flg
Souschef
Posts: 1,578
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Post by flg on Jun 4, 2022 15:31:57 GMT 1
Sounds superb. How much of it are you intending to use? I used half a 1/4tsp of it. Now i'm thinking it was too much cause now that it has been melding for a few hours it seems to be dominating the other spices and herbs. I'm convinced either cardamom or cinnamon is 100% in the recipe. Just based on raw spice mix i think cardamom works better, i swear the mix looks like it almost wants to fizzle when i add cardamom. Same thing happens to me with cinnamon. A very small amount just dominates. I have thrown out all but 1 batch of spices I made with cinnamon. It was the one with the least and I have used it up as a rub on other meats. |
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flg
Souschef
Posts: 1,578
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Post by flg on Jun 4, 2022 15:40:37 GMT 1
I'm convinced either cardamom or cinnamon is 100% in the recipe. I have only officially cooked with cardamom once. And it remained my best cook until just recently. I had a combination of Nutmeg, cardamom and clove. I have since started to question clove. But I should plan a cook with cardamom. I am trying to be careful as my last cook was my best and I don't want to go all over the map with it. But subbing in/out one ingredient would be something I'd try. |
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Post by Chickenman on Jun 5, 2022 3:40:04 GMT 1
I'm convinced either cardamom or cinnamon is 100% in the recipe. I have only officially cooked with cardamom once. And it remained my best cook until just recently. I had a combination of Nutmeg, cardamom and clove. I have since started to question clove. But I should plan a cook with cardamom. I am trying to be careful as my last cook was my best and I don't want to go all over the map with it. But subbing in/out one ingredient would be something I'd try. I tried my recipe with the cinnamon, and although the ceylon cinnamon is much sweeter and not as overpowering, it just doesn't work as good as cardamom does for me. |
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