New answers tagged spices
I don't think that this would be unsafe, as you do see unpeeled garlic used in some applications, but it wouldn't be particularly pleasant and you probably wouldn't end up with a great paste. Garlic skins can be pretty tough and woody depending on the particular bulb; you'd probably end up with hard, fibrous bits in your paste. If you're willing to accept ...
If you use a garlic press such as this one, you don't have to peel the garlic (though you'll have less waste if you do).
I am going to guess that people who think anise and fennel are interchangable don't like black licorice. That supposition is based on the idea that they taste the same. They are distinctly different and I for one dislike the sweet after taste of anise that has creeped into almost all brands of italian sausage. Fennel is the taste of Italian sausage for most ...
I think the issue here is more of a texture issue, where crushed red pepper might surprise a person now and again with a hot bite, while cayenne pepper is ground to a powder. Really all you have to do is grind your red pepper flake if you wish to continue using those instead of cayenne.
For your particular case, as you're specifically making Bourbon Chicken ... you could replace some of the vinegar with hot sauce. For other cases, I wouldn't actually use fresh chilies -- I'd use a a few dried cayenne peppers, or a similar heat & size pepper that I could easily remove from the dish before serving. As it dried, you can toast it and get ...
Crushed red pepper flakes and cayenne come from the same types of peppers, and you can definitely substitute one for the other in terms of spiciness (most resources I've found say that you add about 1/2 teaspoon of cayenne for every 3/4 teaspoon of crushed red pepper flakes, or vice versa). However, beyond the spiciness level they may not give the same ...
As an alternative, you could use fresh chili's. Cut them lengthwise in two halves, put them in like you would the flakes, and either fish them out in the end, or leave them in (or serve separately) for those that do like a bite. They'll be easy to avoid for those that don't want them.
Just need to add after deglaze step and not before like you would normally. You will loose a little flavor as your not sauteing the flakes in oil. maybe make a infused olive oil with the pepper flakes?
Try this link. I also have a lot of dried spices and not much access to the fresh ones. http://www.smithandtruslow.com/spice_conversions.php
When cooking with fenugreek personally, I have found that processing them in a grinder is the best way to use them in a dish. If they are not ground fine enough they can remain a bit more textured. Longer cooking time in liquid can help with the breaking down of the texture as well. However, it is best to just start out with grinding them as fine as you can. ...
I've read some articles about making risotto using Fenugreek seeds in place of Arborio rice. Same rules I believe apply, just treat the fenugreek like you might arborio. This is one aspect how how to utilize them. Most applications you usually use a spice grinder, I always toast my herbs and spices before hand.
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