> wrote:
> On Wed, 12 Jun 2019 06:25:06 -0700 (PDT), A Moose in Love
> > wrote:
>
>> when i make a stew such as the above, i'll saute' onions, garlic,
>> peppers etc. then i'll add the spice(s), but cook them over low heat.
>> frying paprika too much/too high heat will make it bitter. i'll cook it
>> over low heat for a few minutes.
>> i do it because i've been told to do it that way. i don't know if it
>> makes much difference whether i lightly saute' it, or just dump it in
>> once the liquid is in there. gently frying it is supposed to bring out
>> the oils, more flavour?
>
> Think about it this way, heat, in this case frying will change the
> flavor by extracting the moisture which when frying some may be lost
> through evaporation of the water causing the scent or flavor trapped
> inside this steam to reach your nose. Some of the flavor is retained
> in the oil, but a good bit will be lost.
> Technically if you add spices after you put in your liquids you will
> essentially capture more flavor from the spices. Most people do add
> spices when sauteing so the spice amount is usually adjusted for
> that...
>
> just my 2 cents...
>
> --
>
> ____/~~~sine qua non~~~\____
>

Billions of Indian cooks will disagree with your 2 cents.