@[email protected]M to Confidently [email protected] • 2 years agoCinnamon Stick.lemmy.worldimagemessage-square81fedilinkarrow-up1678
arrow-up1678imageCinnamon Stick.lemmy.world@[email protected]M to Confidently [email protected] • 2 years agomessage-square81fedilink
minus-square@[email protected]linkfedilink14•2 years agoI mean in the serving, in the cooking yes shure but im used to take it out again.
minus-square@[email protected]linkfedilinkEnglish43•2 years 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-squarexuxebikolinkfedilink23•2 years agoWhen the food is served hot/warm, then the aroma from the whole spices is an important element of the dining experience.
minus-squarewander1236linkfedilink10•edit-22 years 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.