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;) Found "mutes the flavor" in Lorna Sass's Pressure Perfect
Joined: Jun 15, 2006
Posted to Thread #30013 at 4:14 pm on Dec 11, 2017
At the beginning of the book: "The high heat in the cooker mutes the flavor of ground spices, dried and fresh herbs, and chopped fresh garlic. To maximize flavor, use whole spices in cooking and add herbs and ground spices after pressure release. When you need to cook ground spices such as curry or chili powder under pressure, use about 30% more than you would in a standard recipe. Keep in mind that the taste of granulated or powdered garlic survives much better under pressure than the taste of fresh garlic. If you have a preference for fresh garlic, remember that whole cloves contribute more flavor than chopped."
Other messages in this thread:
- 30013. Instant Pot: Does pressure cooking reduce impact of seasonings? - colleenmomof2 - 12:34pm on 12/06/17 (4)
- I have not noticed a difference in seasonings. [NT] - barb_b - 10:44pm on 12/07/17
- This is what I have noticed: it can increase at least one flavoring. . . - mistral - 8:27pm on 12/10/17
- ;) Found "mutes the flavor" in Lorna Sass's Pressure Perfect - colleenmomof2 - 4:14pm on 12/11/17
- This is a great book! [NT] - Heather_in_SF - 6:56pm on 12/11/17