Posted on 18 February 2009 by TheChefsWife
OK, so hopefully you all bought a coffee grinder to use for grinding up spices as you need them for recipes. Here is another use for that spice grinder. When you are making mushroom dishes such as mushroom risotto, stroganoff, or stews, try throwing a handful of dried porcini mushrooms into the spice grinder. Then add the mushroom powder you are left with to the chicken or beef stock that your recipe calls for. This creates an incredibly rich and delicious mushroom flavor to enhance your dish.
Posted on 13 February 2009 by ChefBud
There is a fine a fine line between a good shortcut and just being half-assed.
Here is a very simple trick used by every professional chef that most people don’t use at home. For the freshest, brightest possible taste in dried spices, try buying some basics whole rather than powdered. This works for cumin, coriander, fennel, perppercorns, and more.
Make sure you have two coffee grinders, one for coffee and one for spices; the spice one will never be the same again. Then, when you need spices for recipes, toast the spices in a pan until aromatic and then grind them.
I promise it is worth the little extra step of toasting and grinding your spices when you need them.