COLD PAN SPICING
LEARN WHAT MASALA MEANS AND WHY IT MATTERS.
There is so much to learn with masala, and so many ways to learn it. Spicing a cold pan—watch the video to see what I mean—offers multiple opportunities to get to know masala better.
COLD PAN SPICING
CONCEPT Q&A’s
What does cold pan spicing mean?
Spicing a cold pan means you add all of your spices in a pan before putting it on the stovetop. This way, you can see if you’ve left anything out before you put it to heat. You can slow down. Take your time. Explore taste with pleasure without the pressure of heat hurrying you along.
What are your other best tips for beginner’s using spice?
Taste every spice raw as you go. Even the salts. Even the fats. Continual tasting is the only way to build a strong internal flavour reference library. Start using more the spices you know in unexpected ways as a less scary way to experiment.
Does it matter if all the spices go in at the same time?
No it doesn’t matter if you put all of your spice in at the base of the dish, not if you’re taking to the cold pan approach as an exercise in learning. Yes of course you will achieve interesting flavour by applying spices at different moments. But learning the basics matters more than anything else in the beginning.
How does it help to see what spices I’m adding?
Colour and texture are indicators for flavour. When you spice your pan cold, you get to SEE what your flavour looks like. Notice if there are different textures, different colours. You want diversity of both to create complex flavour.
MORE SPICE PROFILES
