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12-05-2010, 09:07 PM
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#11 |
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To shreds, you say?
Join Date: Aug 2004
Location: in the house and on the street-how many, many feet we meet!
Posts: 18,449
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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.
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