I have wanted to make Vietnamese pho bo for a while, and a simple recipe I found calls for 6 star anise. I couldn't find this, and instead bought some anise seed since I read anise seed is used as a substitute for it, sometimes. I'm wondering if a) the anise seed will work for pho and if so, b) how much anise seed should be added when the recipe called for 6 star anise?
What exactly is the chemical reaction that occurs when you cook Star Anise with Onions? According to Heston Blumenthal doing this intensifies the flavour of meat. Ultimately what I want to know is can you use this on any meat based recipe? Won't the flavour of the Star Anise be overpowering?
I've noticed that in some recipes Anise seeds can be used interchangeably with Fennel seeds. I understand their taxonomical differences but in regards to taste, can they be used interchangeably without any big difference in taste? For example, I've found a lasagne recipe which calls for fennel seeds. I do not have any but I do have Anise seeds (not star anise). Could I use the Anise seeds in the recipe without much noticeable difference?
Since I started doing holiday dinners, I've always brined my birds. I love the result, but I find that while the turkey comes out nice and moist, it doesn't pick up much flavour from the brine. For Thanksgiving, I had a delicious smelling brine with some star anise, cinnamon, and a few other things. The turkey didn't seem to pick up any of this flavour. Any tips on solving this problem? Would injecting the meat help?
My friend was telling me about a habit in the Spanish culture (I'm not sure if it's done elsewhere as well) of leaving the avocado seed inside when making guacamole. The claim is that if you leave the seed inside the guacamole, something in the seed prevents the guacamole from browning. I'm a little skeptical - I thought that the browning was due to oxidization. If that's the case, then I don't see how a seed could help in preventing oxidization. Am I missing something? Is this true, or just a myth?
I have a recipe that calls for use of a 4 qt crockpot. However, I only have a 6 qt. Is it okay to use the 6 qt instead? The recipe is for a pudding cake.
In substituting Flax Eggs (milled/ground flax seeds in a water slurry, after they congeal) for regular eggs, I have found them to be a versatile aide in baking and thickening any number of dishes. I have begun to hear tell of using chia seeds instead of flax or something like Ener-G egg replacer. Can chia be used in the same fashion once the seeds are ground as flax? Is the chia composition the same as a flax egg (1 part milled flax seed to 3 parts water, in slurry)? Do they set the same, i.e. congeal in the same time? Can they be mixed for super supplement-y egg substitutes? What
I'm preparing to make pumpkin seed brittle, and I notice the recipe is very similar to the peanut brittle recipe I used before. Unfortunately, it turned out awful! The sugar never quite turned "light... broken (I left off the nuts because I was pretty sure it was ruined - the nuts tossed in spices made a lovely alternate snack instead). I notice several comments having similar issues, but also many more saying "It worked perfectly the first time!" What did I do wrong? Should I use a different recipe? Is there some way to make this more foolproof? One of my friends started babbling about "invert syrup
I need cumin for everything I make, but its not available where i recently moved. However anise is available, and someone told me that cumin can be substituted by anise. Is this true?
I grew some cilantro in my garden and allowed some of it to go to seed. Most commonly, I've seen the seed pods dried and ground. Where I live at least, the fresh leaves are referred to as cilantro and the dried seeds are sold as coriander. What I tried, was using the fresh green seed pods in a soup and I loved it. The seed pods have a more balanced flavour in comparison to the leaves with additional fragrant citrus notes. What I'm wondering is if this is common practice or if anyone has any other ideas for using these pods.