CyclingForums
A community for cyclists, gear, training and racing.
General fitness, health and nutrition · Public discussion
Thread details
The navigation and discussion metadata provide context. Posts remain in their original chronological order.
A friend has a recipe that calls for Fennel. Instead of getting the
seeds, he just got ground instead. Which is better or does it make a
difference? Also, I saw on a cooking show where seeds that were to be
added to a recipe were first placed on the cook's plam and the plam on
his other hand was used to crush them, like a mortar then everything
was added to the recipe. Should seeds be added whole or opened with
the above method?
Thanks,
Mark
FERRANTE said:A friend has a recipe that calls for Fennel. Instead of getting the
seeds, he just got ground instead. Which is better or does it make a
difference?
Always buy whole seeds. They last longer and keep their essence
better. Get yourself a good mortar & pestle or a small cheapo coffee
grinder to grind spices should the recipe call for.
nb
FERRANTE said:A friend has a recipe that calls for Fennel. Instead of getting the
seeds, he just got ground instead.
Without your presenting the recipe all one can do is offer wild
speculation... for all we know it's a salad and calls for fennel bulbs,
or poached fish requiring fennel fronds for the court bouillon. Yeah,
right... the proverbial friend... admit it, the dummy is you. <g>
Ahahahahahahahahahahaha. . . .
Active in the last 60 minutes
0 users · 0 guests ·0 bots ·0 total
No signed-in users are active right now.
No known search crawlers active right now.