Lessons From Spice-Forward Cultures

Black peppercorns are native to the southern provinces of India and have been an important crop there for thousands of years. During the Middle Ages, pepper was so prized in Europe, it was nicknamed “black gold” and was often worth its weight in the precious metal. Even now, gourmet shops stock peppercorns from renowned Indian regions such as Pondicherry and Tellicherry, each offering a distinct flavor profile. You don’t have to shell out for an expensive gourmet brand, however, because there’s an even better option.

Indian cuisine is famously spice-centric; a glance at an Indian cookbook reveals recipes that call for toasting spices in a dry pan or hot oil until they become aromatic. This technique is equally important in other spice-forward food cultures, from North Africa to Mexico.

Here’s the trick: Before loading your grinder, toast your peppercorns in the oven at 300 degrees Fahrenheit for 30 minutes, using a dry stainless steel or cast-iron pan. Ensure the peppercorns are spread out in a single layer so they toast evenly. Instead of carrying the sharp, bitter, slightly astringent flavor you’re used to, they’ll emerge toasty, nutty, and even slightly sweet. They’ll still taste like pepper, of course, but the flavor will be mellower and layered with subtle nuances.

Branch Out a Little

Once you’ve used this technique with peppercorns, you may wonder if it applies to other spices. Generally, it does. You can toast cumin, coriander, mustard seeds, cloves, allspice, and many others. For ground spices, it’s best to toast them in a pan with a little oil; this allows you to monitor them closely and pull them off the heat once they become aromatic. You’ll know they’re ready when the scent shifts from sharp to mellow.

Whole spices can be toasted on the stovetop or in the oven, with timing dependent on their size and thickness. Small seeds such as cumin, caraway, and coriander toast quickly, while denser spices like cloves and allspice berries take a bit longer. Start with just a few minutes and experiment until you find the sweet spot, then record the time for future batches.

The only downside to slow cookers is — or was — the cleanup. Because the food simmers for so long, it can become hardened and difficult to remove. Fortunately, there’s a much easier way to tackle the mess.

A Clean Crock

It turns out your slow cooker can practically clean itself. Here’s what to do: First, remove any remaining food, then fill the crock roughly three-quarters full with water and a squeeze of liquid dish soap. Close the lid, set it to low, and let it “cook” for one to four hours. Start with a single hour and check the progress; longer periods are best for severely caked-on messes. The combination of steam and soap will loosen any stubborn food clinging to the sides. When the time is up, unplug the slow cooker and let it cool completely before dumping out the soapy water and rinsing the crock.

Tips and Cautions

For safety reasons, only use this method while you’re home. As with any device that uses electricity and produces heat, the best practice is to remain present at all times, just in case.

Let the slow cooker cool down for at least an hour before you touch the crock. The high temperatures required to loosen caked-on food can easily cause a burn if you go to rinse it too early.

If you’ve mastered the basic baked sweet potato and you’re looking to elevate your preparation, there’s one surprisingly simple trick to try.

The Freezer Is Your Friend

Here’s what to do: Place your sweet potato (whole, not cut) into a freezer-safe, resealable bag and freeze it overnight or up to two days. When you’re ready to cook, preheat your oven to 450 degrees Fahrenheit, then bake the frozen sweet potato whole in its skin on a baking sheet lined with aluminum foil or parchment paper for 45 minutes to an hour. You want a very hot oven and a long bake — long enough for the sweet potato to leave a trail of burnt sugar on the baking sheet.

Why Freezing Works

There’s an interesting scientific process going on here. When the sweet potato freezes, the water inside crystallizes, breaking down the internal structure of the sweet potato without breaking its skin. This process “macerates” the flesh, making it softer and more pliable. When cooked later at a high temperature, the sugars caramelize nicely while the skin protects them from scorching. The result is a sweet potato that’s more evenly cooked and caramelized throughout.

Tips and Tricks

Don’t leave your sweet potatoes in the freezer longer than necessary. While they will be fine for a couple of days, you want to avoid forgetting about them — freezer burn will degrade their taste and quality. Make sure the sweet potatoes are in a freezer-safe bag or another airtight container. You don’t want them to dry out from direct exposure to the cold.

Once baked, the sweet potato can be cut down the middle and topped with your preferred fillings. You can also dice it, mash it, or use the flesh however you like. Simply season with your favorite spices and enjoy.