Topic: Removing Whole Spices - when?

[Bob-A-Job]

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

[mickyp]

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

[Peripatetic Phil]

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

[mickyp]

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

[bhamcurry]

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 

[Peripatetic Phil]

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.

[Chinesecookingadvice]

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.

[Bob-A-Job]

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

[bhamcurry]

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.

[mickdabass]

Hi Guys

I use a spice ball.

Job Done!

Regards

Mick