Bruise

how to bruise spices - how to bruise garlic - what does bruise mean in cooking

Bruise meaning in cooking

Bruising is a cooking technique that means to partially crush an ingredient in order to release its flavour.
It is to crush gently using a heavy knife, pestle or rolling pin to release the full flavours of spices, citrus peel, lemongrass, etc.

Bruise garlic

How to bruise garlic

How to bruise garlic

Prep Time: 1 minute
Active Time: 1 minute
Total Time: 2 minutes
Difficulty: Easy

When you want a garlic flavour to penetrate a shallow layer of cooking oil when pan-frying, it’s necessary to bruise the whole clove so its flavour can be released.

Garlic crushers are inefficient, so here's a great way to do it by hand.
All you need is a knife and a bit of rock salt, which also adds great flavour!

Materials

  • Garlic clove

Tools

  • Cooks knife

Instructions

  1. Place a garlic clove on a chopping board. Holding a cook's knife horizontally, position the blade over the clove.
  2. With the heel of your free hand and fingers raised away from the sharp edge , give the knife a firm whack to split the garlic.
  3. Leave skin on to roast or peel skin when pan frying.

Notes

A crushed clove is more likely to burn in the hot oil.

Bruise lemongrass

How to bruise lemongrass

How to bruise lemongrass

Prep Time: 2 minutes
Active Time: 1 minute
Total Time: 3 minutes
Difficulty: Easy

To get the most flavour out of this citrusy stalk and ready for cooking

Materials

  • Fresh Lemongrass

Tools

  • Pestle
  • or meat mallet
  • or a large knife
  • or cleaver.

Instructions

  1. Trim off the spiky top and the base.
  2. Remove and discard the first few outer layers.
  3. Bruise the lemongrass stalk by lightly crushing it with a pestle, a meat mallet, or the side of a large knife or cleaver.

Bruise Cardamom Pods

How to Bruise Cardamom Pods

How to Bruise Cardamom Pods

Prep Time: 1 minute
Active Time: 1 minute
Total Time: 2 minutes
Difficulty: Easy

When you bruise a spice, you barely break the outer seed coat, or husk.
This enhances the flavour and aroma of the spice by allowing the flavour of the inner seed to work its magic.

Materials

  • Cardamom Pods

Tools

  • Large Kitchen Knife

Instructions

  1. Place a few pods on a flat surface, such as a cutting board.
  2. Gently push down with the flat side of a large knife, partially cracking open the pod.
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