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  #1  
Old 10-19-2015, 06:55 PM
William J William J is offline
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Location: Southern Minnesota
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Default Caraway?

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!
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  #2  
Old 10-19-2015, 07:19 PM
W. Hilditch W. Hilditch is offline
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Default Re: Caraway?

This may not be the right site for that question.

Hilditch
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  #3  
Old 10-19-2015, 07:39 PM
Ty L. Ty L. is offline
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Default Re: Caraway?

This is definitely the right site for such a question. William J. just needs the right tool for the job. I suggest you use a cast iron mortar and pestle to crack open those stingy caraway seeds so they release their flavor faster for you.
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Old 10-19-2015, 07:58 PM
Bonnie Scott Bonnie Scott is offline
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Default Re: Caraway?

I agree with Ty. Crushing the seeds releases the oil and the flavor.
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  #5  
Old 10-19-2015, 07:59 PM
Dan Farmer Dan Farmer is offline
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Default Re: Caraway?

I would also suggest adding them late. I suspect some of the essential oils will tend to be rather volatile.
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  #6  
Old 10-19-2015, 08:47 PM
Mark H Mark H is offline
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Location: Charleston SC
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Default Re: Caraway?

Room temp oil in a pan. Add seed. Bring it up to temp stirring. Like strong then leave it in. Mild then remove. Add stuff.

Do the same with garlic when needed. Hot oil will burn it very quickly. The chances of getting it right are very slim. Cold oil,and pan then warm until the garlic is perfect. Add to dish or whatever.
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  #7  
Old 10-19-2015, 09:10 PM
William J William J is offline
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Join Date: Oct 2015
Location: Southern Minnesota
Posts: 20
Default Re: Caraway?

Thank you for your insight, all. I do appreciate it!

Ty-I am afraid I have no cast iron in my mortar and pestle. But, I do have a defense when my friends tell me I have lost all of my marble(s), I dig out my M&P and show them that I still have it.

Dan-I would have never thought of oil volatility without your mentioning it ... I will try delaying when I put in the crushed seeds.

By the way, these are timely answers as there will be a rerun, minus the sweet gravy (I hope) of last week's meal of the week that will be one of tomorrow's projects.

Thanks again!
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  #8  
Old 10-19-2015, 10:17 PM
W. Hilditch W. Hilditch is offline
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Default Re: Caraway?

I seem to remember our administrator telling the owner of a cast iron mortar and pestle that this site was about cast iron hollowware.

Quote:
Originally Posted by Doug D. View Post
Hard to say what it's worth if no one can even tell for certain what it is. It may not even be cookware, as in pots and pans, which is what this site and forum focus on. Maybe an antique appraisal service could give you an idea.
Hilditch
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  #9  
Old 10-19-2015, 10:36 PM
Doug D. Doug D. is offline
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Default Re: Caraway?

Quote:
Originally Posted by W. Hilditch View Post
I seem to remember our administrator telling the owner of a cast iron mortar and pestle that this site was about cast iron hollowware.
No, I told the owner of something that probably wasn't a cast iron mortar and pestle that, since this site is about cast iron cookware, help identifying whatever it was he had might be best accomplished by contacting someone with a broad experience and interest in antiques.
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  #10  
Old 10-19-2015, 10:49 PM
W. Hilditch W. Hilditch is offline
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Location: Talking Rock, GA
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Default Re: Caraway?

Sorry Doug. I was on your side. I found that it was an cast iron oriental mortar and pestle used for medical purposes and didn't think the cooking of caraway seeds was a better fit to this site as it had nothing to do with pots and pans.

Hilditch
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