SomeoneElse@lemmy.worldM to Confidently Incorrect@lemmy.world · 1 year agoCinnamon Stick.lemmy.worldimagemessage-square82fedilinkarrow-up1685arrow-down112
arrow-up1673arrow-down1imageCinnamon Stick.lemmy.worldSomeoneElse@lemmy.worldM to Confidently Incorrect@lemmy.world · 1 year agomessage-square82fedilink
minus-squareCookieJarObserverlinkfedilinkarrow-up14arrow-down30·1 year agoI mean in the serving, in the cooking yes shure but im used to take it out again.
minus-squarettmrichter@lemmy.worldlinkfedilinkEnglisharrow-up44arrow-down2·1 year agoIn many, many, many cuisines it is common to leave even the large spice elements in whole. Partially for the aesthetic and partially as proof of ingredients.
minus-squarexuxebiko@kbin.sociallinkfedilinkarrow-up24arrow-down1·1 year agoWhen the food is served hot/warm, then the aroma from the whole spices is an important element of the dining experience.
minus-squarewander1236linkfedilinkarrow-up11·edit-21 year agoSometimes it’s also possible to just miss some, especially if you’re pre-making giant portions of bases in a restaurant.
Chefs
I mean in the serving, in the cooking yes shure but im used to take it out again.
In many, many, many cuisines it is common to leave even the large spice elements in whole. Partially for the aesthetic and partially as proof of ingredients.
When the food is served hot/warm, then the aroma from the whole spices is an important element of the dining experience.
Sometimes it’s also possible to just miss some, especially if you’re pre-making giant portions of bases in a restaurant.