Made possible by funding from 
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.
- 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.
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