In the vast spice world, there is a kind of spice that looks like ordinary but has extraordinary magic power, that is, cardamom. Cardamom, with its unique characteristics, has become a "magic magician" in cooking. It plays an unexpected role in the production of braised meat, making meat more delicious and even bones worth cherishing.
Although the appearance and smell of cardamom are ordinary, they contain amazing effects. Cardamom is a ginger plant with hard appearance and full of wrinkles or pimples. Its fragrance is unique, mixed with a little spicy and slightly bitter. However, under the effect of heat source, the fragrance of nutmeg will gradually release, making people intoxicated.
In the process of cooking braised meat, the combination of cardamom and other spices shows an amazing effect. Cardamom has the ability to change the fiber structure of the food material, which can make the meat become loose and the connection between bones and meat become no longer firm, thus realizing the separation of meat and bone. This characteristic is not common among many spices, making the cardamom unique in the production of braised meat.
Cardamom has three important functions, which make it play a key role in cooking. First of all, it can make the food with bones become fragrant and the meat and bones are separated. This not only makes the braised meat more delicious, but also makes the taste more rich. Secondly, the nutmeg has a strong penetration, which can make the ingredients become soft and waxy faster. This is very useful in the cooking process, especially for meat and tough ingredients that need to be cooked for a long time. Cardamom can speed up the cooking process, making the ingredients easier to mature. Finally, as a ginger plant, the cardamom also has a good deodorization effect, which can effectively neutralize the odor and make the dishes more fragrant and delicious.
When braising the meat, boil the nutmeg and other spices together, so that the fragrance of the nutmeg can be fully integrated into the brine. Soak the meat in the marinade, so that the meat can fully absorb the aroma. With the heating of the heat source, the fragrance of cardamom will gradually diffuse, blend with other spices, and cook delicious pickles. The dosage in brine is usually 10 to 30 grams per 50 jin of brine.
The role of cardamom in cooking is not limited to braised meat, it can also play a key role in other dishes. For example, when roasting chicken, you can mix the nutmeg with other spices and smear it on the surface of the chicken to make it more delicious. When cooking steak, cardamom can be used together with other spices to help eliminate the odor and improve the taste.
Cardamom, a seemingly inconspicuous spice, plays an indispensable role in cooking. Its special effects and functions make meat more delicious, make ingredients more mature, and make dishes more layered. As a culinary enthusiast who loves cooking, Cardamom is definitely the right assistant in your kitchen, bringing more possibilities to your food creation.
The magic of cardamom lies in its uniqueness and excellent effect. Despite its humble appearance, it can make dishes amazing. In the world of delicious food, cardamom is like a magician, bringing more delicious food and surprises to the ingredients.
