Bloom spices in fat

What this skill is for

Blooming warms herbs or spices in the recipe's butter or oil before they meet the rest of the dish. It is different from dry-toasting spices, and it is also different from tempering a yogurt mixture.

How to do it

1. Measure the fat and spices from the recipe before heating the pan.
2. Warm the fat, then adjust the heat before adding the herbs or spices as directed.
3. Stir briefly and watch the color while noticing the aroma. Do not wait for blackened flecks.
4. Take the pan off the heat at the recipe's cue and add the seasoned fat to the dish as instructed.

Recognize success

• The aroma is noticeable and the spices keep their intended color rather than turning black.
• The seasoned fat blends through the dish without a burnt smell.

Common mistakes and what to do

• Adding spices to a very hot, unattended pan can scorch them quickly. Have the ingredients ready and stay with the pan.
• If the mixture is burnt, adding it to the whole pot spreads that flavor. Set it aside and remake the small finishing mixture rather than hiding it.