What does bruise mean 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.
How to bruise garlic
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.
To do this;
- Apply a bit more pressure on the flat side of the knife while cracking the clove.
- Remove skin and hopefully you will have cracked open a small slit in the clove without actually crushing it.
A crushed clove is more likely to burn in the hot oil.
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!
How to bruise lemongrass
To get the most flavour out of this citrusy stalk and ready for cooking;
- 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.
How to bruise Spices
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 flavor of the inner seed to work its magic.
Bruise soft spices such as cardamom pods and juniper berries by pressing down on them with the blade of a chef’s knife.