In recipes, we are constantly told to do techniques but often not told why we do them. Today, I want to explore the question of how we use spices. First, we cover the food science and theory of spices before diving into some experiments with special guest @Pro Home Cooks .

🌐 My Website (Recipes + Techniques): https://www.ethanchlebowski.com/cooking-techniques-recipes
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📚 Videos & Sources mentioned:
▪ The Flavor Equation by Nik Sharma. https://amzn.to/33bbzih
▪ On Food and Cooking by Harold McGee. https://amzn.to/3HG5ZmV

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USEFUL KITCHEN GEAR

🌡Thermapen Thermometer: https://www.thermoworks.com/thermapen-one?tw=EthanC
🥌 Budget Whetstone for sharpening: https://geni.us/1k6kComboWhetstone
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🪓 Woodcutting board: https://geni.us/SolidWoodCuttingBoard

⏱ TIMESTAMPS:
0:00 - Intro
1:36 How do spices flavor our food?
5:53 Experiment #1 - Toasted vs Untoasted Spices
9:14 Experiment #2 - Toast Garam Masala on Chicken
13:59 Experiment #3 - Bloomed Spices in a Sauce
16:54 Experiment #4 - Final Dish
18:56 Outro

🎵 Music by Epidemic Sound (free 30-day trial - Affiliate): http://share.epidemicsound.com/33cnNZ

MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A7C
Voice recorded on Shure MV7
Edited in: Premiere Pro

Affiliate Disclosure:
Ethan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to [Amazon.com](http://amazon.com/) and affiliated sites.
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