Spiced Kettle Corn, Four Ways

Spiced Kettle Corn: Four Ways

Sichuan, Cacio e Pepe with Spicy Za'atar and Barbecue

This recipe makes about 4 servings

Don't add the spice mix to the pot. It will burn. Add the spice blend quickly to the popcorn as the sugar glaze will lose its sticky quality when it cools. Pour 1/2 teaspoons of neutral oil on the popcorn at a time if some of the mixture won't stick. Toss the popcorn to mix. This popcorn can be made in a rotary popper, such as a Whirly Pop (I use one), but the sugar will coat and season the pot unless it is washed between batches. (I use one only to make kettle corn. I have two. Do not double the recipe at once, because the larger the batch is, the more difficult it is to get everything to stick together. Instead, make several batches, like I do.

Spice Dusts: Add all ingredients to the bowl of a spice grinder, or blend them in a blender. Process until they are finely ground. This will take about 30 seconds. Shake the spice grinder, or stop the blender, and shake the bowl as necessary. Take care not to overprocess this version of cacio epepe or it will turn into a paste. )

Popcorn Sprinkle approximately half of the spice mixture onto a rimmed roasting pan or baking sheet and reserve the rest. Set the pan next to the stove.

Put the oil in a heavy pot of 3 to 6 quarts and add 3 popcorn kernels. Cover the pot and heat on medium high heat. Keep the remaining sugar and popcorn nearby.

Lift the lid once all three kernels have popped and add the popcorn and the sugar. Cover the pot and shake it vigorously to distribute. Set the pot on the burner. Shake the pan side-to-side to ensure even cooking. Then, return it to the burner. Repeat this process every 5 seconds until the popping has mostly subsided. Remove the pot from heat.

Remove the lid quickly but carefully. Then, pour the popcorn on the baking sheet evenly and sprinkle with the remaining spices.

Start by stirring the popcorn quickly with a metal or silicone spoon. Once it starts to cool down, you can use your hands. Continue stirring until the spice mixture is completely incorporated. This should take 2 to 3 minutes. Transfer the mixture to a bowl to enjoy. (Or, you can store it in an airtight container for up to three days).

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ANDREW JANJIGIAN, aka @wordloaf, is a Cambridge, MA-based baking teacher, recipe developer and writer. He spent 11 years working as a cook for Cook's Illustrated. His IACP-award nominated bread baking newsletter can be found at wordloaf.substack.com. On his website, you can find links to articles and recipes, as well as information about past and future workshops. You can also purchase t-shirts, sourdough and starters. Use the code "WORDLOAF", at checkout, to get 10% off our spices!

Frequently Asked Questions

What is the difference in curry and curried?

It doesn't matter how the spelling is written. Both terms refer to the exact same thing: An Indian dish that combines meat and vegetables with different seasonings.

Curry comes from the Hindi word kari meaning "to rub." This term refers to how the spice mixture is rubbed onto the food. Curried foods are typically cooked until browned.

Curried dishes were once reserved for special occasions, but today, they're enjoyed frequently throughout India. They include chicken, beef and lamb as well as fish, vegetables and rice.

Curried dishes can be served alongside plain white or brown rice. Other common accompaniments include raita (a yogurt sauce) and chutney (a sweet relish).

What's the difference in cooking with whole vs. ground spices? Ground Spices?

There are no significant differences in the cooking of whole and ground spices. After harvesting, all spices are ground. It doesn't make a difference in terms of quality.

However, this price differential is quite significant. Whole spices are more expensive due to the labour required for processing them. But the taste is worth it.

You'll often find extra discounts for bulk purchases when you buy whole spices. For example, you might receive a discount if you buy an entire bag of cinnamon sticks.

The same goes for nutmeg, cloves, ginger, cardamom, etc. You may be able save money if you buy these spices in bulk.

Whole spices can also last longer than the ground spices. This is because ground spices lose their potency quickly due to oxidation.

The main reason we recommend whole spices over dried is that they can add lots of flavor to recipes.

You can make a delicious curry by using whole turmeric in place of ground turmeric. You can also use whole coriander to create a spice combination for chicken dishes.

Also, grinding spices takes time. When you buy whole spices, it makes sense to buy a large quantity. That way, you won't run out of spices too fast.

Thai food can Paprika be used?

Yes. It is an ingredient in many dishes, including Pad See Ew (Thai fried rice), from eggs cooked in coconut milk.

Thai food, Mexican, Spanish or Indian cuisines, Thai food, Mexican, Spanish, Indian, Chinese, Thai, Thai, Greek, Turkish and Balkan cuisines all contain paprika.

Paprika dates back more than 5,000 years to Ancient Greece. The Hungarian language, which means "pepper", is where the word "paprika" came from.

What are the main Flavours of Thai Cooking?

Thai cuisine includes several distinct regional cuisines. These include Northern and Central Thai cuisines, as well as Southern, Eastern, Western, Eastern, Western, Northeastern Thai food. Each region has its unique flavour profile.

Thai food has many common flavors, including sweet, salty.

Sweetness is essential for Thais because it makes the dishes palatable. Sweet ingredients such as palm sugar (gula melaka) and coconut milk play a significant role in Thai cuisine.

Thailand is also a popular place for sourness. Hot dishes are often served with sour foods. This helps to balance the heat.

Thai food includes spicy food. Thai recipes often include spices such as galangal and ginger root.

What spices can be used in Thai cooking

Thai cuisine is renowned for its complex flavour profiles. These delicious flavours are made from unique and flavorful ingredients that make many delicious dishes.

Thai cooking uses many common ingredients, including galangal kaffir lime leaf, galangal kaffir lemon leaves, chillies, chillies, garlic, shrimp paste, cumin, turmeric, and many more.

Each spice adds to Thai cuisine's distinct flavour profile. Lemongrass is often used in soups, curries, and stews; galangal adds a slight peppery note to dishes; kaffir lime leaves impart a citrusy aroma; chillies provide a spicy kick; garlic adds a sharp and pungent flavour to dishes; shrimp paste adds an umami depth to food; coriander has a mild, yet fragrant aroma; cumin brings a smoky note to dishes; and turmeric gives food a vibrant yellow hue.

These spices create complex flavour profiles that are unique to Thai cuisine. Chefs can create delicious and aromatic dishes by using a variety of spices. Stock up on these spices if you want to incorporate the Thai flavours into your cooking.

What Thai spice is needed to make Thai food at my home?

For authentic Thai cooking at home, you need to be familiar with five essential spices: cayenne, coriander, turmeric, cinnamon, and black pepper. Each ingredient has its own unique flavour profile, and each plays an important role in creating delicious dishes.

Black pepper enhances the savoury flavors of curry powder, while cinnamon gives it sweetness. Curry powder gets its yellow hue from turmeric and coriander seeds. Cayenne peppers add heat, while cilantro brings out the freshness. Finally, cinnamon can add depth and complexity in any dish.

Each of these spices is available in your local grocery. If you'd rather buy them online, the following are our recommendations.

Is Thai cuisine made with garlic?

Thai cuisine makes use of garlic. Garlic is commonly added to salads.

Thai garlic is chopped and fried together with ginger, shallots and other spices. It is also often eaten with sticky rice.

Garlic can be eaten in a variety of ways. This mixture is called Nam Phrik (namphrik). Nam phrik is often served with grilled chicken or beef.

Statistics

• According to the McCormick Science Institute, indigenous Indian spices were cultivated as early as the 8th century BC in the gardens of Babylon. (spicecravings.com)
• It has been estimated that around 1,000 tons of pepper and 1,000 tons of other common spices were imported into Western Europe each year during the Late Middle Ages. (en.wikipedia.org)
• According to Healthline, pink Himalayan salt is estimated to contain up to 84 minerals and trace elements, which gives the salt its special pink color. (spicecravings.com)

External Links

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• Development and Validation of Novel Dietary and Lifestyle Inflammation Scores - PMC


• PubMed: Molecular mechanisms of curcumins suppressing tumorigenesis, angiogenesis and metastasis. Focus on NF-kB pathway – PubMed

[TAG35]

• Cumin - Wikipedia


• Charlemagne - Wikipedia

[TAG38]

• Acute Inflammation and Metabolism - PubMed


• PubMed - Aging, inflammation, the environment

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• Vanilla


• Full Text

How To

How to store cooking spices?

This article will show you how to store cooking spice for optimal performance. First of all, we need to establish an understanding of the science behind the storage of foodstuffs.

Spices are stored in airtight containers away from the light because exposure to light diminishes their flavour. This is caused by oxidation, which happens when oxygen and organic compounds combine like spices.

To prevent oxidation, spices should be stored in dark cupboards. These conditions can cause spices to quickly lose their flavor.

It is the best way to preserve spices' flavours by keeping them out of direct sunlight.

To create a flavorful drink, you can add spices and herbs to water. For example, you could mix 2 tablespoons of ground cinnamon in 1/2 cup of warm milk and stir it well. Serve immediately by adding a squeeze lemon juice.

You can add dried herbs and spices to soups, stews, casseroles, pasta, rice dishes, salads, and desserts. Simply sprinkle the spice mixture evenly over the dish and sit for 5-10 minutes before serving.

You can add leftover cooked vegetables, fruits, meats and shellfish to your favorite recipes as snacks.

To get the best flavours from fresh herbs and spices, cut them or tear them and add them to hot foods. It is also possible to freeze herbs and spices in muffin cups or ice cube trays. Transfer frozen items to zip-top or freezer bags.

Resources:

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