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Post by deepfriednew101 on Nov 11, 2021 18:56:42 GMT 1
Cardamom in Old Days was replaced by this using a mix of cinnamon and ginger as a cardamom replacer: combining equal amounts of cinnamon and ginger will mimic that flavor.
If a recipe calls for two teaspoons of ground cardamom, simply combine one teaspoon of cinnamon and one teaspoon of ginger as a substitute.
if you don't have cardamom just make your own
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Post by Silver on Nov 25, 2021 17:19:23 GMT 1
With the various of spice "conflators" available (whereby to achieve multiple flavors via a single spice), one could easily see how a company such as Lee's Famous Recipe can sell fried Chicken rivaling KFC_OR while being legally constrained via a 1967 Court Order to a maximum of only 5 Herbs and Spices (beyond Salt, Pepper, and MSG).
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Post by Silver on Nov 25, 2021 17:26:38 GMT 1
Perhaps by always attempting to jam 11 H&S into our recipes we are shooting ourselves in the foot. Logically it would be better to start with a recipe of Flour, Salt, MSG, and Pepper, and then add one additional H/S at a time to it, rather than always juggling 11 out of about 50+ H&S available with each attempt. It appears that CHS found his recipe via slowly building upon Flour, Salt, and Pepper. Perhaps we should all be doing likewise.
My wife still contends that with only Flour, Salt, MSG, Pepper (White/Black), and either (or both) Celery Seeds and Celery Salt she can make Deep Fried or Pressure Fried Chicken as good as, or better than the Colonels.
Edit: But now she is also hooked on Tarragon in deep fried Chicken, so it would have to be Celery (Seeds and/or Salt) plus Tarragon.
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Post by Silver on Nov 25, 2021 17:37:45 GMT 1
If CHS definitively called MSG the twelfth ingredient, does that mean that Salt should be counted among the eleven?
And should White and Black Pepper be counted separately, or as 'one'? Technically it appears that they should be considered as separate ingredients.
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Post by Silver on Dec 24, 2021 23:18:55 GMT 1
I'm interested in comments from anyone who has actually cooked a deep fried chicken recipe that contained Cardamom. Was it thumbs-up or thumbs-down?
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Deleted
Deleted Member
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Post by Deleted on Dec 25, 2021 1:49:48 GMT 1
Cardamom provides sweetness and fragrancy. I liked it a lot and it was part of my recipe for quite a long time. I ditched it because it is not likely to have been part of the 11 at any time because of its price and availability. It's the 3rd most expensive spice after saffron and vanilla. Can't imagine any old time Southerner throwing that stuff into frying lard. Other items fulfil the same function, mainly Allspice (sweetness and scent) and Marjoram (sweetness).
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Post by Silver on Apr 25, 2023 15:28:21 GMT 1
I just learned today that Cardamom is in the Ginger family.
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Post by Silver on Apr 25, 2023 15:32:54 GMT 1
Cardamom:  |
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Post by Silver on Apr 25, 2023 15:48:09 GMT 1
The major oil in Cardamom is alpha-terpinyl acetate. This oil's flavor is described as: Woody, citrus, spicy, floral, grapefruit, and seedy
The next most prevalent oil is 1,8-Cineole.
Often referred to as eucalyptol, 1,8-cineole has a camphor-like aroma and a pleasant spicy taste.
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flg
Souschef
Posts: 1,578
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Post by flg on Apr 25, 2023 15:50:53 GMT 1
I cooked a couple times with a low amount of Cardamom. Even weight of Cardamom and Clove. It was a wonderful fresh smell and was OK in the taste. Did it bring forth the note. Not for me it didn't.
But as mentioned a low weight and not a total dud.
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