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If I'm tempering spices prior to blending with the food in my recipe, could you please tell me if all tempering needs to be done in oil or can some spices be tempered in water?

Spice It Up for Valentines Day

Barton Seaver - Spice It Up for Valentines Day

Recorded

This event was on February 14, 2023

Keep it Spicy! Join renowned chef and author Barton Seaver for a Valentine's Day event like no other. In this live, virtual event, Chef Seaver will take you on a culinary journey as he explores the world of spices and how they can be used to add depth and complexity to your dishes. From the warm, earthy notes of cumin to the bright and floral notes of saffron, you'll learn how to use these ingredients to create delicious and romantic meals. Whether you're a seasoned pro or a beginner in the kitchen, Chef Seaver's expert guidance and hands-on demonstrations will have you cooking like a pro in no time. So grab your apron and your spice rack, and get ready to impress your loved one with a meal that's sure to be memorable. Bring your questions, and don't miss this opportunity to learn from one of the best in the business!

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Question

Ken Johnston

If I'm tempering spices prior to blending with the food in my recipe, could you please tell me if all tempering needs to be done in oil or can some spices be tempered in water?

Answer

Yeah, so some are water soluble. A lot of spices are in fact, it's really the capsicums. So Peppers that I find are really best when they're when they're bloomed in in fat to carry that flavor throughout a dish basically, everything else can be done dry and then integrated into the dish I would temper them with water as is you're using that term so I wouldn't like put some water in a pan and the spices and simmer it together so much as I would dry toast it. In a pan with no water no oil. Remove them from the pan and then once you're cooking process begins when it's time to add the spices add them in all your other ingredients and that way they're going to integrate best. So No need to use oil and if you are going to use oil you really don't need to use very much at all. So if you're trying to minimize and not remove as I've read there in you know for those capsicums, especially that small amount of oil might be worth it. Cool.

Barton Seaver

Chef, Educator, Author

bartonseaver.com

Barton Seaver is one of the world’s leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks.