Steve Petrone
TVWBB Platinum Member
Tastes like clay.
Tumeric for color only?
- Thread starter Steve Petrone
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Steve Petrone
TVWBB Platinum Member
Yep it still tastes like clay smells.
Hi Steve, we use turmeric in foods on a daily basis. Turmeric, by itself tastes absolutely horrible. However, there are many uses for it. I would say in cuisines other than Indian, it's primarily used as a color agent (ie. mustard), but not always (ie. Worcestershire sauce).
In Indian cuisine it's an absolute essential ingredient. It's considered the Indian saffron due to its intense yellow color. I would describe the taste as earthy, ginger-like, with peppery undertones and slight tartness (which can easily be confused as slightly acrid). When I was younger, my mom would mix it with honey and give me a tablespoon to cure a hacking cough. There are also many other medicinal qualities to the spice. If you're interested, do a search on google and you'll be reading for days.
In India, we also use it to repel certain insects and used at weddings to give the skin of the groom and bride a glow. I remember getting it on my shirt while I was there and till this day it's still there (3 years).
Erik
In Indian cuisine it's an absolute essential ingredient. It's considered the Indian saffron due to its intense yellow color. I would describe the taste as earthy, ginger-like, with peppery undertones and slight tartness (which can easily be confused as slightly acrid). When I was younger, my mom would mix it with honey and give me a tablespoon to cure a hacking cough. There are also many other medicinal qualities to the spice. If you're interested, do a search on google and you'll be reading for days.
In India, we also use it to repel certain insects and used at weddings to give the skin of the groom and bride a glow. I remember getting it on my shirt while I was there and till this day it's still there (3 years).
Erik
K Kruger
TVWBB 1-Star Olympian
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I would describe the taste as earthy, ginger-like, with peppery undertones and slight tartness (which can easily be confused as slightly acrid). </div></BLOCKQUOTE>
Good description.
Though turmeric can add color and flavor to all sorts of items, it is best if it is used with some fat, as most of its components are fat soluble and water insoluble.
Good description.
Though turmeric can add color and flavor to all sorts of items, it is best if it is used with some fat, as most of its components are fat soluble and water insoluble.
Steve Petrone
TVWBB Platinum Member
The mustard seeds have arrived so I'll likely be using a little. Thanks for the info all.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Petrone:
The mustard seeds have arrived so I'll likely be using a little. Thanks for the info all. </div></BLOCKQUOTE>
Steve, what kind of mustard seeds did you order?
I tried this recipe a few weeks back on st. louis style ribs and it absolutely blew me away. It's been the best rub I have used thus far. I substituted ancho and new mexican peppers for the paprika and added a half teaspoon of turmeric powder. I also used Mexican oregano. I did not use the mop. Give it a try.
Erik
The mustard seeds have arrived so I'll likely be using a little. Thanks for the info all. </div></BLOCKQUOTE>
Steve, what kind of mustard seeds did you order?
I tried this recipe a few weeks back on st. louis style ribs and it absolutely blew me away. It's been the best rub I have used thus far. I substituted ancho and new mexican peppers for the paprika and added a half teaspoon of turmeric powder. I also used Mexican oregano. I did not use the mop. Give it a try.
Erik
K Kruger
TVWBB 1-Star Olympian
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Erik G:
I tried this recipe a few weeks back on st. louis style ribs and it absolutely blew me away. It's been the best rub I have used thus far. I substituted ancho and new mexican peppers for the paprika and added a half teaspoon of turmeric powder. I also used Mexican oregano. I did not use the mop. Give it a try.
Erik </div></BLOCKQUOTE>Excellent mods for that recipe, Erik!
Because of this thread, I'm doing Indian-esque tonight.
I tried this recipe a few weeks back on st. louis style ribs and it absolutely blew me away. It's been the best rub I have used thus far. I substituted ancho and new mexican peppers for the paprika and added a half teaspoon of turmeric powder. I also used Mexican oregano. I did not use the mop. Give it a try.
Erik </div></BLOCKQUOTE>Excellent mods for that recipe, Erik!
Because of this thread, I'm doing Indian-esque tonight.
Steve Petrone
TVWBB Platinum Member
Ground Yellow mustard and Brown mustard seeds coarse ground all from Penzeys. I like the texture of the coarse brown seeds.
There are some good flavors going on in that rub. I just received my first batch of Aleppo peppers!
There are some good flavors going on in that rub. I just received my first batch of Aleppo peppers!
K Kruger
TVWBB 1-Star Olympian
Yum. I love making my own mustard but I also love frying mustard seeds in fat till they pop--and release flavors.
So, apropos my post upthread, dinner this evening...
An opening course of a tomato, seedless cuke and white onion salad, with lemon and Maldon salt:
Then the second course of lamb tenderloin (leftover from a cook of a couple nights ago), reheated and served sliced, with a dipping sauce of creamy yogurt flavored with amchoor, a pinch of sugar, a sprinkle of lemon juice, and salt:
The main: Shrimp sautéed in ghee then finished in a tamarind-based sauce, removed, the sauce tightened with whole butter and seasoned with a rub I had on hand (bird pepper, white pepper, ginger, amchoor, coriander, cumin, etc.), and served with yellow rice (basmati rice, ghee, turmeric, cinnamon stick, whole cardamom pods, bay leaves, whole fresh garlic cloves, salt, whole white peppercorns), the reduced, tightened sauce drizzled over the shrimp for service, on a garlic-flavored, minced pistachio-dusted plate:
So, apropos my post upthread, dinner this evening...
An opening course of a tomato, seedless cuke and white onion salad, with lemon and Maldon salt:
Then the second course of lamb tenderloin (leftover from a cook of a couple nights ago), reheated and served sliced, with a dipping sauce of creamy yogurt flavored with amchoor, a pinch of sugar, a sprinkle of lemon juice, and salt:
The main: Shrimp sautéed in ghee then finished in a tamarind-based sauce, removed, the sauce tightened with whole butter and seasoned with a rub I had on hand (bird pepper, white pepper, ginger, amchoor, coriander, cumin, etc.), and served with yellow rice (basmati rice, ghee, turmeric, cinnamon stick, whole cardamom pods, bay leaves, whole fresh garlic cloves, salt, whole white peppercorns), the reduced, tightened sauce drizzled over the shrimp for service, on a garlic-flavored, minced pistachio-dusted plate:
Steve Petrone
TVWBB Platinum Member
Fabulous meal!
For the rest of us, I looked them up.
Ghee: milk solids that remain after butter is cooked and clarified butter is removed. Right?
Amchoor: green or unripe mangoes dried and powdered. Sharp twang like vinegar. I'll bet this would be terrific in BBQ Sauce.
Kevin I didn't want to bother you when I knew I could google them. Again great dinner.
For the rest of us, I looked them up.
Ghee: milk solids that remain after butter is cooked and clarified butter is removed. Right?
Amchoor: green or unripe mangoes dried and powdered. Sharp twang like vinegar. I'll bet this would be terrific in BBQ Sauce.
Kevin I didn't want to bother you when I knew I could google them. Again great dinner.
K Kruger
TVWBB 1-Star Olympian
Ghee is clarified butter that is taken to the point of 'nuttiness' in flavor. The milk solids are discarded. It is the fat (which constitutes most of butter). Without the milk solids it has a higher burn point. One fries in it, sautés in it, drizzles it hither and yon...
Amchoor is precisely that. Yes, it is terrific in Q sauces (among many other things--chutneys, sambals, you-name-it). It does have a wonderful 'twang', as you say, but it is not quite as sharp as vinegar; has a fuller, more fruity flavor.
Amchoor is precisely that. Yes, it is terrific in Q sauces (among many other things--chutneys, sambals, you-name-it). It does have a wonderful 'twang', as you say, but it is not quite as sharp as vinegar; has a fuller, more fruity flavor.
Thanks Kevin. Give that rub recipe a try and tell me what you think.
Your meal looks absolutely fantastic. A couple things I noticed, instead of using amchoor in the yogurt, try mincing raw whole mango (rock solid and green). Completely different taste and is my personal favorite. I also like to add cilantro, a pinch of cumin powder and cayenne pepper (for both heat and color). I substitute lemon juice with a squeeze of sweet lime (the peel is incredibly thin, and is usually green and yellow) and persian cucumber. I guess it's basically raita.
I make yellow rice the same way, except I include whole cloves. I add whole cumin seeds to plain basmati rice.
It's funny how this thread inspired you to cook "Indian-esque." Because of this thread, I cooked up some coconut shrimp curry for dinner in which I fried mustard seeds until they popped, the smell is absolutely amazing. I wish I had a digital camera to take pictures.
I really am blessed to have a plethora of spices on hand, we have our own grower in India. I have a friend who will be vistiting Syria, so I am hopeing to score some Aleppo peppers and seeds. I'll keep you posted if it works out since I know you're interested.
Erik
Your meal looks absolutely fantastic. A couple things I noticed, instead of using amchoor in the yogurt, try mincing raw whole mango (rock solid and green). Completely different taste and is my personal favorite. I also like to add cilantro, a pinch of cumin powder and cayenne pepper (for both heat and color). I substitute lemon juice with a squeeze of sweet lime (the peel is incredibly thin, and is usually green and yellow) and persian cucumber. I guess it's basically raita.
I make yellow rice the same way, except I include whole cloves. I add whole cumin seeds to plain basmati rice.
It's funny how this thread inspired you to cook "Indian-esque." Because of this thread, I cooked up some coconut shrimp curry for dinner in which I fried mustard seeds until they popped, the smell is absolutely amazing. I wish I had a digital camera to take pictures.
I really am blessed to have a plethora of spices on hand, we have our own grower in India. I have a friend who will be vistiting Syria, so I am hopeing to score some Aleppo peppers and seeds. I'll keep you posted if it works out since I know you're interested.
Erik
K Kruger
TVWBB 1-Star Olympian
Erik-- I'll try the rub recipe.
I also like minced green mango and use it as you describe, among other ways. I have to get them off trees as they aren't available at retail here. Persian cukes, my favorites, are not available here either. I love to fry mustard seeds.
I would be very interested in Aleppo seeds!
Ray-- My guests only drink Calif chards. We poured a Coppolla and it was great with the meal.
I also like minced green mango and use it as you describe, among other ways. I have to get them off trees as they aren't available at retail here. Persian cukes, my favorites, are not available here either. I love to fry mustard seeds.
I would be very interested in Aleppo seeds!
Ray-- My guests only drink Calif chards. We poured a Coppolla and it was great with the meal.