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.
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!
- Garlic clove
- Cooks knife
- Place a garlic clove on a chopping board. Holding a cook's knife horizontally, position the blade over the clove.
- 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.
- Leave skin on to roast or peel skin when pan frying.
A crushed clove is more likely to burn in the hot oil.
To get the most flavour out of this citrusy stalk and ready for cooking
- Fresh Lemongrass
- or meat mallet
- or a large knife
- or cleaver.
- Trim off the spiky top and the base.
- Remove and discard the first few outer layers.
- 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
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.
- Cardamom Pods
- Large Kitchen Knife
- Place a few pods on a flat surface, such as a cutting board.
- Gently push down with the flat side of a large knife, partially cracking open the pod.