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Spices, Shakes and Rubs In the world of outdoor grilling, spices are second only to the flame as a way of adding deep, satisfying flavours to food. In fact, one of the best things about grilled food is that it has enough intrinsic flavour to stand up to the intensity of spices. In
order to get the most out of spices there is only one way to go and that
is to buy them whole and toast and grind them yourself. You’re already
familiar with the tremendous flavour difference between preground and
freshly ground black pepper. Well, there’s just as big a difference
with any spice. Toasting spices before you grind them brings out the
volatile oils, further intensifying both flavour and aroma. The
process doesn’t take long, simply put the spices in a small frying pan
over medium heat and toast them, shaking frequently to avoid burning,
until they release just the first tiny wisp of smoke, about two or three
minutes. Let them cool down a bit and then grind them in a mortar and
pestle, or a spice grinder or electric coffee grinder that you keep for
that purpose. The
technique involved in using spice rubs is so simple it’s almost
embarrassing. Just take small handfuls of the spice mix and rub it over
the entire surface of the food you’re going to cook (that’s why its
called a rub after all). Don’t bother with brushes: bare hands are the
bets way to apply these mixtures. This can be done several hours before
you begin to cook or five minutes before; the effect will be about the
same. As the food cooks, the spices form a deeply browned crust that is
packed with complex, concentrated flavours. So you get intense culinary
excitement with very little labour, a result I’m always looking for
– maximum effect with minimum effort. All
Purpose Base Rub (makes 2 cups) Cumin
and coriander are the two spices most helpful in creating a canvas onto
which other flavours can be added. Be it Mexico, Middle East, India, or
Southeast Asia, these to spices are integral parts of most any spice
mixture. They are good straight up, or as a base for other flavours. For
instance, add garlic and basil and a little olive oil for a
Mediterranean flavoured wet spice paste 2/3
cup cumin seeds, toasted in a frying pan over medium heat, shaking until
just fragrant, 2 to 3 minutes then crushed 2/3
cup coriander seeds, toasted with the cumin seeds, then crushed 1/3
cup sea salt 1/3
cup freshly cracked black pepper |
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