I am not sure if it is from mom's or dad's side of the family, although I suspect my Suisse ancestors may have imparted a liking of caraway in my sauerkraut and beef dishes as well as pork and chicken. One of the problems that I continue to experience is the best permeation of the caraway's flavor seems to peak about the time the pot is empty! Which I find to be a bit of a problem. Cooking techniques handed down through a few generations has me tossing the seeds in the mix as it is cooking away.
This brings me to ask: What might be the best way to accelerate the flavor releasing process of the caraway?
Crushing them? Simmering in water for an extended time? Soaking them in water or oil for days?
Any ideas?
P.S. Caraway is very good in stuffed peppers, too!
This brings me to ask: What might be the best way to accelerate the flavor releasing process of the caraway?
Crushing them? Simmering in water for an extended time? Soaking them in water or oil for days?
Any ideas?
P.S. Caraway is very good in stuffed peppers, too!