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  • my shopping guide to buying spices E by my spice.

  • I only want the best on it always pays to get expert advice.

  • Burger Eric has been selling every spice under the sun in London's Notting Hill for over 20 years, so she really knows what she's talking about.

  • I love spices, the smell, the texture, color, spices of service.

  • It'll something very, very simple can be really transforming for something really delicious with thousands of aromatic ingredients on her shelves.

  • If it smells good, she sells it.

  • If you buy spices by them, Howard, then you can try roast crying and then you need them.

  • And then they will release the essential oils, whole spices you can keep for years.

  • Give them a good brushing find bottle with your rolling pin or whatever.

  • And you see there was still a Roma on.

  • You can taste it.

  • You smell it.

  • Then it's fine.

  • There's four main spices, one ISS sweet oneness, our oneness bitter, and one is hut.

  • This is cinnamon on.

  • That is really a great example.

  • Off a speed spice.

  • When you buy a cinnamon quill like this, you have to check that you have loads of different layers in here.

  • Then you can either crying this or you break a piece off.

  • I mean, this doesn't smell off anything now, but if you roll it in your hand just quickly like this and then you smell it again, this is just unbelievable.

  • If you have spaghetti bolognese, put a pinch of cinnamon in it to bring out the flavor.

  • Samantha, this is one of those really special spices sour like a lemon, but it has a salty aftertaste.

  • I uses anywhere for marinades to sell it.

  • You haven't lived unless you tried it.

  • A great example for a bitter spice would actually be turmeric.

  • This is actually a route because in the ground, like ginger, use it very, very sparingly about that match will actually color.

  • You will curry or rice dish wonderful yellow.

  • What's your fingers?

  • You get really yellow fingers from it.

  • And then we come to the hut, spices, one spice that I couldn't miss and that its Hungarian paprika paprika is the powdery form off a bell pepper.

  • What makes the Hungarian public different is that they actually quote on vineyards.

  • It's sort of between the vines.

  • It has a sweetness, and it has a sharpness.

  • Did I have a nice cream?

  • I have it on fish I have ever.

  • Burgers spot on about the power of spices to transform dishes, whether savory or sweet.

  • Here's my quick guide to the spices are used most black pepper.

  • This is the spice I couldn't do without.

  • Always buy a whole on grind yourself, so you get the freshest flavor.

  • Cardamom thes pots, coming green or black types on have a fantastic spicy sweet taste, brilliant for everything from couriers to rice dishes on puddings.

  • Coriander thes citrusy seeds are perfect hole in pickles or grind to use in fragrance Jews and soups.

  • Cumin, a savory spies that's pungent and nutty.

  • It's great in marinade for delicious meat and fish.

  • Then cinnamon, sweetly fragrant and great with apples or in cakes on nutmeg.

  • Warm and spicy, is delicious in a special source.

  • Finally, saffron thes sweet strands infuse a brilliant bright red color on our great in risottos.

  • And even though it's more expensive than gold, a pinch goes a long, long way.

  • Store your spices properly on the last four years.

  • You keep it air tied in a tin or in a glass chair.

  • in your cover.

  • Don't be scared of spices like on aftershave or perfume.

  • You have to select it yourself.

  • It has to fit in with your taste.

  • I'm with your kitchen.

  • Supermarkets on good local shops sell an amazing array of different spices, so there's no excuse for not being adventurous.

  • Be bold, find what you like and spice up your cooking.

  • Marinating the lamb first Chile's We're gonna use a mixture of red and green.

  • Take off the tops.

  • I'm just slice Yeah, garlic Trust.

  • Don't worry about chopping these ultra fine.

  • Just get it in there cooking for up to three hours.

  • Everything sort of blends and almost sort off sure is itself together.

  • Smoked paprika goes brilliantly well with the chilies, two teaspoons in a touch of dried Aragon.

  • Oh, some little cumin seeds to blend on.

  • The fragrance that they give out is extraordinary.

  • They released a little oil as well helps to tenderize the lamb touch assault, pepper, cinnamon.

  • That sort of sweetens up the lamp.

  • Oliver just a tablespoon and all of all, helps to sort of stick all those wonderful spices to the land.

  • Jump in.

  • Just start really rubbing at this stage you could leave the lamb to marinate for anything from half on our overnight, allowing the spices to really penetrate the meat, giving amazing results when you tuck in delicious vegetables, carrots and onions and that's it.

  • Sliced secret slicing vegetables for braising is not getting too thin.

  • You slice the onions too thin.

  • They burned.

  • You got that horrible char taste on that slow braised phrasing.

  • It's just a chef's term.

  • That means cooking in liquid on a low heat, making the meat incredibly moist on beautifully tender.

  • So the secret of braising is having a really nice, thick, durable pan.

  • Get that nice and hot.

  • Just a touch of olive oil.

  • Lamine.

  • Hold the bone.

  • You can control them into the past, my God on that white fat to start rendering, so we'll have more fat.

  • Therefore, making it ah, lot more flavor.

  • Some as it braces chili's cinnamon in.

  • Mix that up.

  • Don't be scared.

  • You're not burning this.

  • You're sort of searing the lamb shanks, and this is the important part, right?

  • In the very beginning, we're gonna color on the land, which washes offers it braises in the oven, so be generous with that color vegetables in Wow and then a couple of Bailey's.

  • So now you lift the lamb up, get the lamp set on top of the vegetables.

  • Now deglaze the pan with red wine.

  • Glazing means that you're cleaning the bottom of the pan and you're getting that amazing flavor washed off and lift it up into that source can really transform that dish.

  • Always did lays.

  • Then bring to the boil and cook for about 10 minutes to reduce the winds reduced down by half.

  • Now for the stock, bring that stock back up to the ball and then into the oven.

  • Now don't cover it when you cover it all the conversation comes off the lid.

  • Your land becomes gray.

  • All this effort that exciting spice gets washed away.

  • No lid on in the oven for three hours.

  • A slow cook on a low heat of 160 degrees gives the spices timeto work on.

  • Transform the meat so it's mouthwatering.

  • Lee Tender.

  • Now look at those out on to a plate.

  • You could just see that meet sliding down.

  • Juicy, incredibly tender.

  • Grab it by the the shank rolling around that rich, delicious source that get your source nice, beautiful.

  • Just gets a mint chop it.

  • Just pick that freshman and let it snow.

  • There you go.

  • Very spicy.

  • Delicious.

  • Melting in the mouth Lampshade.

  • Amazing.

  • Yeah, yeah.

my shopping guide to buying spices E by my spice.

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B2 spice cinnamon delicious paprika sort smell

Gordon's Cooking & Shopping Guide For Spices

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    林宜悉 posted on 2020/11/01
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