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What the Cumin is going on?

post #1 of 24
Thread Starter 

I have tried every way to infuse Cumin into salsa and have been unsuccessful.  I'm looking for that aroma in the salsa, but to no avail.

Do you have the answer I'm looking for?  "Come on."  I'm right here waiting for it.  Right here..........

waiting....................................................................................................................................................................................................Still here.

post #2 of 24

Roast whole cumin seeds and grind them at the last minute, add to salsa. 

post #3 of 24

+1 w/FF

post #4 of 24

yeah what French Fries said, ya still there...

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #5 of 24
Thread Starter 

If by roasting, you mean toasting in a pan then grinding.  Done that and it does not do the job.  I want to make the salsa, put it in the fridge and when I open the bottle, I want the aroma of cumin to be evident.  Thanks though. 

post #6 of 24
Quote:
Originally Posted by French Fries View Post
 

 grind them at the last minute

key part, putting it in fridge then reopening later is not last minute, flavors and aromas marry and mellow

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #7 of 24
Quote:
Originally Posted by heymroscar View Post
 

Done that and it does not do the job.  

It does here. If you can't smell the aroma of cumin you just toasted and ground, your cumin has gone stale. Time to buy fresh cumin seeds. 

post #8 of 24

+1 w/FF +1 w/Cheflayne 

Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

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Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

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post #9 of 24

Like stated if you are going to refrigerate it , the flavors and aroma will melllow out , do it last minute then inform us :P

Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

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Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

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post #10 of 24
What's your beef with me Mr Oscar? :confused:
post #11 of 24

FF you make pea soup with water :P

Remember :crazy: 

Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

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Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

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post #12 of 24

Yeah I'm just not sure why that bothered him so much. 

post #13 of 24
Thread Starter 

I understand what you guys are telling me.  I've done the last minute thing.  Maybe I'm not being clear.  There is a Salsa I like and I'm trying to recreate it for personal use.  I know the ingredients, but have yet to discover how an aroma can linger the way this one does.  Even refrigerated for 4-5 days, when you open it, you still get that smell of Cumin and either vinegar or some sort of pickling agent.  :confused:  I've tried steeping and infusing in oil.  No luck

post #14 of 24
Thread Starter 

The problem with writing in these short bursts, is that often when humor is attempted, it is lost on the page.  And I still don't like pea soup with water! 

post #15 of 24

So what's your beef with me Mr Oscar?

post #16 of 24

You're free to like or not like whatever you want but do you realize that "Frenchy" is a derogatory term? Not the best way to attempt humor on the internet, I'd agree with that. 

post #17 of 24

Don't know if this will work or not but try toasting 2 tablespoons of cumin seeds. Add 1/4 cup of water. Process in blender. Bring to boil, reduce until 1 tablespoon of liquid left. Add to salsa. Or, as I understand it you have tried steeping cumin in oil to no avail and you using vinegar in your salsa, then try steeping in vinegar and leaving for a week or two. Then make your salsa.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #18 of 24
Thread Starter 

I think I've done one form of this, if not the other, but I will try reducing and leaving it for a while.  Though it seems that the simplest answer is always just under our nose.  Thanks so much for your help.  Really appreciated.  

post #19 of 24

It must be old, put in oven if you can't smell it then, it is to old

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #20 of 24
Quote:
Originally Posted by heymroscar View Post

I understand what you guys are telling me.  I've done the last minute thing.  Maybe I'm not being clear.  There is a Salsa I like and I'm trying to recreate it for personal use.  I know the ingredients, but have yet to discover how an aroma can linger the way this one does.  Even refrigerated for 4-5 days, when you open it, you still get that smell of Cumin and either vinegar or some sort of pickling agent.  :confused:  I've tried steeping and infusing in oil.  No luck


Out of my own curiosity, is this salsa you like a commercial product? Something we could buy in a store? Or is it from a small market/tortilla shop/restaurant?

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post #21 of 24

I think your palette is burnt out.  Try stepping away from overly spicy foods for a while, and step away from cumin for at least a month.  One month from now, provided that you don't eat any spicy food, try making salsa again and then I'm certain you will see a difference.  Also, stay away from processed foods, too much sugar and too much salt.  Honestly, people don't know how to cleanse their palette well enough sometimes.

 

Don't worry FF, my nickname in gradeschool was Greasy (cause I was the foreign kid from Greece).  It hasn't left too many emotional scars.  

 

Speaking of France, I'm totally obsessed with the movie Broken English right now.  More specifically, Melvil Poupaud

https://www.youtube.com/watch?v=rN8DOKphMDc

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #22 of 24
@ ocscar.....Just curious, how much cumin can you possibly want? Cumin can be so very overpowering and when it does,it becomes almost if not totally unpalatable....cumin smells and tastes a bit like dirty socks to me so it demands to be balanced with other spices. Part of its charm is that it is right at home being the back up singer and not the main performer. My chime is to replace the ground cumin seeds with ground cumin, and to add it earlier rather than later to give it time to marry, get engaged, lr at the very least, fool around! Ground cumin can actually be stronger in flavor, as a lot of dried herbs are. Maybe make some sort of cumin 'paste' or sauce that you can keep in the fridge and add each time you use the salsa although simply adding more ground cumin is ultimately easier...the flavors will still have to meld however you do it. one thing about salsas is that although they need to be refrigerated because they are 'organic', they also need to be pulled out ahead of time to let sit, get stirred to revive, remarry and rebalance both the flavors and the texture. I am more than a bit curious about the salsa you bought. What brand? what type? Tomato base? Tomatillo? Green Chile? I must say that i don't think that i have ever made anything with heavy accent
on the cumin( chili, pork chowder etc.) that i could distinctly smell the cumin upon opening.....taste, yes, smell, no.

joey
Edited by durangojo - 11/15/13 at 7:42pm

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #23 of 24

I don't understand how it's possible not to taste cumin, one of the strongest flavors around. Even half a teaspoon of cumin seeds should flavor a cup of sauce very strongly... even to a degree of overpowering it all!

I assume you did not buy black cumin which is also known as nigella. Black cumin has... nothing to do with common cumin!!

 

Anyway, you could always start with making some sort of "tarka" like they do in India, which is nothing more than frying spices in oil. It is common knowledge that when you fry spices firstly before adding the rest of the ingredients of your recipe, you will extract the maximum flavor from it. Oil is the best smell and taste transmitter, even when using cold oil, like in a marinade. Several decades ago, before the distillation process, parfumeurs simply spread flower leaves on a layer of cold pork grease to extract the perfume from the leaves.  

post #24 of 24
I think the OP was a troll.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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