How to pronounce “aromatic” in English

Now, I wanted to take it -- and take it to a slightly different level -- so we started talking about steaming. Steaming fish is real simple.Aromatic steaming. You could steam it in a bamboo steamer.Explain to you how an inexpensive thing like that can bring you great results.

locker room and uh things like that and then the fennel is got all thesearomatics in it and it not just balances what's going on in your tongue but it itcreates this harmony of these really strong pungent smells which we think of

And what I'm going to talk about applies to pho across the board.The aromatics. Basically we're talking onion and ginger.Get yourself some plump ginger.

You either do that at the start.of exceedingly aromatic compounds that have caramelized nutty, meaty savory, kind of sweet of flavors as well.

And yellow's probably the least known in the United States.It's very aromatic. It's quite toasty, almondy almost, in flavor.

I roast them at 425.You can smell how aromatic it is.

So, if we dropped off a case of beer, we actually lost probably--I think I calculated it once, but only once because it was too painful to do again--we were losing about five bucksIt can be super aromatic.

All right. So you got your hot pan.As much as the aromatics, I think, the better.

And then I'm going to cut my vegetables to match it.I have my aromatics.I'm going to separate everything into these bowls before I start cooking.

And today we made our Mongolian broth, which is a vegan base, but it's just a vegetable broth that the kitchen made.And then all these aromatics got put into it to steep.And then we also have our Macanese pork broth, which is pork bone, ginger, jujubes, goji berries, white peppercorn, and salt.

So I use green cardamom.And all the aromatics?

can be flexible with the fish.But the aromatics are what change from the Rakhine mohinga, where Rakhine is a state-- Coastal.Yeah, coastal state. And they're cut off from the rest of the country with this wall of mountains.

But parboiling, once you strain the broth, man, it is really lovely and clear.So with aromatics, so you're going to let them go until they start blackening.And you're through with the blackening when you're looking about like this.

a lemon into it not only are you ruining the balance of the beer but you are also destroying the head of the beer. The citric acid destroys the head of the beer and that is where youget all of the aromatics. Um . . . if you don't get aromatics you are not going to taste the beer. Aromatics are 80% of what we perceive as flavor, and so -Hallie: --So, you know if a German comes up to us and says they want a Hefeweizen and we put a lemon in it, they might have a heart attack.

That's kind of the rule, I think, with braising or with complex saucing or sauce cooking,is every time you add a new aromatic or another component, you want to treat it as though you were going to eat this thing by yourself.So I always add a little bit of salt.

creates this harmony of these really strong pungent smells which we think ofas flavor and these really aromatic or bous uh smells that are coming from thefennel yeah yeah so all our best combinations are pickled fennel

And you could add any aromatic that you want.

It produces a very particular aromatic expression.

I roast them at 425.And I find the most aromatic is when you use porcinis.

So, if we dropped off a case of beer, we actually lost probably--I think I calculated it once, but only once because it was too painful to do again--we were losing about five bucksYou couldn't get the flavor and aromatic profiles of many of the beers that are being brewed

evaporating a lot of the volatile aromatics.

All right. So you got your hot pan.Mushrooms go in with the aromatics?

I put a lot of just whatever aromatics I had, and you guys can follow along with this.

even when you shared the aromatics to keep in our pantry, it's very Asian-inspired or ..

of a perfect hot pot.So this is all of the aromatics we're using for the Mongolian.And these are cloves.

It's just made with water and aromatics and vegetables.

You can do a lot of aromatics that you have in the kitchen.

So I'm just going to put it directly on the grill.So this business about charring the aromatics.What is it? I think it is the only aspect of pho that the Vietnamese really borrowed from the French in terms of culinary technique.

There are different work-arounds.And so once that you get the aromatics to this level, what you're going to do is you're going to peel it.And I oftentimes give it a little rinse under water to soften the skin.

All it takes is practice and a lot of just figuring out like teasing out what goes into pho.So first we got the aromatics.Then you've got your beef bones there.

fin with some of the braising aromatics and ham.

All right. So you got your hot pan.What we do to make it even more aromatic is we add lemongrass and lime leaves, and we roast it with the rice.

Spice is nice, aromatic and therapeutic, making taste buds tingle with only a sprinkle and not just in curry and rice.

So you have the funky fish and the aromatic spice blended together.

--very fragrant, aromatic-- I wouldn't quite go to floral but getting there.

And so the first version of Mapo tofu had like 33 aromatic ingredients in it.

So I've got something in this cup that is very aromatic.

All right. So you got your hot pan.So here's where I like to put all the aromatics.

But you have-- there's a Macanese broth, there's Thai, there's Mongolian.And today we're actually going to give you all the aromatics you need for a Mongolian hot pot.And we've also made a Macanese hot pot, or broth, that is a chicken bone base.

You simmer that. You strain that broth.And then you take the catfish meat and cook it with aromatics.And all of it gets combined, but you're kind of crushing the catfish meat.

So we're always going to start with aromatics.

Smell it, aromatically it should it smell ripe.

We've been using rice vinegar with no added aromatics, really.

Christina: and uh, in a place that was a saki brewery-- Hallie: throw it in there, saki brewery-- Christina: Yeah, so really smell it, I see some of you throwing it back, smell it first.Audience 2: Get the primary -- Christina: Get the primary aromatics, take a moment, get the secondary aromatics-- Hallie: Different than the last one? Yes? Get anything you want to yell out?Audience 3: Sour-- Hallie: Sour, mmhmm.

light hits them that is what reduces, it is almost a, it's a chemical compound that mimics what a skunk smells like, truly.But you can really get some nice whiskey aromatics comin in and goin out.

But really, the other spices are aromatic and flavorful and fragrant and have such complexity of flavors.

Essentially, the cooking liquids turn into really aromatic, beautiful aromatic stock that just makes the rice so delicious.

And you don't really need to go and get that sugar.Also fennel. Fennel is very sweet and aromatic.

Now, celery is a really lovely aromatic.