calling all gourmets

  1. is there a fundamental difference between "fennel powder" and "fennel seed"? Can the 2 be used interchangeably in cooking? Me don't know.
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  2. 9 Comments

  3. by   adrienurse
    and what about cumin and cumin seed?
  4. by   ktwlpn
    I am guessing that you would need to use much less of the powder...I don't think you would miss the actual seeds in a recipe..Who wants them stuck between their teeth? Try using maybe a quarter of the amount called for and adjust up from there....But if you only have the seeds it's no big deal to grind them yourself...
  5. by   adrienurse
    I think you have the point. I'm just confused because sometimes it matters whether the stuff you add comes from the leaves or from the seeds and sometimes there's a big difference between the two.
  6. by   ktwlpn
    oooooooh..I get what you are saying..I think (and I am going to have to check this out some more) that certain spices are typically used in a particular form-like cumin is always the seeds or the powder which comes from the ground seeds...Never the leaves of the cumin plant...Same for fennel...unless you are talking about fresh fennel....Oregano-always the leaves...Rosemary-leaves,never seeds....Better homes and Gardens cookbooks have a great section on spices with suggestions on their uses.Let me look at mine...oh-forget that! Check out this web site... http://www.theepicentre.com/Spices/s...pages%20anchor It's the encyclopedia of spices.....Who knew? What DID we do before the internet? anyway-is this a trick question?
  7. by   adrienurse
    very good! Thank you. I think coriander was the one where using the seeds and using the leaves makes a difference. I'm making a nice Muligatawny soup on monday and am gathering the ingredients. I already had the seeds, so I wanted to make sure they were the right thing (cause the recipe didn't specify). I grind my spices in a coffee grinder btw (one that I don't also use fro coffee). Works very well, and you clean it afterwards by grinding white rice.
  8. by   CashewLPN
    Quote from adrienurse
    very good! Thank you. I think coriander was the one where using the seeds and using the leaves makes a difference. I'm making a nice Muligatawny soup on monday and am gathering the ingredients. I already had the seeds, so I wanted to make sure they were the right thing (cause the recipe didn't specify). I grind my spices in a coffee grinder btw (one that I don't also use fro coffee). Works very well, and you clean it afterwards by grinding white rice.
    coffee grinders are great for herbs...

    ok... Powder, and Seeds/whole herbs CAN vary...
    now, typically, if I were doing the cooking and needed to use seeds.. I'd go whole... if I wanted them smaller, I'd grind them up... why? ok.... see-- the smaller particulate, the greater surface area of the herb exposed to the air...so, they tend to turn bad(or not as good- like the flavor's faded) even before they're bought...

    also... they tend to ultra dry and grind lower qualitys...

    and.. um... what else... ok, buy the spices that are the newest.. avoid anything dusty, and if necessary... (I know its extreme) shop somewhere that has good spices.
    the difference between the local waldbaums and the local shoprite is amazing... I only buy herbs from 1... and convienence foods from the other... (one I suppose caters to people who cook from scratch, and the other to people who zap all their foods...)

    ok guys, I'm around.

    --Barbara
  9. by   dianah
    I wondered when you'd get here, Barb! Personally, though I do cook from scratch occasionally (and I'd love to more, given time), I'm afraid I'm a zapper --er,, that is ..-- as opposed to a -- a, --- ~ scratcher????

    Keep on cookin' !
  10. by   CashewLPN
    Quote from dianah
    I wondered when you'd get here, Barb! Personally, though I do cook from scratch occasionally (and I'd love to more, given time), I'm afraid I'm a zapper --er,, that is ..-- as opposed to a -- a, --- ~ scratcher????

    Keep on cookin' !
    Hi dahlink...
    I actually did a 4 hr shift in the school's restaurant this evening!... I'm beat!(my partner never showed, so I was working 2 stations instead of 1...+, I didnt really get to rest after work this am...)
    I was making butter poached scallops with beluga lentils and a citrus chervil aioli.... and, poached salmon with sauteed spaghetti squash, candied beets, and a pumpkin mustard.

    If i see or smell another piece of poached fish... :uhoh21: hehe... it sounds funny, but I lose more weight when I work in the kitchen than when I sit in a classroom... but, then again... the kitchen is a hot hot hot place... the line is hot... the ovens are hot... the refrigerators kick out heat... but, as is with nursing, I love it too much to stay away... tee hee...

    I wish I had more time to cook out of school sometimes... ah well... I'm as good a zapper you'll find... nothing wrong with that...
  11. by   dianah
    Your menu sounds GOOD!

    I have a recipe for a French lentil sauce, to be used over pasta. Fresh sage, rosemary, thyme, olive oil . . . mmmmmm! It's one of my faves.

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