I read about burning cinnamon in Dana Cree's ice cream workbook. I thought the idea of elevating the flavor of cinnamon with the flavor of toasted char was brilliant. The idea was reinforced when a cook mentioned his use of burnt cinnamon in his mother's mole. I didn't have whole cinnamon sticks, only finely ground powder. I put the cinnamon on a parchment lined sheet pan and put it into a 450°F oven for 20 minutes, until it was charred and chocolate brown. The aroma in the kitchen combined cinnamon and burning cinnamon. I removed the pan from the oven and let it cool. The cinnamon lost its punchy aroma. I tasted chocolate notes and a salinity in the spice. Its flavors were flatter and muted. I'm not sure what I was expecting. In reflection it makes sense, I obliterated the spice. It has become a cooked version of its aromatic self. I now wonder what uses we may have for it. I wonder if sitting overnight will allow it to come into its own. Perhaps it can now be a complementary flavor, adding the idea of cinnamon without stealing the show. Or I could blend it with fresh cinnamon to combine the best of both approaches.
Years Past
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
