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Old 13-04-2013, 10:09
WinterFire
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How on earth do you use caraway in cooking without it turning horribly bitter?

I've tried putting caraway into soups that I just reheat, and it's still horribly bitter.

Can anyone give me a hint on what to do with it? The fundamental taste is nice, but whatever I do, I get bitterness along with it.
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Old 13-04-2013, 10:55
husted
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I like it with red meat. So I use Caraway seeds in beef casserole. Goes with ginger imo.
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Old 13-04-2013, 11:11
WinterFire
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I like it with red meat. So I use Caraway seeds in beef casserole. Goes with ginger imo.
Being a veggie, I'll try them in a veggie casserole. But, when I tried this before with ground caraway, the result was horribly bitter. Is it safer using the whole seeds? (As well as adding at the end of cooking).
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Old 13-04-2013, 11:30
molliepops
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In my baking days I used to make a lovely seed cake using caraway seeds. Never found them bitter in those.

This recipe is just about how I did them http://bakingforbritain.blogspot.co....seed-cake.html

Quite sad I won't be making one again
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Old 13-04-2013, 11:58
husted
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Being a veggie, I'll try them in a veggie casserole. But, when I tried this before with ground caraway, the result was horribly bitter. Is it safer using the whole seeds? (As well as adding at the end of cooking).
I've never used powder, but I think Caraway is more something for rich sauces or baking. Fundamentally it is a aniseed-like taste that I think is liable to dominate. Strong taste.

Could be it's not your thing. But it gives a different distinctive taste that IMO is a nice wee change from time to time.

Caraway seeds in a spicy root vegetable casserole with red wine,tomatoes or barbeque sauce should work.

Anyway just what I've found. I'm no great cook. Had a look at google and people seem to use it for all sorts of stuff.
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Old 13-04-2013, 22:22
WinterFire
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I've searched out some caraway sauce recipes, but all of them looked rather . . . unusual. I just tried making this recipe for a dip: http://www.cooksunited.co.uk/recipes...stard-Dip.html I did use powdered caraway, not freshly ground. I do have some seeds suitable for grinding, but thought I'd give the dip a quick try.

It was horrible and very bitter. And that's without any cooking at all! So, it's not that I'm over-cooking it.

Still utterly confused as to the correct use of this spice. I suppose it could be that the caraway powder I have is bad for some reason, and I should try the seeds I obtained from somewhere else. I do like cumin, and aniseed, and can taste a 'nice' taste from the caraway that seems separate from the bitterness. The first time I used it, I thought the result was horrific, but my other half ate it! Maybe it's like phenolphthalein, in that only some people can taste it.

Mollie, I'll try making some caraway seed cake with the whole seeds. I don't eat eggs, but I think I can combine the recipe you link to, and my generic 'white cake' recipe, to come up with something equivalent.
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Old 14-04-2013, 18:02
degsyhufc
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I bought a jar for a recipe. Still got 99% of the jar left. Can't even remember what the original recipe was
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Old 11-06-2013, 18:48
degsyhufc
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I bought a jar for a recipe. Still got 99% of the jar left. Can't even remember what the original recipe was
Sorry to bump the thread. As the OP is a veggie then this is no help to them but for anyone wanting more recipes that use caraway then I saw one last night for goulash.
http://uktv.co.uk/food/recipe/aid/656777
http://uktv.co.uk/food/item/aid/657280/displayVideo/hi

http://www.lifestylefood.com.au/reci...vanian-goulash
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