Curry Recipes Online
Beginners Guide => Trainee Chefs / Beginners Questions => Topic started by: Bob-A-Job on April 21, 2019, 11:50 PM
-
This feels like the right section to ask this question.
I have alway removed Cinnamon bark quite early and made sure to remove all Bay Leaves and Black Cardamom at the end of cooking.
My son asked me to make a Chicken Keema as he had eaten it at a friend's house. I found a recipe belonging to a blogger (I can supply if anybody is interested) and gave it a whirl. The result was note quite what he wanted ("Too much going on" was how he described it) and whilst I agreed, I am coming around to it but I never removed the Cloves or Green Cardamom and occasionally I am biting into something that is not altogether palatable.
So, do you remove these whole spice and if so, at what stage of cooking?
BAJ
-
Hi BAJ, personally I leave green cardamom seeds in as for the larger whole spices I take them out prior to serving with the exclusion of rice if they have been used to flavour the rice, I tend to leave them on top of the rice as a dressing where it
-
Hi BAJ, personally I leave green cardamom seeds in as for the larger whole spices I take them out prior to serving with the exclusion of rice if they have been used to flavour the rice, I tend to leave them on top of the rice as a dressing where it
-
Hi BAJ, personally I leave green cardamom seeds in as for the larger whole spices I take them out prior to serving with the exclusion of rice if they have been used to flavour the rice, I tend to leave them on top of the rice as a dressing where it
-
Bob, I use small tongs to remove the whole spices at the end of cooking. I usually warn the eaters to beware any that I missed, though :)
-
Bob, I use small tongs to remove the whole spices at the end of cooking.
Interesting. I use fine-tipped chopsticks as I find them easier to manipulate than tongs. Large tongs for popadom are excellent,, but for small things such as whole spices I prefer chopsticks.
** Phil.
-
This feels like the right section to ask this question.
I have alway removed Cinnamon bark quite early and made sure to remove all Bay Leaves and Black Cardamom at the end of cooking.
My son asked me to make a Chicken Keema as he had eaten it at a friend's house. I found a recipe belonging to a blogger (I can supply if anybody is interested) and gave it a whirl. The result was note quite what he wanted ("Too much going on" was how he described it) and whilst I agreed, I am coming around to it but I never removed the Cloves or Green Cardamom and occasionally I am biting into something that is not altogether palatable.
So, do you remove these whole spice and if so, at what stage of cooking?
BAJ
Hi Bob-A-Job,
We always sieve out immediately after the sauce is finished. Apart from sweet & sour sauce we keep ingredients in until next day.
-
Hi,.
It seems there is no right or wrong answer. Some prefer them in, some try to get them out, some keep them separate in a bag and others sieve. I guess it comes down to what they are and personal preference.
Thank you All.
BAJ
-
Bob, I use small tongs to remove the whole spices at the end of cooking.
Interesting. I use fine-tipped chopsticks as I find them easier to manipulate than tongs. Large tongs for popadom are excellent,, but for small things such as whole spices I prefer chopsticks.
** Phil.
the tongs I have are about the size of my thumb, with pinch point about the size of a pencil eraser (the kind at the end of the pencil), so they are relatively fine.
-
Hi Guys
I use a spice ball.
Job Done!
Regards
Mick