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Chef Thomas John of Mantra on StarChefs.com

Chef Thomas John

   Made possible by funding from Pernod on StarChefs.com

TEMPERING WITH SPICES
Chef Thomas John of Au Bon Pain, formerly of Mantra - Boston, MA
As demonstrated at the 2004 New England Foodservice and Lodging Expo


Spices tend to emit volatile oils when heated. Tempering is a technique where spices are heated in the oil and added to a dish just before service. The perfumed oil permeates throughout the dish and enhances its flavor.

STEP 1: Heat oil in sauté pan.

STEP 2: Add spices and sauté until they turn color and release aroma.

STEP 3: Add spiced oil to main ingredients of dish.


Pickled Lotus Root

Chef Thomas John of Au Bon Pain, formerly of Mantra - Boston, MA
Adapted by StarChefs.com and demonstrated at the 2004 New England Foodservice and Lodging Expo

Yield: 6-8 Side Servings

Ingredients:

  • 1 pound lotus root, peeled, sliced and cut on bias into thin rounds
  • 1 cup white wine vinegar
  • 3 cups water
  • 1 Tablespoon salt
  • 3 Tablespoons sugar
  • 3 Tablespoons vegetable oil

    Tempering Spices:
  • ½ teaspoon onion seed
  • ½ teaspoon mustard seed
  • ½ teaspoon fennel seed
  • ½ teaspoon fenugreek seed
  • ½ teaspoon cumin seed

Method:
Bring white wine vinegar and water to a boil. Add salt, sugar and lotus root, and cook until tender. Drain lotus root. Heat oil in a sauté pan. Add all spices and sauté until spices turn color and release aroma. Add drained lotus root to spiced oil. Refrigerate for two days until all flavors come together.

 

 


hotlinks_general_narrow
  • Rising Star Chef Thomas John
  • 2006 Boston Rising Stars
  • Norman Van Aken's Word On Spice Rubs

  •    Published: March 2006
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