The problem with most people’s spices is that they’re not whole, or fresh, nor have they been tempered

[skinnylatte@hachyderm.io]

The problem with most people’s spices is that they’re not whole, or fresh, nor have they been tempered

#Food #Cooking

[bouncinglime@spanner.works]

@skinnylatte plz tell me how you temper yours! I very much just throw 'em in oil in a hot cast iron until it smells good

[pronounshe@lgbtqia.space]

@skinnylatte Huh, never occurred to me to try these whole. I usually just dump already ground spices in the oil just before I add other ingredients. How long do you temper the whole spices?

[tadbithuman@mastodon.social]

@pronounshe @skinnylatte let your nose lead you.

[emorydunn@mastodon.tinycart.club]

@skinnylatte What are the yellow ones? This looks like it's going to be so fragrant

[tadbithuman@mastodon.social]

@emorydunn @skinnylatte
Cumin and whole coriander seeds.

[jon@henshaw.social]

@skinnylatte

I want a part of whatever is going on in this picture!

[emorydunn@mastodon.tinycart.club]

@tadbithuman @skinnylatte Totally missed the _second_ yellow one in the back. Thanks!

[skinnylatte@hachyderm.io]

@bouncinglime for Indian food, that’s how I do it

For Chinese food, dry tempering in a wok with no oil

For Thai / Malaysian / South Indian food, tempering in coconut milk or something fatty that isn’t just oil, until the oil ‘splits’