, sour cream, yogurt or eggs.

Add moisture-containing ingredients
Gluten-free baked goods can often be dry. Moisture-containing ingredients such as dairy, veggies, fruit, or eggs can help, but be sure to follow the recipe for this recommendation. Using brown sugar in place of white sugar can also add moisture.

Add flavoring
Gluten-free flours often have a unique flavor. Therefore, many experts recommend adding a flavoring agent such as vanilla.

There you are – a compilation of the best tips for success in gluten-free baking. Whether you just want to make a particular item for a friend or family member or you want to make a lifestyle change, I trust these tips will help you be successful.

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Cooking Tips · Ingredients

Rice Flour – Not just for Gluten-Free Baking

February 19, 2025February 2, 2025 culinaryjourneysllc

Rice flour is very well known to those who cook/bake gluten-free. As it does not have to be limited to that use, we all should know about it. That is the subject of this Cooking Tip.

Rice flour is nothing more than finely ground rice. Just as there are many different types of wheat flour, there are a few different rice flours depending on which variety of rice is used. See this Cooking Tip for a discussion of just some of the varieties of rice.

In very broad terms, there are two categories of rice flour – regular rice flour and glutinous rice flour. The category of regular rice flour can be further broken down into white rice flour and brown rice flour. White and brown rice flour can often be used interchangeably, but white rice flour is more common.

Regular rice flour is made from medium- or long-grain rice.
White rice flour

It is inexpensive.
It has a neutral flavor.
It has a smooth texture.
It has a long shelf life.
In baking, it is best used in a combination of 30-60% with other flours.
It can give baked goods an unattractive white color if used alone.
It is often used in Asian cooking to make rice cakes, noodles, pancakes, rice crepes, pastries, etc.

Brown rice flour

It has a mild flavor with a bit of nuttiness, just as with brown rice.
Its tan color gives baked goods a slightly browner look.
As opposed to white rice flour, it yields crispier cookies.
It has a shorter shelf life due to the higher fat content. Therefore, it is best stored in the freezer.
Just as with white rice flour, the best results are obtained when in a flour combination of 30-60%.

Glutinous rice flour (aka sticky or sweet rice)

The name “Glutinous” is often misleading as it is naturally gluten-free. The name means “glue-like” and refers to the consistency.
It is made from short-grain rice that is used to make sticky rice.
It is cooked, dried, and then milled into flour.
It retains moisture better than regular white rice flour and, therefore, helps with freshness.
It combines more readily with fat than other rice flour.
Because of the type of starch prevalent in glutinous rice, it has a natural elasticity. This makes it ideal for rice noodles, but it is also used in Asian desserts and is an excellent thickener for sauces, soups and stews. It is also used to make boba pearls and mochi.
It can be used in flour combinations up to 40% for other uses.

Another distinction is between American supermarket rice flour and Asian rice flour. The latter undergoes a different type of processing and will react differently in recipes. If your recipe calls for Asian-style rice flour, it is worth it to seek out the particular one specified, even if it means having to visit a specialty market.

No matter which rice flour you use, be aware that they can easily separate when mixed in water. When using rice flour in batters (such as a crepe batter), stir well to recombine before using.

Storage

It is best to store rice flour in air-tight containers to prevent spoiling.
To prolong the life of the rice flour, store in the refrigerator or freezer. As with other whole grains, this is especially true for brown rice flour. It may not be necessary for white rice flour, but is still a good practice if you have the room to do so.

Although rice flour has gained popularity due to its gluten-free status, it is an ingredient that we can all use even if we do not cook/bake gluten free.

Cooking Tips · Ingredients

The Beautiful Colors of Chocolate

February 12, 2025January 31, 2025 culinaryjourneysllc

What color do you think of when someone says chocolate? For most of us, we think of brown. Some might say white. What about pink or gold? Those are not colors we usually associate with chocolate, but they are real. What they are and how to use them is the subject of this Cooking Tip.

Many terms are used in conjunction with chocolate, such as milk, dark, semi-sweet, bittersweet, and white. For a discussion on those common types of chocolate, see this Cooking Tip.

Barry Callebaut, a well-known and high-quality chocolate company, introduced Ruby Chocolate to the world in 2017 after over a decade of research. Its beautiful pink color is what one notices first. It is a natural color and not achieved with any color additives.

Ruby chocolate is made from the ruby cocoa bean, found in Ecuador, Brazil and the Ivory Coast. Some say that this ruby cocoa bean is unique as it is able to develop a pink hue and fruity flavor. Others say the color results more from the processing method, a closely guarded trade secret. One thing that Callebaut reveals on their website is that the processing involves the addition of citric acid. Citric acid is naturally found in many fruits and vegetables, especially citrus fruits. They state that citric acid helps maintain the color and enhances the fruity flavor.

Its flavor profile is very interesting. I like one taster’s quote that it is “similar in taste to white chocolate and raspberries combined.” It has a fruitiness in that it is citrusy and berry-forward. It has a nice creamy texture with a balance of tart and sweet.

Besides being able to buy pure ruby chocolate to use in your own kitchen, you can also purchase products that incorporate ruby chocolate. Examples are chocolate bars made of ruby chocolate or coated in the same, drinking chocolate, and coatings for ice cream bars.

Because ruby chocolate is acidic, working with it in your own kitchen can be challenging. Callebaut experts caution that high temperatures can turn the pretty ruby color to a grayish pink. Therefore, they advise against baking with it. Also, it can be difficult to use in combination with water-based ingredients. If you are just starting out using ruby chocolate, see Callebaut’s website for more guidance and recipes.

Let’s move the color pallet to Gold. Gold chocolate is another one of Callebaut’s creations.

Gold chocolate is not a different type of chocolate. Rather, it uses caramelized sugar and caramelized milk to create a type of chocolate with notes of caramel, toffee and cream, as well as a gold color. Not only will your creations with this chocolate have that unique flavor of caramelization but the beautiful and elegant gold color.

Have you tried either of these chocolates? Although you may not see them in your local supermarket, they might be worth seeking out if creating over-the-top confections is on your to-do list!

Cooking Tips · Ingredients · Techniques

Soups – How to make them your own!

January 15, 2025December 25, 2024 culinaryjourneysllc

Soups are a wonderful and mostly one-pot meal that are relatively easy to make. Despite this, there are certain pieces of advice that will help you make your soups the best they can be. That is the subject of this Cooking Tip.

Equipment

Pot – Use a sturdy, heavy-bottomed pot. This type of pot will lead to more even cooking with less chance of scorching the contents.
Blender – A blender is a must if you want a pureed or smooth soup. Although a countertop blender will do better, you can also use an immersion blender. Just know that the latter will not give you as smooth of a result. A food processor is not made for blending but for chopping. Not only will you not get as good of a result as with a blender, the liquid can spurt out of the food processor, making a mess.
Fine-mesh strainer – If you want an ultra-smooth soup, it should be put through a fine-mesh strainer after pureeing. Chefs use something called a Chinois, but any fine-mesh strainer will do.

Ingredients

Aromatics – Almost all soups start with sauteing aromatic ingredients in fat. Common aromatics are anything in the onion family (onions, leeks, shallots) and often carrots, celery and garlic.
Main ingredient – This would be the soup’s main flavor, whether it be mushroom, carrots, corn, broccoli and so forth.
Meat – If you add meat to the soup, it is usually cooked separately or at least browned in the pot before proceeding with the soup.
Liquid – This can be as simple as water, although water does not add flavor. Therefore, you will need to use more seasonings to ensure a good taste. The most common liquid to add is stock or broth. (For more information on the difference, see this Cooking Tip.) Some chefs will tell you the only stock to use for soup is homemade stock. Indeed, that can be the best, but most of us probably do not have homemade stock readily available. If you must use storebought, try to find low or no-sodium stock. You will want to control the amount of salt to add rather than end up with a too-salty soup from a high-salt stock.
Seasonings
- Salt is the main seasoning ingredient, but other possibilities are almost limitless.
- Use ground spices that complement the flavor you hope to achieve. Most of these will benefit from a short, dry roast in a skillet or soup pot to bring out more flavor.
- Herbs may also be used. Dried herbs can be added earlier in the cooking process, while fresh herbs should not be added until the end of cooking or just as a garnish.
- Pastes are another option. Some examples are tomato paste, harissa, and Thai chili pastes. These also benefit from a quick sauté before being added to the soup.
- Acids add a bit of brightness and balance to most soups. Depending on the soup, it might be citrus juice, vinegar, or even wine.

Procedure

Prepare your ingredients
After washing and peeling the vegetables, they should be cut into bite-sized pieces. The smaller they are cut, the faster they will cook. All the cuts of one type of vegetable should be the same size to ensure even cooking.
Sauté the aromatics
You will get better flavor if you do not add all your ingredients at once. Instead, start with the aromatics and sauté them in a bit of oil. This softens what can otherwise be harsh flavors and helps to develop more complex flavors. Do not use high heat; you do not want to burn the aromatics.
Brown meats
If you are not cooking the meat separately, be sure to brown it in fat. This is often done as a first step, followed by removing the meat to a plate and then proceeding to saute the aromatics. Others will brown the meat at the same time as cooking the aromatics. If you do this, realize that the aromatics may release liquid, thereby inhibiting the browning of the meal. Also, if the meat takes a while to brown, you might overcook the aromatics.
Add vegetables
Not all veggies cook at the same rate. It is best to add those that take longer to cook first followed by quicker cooking ones. This ensures the former is cooked through without overcooking the latter. Roasting the veggies before adding to the soup brings additional depth of flavor. A great example is butternut squash soup.
Add liquid
As noted above, this might be water or a more flavorful stock. Dairy products are also used but are generally added later in the cooking process.
Simmer soup
Bring the soup pot to a boil, but quickly reduce to a simmer. The best soups are made at a simmer, not a boil. Boiling can cause many veggies to break up and become mushy and for meat to be tough.
Add delicate ingredients
Items such as canned beans, cooked meats, shellfish, pasta, and cooked rice should be added towards the end and just cooked until all is done and heated through. If you are adding an ingredient that will absorb water, such as rice, it is best to cook it separately and then add it just before serving. Otherwise, the rice can get very mushy.
Puree or not
Pureeing is not a step you would do with every soup; it is only for those you want a creamy and smooth consistency. Sometimes, you may just want to remove some of the soup, puree it, and then recombine it with the rest. You will get some thickening from the pureed part but still have the chunkiness from the remainder of the soup. As a final step, passing the pureed soup through a fine-mesh strainer will result in a smoother consistency.
Season as you go
Add seasonings as you go along, but be sure to finish with a final taste and adjustment. A great tip is to save your Parmesan rinds and add them to your soup. This adds salt and flavor and also helps to thicken the soup.
Garnish when you serve
Although a great soup does not need a garnish, doing so adds visual and textural appeal. Garnishes are almost too many to mention. It may be a dollop of sour cream or crème fraiche or a swirl of heavy cream. It might be a sprinkling of toasted nuts or seeds. It might be crunchy croutons. Other ideas are a sprinkling of cheese or fresh herbs. A swirl of a flavorful nut oil is an excellent addition.

How to thicken soups

If you feel your soup is too thin, various methods exist to thicken it.
Reduction – If the soup is thin and weak in flavor, continue to cook it to reduce some of the water. This not only thickens the soup but also concentrates the flavors.
Pureeing – Pureeing all or part of the soup will give you a thicker and smoother consistency.
Dairy – Adding cream or thick, unflavored yogurt will not only thicken the soup but will also enhance its creaminess. This is normally done with pureed soups.
Adding starch – Adding flour or cornstarch will thicken a soup. There are some cautions, though. Do not add these items directly to the soup. First, mix the starch with some liquid and stir to combine. Then, add to the soup, bring it back to a simmer and stir until thickened.
Use a beurre manie – This is a mixture of butter and flour (try two teaspoons of each). Knead the ingredients into a paste and then add to the soup while simmering.
Use bread – Tear up some bread into pieces (be mindful of the bread’s flavor), soak in some of the soup or milk and then stir into the soup.
Use lentils or rice – First, cook the grain until tender and then blend it into the soup.

Paying attention to the above advice will improve your soups if you use a recipe, but it will also allow you to make a soup without a recipe. I am one of those people who can eat soup year-round and enjoy almost any kind. What about you? What’s your favorite soup?

Cooking Tips · Ingredients · Techniques

Sugar Syrup Stages

December 18, 2024December 9, 2024 culinaryjourneysllc

Although we all should endeavor to cut down on our sugar intake, understanding sugar and how to cook it is essential for those cooks who wish to make candies and other desserts. This Cooking Tip will take you into this world and help you feel more comfortable with cooking sugar and how to use it.

I have written other Cooking Tips on sugar types. See these Tips for a review.

Before I start the discussion of cooking sugar, I need to caution you about two things. First, cooked sugar is very hot and very dangerous. Spilling it onto your skin can result in 3rd-degree burns, something we all want to avoid. Therefore, it is best to remove children and pets from the kitchen while you are cooking sugar. Also, have a bowl of ice water nearby so that if you do spill some on your fingers, you can immediately plunge them into an ice bath.

The second caution concerns those who live at higher altitudes. I will give you temperatures that correspond to different cooked sugar stages, but those are only accurate at lower altitudes. For every 500 feet above sea level, drop the recommended temperature by 1°F. See this Tip on Making Candy at Altitude for a more involved discussion.

Sugar syrup is made by combining sugar and water and then cooking to the desired stage. As the sugar reaches higher and higher temperatures, the water evaporates more, resulting in a higher sugar concentration. This is shown in the discussion below as the percent solids that are in the mixture. The ratio of sugar to water that you start with can vary depending on the recipe and is often specified as a percentage. For example, a 50% sugar syrup translates to a mixture made of 50% water and 50% sugar. It is best to measure these ingredients on a kitchen scale.

The method of cooking sugar is simple. Combine cold water and sugar in a saucepan. Gently stir on medium heat until the sugar dissolves. Bring to a boil. Rinse down any sugar crystals accumulated on the pan’s sides using a dampened pastry brush. Once you reach the preferred level of cooking, skim off any impurities, allow the mixture to cool and store it in a covered container in the refrigerator. The cover is important as the sugar syrup can crystallize without it.

As you start cooking, you want the sugar and water mixture to come about halfway up the sides of the pot. Too small a pot can increase the time it takes to cook and lead to the risk of boiling over. On the other hand, if you use too large a pot, the mixture can cook much too quickly, risking overcooking it.

As you practice, you will be better able to gauge the best cooking temperatures, but medium to high heat is best. If the heat is too low, it can take a long time to cook; if it is too high, the mixture will cook too quickly.

If you have ever delved into the world of making candy, you will have probably heard terms such as hard ball, soft ball, hard crack, etc., which refer to stages of cooked sugar. I will define these terms, but fortunately for us, you do not need to risk burning yourself trying to see if your sugar syrup has reached these stages. Instead, we just need to rely on an accurate candy thermometer. Using a thermometer is much more precise and much safer.

Different sources will list a different number of stages for cooked sugar. In reality, there are 11 different stages. Each corresponds to a different temperature and is best suited for different purposes. Some sources will combine some of these stages and may give varying recommended uses. However, they are usually very close. Let’s dive in.

Nappé Stage

221°F
72% solids
The sugar syrup pearls through a slotted spoon or skimmer.
Jams, jellies, marmalades, gummies, fruit jellies

Short Thread (Petit Filé)

225°F
76% solids
A drop of syrup between your fingers (note the caution above) transforms into a short thread.
Jellies, glazes

Long Thread (Grand Filé)

230°F
80% solids
A drop of syrup between your fingers transforms into a long thread.
Glazes, syrups, sauces

Soft Ball (Petit Boulé)

239°F
85% solids
Dropping syrup in cold water transforms into a soft ball that flattens between your fingers.
French buttercream, certain jams, fudge, pralines

Firm Ball (Boulé)

248°F
87% solids
Dropping syrup in cold water produces a firm ball that doesn’t flatten between your fingers.
Italian Meringue, buttercream

Hard Ball (Gros Boulé)

266°F
92% solids
Syrup dropped in cold water transforms into a hard ball.
Marshmallows, toffee, divinity

Soft Crack (Petit Cassé)

284°F
95% solids
Syrup dropped in cold water produces a flexible thread that you can bend slightly before it cracks.
Taffy, butterscotch candies

Hard Crack (Grand Cassé)

302°F
99% solids
Dropping the syrup into cold water produces a hard, brittle thread that breaks when bent.
Nougats, brittles, hard candies

Caramel – there are three stages of caramel, all of which are 100% solids. There are two different types of caramel. Dry caramel is made by melting sugar in a dry pan, whereas wet caramel involves dissolving the sugar in water and cooking.

Clear Caramel

320°F
All the water has evaporated, resulting in liquid sugar that is a light golden color.
Nougatine, croquembouche assembly

Light Caramel

338°F
Sugar syrup reaches a golden brown color. At this point, the sugar starts to break down, the caramel flavor begins to develop, and a light smoke may occur.
Floating islands, crème caramel

Burnt Caramel

356°F
Sugar reaches a dark brown color, and you will see a dark, acrid smoke.
Caramel food coloring, topping for crème brulee

Troubleshooting

One of the main problems that cooks encounter is that the mixture crystallizes. Try these tips to prevent this.
Limit your stirring. Combine the sugar and water off the heat and stir just until the sugar is moistened. After that, avoid stirring, if possible, as just the agitation can produce crystallization.
When stirring, use a clean stainless steel spoon each time. Any sugar left on the spoon can encourage crystallization if you use it again. Avoid wood or plastic utensils as they can have foreign particles or fats on the surface.
Brush the sides of the pan with cold water using a pastry brush to remove any sugar crystals. Similar results can be achieved by putting a lid on the boiling mixture, as the steam will wash away the crystals.
Use an “interfering agent.” Adding these ingredients can help prevent crystallization. Examples are glucose syrup, corn syrup, cream of tartar or lemon juice.
If you are making something to which you are adding cream or nuts, warm them first. If not, the large temperature discrepancy can lead to crystallization.

Candy making is not something everyone wants to learn, but homemade candies can undoubtedly impress your guests or your gift recipients. It is not difficult, but it does take the proper equipment and attention to detail.

Happy Candy Making!

Asian · Cooking Tips · Ingredients

Tamarind – An Amazing Sweet & Sour Flavor

November 27, 2024November 17, 2024 culinaryjourneysllc

One less well-known ingredient in Asian dishes is Tamarind. If you want to make authentic-tasting Asian cuisine, you will want to use it. This Cooking Tip, part of our ongoing series on Asian ingredients, explains what tamarind is and how you use it.

Origin

Tamarind trees are native to Africa and Asia but also grow in tropical climates worldwide. In the Western hemisphere, Mexico is the largest producer. The trees produce fruit pods that have a brown exterior and are somewhat bean or peanut-shaped. The edible part is inside these pods and is dark brown.

Flavor

The pods have a more greenish hue when unripe, and the flesh is very sour. If ripe, the fruit’s flavor is a mixture of sweet and sour with complex notes of caramel and molasses. It is acidic but less so than citrus fruits such as lemons and limes.

Forms

There are many forms in which to find tamarind, although some will be easier to find than others.

Pods – These are the whole form of the fruit, as described above. However, most tamarind pods sold in the US are considered “sweet tamarind.” Their flavor is more sweet than sour and is meant for a snack rather than in cooking. The sour varieties are typically processed into tamarind pulp, and is the type used in cooking. If buying the whole pods, be sure to look for a label indicating which it is. The flesh must be removed from the pods and processed into a usable pulp.

Pulp –This is the edible paste from within the pod. Even though it is not that easy to find the pods, finding blocks of tamarind pulp is not difficult if you frequent an Asian market. It will be a very dark and sticky rectangular block wrapped in plastic.

To use this form, you must make it into a useable paste. Break off some of the pulp and place it in a bowl. Cover with hot water and let sit for about 15-30 minutes. When the water is cool enough to touch, start massaging the pulp into the water. With this, you are breaking the edible part away from inedible fibers and membranes. Even though the blocks are usually seedless, occasionally a seed may be present and you can remove it. Once it is as dissolved as much as possible, it should be put through a fine-mesh strainer. You will be left with a tamarind liquid or paste.

How thin it is will be dependent on how much water you use. Cooks Illustrated recommends using 4 ounces of pulp to one cup of water. You do not want to use so much water that the result is very liquid with a diluted flavor. It is better to make it thicker and add water at the end if you wish.

Many Asian chefs feel that this gives you a more flavorful and tarter product than using one of the other forms.

Paste/Concentrate – These terms are used interchangeably and sometimes together on the label. Neither is accurate.

This is a form of tamarind that you will find in a plastic or glass bottle. It is the commercially produced version of the paste you can make yourself with fresh tamarind. This form is much easier to use as all you need to do is to spoon it out. Some do feel that the flavor is not as good as if you make it yourself.

Be aware that you might see tamarind paste from Thailand, Indonesia, and India. The latter is an actual concentrate as it has been cooked down to a very thick consistency. The flavor is very intense and is not interchangeable with the other version. I can attest to that from my own experience. I made Thai Sate with Peanut Sauce for a friend’s adult daughter when she was visiting. At that stage in my cooking life, I did not truly appreciate this difference and used an Indian version. The peanut sauce was nothing like it should have been. I would not have said it was inedible, but it was not extremely pleasant. So, take the time to look at the label and ensure you have the variety you wish for the dish you make.

Powder—This is dehydrated, ground tamarind. It is generally used in candies, beverages, and snacks. It is also used as a souring agent in certain types of Indian cuisine.

Tamarind sauce—This is another product that needs to be avoided. It is tamarind paste that has been thinned and combined with other ingredients such as brown sugar, chili pepper, ginger, and/or soy sauce.

Tamarind juice/beverage—Tamarind is an ingredient often used in cocktails and other beverages. You can make your own tamarind juice by stirring the paste into hot water. After it cools, strain out any remaining pulp and add cool water and sugar to taste. Bitters are often added to cocktails.

Uses

The main recipes that call for tamarind are Asian recipes, especially Thai and Indian. It may be just added in a small amount to add complexity to a dish. At other times, it is an essential part of the flavor profile. An example is Pad Thai.
The unripe version is often pickled and mixed with tomatoes, chilis or carrots.
Curries
Chutneys
Beverages & syrups used to flavor sodas, cocktails and iced tea.
Sauces
It is an ingredient in Worcestershire sauce. Look at your bottle’s ingredients; you will surely see tamarind there.
Marinades – tamarind contains tartaric acid, which is a tenderizer.

Substitute

Many people ask if there is an acceptable substitution that can be made. If the tamarind is an integral part of the dish, such as in Pad Thai, nothing else will taste the same. If it is not a primary flavoring agent, you could try using something that has both a sweet and sour element. Some combine brown sugar with lemon/lime juice or white wine vinegar.

Storage

Unopened packages of tamarind pulp or jars of tamarind paste are shelf-stable. Both should be refrigerated after opening to prevent the development of mold, and they should last a few months. If you use it infrequently, consider freezing it in small amounts, which can then be thawed as needed.

Homemade tamarind paste, however, is much more likely to go bad and should always be refrigerated. To prolong the shelf life, it can be cooked before storing. Smaller jars are better for homemade tamarind, as you can introduce pathogens every time you spoon some out. That is also a reason always to use a clean spoon.

With this discussion of tamarind, I end my Asian ingredient series. If there is an ingredient that I did not cover, let me know. Otherwise, I hope this series will enliven and improve the Asian cuisine you make in your own kitchen.

Cooking Tips · Ingredients · Techniques

Your Thanksgiving Meal – All You Need to Know in One Place!

November 20, 2024October 20, 2025 culinaryjourneysllc

We are going to take a short break from our series on Asian ingredients as this time of the year, many of us turn our thoughts to our Thanksgiving meal. Some people take it in stride, while others develop a certain amount of stress trying to figure out how to get everything done on time and have it taste delicious. I have written much on this subject in prior Cooking Tips. In this Tip, I am collating all this information so it is right at your fingertips. This post contains affiliate links and I may earn a commission if you decide to purchase.

Turkey
Let’s start with the turkey. My favorite method (along with many chefs) is to do a dry brine followed by spatchcocking before putting it in the oven.

Do you always do a wet brine? Read this Tip on brining as well as the alternative of a dry brine, which is not only easier but leads to superior results. Here is also an excellent article from ThermoWorks about what brining does and why they prefer dry brining.

Rather than roasting your turkey whole, consider spatchcocking it. This means taking out the breast bone and pressing it flat before putting it in the oven. Advantages include being able to cook both the white meat and dark meat to the recommended temperatures without overcooking the white meat. Another benefit is that your turkey will cook in much less time. Here is a Tip on how to do so. It includes a link to a video by Serious Eats. Here is another ThermoWorks link, which includes an excellent video on their method.

The last thing you want to do is to have overcooked or, even worse, undercooked turkey. The above ThermoWorks discussion on spatchcocking also includes recommendations on doneness temperatures.

Potatoes
Delicious mashed potatoes are another standard on the traditional Thanksgiving table. Although they are not difficult to make, some points in this Tip can help you make them the best ever. You can also make them ahead, thus freeing your time to do other things. I wrote an article on Success & Make-Ahead Tips that will give you some options.

Pies
There will be at least one variety of pie on our holiday tables if not more than one. Here are some links to help you create the most delicious pies.

Pie plates – Does it matter what kind of pie plate you use? See this Tip for the answer.
Pie crust – I encourage you not to take the shortcut of a store-bought pie pastry but make your own. See these Tips for all you need to know.
Filling – Although there are other fillings, pumpkin certainly ranks up there as one of the most popular. Did you know that the pumpkin in the Libby can is a specific type of squash? See this Tip for a discussion. Instead of grabbing for that canned pumpkin, try something different this year and make your pumpkin pie with roasted butternut squash. My husband likes to tell people he does not like winter squash, but the best pumpkin pie he has eaten is one I made with butternut squash. Here is a link to that recipe.

Spices
Certain spices make you think of the holidays. See this Tip for helpful information.

Make Ahead
The more you can do ahead of the day, the less stressful it becomes. I have given you some links above, and here is an article I wrote on that subject – Success & Make Ahead Tips. Using your freezer is a great way to get ahead of the big day. See this Tip for things you need to think about.

Leftovers
Are you in the “love them” or “hate them” category regarding leftovers? Whichever you are, you are sure to have leftovers after a large holiday meal. See this Tip for essential safety measures.

Planning
Although I put this last, planning for the big day is one of the most important things you can do to ensure a great meal and day. See this article on Thanksgiving Prep that I wrote to help you.

I sincerely hope these Tips and suggestions will help make this Thanksgiving the best ever. If there is something else that you have questions about, just let me know. If you know someone who is stressed over preparing their Thanksgiving meal, please send this Tip to them.

Happy Thanksgiving!

Asian · Cooking Tips · Ingredients

Asian Sweetness – Palm Sugar

November 13, 2024October 14, 2024 culinaryjourneysllc

Palm sugar is a type of sugar often used in Asian cooking. This Cooking Tip, part of an ongoing series about Asian ingredients, explains what this sugar is and how it is used.

When you go to a general supermarket to purchase palm sugar, you will most likely not find true palm sugar. Instead, you will find coconut sugar. And it will almost always be in granulated form. For actual palm sugar, you will need to either frequent an Asian market or shop online. Let’s explore the differences.

Processing

Both types are considered unrefined sugars. That means they undergo minimal processing without the use of chemicals. Both are made from the sap of a palm tree. With coconut sugar, the sap is taken from the coconut tree, also known as a coconut palm tree. Palm sugar can be made from various palm trees, not just the coconut palm. Some companies have incorrectly labeled coconut sugar as coconut palm sugar, which causes confusion.

After the sap is collected, it is put into large pans and heated to evaporate the water. When a syrup-like consistency is attained, it is poured into molds, and as it cools, it starts to solidify.

Some producers will add granulated sugar to palm sugar as a filler. According to Hot Thai Kitchen, making palm sugar is labor intensive, and fewer people are choosing to learn it. This means the demand far outstrips the supply. Granulated sugar is mixed in to meet the demand. One factory in Thailand said the amount added could be anywhere between 25% and 75%, depending on the brand. Their website says that even if a package says 100% palm sugar, it is probably not true.

Appearance and texture

Depending on how far the reduction is allowed to go, the final moisture content will be different. Products with a higher moisture content will be softer, whereas others will be much harder. One is not necessarily of higher quality; it is just a different form.

Coconut sugar is more likely to come in a granulated or powdered form. Palm sugar is available in granulated, block or a paste form.

Coconut sugar tends to be darker in color, ranging from light to dark brown, while palm sugar can vary from light golden to dark brown.

Flavor

Another difference is in the flavor. Coconut sugar delivers a rich caramel or butterscotch flavor, while palm sugar has a more complex flavor with a touch of smokiness.

Cost

Palm sugar will usually be more expensive than coconut sugar.

How to use

Since the flavors of coconut sugar and palm sugar are slightly different, try to use the one that your recipe specifies. This series of Cooking Tips is about Asian ingredients, and in that type of cooking (especially Thai), palm sugar is called for. It adds a specific flavor profile that is necessary for authentic flavor.

You may also use it in non-Asian dishes to add a caramel sweetness to the dish.

If you have a softer type of palm sugar in a tub, you can just spoon it out. However, if you do not use it up fairly quickly, it will harden, making it difficult to get out of the tub. To use it in that state, warm it gently in the microwave and spoon out what you need. Use it promptly, though, as when it cools, it will harden again.

If you have the harder variety, found in blocks or puck shapes, slice off thin pieces with your chef’s knife. Some recommend using a grater, and others like to crush it in a mortar and pestle.

The granulated form can be measured just like white sugar. However, granulated coconut sugar will have a different flavor profile than you would want in Thai dishes.

How to choose quality palm sugar.

What you need to do is to taste the different brands side-by-side. I doubt that most (if not all) markets would allow this. If you could taste it, you would find that the more palm nectar it contains, the more flavorful and aromatic it will be. It won’t just taste sweet but more like butterscotch or caramel candy.
Look for palm sugar with a smooth texture. You do not want it to appear crystalized, and you do not want the color to be very pale. However, experts warn that darker is not always better, as the color may be due to the addition of brown sugar.
All other factors considered, choose the more expensive one.

Storage

With proper storage, these sugars can last indefinitely. Then, it needs to be kept in an airtight container in a cool, dark place to keep out insects, moisture and intense aromas.

If you do not use it up promptly, it will harden. If it does harden so much that you cannot slice it, try putting it in a plastic bag and breaking it up with a rolling pin. You could also try blitzing it in a coffee grinder or food processor. A final method is to sprinkle a bit of water on top and warm it in the microwave.

Substitutions

If you are making an Asian dish, seek out palm sugar. If you cannot find palm sugar, you can use coconut sugar, although the taste may not be the same. If you do not have either, the best substitute is probably light brown sugar. Dark brown sugar has a different flavor profile due to its molasses content.

Palm sugar is another Asian ingredient that you should include in your pantry if you want to make authentic-tasting Asian food. Have you tried it? If not, maybe a trip to the Asian store is in your future!

Asian · Cooking Tips · Ingredients

Coconut Milk – A Creamy Delight

November 6, 2024October 6, 2024 culinaryjourneysllc

In our continuing series on ingredients used in Asian cuisine, we now turn to Coconut Milk. This ingredient is probably more commonly found in our pantries, but just what is it, how should we use it, and are some better than others? We will delve into those topics in this Cooking Tip.

How it is made

If you were to open a fresh coconut, you would see the tough outer husk, layers of white coconut flesh (sometimes called coconut meat) and a clearer liquid in the middle. Coconut milk is made by shredding and pureeing the fresh coconut meat and pressing it to extract the liquid, sometimes adding water to aid the process.

According to Thai chefs, there is “First Press” (hua gati) and “Second Press” (hang gati) coconut milk. The first is just what it sounds like, the product that results from pressing fresh coconut flesh with little or no water. This results in a rich, flavorful liquid and is the type that is sold in stores. To make the second press, producers take the already-pressed coconut meat, add more hot water and press again. It has a more diluted flavor and is not sold commercially.

Coconut milk is composed of coconut oil (fat), coconut protein and water. The oil solidifies into coconut cream at room temperature. When you open a can of coconut milk, you see two layers. There will be thicker white cream at the top and liquid water at the bottom. Different brands will have varying amounts as well as varying thickness of the cream layer.

Types of coconut products

In our stores, we might see various coconut products such as coconut water, cream of coconut, coconut cream and coconut milk.

Coconut milk—This product is produced as described above, and is a mixture of oil, protein and water.
Coconut water–This is meant to be used as a beverage, not in cooking.
Coconut cream—A can of this contains just the thick cream part with much less water.
Cream of coconut—This is also made from pureed coconut meat but blended with sugar. It is meant for drinks.
Lite coconut milk—As implied by the name, lite coconut milk contains less fat than regular coconut milk. It is more watery as most of the cream is eliminated. Companies often add stabilizers and other ingredients to compensate for the lack of fat, which can contribute to unpleasant flavors. Also, since the coconut flavor comes from the fat, when you eliminate that, you eliminate flavor.

What to look for

Packaging–What we will mostly see in our stores are cans of coconut milk, which are perfectly acceptable. Hot Thai Kitchen prefers using coconut milk packaged in UHT cartons. They explain that the cartons have been heat treated for a shorter time than cans, leading to better flavor. Although they say that one may not notice a difference in most savory dishes, the better flavor shines through in desserts. They go on to state that in Thailand, the cartons are what are mostly sold. Cans are preferred for export as they are more durable for shipping. I will warn you that the coconut milk sold in the dairy aisle is not the same thing. Those items have a much longer ingredient list and much less fat than those sold in the cans or the UHT cartons. They are meant to be used as a dairy milk substitute, not as a coconut milk substitute.
Ingredients–Look for a short ingredient list, preferably only coconut and water. Some labels might list coconut extract instead of coconut milk. According to America’s Test Kitchen research, these indicate the same thing. Some companies will add a preservative and may add guar gum, which serves as a thickener and prevents separating. If you read Thai recipes that start with coconut milk, they will often direct you to cook it until the oil begins to separate out. As I can attest by personal experience, this is much harder to do with a product that contains guar gum. This is understandable as preventing separation is the function of that ingredient.
No added sugar–It is best to buy unsweetened so you can control the amount of sugar in your dish.
Fat content—Look at the label to see the fat content. Generally, the higher the fat content, the better since the fat is where the flavor resides. Those products will have a much thicker cream layer as compared to the water. I looked at a number of different brands of coconut milk, and they ranged from a low of 9 grams for Goya up to 17 grams for Aroy-D.

Brands

As with so many Asian ingredients, your choice of brands will be more limited in a general supermarket than in an Asian market. However, you can find acceptable products in both. I looked at taste tests from America’s Test Kitchen, Bon Appetit, Eater, and Epicurious. Here are some brands that rise to the top.

Aroy-D
Roland
Chaokoh
Thai Kitchen
Whole Foods 365
Trader Joe’s
A Taste of Thai was not recommended.

Although impractical, you can make your own by opening a coconut, scraping out the meat, and processing it in a blender with some of the coconut water and regular water. It then needs to be strained through cheesecloth. This is much more work than purchasing a can, but some swear by it for the fresh flavor. Others will start with a package of unsweetened shredded coconut. Combine it with hot water, blend and strain.

Uses

Coconut milk can be used in both sweet and savory applications. Here are some ideas.

Sauces
Stews
Soups
Curries
Rice
Puddings
Baked goods
Non-dairy whipped cream. This can be done by chilling the coconut milk, scooping out the fat and whipping. It won’t taste like regular whipped cream because of the strong coconut flavor, but it will have a similar texture and creaminess.

Storage

After opening, store any unused coconut milk in the refrigerator for up to a week. It is possible to freeze coconut milk, but it will alter the texture and be grainy when it is thawed. This should not be a problem when making something like a curry but would not be acceptable in a dessert where you want a creamy texture. Do not store it in the can; it can pick up a metallic flavor.

I always have coconut milk on hand, partly because we love Thai food, especially curries. However, its use is not limited to those dishes. Give it a try and see what you think!