Is There Chemistry? by Rachael Afra

Is There Chemistry? by Rachael Afra

Finding a mate, yes! Dating websites, ughh! Combing through the masses, you look at faces and skim through content. All the while, the masses stare back at you. Who's available? What are you up against? Do you have something to offer? You advertise your virtues, then list the qualities you seek in a partner. You prepare for your first date. They have great physical features and good hygiene; you both have similar interests and pleasant conversations. But something is missing. Even with the best qualities, it's not right if the chemistry isn't there. We Chefs understand, and we feel your pain. Which spices should we use? We can visualize but do these items go together?  

 

How do you pair the right spices? Trust us; we have destroyed one, two, or four dishes with the wrong ingredients. Don't be discouraged; always keep moving forward. One tip: Try the spices individually and visualize where your taste buds lead you. Do you flashback to a memory? Does it transport you to faraway places?  

 

  • Cinnamon stands excellent alone. Add a little to your oatmeal or smoothie, or try it on toast with butter. Partner it up: nutmeg, cardamom, mace, or allspice. These combos are delicious. 

 

  • Barks and roots give off heat. Pumpkin spice, spiced cakes, holiday drinks, and tasty pies use these spices and remind us of the holidays.  

 

  • Chilies and paprika add a little heat or smoke to your dish. Paprika offers a mild smoky flavor, while chili powders need acid to accentuate the taste of the pepper. For instance, ancho chili is dark, and the paste is thick. The flavor can be overwhelming, so add an acid (i.e., lemon, lime, vinegar, alcohol, buttermilk) to pull back the taste. 

  

  • Seeds need to be immersed, crushed, or toasted to awaken their deliciousness. When introduced to heat, seeds break open. Finish them with a mortar and pestle. Their tang or umami taste rises to the top when added to your loaves of bread. Try adding a sour component to the nutty flavor—for example, pair rye bread with cured smoked salmon, then add capers, lemon, or a sprig of fresh dill. 

 

  • Black licorice is making its rounds in the flavor ring. Licorice or anise collabs well with sarsaparilla (a root used to make root beer). These flavors are tasty with pork, bison, beef, or bitter greens.  

 

Final advice: Taste along the way, always try new things, and don't be afraid if you make mistakes. Remember what you did wrong, record it in a notebook, then tweak it! You're on the right track. Just keep going!

Come visit our Spice rubs & Seasonings at Press & Mortar!

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