Q: Is it necessary to bloom curry, chile and other powders for
cold foods such as salads and sandwiches, or does the acid in
mayo do the trick? If blooming in hot fat is recommended, how do
you advise doing it? A: According to Michael Ruhlman's handy
guide The Elements of Cooking, in the kitchen, the word bloom
has several meanings. Bloom can mean to hydrate gelatin in water
before adding it to what you are thickening. Bloom can also
refer to the chalky white coating that appears on improperly
stored chocolate, where cocoa butter has separated out and set
on the surface. Soft cheeses such as Brie are said to be bloom
ripened because of the light, white coating that forms on the
rind as the cheese ages. Bloom can also refer to the beneficial
flora that grow on some vegetables and fruits, such as grapes.
Ruhlman says another meaning of the word is when chefs put
spices or aromatics in oil so that they "bloom" and release
their flavour into it. Kate, of course, is looking for
information on that definition. The