Question on Fennel Seeds

"Scott" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I want to use fennel seeds in my spaghetti sauce but I'm not sure if I
should crush them or not. I'm afraid if I crush them I will get too much of
the licorice flavor but at the same time if I don't crush them I will get a
big shot of licorice flavor when I bite into one. I'm hoping I can put them
in there whole and they will somewhat dissolve while the sauce is simmering
for couple of hours.

I made some sauce last weekend and started off soaking 4 cloves of garlic
in olive oil for few minutes then turn on the heat, added half vidalia
onion, 1 tsp oregano and 1/2 tsp basil and kept mixing on med heat being
careful not to burn the garlic. After a few minutes I had the most
incredible smell. I don't know if soaking garlic in olive oil makes a
difference but it sure seem like it.

-ss

Since plants (and seeds) don't come from a food synthesizer like in the Star
Trek show, there will always be inconsistencies, so you have to experiment.
The seeds you buy today may be of a different potency than the ones you buy
a year from now. Start with less, and if the flavor's not strong enough, use
more next time.

They will not dissolve, but they *will* soften to the point where you won't
notice them the individual pieces. Crush them, and add to the oil when
you're sauteeing the onions & garlic. This tends to distribute their flavor
more evenly.

Incidentally, some Indian restaurants serve candied fennel seeds as a breath
freshener after the meal. Biting into them won't kill you.

Scott said:

I want to use fennel seeds in my spaghetti sauce but I'm not sure if I
should crush them or not. I'm afraid if I crush them I will get too much
of the licorice flavor but at the same time if I don't crush them I will
get a big shot of licorice flavor when I bite into one. I'm hoping I can
put them in there whole and they will somewhat dissolve while the sauce
is simmering for couple of hours.

I don't think you'll get a too big a shot of flavor if you bite into a
whole fennel seed. You'll probably just have to experiment to see what
works best for you.

I like to add whole seeds to my sauce. If I am not using sausage or if
the sausage doesn't have fennel, then I still get that flavor. And
that's a popular flavor here at least.
--
Queenie

*** Be the change you wish to see in the world ***

Scott said:

I want to use fennel seeds in my spaghetti sauce but I'm not sure if I
should crush them or not. I'm afraid if I crush them I will get too much
of the licorice flavor but at the same time if I don't crush them I will
get a big shot of licorice flavor when I bite into one. I'm hoping I can
put them in there whole and they will somewhat dissolve while the sauce
is simmering for couple of hours.

They won't dissolve, but the flavor will weaken with longer cooking as
the volatile oils evaporate. I add some at the beginning but also add
fennel seeds the last 15 minutes, just a small pinch, crushed/rubbed.
I happen to enjoy biting into fennel seeds, they also make great
breath fresheners... I also add whole fennel seeds to bread, excellent
in pizza dough... with a lot of fresh cracked black pepper in the
dough too. I think fennel bread is very good, the gals may not, they
prefer dill dough. hehe

Sheldon Carraway

Scott said:

I want to use fennel seeds in my spaghetti sauce but I'm not sure if I
should crush them or not. I'm afraid if I crush them I will get too much
of the licorice flavor but at the same time if I don't crush them I will
get a big shot of licorice flavor when I bite into one. I'm hoping I can
put them in there whole and they will somewhat dissolve while the sauce
is simmering for couple of hours.

In my experience, they don't dissolve. I crush them with a mortar and
pestle, add half to the sauce, then 10 minutes later I taste it and
decide whether it needs the other half.

I don't think of it as licorice, but an Italian-sausage flavor, and we
looooooove Italian sausage.

gloria p

"Scott" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I want to use fennel seeds in my spaghetti sauce but I'm not sure if I
should crush them or not. I'm afraid if I crush them I will get too much of
the licorice flavor but at the same time if I don't crush them I will get a
big shot of licorice flavor when I bite into one. I'm hoping I can put them
in there whole and they will somewhat dissolve while the sauce is simmering
for couple of hours.

I made some sauce last weekend and started off soaking 4 cloves of garlic
in olive oil for few minutes then turn on the heat, added half vidalia
onion, 1 tsp oregano and 1/2 tsp basil and kept mixing on med heat being
careful not to burn the garlic. After a few minutes I had the most
incredible smell. I don't know if soaking garlic in olive oil makes a
difference but it sure seem like it.

-ss

I always sautee the fennel seeds--whole, btw--and the bay leaf, and the
crushed red pepper if I'm using it with the garlic and onion in the olive
oil. I figure that if it works well in Indian food, it should work for
Italian food. I would not sautee green leafy herbs like oregano and basil,
either dried or fresh, though. I don't think it will do anything but kill
their flavor.

I've never noticed a strong licorice flavor when biting into a fennel seed
that has been cooked in sauce.

"Scott" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I want to use fennel seeds in my spaghetti sauce but I'm not sure if I
should crush them or not. I'm afraid if I crush them I will get too much of
the licorice flavor but at the same time if I don't crush them I will get a
big shot of licorice flavor when I bite into one. I'm hoping I can put them
in there whole and they will somewhat dissolve while the sauce is simmering
for couple of hours.

I made some sauce last weekend and started off soaking 4 cloves of garlic
in olive oil for few minutes then turn on the heat, added half vidalia
onion, 1 tsp oregano and 1/2 tsp basil and kept mixing on med heat being
careful not to burn the garlic. After a few minutes I had the most
incredible smell. I don't know if soaking garlic in olive oil makes a
difference but it sure seem like it.

-ss

Am I the only person who can't stand fennel seeds? Same with anise (sp),
guess I just never learned to like the black jellybeans.

Brad

"Scott" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I want to use fennel seeds in my spaghetti sauce but I'm not sure if I
should crush them or not. I'm afraid if I crush them I will get too much of
the licorice flavor but at the same time if I don't crush them I will get a
big shot of licorice flavor when I bite into one. I'm hoping I can put them
in there whole and they will somewhat dissolve while the sauce is simmering
for couple of hours.

I made some sauce last weekend and started off soaking 4 cloves of garlic
in olive oil for few minutes then turn on the heat, added half vidalia
onion, 1 tsp oregano and 1/2 tsp basil and kept mixing on med heat being
careful not to burn the garlic. After a few minutes I had the most
incredible smell. I don't know if soaking garlic in olive oil makes a
difference but it sure seem like it.

-ss

This may provide some info:
http://www.freshcutherbs.com/herbofthemonth.htm

Scott said:

I want to use fennel seeds in my spaghetti sauce but I'm not sure if I
should crush them or not. I'm afraid if I crush them I will get too much
of the licorice flavor but at the same time if I don't crush them I will
get a big shot of licorice flavor when I bite into one. I'm hoping I can

Use just a few and grind them up.

Then next time, use a few more.

You do want to crumble them, at least, or you get that
sparse hit instead of an overall effect.

--Blair

On Thu, 6 Sep 2007 14:55:59 -0500, "Brad" <[email hidden]>

Quoted message said:

Am I the only person who can't stand fennel seeds?

Maybe.

Quoted message said:

Same with anise (sp),
guess I just never learned to like the black jellybeans.

I'm not a black licorice fan either.

--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

Brad said:

Am I the only person who can't stand fennel seeds? Same with anise (sp),
guess I just never learned to like the black jellybeans.

Brad

No you're not the only one. That's why I'm so concern about over doing
it. I don't won't to ruin a whole pot of spaghetti sauce but at the same
time I want to experiment. Don't care for Italian sausage either cause
of the licorice flavor.