65
How do you reduce a national dish to a powder?: the weird, secretive world of crisp flavours
(www.theguardian.com)
this post was submitted on 02 Dec 2023
65 points (100.0% liked)
Science of Cooking
1149 readers
2 users here now
Welcome to c/cooking @ Mander.xyz!
We're focused on cooking and the science behind how it changes our food. Some chemistry, a little biology, whatever it takes to explore a critical aspect of everyday life.
Background Information:
founded 2 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
If you'd like to experience the numbing flavor and have a good Chinese restaurant nearby, I'd recommend ordering a dish called "mapo tofu". It's a numbing kind of spice that is quite different from traditional flavors of spiciness.
I cook with szechuan peppercorns a fair bit already, it's a really fun flavour.
(Also really good for stopping panic attacks! The sensation of eating a szechuan peppercorn really brings you back to your body as it's so intense.)