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Oregano tostado?
No, I didn't mean "oregano tostada". I'm not talking about sprinkling
a bunch of oregano on a tortilla and nothing else. I never ran across "oregano tostado" until recently and not too many cooks seem to know about it. There is only *one* mention of "oregano tostado" in alt.food.mexican- cooking. I ran across hundreds of Spanish language recipes that called for "oregano tostado" and it seems that oregano leaves can be toasted and ground or dried and ground and then added to whatever you're cooking. My research leads me to wonder whether oregano leaves are usually just dried and crumbled, or if some spice manufacturers actually do toast their oregano. One website said that it was toasted oregano that gave pizzerias the special smell. I had always thought it was garlic. I wonder if oregano would keep if I toasted a lot of it at one time andkept it in spice jars. Some M*******s claim that toasted oregano is a hallucinogenic drug and there are so many claims like that it makes researching the subject difficult. http://www.radiometropolitana.cu/coc...bana/cerdo.htm "Limpiar el cerdo de pellejos, grasa y huesos, sazonar con sal y una parte del adobo hecho con la naranja agría, agua, ajo y el oregano tostado." http://www.angelfire.com/ca5/mas/HON/kocina/k006.html "Se muelen tomates, cebollas, ajos, chiles dulces, etc., se revuelven con la pimienta y lo demás, con el vinagre y si quiere agrega hojas de oregano tostado y picado." http://72.14.209.104/search?q=cache:...gl=us&ie=UTF-8 Just thinking about last fall's trip to San Miguel de Allende makes me crave a meal with served up with little bowls of toasted oregano, chopped onions & radishes, with super-fresh corn tortillas of course... |
Posted to alt.food.mexican-cooking
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Oregano tostado?
"Rechazador de Disparates" > wrote in message oups.com... No, I didn't mean "oregano tostada". I'm not talking about sprinkling a bunch of oregano on a tortilla and nothing else. I never ran across "oregano tostado" until recently and not too many cooks seem to know about it. There is only *one* mention of "oregano tostado" in alt.food.mexican- cooking. I ran across hundreds of Spanish language recipes that called for "oregano tostado" and it seems that oregano leaves can be toasted and ground or dried and ground and then added to whatever you're cooking. My research leads me to wonder whether oregano leaves are usually just dried and crumbled, or if some spice manufacturers actually do toast their oregano. One website said that it was toasted oregano that gave pizzerias the special smell. I had always thought it was garlic. I wonder if oregano would keep if I toasted a lot of it at one time andkept it in spice jars. Some M*******s claim that toasted oregano is a hallucinogenic drug and there are so many claims like that it makes researching the subject difficult. http://www.radiometropolitana.cu/coc...bana/cerdo.htm "Limpiar el cerdo de pellejos, grasa y huesos, sazonar con sal y una parte del adobo hecho con la naranja agría, agua, ajo y el oregano tostado." http://www.angelfire.com/ca5/mas/HON/kocina/k006.html "Se muelen tomates, cebollas, ajos, chiles dulces, etc., se revuelven con la pimienta y lo demás, con el vinagre y si quiere agrega hojas de oregano tostado y picado." http://72.14.209.104/search?q=cache:...gl=us&ie=UTF-8 I think you have over translated "Oregano Tostado". Oregano Dried or fresh is sometimes toasted lightly to release its essential oils such as is done with Fennel and Cumin seed and other spices and herbs? Also know there are many varieties of Oregano and that Mexican Oregano is an entirely different plant than common or the Asian varieties and should be used in all Mexican dishes anytime it is available rather than the common or Med. varity. Dried oregano, like any dried herb, will lose its potency after a while and as a matter of practice should be tossed after 3-6 months, never store fresh Oregano in a jar as it will mold unless properly dried first. Dried Oregano as any dried spice or herb should be stored in a cool dark place to maintain its flavors. You should only toast as much as you are going to immediately use, otherwise the release of the essential oils will not store. Usually dried is substituted in recipes as a 2:1 or even 3:1 fresh:dried. I disagree and find many cooks do know about toasting herbs and how to use the Herb fresh and dried. Also know many store bought brands usually are a blend of several varieties, to include marajom which is commonly confused with Oregano and can be unwittingly crossbred with each other in home gardens. It is a not just Mexicans that think it has hallucinogenic properties. It is commonly used as a medical drug in many countries including your recent discovery, the Philippines. You should know that different Spanish Language countries use different varieties and substitution is common. Epazote is used as a sub for Mexican Oregano as is the South American Native Lemon Verbena in some dishes and some chefs recommend using these before subing with common oregano. In my book the dried Mexican herb/spice combo of Red Chile, Cumin and Mexican Oregano were made for each other as much as the Mediterraean Tomato, Basil, Garlic and Oregano. |
Posted to alt.food.mexican-cooking
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Oregano tostado?
On Jul 4, 12:44 pm, "Gunner" > wrote:
> I think you have over translated "Oregano Tostado". Oregano Dried or > fresh is sometimes toasted lightly to release its essential oils such as > is done with Fennel and Cumin seed and other spices and herbs? http://www.cooking.com/recipes/static/recipe3232.htm "Meanwhile, toast and grind the cumin seeds and toast the oregano as described at left (don't toast dried oregano)" http://www.cooking.com/recipes/static/recipe3740.htm |
Posted to alt.food.mexican-cooking
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Oregano tostado?
"Rechazador de Disparates" > wrote in message ups.com... > On Jul 4, 12:44 pm, "Gunner" > wrote: > > >> I think you have over translated "Oregano Tostado". Oregano Dried or >> fresh is sometimes toasted lightly to release its essential oils such >> as >> is done with Fennel and Cumin seed and other spices and herbs? > > http://www.cooking.com/recipes/static/recipe3232.htm > > "Meanwhile, toast and grind the cumin seeds and toast the oregano as > described at left (don't toast dried oregano)" > > http://www.cooking.com/recipes/static/recipe3740.htm My apology; that was meant as a statement, not a question and in contradiction to the first reference, yes you can toast dried Oregano as your second reference indicates: RECIPE METHOD Toasting herbs and spices such as oregano, thyme, and cumin is a technique used especially in southwestern cooking to bring out more complex flavor tones. Place in a dry skillet over low heat and toast, stirring frequently, for about 1 minute, until fragrant. Take care not to scorch herbs or spices, or they will taste bitter. Recipe reprinted by permission of Harper Collins. All rights reserved. As I said toasting is a widely used technique among cooks and chefs. |
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