Learn Every Single Technique For Using Spices in One Dish
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- เผยแพร่เมื่อ 26 ก.ย. 2024
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Many of you have asked me over the years for a guide to using spices at home and I always was a bit hesitant since there’s so many techniques out there. But when I met my friend Ethan from @burlapandbarrel I knew he was the guy to deliver you the goods you’ve been waiting for! We worked together to create one meal that featured every single technique for using spices that we could possibly think of...
For the full recipe and video breakdown, click the link below!
bit.ly/2Ogdua7
Here’s the list of spice techniques
07:04 - Technique 1 - Toasting
07:56 - Technique 2 - Grinding
08:47- Technique 3 - Blending
10:05 - Technique 4 - Marinating
10:45 - Technique 5 - Tempering
13:04 - Technique 6 - Rub
14:37 - Technique 7 - Oil Infusion
15:20 - Technique 8 - Dry Finishing
15:58 - Technique 9 - Alcohol Infusion
16:44 - Technique 10 - Syrup
Check Out Burlap and Barrel Spices - www.burlapandbarrel.com
Follow them on Instagram - / burlapandbarrel
Follow me on instagram - / lifebymikeg
All music provided royalty free by Epedemic Sound
While I loved Brothers Green for the casual tone it had, I can also appreciate the level of work you're putting into the Pro Home Cooks videos. So thank you for keeping the videos coming despite the changes that had to be made ^.^
Do more stuff with Ethan please, need to know more about spices.
Cookie Girl I agree
Cant believe you deleted my previous comment. You are immensely disappointing, feel like you are now too uppity, you're brother most likely kept you grounded.
@@abzh4814 What are you talking about?
I am not a pro, but I have used a bunch of spices trough out my days. In my experience you should try to avoid having open containers and open them only when you need to. I am pretty sure that most spices oxidize when in contact with air. This is why it is good to grind your own spices instead of buying powders, since there is less surface area for the oxygen to react with then.
Spices that handles being dried well contains high amount of oils that gives them the flavors. Most, if not all, oils react with oxygen and becomes ruined.
Michael Balfour ikr only the creator of the videos can delete comments lol
you know your playing when you got your own spice dealer comming over.
Lmao
lol
The spice must flow!
I always hate when my spice dealer comes over, subtly hints that they wanna cook with you and won’t leave
Cumin over
I love that you included installing your spice rack at the beginning. Little things like that are underappreciated even though there's a lot of inspiration you can take from the design.
LOVE! Excellent program.
I have seriously considered opening my own Spice shop.
Years ago Spices were the wealth of the world. Spice merchants travelled across dangerous seas to bring spices from port to port.
Say a woman is preparing to go to a formal function... She chooses an elegant gown,shoes,has her hair & make up done.... Spices are like the embellishments of the jewels she chooses to compliment & add the finishing touches.
It’s probably cuz I’m indian but I couldn’t imagine just straight up *forgetting* about spices. That said, i bet it’d be real nice to get these singly sourced spices. I’d be interested in trying them for sure.
Yeaaa it's so common for us
Even though I've personally witnessed kitchens with nothing but salt, pepper, and maybe an old bottle of pre-mixed "spice", I must say the idea of forgetting to spice your food is completely puzzling to me. Selecting the spices for a dish is easily step number one or two for my mise en place.
My first recommendation to anyone wishing to improve their cooking (assuming they already know basics) is to buy whole spices and grind them yourself. The spices retain their character better and you can vary the coarseness according to the spice and/or cooking requirements. Don't waste money on pre-ground spice mixes, e.g. "chicken spice", it's usually loaded with filler and lacks character.
I come from a mid to low income white family and it was nothing but salt & pepper growing up. Started cooking for myself in high school and experimenting with spices. Mind was blown.
Kalustyan’s in Manhattan has oodles of great spices, Sahadi’s in Brooklyn, and Dual Specialty are all fantastic well established stores & websites to purchase spices.
@@joshuajohnson5193 So glad you joined the club. It's easy to forget that even a moderately varied spice drawer or rack requires a worldwide supply chain to keep it stocked (esp. for those of you living in colder climes).
If you like frozen desserts find a recipe for kulfi, it's so simple yet tasty: [evaporated] milk, sugar, cardamom, and almonds. Some people blanch the almonds, but I like the skins. Of course as always there are avenues for variation. You don't need an ice-cream maker, just a metal bowl, a larger bowl for it to fit in, a spoon, salt and ice. You can even reuse the salt. If you are evaporating the milk yourself I would recommend a wide pot/pan it goes faster and I find it is less likely to boil over. Just take it slow and skim the skin off every so often (you can eat it or make glue from it).
First off I want to thank you for producing these videos.
Until today I thought happiness would never land on my doorstep when it came to learning to make food that could taste good. I had almost lost hope. Seriously my food has been tasting like nursing home food flavor for years. I could go to a friends house or family members house and still just assumed I could not cook period. That it was not a gift I was given. But because of you I can now have hope again that if I try some of these ideas that I will blow the roof off the house with flavor. Gosh big hugs guys. Thanks so much. Hubby will be real happy. He doesn’t complain about the food but it needed light shed on it. Thanks for this. Best to you both.
Now this is the kind of video I was looking for.
Some many different techniques!
I love learning things that I can change to fit my own meals and styles of cooking
Spices, in my experience, tend to react with the air and oxidize. This causes them the lose flavor. So keep them in an air tight container that you only open when you need to. This is also the reason why you should buy your spices whole and then grind them right before you use them. The more ground your spices are when stored the more surface area there is for the spices to react.
I think spices tend to hydrolyse due to the moisture in the air instead, similar idea.
@@the11382
Spices that contains essential oils do react with oxygen.
But I guess water soluble essences would hydrolyze.
My favourite spice blend to to make it just Cumin Coriander (cilantro seeds). So many recipes require them in equal measure from middle eastern, Indian, Malay to South American, it’s always worth me having it, even just to boost it. Make a fresh batch every couple months.
Loved this! I think I'm going to have to rewatch this one a few times...Great stuff!
James Proffitt me too.
Loved this episode.
Being an Indian I can totally relate to the importance and freshness of spices. As Ethan said spices should be given the same value as any other agricultural product. We Indians take our spices very seriously.
holy mother of production - this is so great to watch, what did we do to deserve this?
hello.. the ancient spice trade.. The reason ships were built, navigation was developed, Manhattan was traded away by the Dutch for a tiny island of nutmeg... Spices.
And Surinam where bauxiet was found😉
You’re 2 for 2 as a culinary talk show host. Really impressed with how well you talk with your guest and help your viewers gain some insight into their process/company etc.., Looking forward to more guests in your lab. And, please, have Ethan back. As much as I found this well presented overview of spice techniques *incredibly helpful* I would love to see videos highlighting 3-5 spices and going in depth about flavour profiles, recipes, cuisines, uses etc..,for those spices.
Thanks so much for bringing us quality content we didn't even know we needed. It's great the new studio is inviting people from all horizons and sharing specialised knowledge that can improve your time in the kitchen no matter your current level.
A blend I like to make for grilled chicken is homemade dehydrated lemon peel, dehydrated onion, dehydrated garlic, ground in a mortar and pestle with some black peppercorns, sea salt, cinnamon, and home-grown freshly dehydrated basil. Coat the chicken with olive oil, and rub in the blend. Grill breasts for about 7 minutes each side. Freaking delicious! I can't tell you how much of each ingredient, because I don't know; I just eyeball it after years of experimenting.
Loved it! I have been researching one by one, the companies I buy from and cutting out trash. I want smaller farms in the future with many more farmers. These techniques, they are impressive! No more bland vegetables or potato!
how did I miss this video from your channel!? loved this episode! thank you for the inspiration from spice rack ideas to 15-min home cooked meals to using spices to refine our cooking.
I like this new 'cooking lab' you have Mike! I wish my kitchen had that much space.
this video made me think about how all the spices my grandma had were definitely manufactured over 20 years ago when i ate them
Amazing video and guest. Such useable content.
Spieces are definitely my weakest area. This was packed with new informations and tricks! Thank you both, i hope you'll collab on more videos :)
Honestly just take interest in spices. Taste those spices. Don't use spices like "Spice mix for chicken" from shop. Use actual dry herbs and stuff. I have dry pepper which I grind myself and then sprinkle on food I cook. Learn the taste of those spices and then you can make fresh mix of spices for your dishes that are adjusted by you. I have a bunch of containers of single spices or a mix of spices. Shop mix of spices is pretty much just some powder while hand made mix will contain different herbs, peppers and other stuff that are visible to the eye.
Do it couple of times and then you mix stuff naturally after a while.
Also spice mixes are usually 30+% salt, if not 50.
This is an amazing episode, I’m going to rewatch it and take notes!
Excellent coverage. I have emailed them with an old school spice need my great grandmother used in pickling.
Loved this so much! Thank you!
I was literally making a berbere spice when this popped up. Really enjoyed this video!!!
I make my own berbere spice blend too! I tasted my first Ethiopian food in 1978 and have been hooked ever since.
@@etherdog how cool. I just started doing it this year. Got tired of waiting for someone to bring it for me from home :)
Love berbere. Ethiopian are the master of spices. Love it.
These cooking labs are amazing, I love the new Kitchen/Studio.
From a native Arabic speaker, great job Ethan pronouncing the word za'atar. Spot on.
Love this topic, the production value, and always educating
Man this is so cool to me! There's so much to know! I love being intentional with everything that I do including cooking so I find almost this information so empowering! 🔥🔥🙏🏾
Really awesome!!
Thank you!!
I watch this video from time to time to get another boost of inspiration. Well, besides getting a little jelaous that you can order from them domestically I was even more impressed o find the following statement at their site: "Pay What You Can - Times are hard. If you can't afford our spices, please reach out. Let us know what you can pay, and we'll make it happen"
That's really an amazing attitude - caring about win-win for the good of all that are involved to spread the tasty things - to spice up our lives. Kudos.
This video is highly underrated.. The views should be at least 10x more!
Such a high quality content. Super.
The comment about people not thinking about spices as an agricultural product struck home. Even though I use cinnamon from the province of a close friend, and other spices from his region, I rarely think about the journey it made to my kitchen. Much appreciated.
Very educational and entertaining.
Thank you so creative made me hooked to test spice blends of my own but yet there is so much more to learn after watching this..wonderful guys..
What an amazing video, I love you and Ethan, such a great team
This is an awesome video! I would love to see more, because I learned so much from it!
Thank you so much for this video.
"Real life 3d printing" aka woodworking lol That's so funny! :D
What is the LED sign over the entrance door cycling through? Is that the Train Schedule?
looks like it's the time before the next closest metro lines, love the idea !
yeah thats the NY subway...time until next train arrives and which train
@Chris we got the answer in the new vid ! th-cam.com/video/fdBmCIQ0z_0/w-d-xo.html
Yep, Mike explaining it here th-cam.com/video/fdBmCIQ0z_0/w-d-xo.html, lightlines.io/
This was really cool, thanks
Would be great to get a list of blend recipes for beginners
* shivers* You what the kardamon? Grind the whole pod? My grandmother would haunt you with throwing Coconuts at you. Toast the pods, split open and only use the Black seeds.
This dude over cooks pasta and complains when people point out. Sorry I but I dont think he will take your feedback well...
In Indian cooking it's preferred to have the whole pod ground up and used. Especially for Chai! And every spice is used for a specific reason. Acc to my mom the black seeds in cardamom help rid of worms/infection in the stomach.
@DemTacs can you please tell me why the skins are discarded? Are they bad in any way?
Probably just a texture preference
@@inihsravamyh The Skins were't discarded. She used them either in other dishes or added into other dry herbs. Sorry for answering late, Nanba.
I love this video! Thank You Guys. Blessings. 🙏🏼
Really appreciate this in depth dive into the world of spice. Just the inspiration I needed to start my own spice collection and experimenting with the different flavors!
World class video quality. Great subject. I am no a fast for two weeks and these videos get me through. Thanks Mike.
This is the first time I've seen your full kitchen, and it is badass.
Perfect recipe for this
Cool video! What's black lime?
God it's just my dream to have a kitchen like that with spices neatly arranged with a nice work top
This is some next level stuff, boys! I can't wait to get to the point in my cooking where I can experiment with spices like this. Thanks for the vid!
Wow, thanks for sharing. It's so inspiring and educational. Looked at spices like the first time.
All your videos are just amazing and you are such a perfectionist, great!
I know where did get spices now. This was awesome to watch and learn.
Brilliant.
Great job.
This was an awesome video...Ethan is super knowledgeable and creative! More please!
Great show i love it what about cloves,star anise ,no mention keep doing what you're doing the world is watching bless
Love your dad. Awesome!
Simply Amazing! Love it! I love cooking with different spices big lover of Mediterranean dishes, Middle Eastern dishes, and more!
Awesome!!!
Well Damn!!! This is great!!!
My favorite 🇮🇳 Indian restaurant served rice with cardamom pods in it and it was SO GOOD that I add a quarter teaspoon to my rice when I make curry, so now I want to add the cardamom to the oil like the video! You should make a mini series for each technique so viewers can search for each one and just watch it or make time stamps. Thanks for the inspiration!
I reeeeeally liked this video. Thank you so much for putting all the work into it!!
I absolutely love spices!
Great video, Mike! This is the perfect video style. Learning techniques is way more fun than follow some particular recipes - especially when you bring in experts on certain topics. Would love to learn more about slow-cooking or stews e.g.
This is the epitome of why TH-cam is so incredible... You captured the culture, spices, cooking, food, design, original single-source farming and everything else that makes life so special and unique!
That was great! Learned a few things. Enjoyed the nice looking dishes too!
Kenny Monty now I’m wanting middle eastern food!
Dude, this channel is amazing! Great job with how the material is presented. I learnt a ton...thanks much
Very good information
OMG so Happy been waiting for a video like this
This was amazing. I’m ready for round two.
I love spices. And I love trying new felvours. So this is great vedio for me. Thanks.
Great video! have him back!
thank you
This is a freaking awesome video
What a great video. Will start applying these ASAP
Mmmmm...... Enjoy all your video's!
I just love you guys! You are fantastic!!
I love the color of the spice rack!!!
I love spices but not cinnamon, people usually put far too much of it in recipes.
When I make a recipe using cinnamon I substitute allspice or nutmeg for it.
Now this video has me wondering what a true fresh cinnamon tastes like, maybe I would like it.
Dads FTW! and spice, too.
Wow am getting in to spices I have so many am always confuse on how to use them and on what this video is very helpful
Thank you for this awesome video!
You could just put a string and curtain over top of the shelf so you can close it when you’re not cooking as well :)
Excellent video! Very informative
Top advice
watching this eating a single bean topped with a string of cheese on a piece of bread left in the slicing machine at the dollar store
A very helpful video. Thank you!
Loved it. You didnt mention how tasty the food was...
i really like your videos, the music and content is amazing
Those jars you use for your spices look nice. Where did you get them :)?
I definitely learned a few things. Thank you!
I recently convinced my mother that storing her bulk spices in mason jars was better than in Rubbermaid containers, space saving and you can see how much you have without opening the container. Now if I could just get her into the habit of labeling the jars.
Sonja Wright Hahaahaaa
Excellent. Thank you.
But tempering is a really awesome subtopic of its own and deserves some more discussion here. At least in the case of Indian cuisine.
This was AMAZING