On Fri 01 Feb 2008 07:16:06a, Scott told us...

> Sqwertz wrote:
>> On Thu, 31 Jan 2008 12:26:31 -0600, Scott wrote:
>>
>>> ...on the timing or at what stage you should add your spices and
>>> herbs? For example with chili do you add the spices to the meat before
>>> adding the liquids or after?
>>> BTW I just ordered this book so I don't have to ask any more stupid
>>> questions
>>> http://www.amazon.com/Im-Just-Here-F...0830/ref=cm_lm
>>> f_tit_5_rdssss0
>>
>> It's best to add chile powders and seed spices (like cumin)
>> before you add liquids so the spices will have a chance to fry in
>> any oils in the pan. This releases their flavor.
>>
>> -sw
>
> That explains a couple of recipes I seen for lasagna that saute crushed
> red peppers along with the meat. Thanks...your OK, I don't care what
> other people post about you here.

Heh, Steve's not a bad sort. Ya just have to get to know him.

--
Wayne Boatwright

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Date: Wednesday, 01(I)/30(XXX)/08(MMVIII)
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We're lost, but we're making good time.
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