Suthseaxa
Senior Cook
So I have a biryani on the go at the moment which has once again had the resurgence of the mystery bitter taste. I have spent a long time belieivng that it was burnt coriander. Though I started to wonder why many recipes call for dry spice powders to be added before water. "this will surely make the burnt flavour appear!" I thought. So I did a test.
I ground some raw coriander seeds and some which I (thought were) over-toasted and I have an interesting result. The ground raw seeds have a bitterness reminiscent of that which I can taste in my biryani, but the toasted seeds were a lot less bitter. Has anyone else had a similar experience with coriander seed. Do you think I have finally found the problem? The issue is that I cannot take out the powders once added, so experimenting could result in a couple of poor dishes. Should I focus on toasting my coriander seeds a bit longer next time? (Admittedly, they smelt different to usual, a smell which I remember from before I started worrying about burning the seeds)
I ground some raw coriander seeds and some which I (thought were) over-toasted and I have an interesting result. The ground raw seeds have a bitterness reminiscent of that which I can taste in my biryani, but the toasted seeds were a lot less bitter. Has anyone else had a similar experience with coriander seed. Do you think I have finally found the problem? The issue is that I cannot take out the powders once added, so experimenting could result in a couple of poor dishes. Should I focus on toasting my coriander seeds a bit longer next time? (Admittedly, they smelt different to usual, a smell which I remember from before I started worrying about burning the seeds)