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;) Found "mutes the flavor" in Lorna Sass's Pressure Perfect

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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."

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