We have a place to discuss all things grilling
(thx Solty) but I have some non-grilling food preparation questions. In an effort to not drift on the grilling thread, welcome to the General Cooking Thread! Feel free to discuss any and all things concerning food preparation, I'll start it off.
I've recently jumped into Indian cooking and procured a bunch of whole spices (cumin, coriander, mustard seed, saffron, amchoor powder, nutmeg, tumeric, asafoedita powder, need to get star anise and a few other things). I've been grinding the whole spices with a mortal and pestle which is super cool (coriander smells insanely good when freshly ground).
My questions are this:
1- Does anyone cook much Indian? If so do you have problems with lingering odors? I'm thinking that as long as I open up windows and turn on the hood I'll be fine provided I don't cook Indian every day.
2- Asafetida (Hing) has a nickname "Devil's Dung" and it's quite deserving. I put it (unopened) in a cupboard and it stunk it all up, it is now resting in the freezer. After I open it I think I'll put the whole container in a glass jar in the freezer.
Now my asafetida question: I'm reading that asafetida is a great Antiflatulent and I want to include it in my black bean burgers for this purpose (and to replace onion and garlic). I am afraid to do this because the asafetida doesn't get to smelling/tasting good until cooked (generally sauteed in ghee) and I will be adding it to the patty uncooked. The patty will be grilled / baked / fried later on but will the asafetida already taint my burger?
Thanks and sorry for the long post. I'm also very interested to hear any and all of your favorite recipes.