FoodPorn
Welcome to a little slice of culinary heaven where we share photos of our favorite dishes, from savory succulent sausages to delicious and delectable desserts. Made it yourself? We'd love to hear your recipe!
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[email protected] - A general communty about all things cooking.
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I love that move, holding off on cooking the culantro until the last bit of time, or even having it fresh, a bit like parsley. It's just too easy to lose the flavor when cooked too early!
That said, I try to use every bit of the bunch, so will often mini-slice the stems and put them in near the end.
Yeah, you're right. Cilantro is very volatile when cooked. I usually always just add it as a fresh topping, it has so much more flavor that way. Also, if you make a crema with cilantro, the fat seems to capture all the aromatic compounds and keep them nice and vibrant for a good amount of time
Wow... nice!
Indeed, that reminds me of what I've learned of Indian cooking, a little bit. For example, I understand that sauteing seeds like cumin and coriander (getting back to cilantro, hah) in "ghee" (clarified butter) is a great / classic way to get the essential flavors of the seeds / ingredients in to the oil component, which can later be transferred towards something else that's freshly cooked, like dal (lentils) or pollo.
Yeah, blooming spices is a really great technique. It definitely adds a new level of complexity, and a great way to arrest the volatility of those amazing aroma compounds