In a previous article, we talked about the problem with fusing local Californian products in international cooking. Then, of course, I proposed that the answer to that problem, is spice.
Spices are one of the most important ingredients in almost any form of cooking. They are like the beads and baubles in a woman's wedding dress, the corsage in the man's tuxedo, the flower petals in the red carpet, the wedding statue on the cake. I use the analogy of marriage because California cuisine IS the marriage of two or ,probably, more cuisines. Simply put, spices are and will be always, an integral part of your cooking arsenal if you plan to tackle Californian cooking.
The amount of spice you employ per dish is going to be small, minuscule even. In a gallon of soup, your spice might only reach a teaspoon. A tablespoon is surely cutting the limit, but it is manageable. Point is, you will have to mix and match spices of differing types and amounts to reach the desired flavor, that will not hide, but complement your dish. Spices are meant to ACCOMPANY the dish, not hide its true flavor. It is there to guide, to strengthen and to supplement the flavors. A tasteless soup gains depth through the right spice.
According to Andrew Lam, author of "California cuisine has turned to Crossroads cuisine"; "To live in California these days is to live at the crossroads of a global society and a global table." It is no surprise that most of the restaurant and cafe owners in California are of people from different parts of the globe.
California has given birth a lot of current favorites used by other states. The California Maki Roll, Rice Cake (o-mochi) Ice Cream, Pupusarias (stuffed tortillas), Fresh-Mex (a play on Tex Mex, difference being the ingredient's emphasis is on the 'fresh'), Chipotle and others. Frying is usually not appreciated, with two foods only given the exception; fish taco and tempura.
Spices are one of the most important ingredients in almost any form of cooking. They are like the beads and baubles in a woman's wedding dress, the corsage in the man's tuxedo, the flower petals in the red carpet, the wedding statue on the cake. I use the analogy of marriage because California cuisine IS the marriage of two or ,probably, more cuisines. Simply put, spices are and will be always, an integral part of your cooking arsenal if you plan to tackle Californian cooking.
The amount of spice you employ per dish is going to be small, minuscule even. In a gallon of soup, your spice might only reach a teaspoon. A tablespoon is surely cutting the limit, but it is manageable. Point is, you will have to mix and match spices of differing types and amounts to reach the desired flavor, that will not hide, but complement your dish. Spices are meant to ACCOMPANY the dish, not hide its true flavor. It is there to guide, to strengthen and to supplement the flavors. A tasteless soup gains depth through the right spice.
According to Andrew Lam, author of "California cuisine has turned to Crossroads cuisine"; "To live in California these days is to live at the crossroads of a global society and a global table." It is no surprise that most of the restaurant and cafe owners in California are of people from different parts of the globe.
California has given birth a lot of current favorites used by other states. The California Maki Roll, Rice Cake (o-mochi) Ice Cream, Pupusarias (stuffed tortillas), Fresh-Mex (a play on Tex Mex, difference being the ingredient's emphasis is on the 'fresh'), Chipotle and others. Frying is usually not appreciated, with two foods only given the exception; fish taco and tempura.
About the Author:
Taking a vacation in California? Why not make it worth the trip? California craft shows. Visit California craft fairs, that's what I use to check up on mine.
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