What does “lightly crushed” mean for cardamon pods?What does it mean for something to be broiled?What does al dente really mean?What does “do.” mean in old recipes?Can I substitute green cardamon for black cardamon in curry?What does “natural” actually mean?Live Tomato Zucchini Lasagna - what does live mean?What does “serving” and “serving size” mean?What does “heat the oven to broil” mean?Recipe asks for “15 cardamom pods, crushed”. Do I keep the shells?What does it mean that a pan is “anti jamming”?
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What does “lightly crushed” mean for cardamon pods?
What does it mean for something to be broiled?What does al dente really mean?What does “do.” mean in old recipes?Can I substitute green cardamon for black cardamon in curry?What does “natural” actually mean?Live Tomato Zucchini Lasagna - what does live mean?What does “serving” and “serving size” mean?What does “heat the oven to broil” mean?Recipe asks for “15 cardamom pods, crushed”. Do I keep the shells?What does it mean that a pan is “anti jamming”?
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I am currently attempting to make the “Fragrant Spiced Rice Pudding” on page 136 of “Gordon Ramsay’s Home Cooking.”
I am a novice with cooking so forgive me if my question is common sense for those more experienced.
The recipe calls for “2 cardamom pods lightly crushed” along with some other spices which I heat in a pan prior to mixing in any other ingredients. In the image accompanying the recipe I can see he leaves in the vanilla pods, and thiis leads me to believe that I am leaving in the husks of the cardamom pods.
My question is regarding the phrase “lightly crushed.” Does this involve breaking open the husks and crushing the seeds inside or just crushing the husks so that they crack open?
spices language
edited Apr 17 at 13:05
Kate Gregory
9,9173 gold badges25 silver badges48 bronze badges
asked Apr 17 at 1:17
Brandon Thomas Van OverBrandon Thomas Van Over
1881 silver badge5 bronze badges
add a comment
|
I am currently attempting to make the “Fragrant Spiced Rice Pudding” on page 136 of “Gordon Ramsay’s Home Cooking.”
I am a novice with cooking so forgive me if my question is common sense for those more experienced.
The recipe calls for “2 cardamom pods lightly crushed” along with some other spices which I heat in a pan prior to mixing in any other ingredients. In the image accompanying the recipe I can see he leaves in the vanilla pods, and thiis leads me to believe that I am leaving in the husks of the cardamom pods.
My question is regarding the phrase “lightly crushed.” Does this involve breaking open the husks and crushing the seeds inside or just crushing the husks so that they crack open?
spices language
edited Apr 17 at 13:05
Kate Gregory
9,9173 gold badges25 silver badges48 bronze badges
asked Apr 17 at 1:17
Brandon Thomas Van OverBrandon Thomas Van Over
1881 silver badge5 bronze badges
2
This one (and many others from that book) are available as TV shows / on youtube, here is the particular one for the Fragrant Spiced Rice Pudding that shows what he does for "Lightly Crushed": youtu.be/AeejA5TTHYE?t=318
– user2813274
Apr 17 at 20:06
Oh wow I was not aware of this. Thank you very much.
– Brandon Thomas Van Over
Apr 17 at 20:16
add a comment
|
I am currently attempting to make the “Fragrant Spiced Rice Pudding” on page 136 of “Gordon Ramsay’s Home Cooking.”
I am a novice with cooking so forgive me if my question is common sense for those more experienced.
The recipe calls for “2 cardamom pods lightly crushed” along with some other spices which I heat in a pan prior to mixing in any other ingredients. In the image accompanying the recipe I can see he leaves in the vanilla pods, and thiis leads me to believe that I am leaving in the husks of the cardamom pods.
My question is regarding the phrase “lightly crushed.” Does this involve breaking open the husks and crushing the seeds inside or just crushing the husks so that they crack open?
spices language
edited Apr 17 at 13:05
Kate Gregory
9,9173 gold badges25 silver badges48 bronze badges
asked Apr 17 at 1:17
Brandon Thomas Van OverBrandon Thomas Van Over
1881 silver badge5 bronze badges
I am currently attempting to make the “Fragrant Spiced Rice Pudding” on page 136 of “Gordon Ramsay’s Home Cooking.”
I am a novice with cooking so forgive me if my question is common sense for those more experienced.
The recipe calls for “2 cardamom pods lightly crushed” along with some other spices which I heat in a pan prior to mixing in any other ingredients. In the image accompanying the recipe I can see he leaves in the vanilla pods, and thiis leads me to believe that I am leaving in the husks of the cardamom pods.
My question is regarding the phrase “lightly crushed.” Does this involve breaking open the husks and crushing the seeds inside or just crushing the husks so that they crack open?
spices language
spices language
edited Apr 17 at 13:05
Kate Gregory
9,9173 gold badges25 silver badges48 bronze badges
asked Apr 17 at 1:17
Brandon Thomas Van OverBrandon Thomas Van Over
1881 silver badge5 bronze badges
edited Apr 17 at 13:05
Kate Gregory
9,9173 gold badges25 silver badges48 bronze badges
asked Apr 17 at 1:17
Brandon Thomas Van OverBrandon Thomas Van Over
1881 silver badge5 bronze badges
edited Apr 17 at 13:05
Kate Gregory
9,9173 gold badges25 silver badges48 bronze badges
edited Apr 17 at 13:05
Kate Gregory
9,9173 gold badges25 silver badges48 bronze badges
edited Apr 17 at 13:05
Kate Gregory
9,9173 gold badges25 silver badges48 bronze badges
9,9173 gold badges25 silver badges48 bronze badges
asked Apr 17 at 1:17
Brandon Thomas Van OverBrandon Thomas Van Over
1881 silver badge5 bronze badges
asked Apr 17 at 1:17
Brandon Thomas Van OverBrandon Thomas Van Over
1881 silver badge5 bronze badges
asked Apr 17 at 1:17
Brandon Thomas Van OverBrandon Thomas Van Over
1881 silver badge5 bronze badges
1881 silver badge5 bronze badges
2
This one (and many others from that book) are available as TV shows / on youtube, here is the particular one for the Fragrant Spiced Rice Pudding that shows what he does for "Lightly Crushed": youtu.be/AeejA5TTHYE?t=318
– user2813274
Apr 17 at 20:06
Oh wow I was not aware of this. Thank you very much.
– Brandon Thomas Van Over
Apr 17 at 20:16
add a comment
|
2
This one (and many others from that book) are available as TV shows / on youtube, here is the particular one for the Fragrant Spiced Rice Pudding that shows what he does for "Lightly Crushed": youtu.be/AeejA5TTHYE?t=318
– user2813274
Apr 17 at 20:06
Oh wow I was not aware of this. Thank you very much.
– Brandon Thomas Van Over
Apr 17 at 20:16
2
2
This one (and many others from that book) are available as TV shows / on youtube, here is the particular one for the Fragrant Spiced Rice Pudding that shows what he does for "Lightly Crushed": youtu.be/AeejA5TTHYE?t=318
– user2813274
Apr 17 at 20:06
This one (and many others from that book) are available as TV shows / on youtube, here is the particular one for the Fragrant Spiced Rice Pudding that shows what he does for "Lightly Crushed": youtu.be/AeejA5TTHYE?t=318
– user2813274
Apr 17 at 20:06
Oh wow I was not aware of this. Thank you very much.
– Brandon Thomas Van Over
Apr 17 at 20:16
Oh wow I was not aware of this. Thank you very much.
– Brandon Thomas Van Over
Apr 17 at 20:16
add a comment
|
1 Answer
1
active
oldest
votes
I'm pretty sure it's just crushing the husks a bit so they crack open - that's how I do it when I see "lightly crushed" for cardamom pods. It gives access to the seeds inside so flavor can infuse out of the pod and into the dish. The whole pod should be visible in the recipe, and removed before eating (would be a woody bite, else).
If you crush the husk in smaller bits, which would be needed to get to & crush the seeds, it would be harder to find and fish out, and more likely some huskish bit would find its way into and leave its texture in a bite. Its similar to how cinnamon would be used in big chunks of a stick that can be fished out, or else ground really finely into dust, but not left in a dish in in-between-sized little fragments - the texture is just not desirable
If the recipe wanted crushed or ground seeds to release the flavor, it would have asked for seeds instead of (or as well as) a whole pod.
answered Apr 17 at 2:02
MeghaMegha
10.4k3 gold badges28 silver badges54 bronze badges
Yes, I'd expect "2 cardamom pods, crushed seeds only" or to remove the whole pods; the latter appears to be the case here. Mine tend to split without leaving fragments of husk if I do break them open, so it would also be easy to put whole seeds in, but then the flavour might be too concentrated
– Chris H
Apr 17 at 6:46
3
I'm pretty sure this is exactly correct -- I've seen Gordon Ramsay do this in recipe videos.
– David Richerby
Apr 17 at 13:56
He does this in his roasted pork belly recipe also. Just bash the pod with the back of your chef's knife
– JacobIRR
Apr 17 at 20:20
If you're doing a lot, then a food processor with the plastic kneading blade works well. Follow that up with a sieve through your pasta colander. Seeds go through, husk stay behind. If that's not good enough, round seeds roll down a cutting board, while the irregular husks stay up at the top.
– Wayfaring Stranger
Apr 17 at 22:03
add a comment
|
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I'm pretty sure it's just crushing the husks a bit so they crack open - that's how I do it when I see "lightly crushed" for cardamom pods. It gives access to the seeds inside so flavor can infuse out of the pod and into the dish. The whole pod should be visible in the recipe, and removed before eating (would be a woody bite, else).
If you crush the husk in smaller bits, which would be needed to get to & crush the seeds, it would be harder to find and fish out, and more likely some huskish bit would find its way into and leave its texture in a bite. Its similar to how cinnamon would be used in big chunks of a stick that can be fished out, or else ground really finely into dust, but not left in a dish in in-between-sized little fragments - the texture is just not desirable
If the recipe wanted crushed or ground seeds to release the flavor, it would have asked for seeds instead of (or as well as) a whole pod.
answered Apr 17 at 2:02
MeghaMegha
10.4k3 gold badges28 silver badges54 bronze badges
Yes, I'd expect "2 cardamom pods, crushed seeds only" or to remove the whole pods; the latter appears to be the case here. Mine tend to split without leaving fragments of husk if I do break them open, so it would also be easy to put whole seeds in, but then the flavour might be too concentrated
– Chris H
Apr 17 at 6:46
3
I'm pretty sure this is exactly correct -- I've seen Gordon Ramsay do this in recipe videos.
– David Richerby
Apr 17 at 13:56
He does this in his roasted pork belly recipe also. Just bash the pod with the back of your chef's knife
– JacobIRR
Apr 17 at 20:20
If you're doing a lot, then a food processor with the plastic kneading blade works well. Follow that up with a sieve through your pasta colander. Seeds go through, husk stay behind. If that's not good enough, round seeds roll down a cutting board, while the irregular husks stay up at the top.
– Wayfaring Stranger
Apr 17 at 22:03
add a comment
|
I'm pretty sure it's just crushing the husks a bit so they crack open - that's how I do it when I see "lightly crushed" for cardamom pods. It gives access to the seeds inside so flavor can infuse out of the pod and into the dish. The whole pod should be visible in the recipe, and removed before eating (would be a woody bite, else).
If you crush the husk in smaller bits, which would be needed to get to & crush the seeds, it would be harder to find and fish out, and more likely some huskish bit would find its way into and leave its texture in a bite. Its similar to how cinnamon would be used in big chunks of a stick that can be fished out, or else ground really finely into dust, but not left in a dish in in-between-sized little fragments - the texture is just not desirable
If the recipe wanted crushed or ground seeds to release the flavor, it would have asked for seeds instead of (or as well as) a whole pod.
answered Apr 17 at 2:02
MeghaMegha
10.4k3 gold badges28 silver badges54 bronze badges
Yes, I'd expect "2 cardamom pods, crushed seeds only" or to remove the whole pods; the latter appears to be the case here. Mine tend to split without leaving fragments of husk if I do break them open, so it would also be easy to put whole seeds in, but then the flavour might be too concentrated
– Chris H
Apr 17 at 6:46
3
I'm pretty sure this is exactly correct -- I've seen Gordon Ramsay do this in recipe videos.
– David Richerby
Apr 17 at 13:56
He does this in his roasted pork belly recipe also. Just bash the pod with the back of your chef's knife
– JacobIRR
Apr 17 at 20:20
If you're doing a lot, then a food processor with the plastic kneading blade works well. Follow that up with a sieve through your pasta colander. Seeds go through, husk stay behind. If that's not good enough, round seeds roll down a cutting board, while the irregular husks stay up at the top.
– Wayfaring Stranger
Apr 17 at 22:03
add a comment
|
I'm pretty sure it's just crushing the husks a bit so they crack open - that's how I do it when I see "lightly crushed" for cardamom pods. It gives access to the seeds inside so flavor can infuse out of the pod and into the dish. The whole pod should be visible in the recipe, and removed before eating (would be a woody bite, else).
If you crush the husk in smaller bits, which would be needed to get to & crush the seeds, it would be harder to find and fish out, and more likely some huskish bit would find its way into and leave its texture in a bite. Its similar to how cinnamon would be used in big chunks of a stick that can be fished out, or else ground really finely into dust, but not left in a dish in in-between-sized little fragments - the texture is just not desirable
If the recipe wanted crushed or ground seeds to release the flavor, it would have asked for seeds instead of (or as well as) a whole pod.
answered Apr 17 at 2:02
MeghaMegha
10.4k3 gold badges28 silver badges54 bronze badges
I'm pretty sure it's just crushing the husks a bit so they crack open - that's how I do it when I see "lightly crushed" for cardamom pods. It gives access to the seeds inside so flavor can infuse out of the pod and into the dish. The whole pod should be visible in the recipe, and removed before eating (would be a woody bite, else).
If you crush the husk in smaller bits, which would be needed to get to & crush the seeds, it would be harder to find and fish out, and more likely some huskish bit would find its way into and leave its texture in a bite. Its similar to how cinnamon would be used in big chunks of a stick that can be fished out, or else ground really finely into dust, but not left in a dish in in-between-sized little fragments - the texture is just not desirable
If the recipe wanted crushed or ground seeds to release the flavor, it would have asked for seeds instead of (or as well as) a whole pod.
answered Apr 17 at 2:02
MeghaMegha
10.4k3 gold badges28 silver badges54 bronze badges
answered Apr 17 at 2:02
MeghaMegha
10.4k3 gold badges28 silver badges54 bronze badges
answered Apr 17 at 2:02
MeghaMegha
10.4k3 gold badges28 silver badges54 bronze badges
answered Apr 17 at 2:02
MeghaMegha
10.4k3 gold badges28 silver badges54 bronze badges
10.4k3 gold badges28 silver badges54 bronze badges
Yes, I'd expect "2 cardamom pods, crushed seeds only" or to remove the whole pods; the latter appears to be the case here. Mine tend to split without leaving fragments of husk if I do break them open, so it would also be easy to put whole seeds in, but then the flavour might be too concentrated
– Chris H
Apr 17 at 6:46
3
I'm pretty sure this is exactly correct -- I've seen Gordon Ramsay do this in recipe videos.
– David Richerby
Apr 17 at 13:56
He does this in his roasted pork belly recipe also. Just bash the pod with the back of your chef's knife
– JacobIRR
Apr 17 at 20:20
If you're doing a lot, then a food processor with the plastic kneading blade works well. Follow that up with a sieve through your pasta colander. Seeds go through, husk stay behind. If that's not good enough, round seeds roll down a cutting board, while the irregular husks stay up at the top.
– Wayfaring Stranger
Apr 17 at 22:03
add a comment
|
Yes, I'd expect "2 cardamom pods, crushed seeds only" or to remove the whole pods; the latter appears to be the case here. Mine tend to split without leaving fragments of husk if I do break them open, so it would also be easy to put whole seeds in, but then the flavour might be too concentrated
– Chris H
Apr 17 at 6:46
3
I'm pretty sure this is exactly correct -- I've seen Gordon Ramsay do this in recipe videos.
– David Richerby
Apr 17 at 13:56
He does this in his roasted pork belly recipe also. Just bash the pod with the back of your chef's knife
– JacobIRR
Apr 17 at 20:20
If you're doing a lot, then a food processor with the plastic kneading blade works well. Follow that up with a sieve through your pasta colander. Seeds go through, husk stay behind. If that's not good enough, round seeds roll down a cutting board, while the irregular husks stay up at the top.
– Wayfaring Stranger
Apr 17 at 22:03
Yes, I'd expect "2 cardamom pods, crushed seeds only" or to remove the whole pods; the latter appears to be the case here. Mine tend to split without leaving fragments of husk if I do break them open, so it would also be easy to put whole seeds in, but then the flavour might be too concentrated
– Chris H
Apr 17 at 6:46
Yes, I'd expect "2 cardamom pods, crushed seeds only" or to remove the whole pods; the latter appears to be the case here. Mine tend to split without leaving fragments of husk if I do break them open, so it would also be easy to put whole seeds in, but then the flavour might be too concentrated
– Chris H
Apr 17 at 6:46
3
3
I'm pretty sure this is exactly correct -- I've seen Gordon Ramsay do this in recipe videos.
– David Richerby
Apr 17 at 13:56
I'm pretty sure this is exactly correct -- I've seen Gordon Ramsay do this in recipe videos.
– David Richerby
Apr 17 at 13:56
He does this in his roasted pork belly recipe also. Just bash the pod with the back of your chef's knife
– JacobIRR
Apr 17 at 20:20
He does this in his roasted pork belly recipe also. Just bash the pod with the back of your chef's knife
– JacobIRR
Apr 17 at 20:20
If you're doing a lot, then a food processor with the plastic kneading blade works well. Follow that up with a sieve through your pasta colander. Seeds go through, husk stay behind. If that's not good enough, round seeds roll down a cutting board, while the irregular husks stay up at the top.
– Wayfaring Stranger
Apr 17 at 22:03
If you're doing a lot, then a food processor with the plastic kneading blade works well. Follow that up with a sieve through your pasta colander. Seeds go through, husk stay behind. If that's not good enough, round seeds roll down a cutting board, while the irregular husks stay up at the top.
– Wayfaring Stranger
Apr 17 at 22:03
add a comment
|
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2
This one (and many others from that book) are available as TV shows / on youtube, here is the particular one for the Fragrant Spiced Rice Pudding that shows what he does for "Lightly Crushed": youtu.be/AeejA5TTHYE?t=318
– user2813274
Apr 17 at 20:06
Oh wow I was not aware of this. Thank you very much.
– Brandon Thomas Van Over
Apr 17 at 20:16