Letting the Flavor Bloom

BOILING STONES
(Things a man can do in the kitchen)
© November 15, 2009
By: George O. Martin, Jr.

Letting the Flavor Bloom

I don’t like to wait. That is a fact. If I am to be somewhere at 8:36 a.m. I am usually there at 8:33. I would much rather be where I am supposed to be 5 minutes early than one minute late. Being late infuriates me, even if it is someone else’s appointment.
Let me explain that statement: You see, because of a certain problem, my older daughter has for the past few weeks depended on me to get her from here to there for this appointment or that one. It has been a matter of necessity, and I really don’t mind transporting her; in fact it has for the most part been a pleasure. But for a small part it has been a continuing exercise in exasperation. You see, where I am punctual, she is always late. When I am concerned about minutes, she is concerned about make-up. When I am concerned about leaving in five minutes, she is concerned about beginning her shower.
When I am concerned about traveling 13 miles at 55 miles per hour maximum, she is of the mind that we are only 10 minutes away. Where my blood pressure is rising while waiting for her to get in the car, she is the picture of calm composure, as she turns and goes back into the house to look for something she has forgotten.
It is these kinds of things that cause the veins on my receding brow to swell and pop out visibly. And, if adrenaline is good for an older person, then carting her around and arriving late each time should create enough of the stuff to make me last until I am 100 years old, easily.
The Girl’s mother says we are exactly alike, and that is why all this happens; but, I wonder how any two people can be so much alike and yet so different when it comes to waiting, or arriving on time. I won’t argue with the lady, the girl and I may share some attitudes, but punctuality is not one of them. But I digress. What I really wanted to talk about was waiting for the flavor to fully arrive.
I have the same concerns in cooking that I do in meeting an appointment. I think that everything should be fully concocted, cooked and in bowls on the table at the scheduled time for that particular meal. I don’t like to wait for the turnips to become tender when the meat and potatoes are already served. I don’t like to watch my guests drool over the roast, when the vegetables are still cooking on the stove. It just isn’t right, or pleasant to see.
But, after the cooking, and the eating, and putting the leftovers in the frig for the next day there is something that I have noticed time and time again that messes with my need to be so timely. It is the fact that in many cases that overnight stay in the refrigerator makes the food taste even better than it did hot off the stove.
You have noticed the same thing I am sure. Doesn’t the Chili taste better reheated on the second day? Isn’t the stew heartier; or the tres leches cake better; or the spaghetti sauce brighter? In fact aren’t there dozens of foods that taste better the second, and in some instances, even better the third day after cooking?
I know this is true for Mexican food; and I suspect it is also true of German food also. I even think it is safe to say that any highly flavored food tastes better after time has allowed the spices to bloom and mature to their fullness.
One classic example of German food that needs to age a bit is in the making of those crunchy little cookies called Pfeffernũsse. If that looks hard to pronounce just say pepper nuts, because that is what they are. These treats contain lots of spice that need time to mature, or bloom, in order to taste their best.
Take 2 eggs and beat with three-fourths cup each of white and brown sugar. Add to this, the zest of one lemon, 1-teaspoon cinnamon, one-half teaspoon each of ground cloves and allspice, and one-quarter teaspoon each of cardamom and black pepper. You may also add a tablespoon each of citron and candied orange peel and a quarter cup of grated almonds. Then mix together 3-cups flour and a half teaspoon baking powder and ad to the spice and sugar mixture. Knead the dough until smooth. Shape into long rolls 1-inch thick and cut into half inch slices. Arrange on a greased cookie sheet and allow to dry overnight. Turn the cookies over just before baking in a 300 degree oven. Twenty minutes should do. Cool and store in air tight containers. Wait a week before eating. That’s when they will be their best.
Mexican rice contains several spices as well. There is garlic, onion, cumin, coriander, salt and black pepper, at least one-half teaspoon each for a cup and one half of long grain rice lightly browned in oil. Add one quarter cup petit chopped tomatoes and 3-cups chicken stock. When the mixture has been stirred and returns to boil, cover and reduce heat to simmer and do not uncover for 20-25 minutes for perfect rice.
But for even better flavor you will find the leftovers are even better the next day. That is if there are any leftovers. I really hate to wait.