Timeline for heat *cardamom* in oil or water?
Current License: CC BY-SA 4.0
Post Revisions
13 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Oct 4, 2024 at 2:56 | vote | accept | enigmaticPhysicist | ||
| Sep 30, 2024 at 11:23 | answer | added | Chris H | timeline score: 6 | |
| Sep 30, 2024 at 10:10 | history | reopened |
Chris H rumtscho♦ |
||
| Sep 30, 2024 at 10:10 | comment | added | rumtscho♦ | OK, I'm reopening. Let's see what kind of answers come in, I'm genuinely curious :) | |
| Sep 29, 2024 at 19:26 | comment | added | Chris H | Note that Saudi coffee has cardamom added. That suggests water-solubility of useful parts of the flavour | |
| Sep 29, 2024 at 19:25 | comment | added | Chris H | Voting to reopen. It should be possible to say whether the major flavour compounds are oil- or water-soluble. That would give a definition of 'best' that's of both scientific and culinary use. An experiment would give a good self answer (I'm almost tempted to try because I'm waiting for dinner to cook). | |
| Sep 29, 2024 at 19:22 | review | Reopen votes | |||
| Sep 30, 2024 at 10:16 | |||||
| Sep 29, 2024 at 18:37 | comment | added | Kate Gregory | The problem is you are looking for "best" but everyone is telling you that all there is is "different". Like mashed potatoes vs french fries or whipped cream floating on coffee vs cream stirred into coffee. Different. Not just different amounts of cardamom-ness but different tones or notes. Which do you prefer? Which is right for the dish you're making? That's up to you. You may gain some insights from reading a lot of recipes and seeing what they suggest, or from experimenting and seeing what happens. Nobody here can tell you "best" because that's not a thing. | |
| Sep 29, 2024 at 16:58 | history | edited | enigmaticPhysicist | CC BY-SA 4.0 |
*What about cardamom?*
|
| Sep 29, 2024 at 16:55 | comment | added | enigmaticPhysicist | To whomever closed my question: Your link does not mention cardamom, therefore my question is not a duplicate. Please reopen. | |
| Sep 29, 2024 at 12:41 | history | closed | rumtscho♦ | Duplicate of What technique best infuses spices into a dish? | |
| S Sep 29, 2024 at 11:30 | review | First questions | |||
| Sep 29, 2024 at 12:48 | |||||
| S Sep 29, 2024 at 11:30 | history | asked | enigmaticPhysicist | CC BY-SA 4.0 |