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
Quote from: mickyp on April 22, 2019, 10:48 AM
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
Quote from: Peripatetic Phil on April 22, 2019, 11:09 AM
Quote from: mickyp on April 22, 2019, 10:48 AM
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 :)
Quote from: bhamcurry on April 22, 2019, 02:39 PMBob, 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.
Quote from: 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 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
Quote from: Peripatetic Phil on April 22, 2019, 05:59 PM
Quote from: bhamcurry on April 22, 2019, 02:39 PMBob, 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