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Post by deepfriednew101 on Sept 28, 2021 0:18:09 GMT 1
when you look at the Tarragon and consider using it
Its a good amount in 2 cups of flour try 1 or 2 TABLESPOONS NOT a sprinkle.
I use it on a heavy amount more then a lightweight item personally.
Remember I DO NOT follow a 26oz rule EVER.
I use a % of Spice to Flour amount
BUT experiment on your own. Tarragon is what I consider a sleeper spice it has some Great Quality but needs to be used to get it.
Tarragon, Basil, Dill combination are a PUNCH that very few combos can match when you combine the 3 for a cream sauce, for chicken and potato.
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Post by Silver on Sept 28, 2021 1:49:30 GMT 1
I can't quite break from the 26 ounce rule yet, but I've added Tarragon to this 'potential' recipe:  |
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Post by Silver on Sept 28, 2021 1:52:51 GMT 1
The recipe I posted immediately above should be quite rich in Eugenol.
It's sources for eugenol being:
Allspice
Tarragon
Star Anise
Clove
That's 4 ingredients contributing Eugenol.
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Post by Silver on Sept 29, 2021 22:45:19 GMT 1
I picked up some Tarragon today at an Amish bulk foods store. I can only describe the odor as that of freshly cut hay or feed grass for animals. Not a hint of anise/licorice odor.
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Post by deepfriednew101 on Sept 30, 2021 3:11:39 GMT 1
It a spice that can vary yes. It has a definite flavor of its own.
The Tarragon was a simple Herb, and often referred as a peasant spice because not a high class spice but a robust spice.
it was great as a vinegar additive. It does work well in the coleslaw and Gravy.
Different Brands have more flavors in some cases.
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flg
Souschef
Posts: 1,578
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Post by flg on Sept 30, 2021 13:07:19 GMT 1
May be helpful to this discussion:
French tarragon has a pungent, licorice-like taste due to the presence of estragole, an organic compound that gives fennel, anise and tarragon their distinct flavors.
So perhaps the ingredient list should be French Tarragon. And if the above is true, and Google says so, then Tarragon, Star Anise, Anise Seeds where likely the 3 substitutes for each other. Based on supply chain and time based events.
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Post by deepfriednew101 on Sept 30, 2021 16:20:32 GMT 1
that might be a great suggestion
I have always found Tarragon as a sleeper Spice / Herb.
It may not hit you like a Clove, Cinnamon, Pepper but it has a unique flavor that people either like or hate like cilantro I feel.
I think it has a nice blending flavor
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Post by deepfriednew101 on Sept 30, 2021 17:44:21 GMT 1
I want everyone to know Tarragon is a sleeper Spice or Herb.
It works best if mixed with other spices and kept together for a while, so it takes on other flavors and passes it flavors.
it works well while cooking BUT you notice it after a resting period.
if you taste the item your cooking a sauce or gravy or coleslaw and tasting it as you make it . The taste will FOOL you 7 times out of 10. it has a hidden quality that let it cook and then rest or set in a receipt, and it will SHINE at a different level. The flavor will then show its shining quality with a depth and robust flavor.
It works great combined with Caraway which hits more immediate and then the Tarragon brings the after taste.
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Post by Silver on Oct 29, 2021 19:25:26 GMT 1
I just ate a bowl of Potato Soup to which I added a pinch of Tarragon and a pinch of Savory, and after adjusting the salt and pepper levels to my liking it was the best Potato Soup I've ever experienced. Before this I was not by any measure a fan of Potato Soup, but now I am.
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Post by Silver on Oct 29, 2021 19:52:02 GMT 1
Oh, and I did also add about 2 pinches worth of MSG to the bowl of soup.
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