View Single Post
Old 12-05-2010, 09:07 PM   #134
To shreds, you say?
Join Date: Aug 2004
Location: in the house and on the street
Posts: 18,127
Before. A lot of grains develop much more complex and nutty flavors when you pre toast them. I think it is more of the Maillard reaction, caramelizing the sugars creating new flavor compounds, etc.

Supposedly this is true of chocolate, but not pre-toasting. I think you are supposed to pour boiling water over the cocoa powder and it intensifies the chocolate flavor.

Some nuts are also more flavorful when toasted, hazelnuts for example.
the internet is a hateful stew of vomit you can never take completely seriously? - Her Fobs
footfootfoot is offline   Reply With Quote