Celery Seed In Sauces and Rubs - Questions
Nunya Bidnits
Celery seed imparts nice flavor but sometimes also creates bitterness.
If texture is not an issue (ex. a sauce which will be strained) is it best
to leave it whole or grind it?
If you could substitute celery salt and get a net neutral result by reducing
salt elsewhere in a recipe, which yield the better flavor, celery salt or
celery seed?
The questions are primarily for the use of these seasonings in sauces, but
also dry rubs.
Would you ever use ground celery seed in a dry rub?
MartyB
Polly Esther
"Nunya Bidnits" <> wrote >
rub. I just toss in a pinch. Are you sure it sometimes creates bitterness?
Polly
isw
"Polly Esther" <Poll...@cableone.net> wrote:
Why not just taste it and see what you think?
Isaac
Giusi
"Nunya Bidnits" <nunyab...@eternal-september.invalid> ha scritto nel
messaggio
> Celery seed imparts nice flavor but sometimes also creates bitterness.
I don't find that. I like it in potato salad and in coleslaw as well as
Bloody Marys. In a BMary I crush it, in the others I don't. If you want
that flavor but not the seeds, mince of chiffonade celery leaves.
Doug Freyburger
>
> Celery seed imparts nice flavor but sometimes also creates bitterness.
A fair number of vegitables add bitterness. Celery is a vegitable and
thus its seeds are broadly in the category.
> If texture is not an issue (ex. a sauce which will be strained) is it best
> to leave it whole or grind it?
To me their coating keeps in much of the celery flavor present in them.
Strain or not my preference is to grind, powder or crack the seeds.
> If you could substitute celery salt and get a net neutral result by reducing
> salt elsewhere in a recipe, which yield the better flavor, celery salt or
> celery seed?
If I only want a small amount of celery flavor, okay. if I want plenty
of celery flavor using celery salt would end up adding far too much
salt. Caveat - Some cured products that are listed as "nitrate free"
list celery seed. It's because the seeds have plenty of nitrates.
Enough to do the cure.
> The questions are primarily for the use of these seasonings in sauces, but
> also dry rubs.
>
> Would you ever use ground celery seed in a dry rub?
Yes. I have made dry rubs with assorted dried powdered chilies, ground
celery seed, garlic powder and such at times. Making my own dry rub
without any sugar matches my preference for not putting sugar on meat.
Such a dry rub works well when wet with vinegar and/or water to form a
wet BBQ sauce but without the sugar it's intense enough that it's easy
to over use it.
Lou Decruss
<dfre...@yahoo.com> wrote:
>Nunya Bidnits wrote:
>>
>> Celery seed imparts nice flavor but sometimes also creates bitterness.
>
>A fair number of vegitables add bitterness. Celery is a vegitable and
>thus its seeds are broadly in the category.
>
Cerery seeds don't come from the same plant celery does. It's just in
a similar family.
http://www.wisegeek.com/what-is-celery-seed.htm
Lou
blake murphy
never heard that before. interesting.
your pal,
blake
Lou Decruss
I don't remember how I learned it but it surprised me too. I'm not a
big salt fan to I use it in place of celery salt on hot dogs and
Bloody Mary's. It's also great in soups like brocolli. Also salad
dressings. I use a lot of it.
Lou
Nunya Bidnits
Yes, when exposed to heat. I'm considering converting a recipe for barbecue
sauce from seed to celery salt but haven't decided yet whether it's a good
idea and the celery salt would affect the saltiness so other adjustments
have to be made. There is also a textural issue with the celery seed but
when I grind it, the seed seems more bitter. Perhaps that is just due to not
having a true spice mill but rather a coffee grinder which generates heat.
MartyB
Doug Freyburger
> Doug Freyburger <dfre...@yahoo.com> wrote:
>
>>A fair number of vegitables add bitterness. Celery is a vegitable and
>>thus its seeds are broadly in the category.
>
> Cerery seeds don't come from the same plant celery does. It's just in
> a similar family.
>
> http://www.wisegeek.com/what-is-celery-seed.htm
Coolness. I take it celriac gets similar selective breeding to produce
the best root and is thus not the exact same plant as the celery that
was selectively breed for the stalks.
The cabbage family takes this principle to extremes. Who would know
that kohlrabi and brocolini and kale are all the same source plant with
centuries of selective breeding for specific traits? It's like
different breeds of dog that don't look anything like the source
wolf-like critter any more.
sf
<nunyab...@eternal-september.invalid> wrote:
> I'm considering converting a recipe for barbecue
> sauce from seed to celery salt but haven't decided yet whether it's a good
> idea and the celery salt would affect the saltiness so other adjustments
> have to be made. There is also a textural issue with the celery seed but
> when I grind it, the seed seems more bitter. Perhaps that is just due to not
> having a true spice mill but rather a coffee grinder which generates heat.
I wouldn't even consider that switch. Have you ever tasted straight
celery salt to see how much flavor it has other than salt? Not much.
--
I take life with a grain of salt, a slice of lemon and a shot of tequila.
Brooklyn1
>On Fri, 12 Aug 2011 14:29:07 -0500, "Nunya Bidnits"
><nunyab...@eternal-september.invalid> wrote:
>
>> I'm considering converting a recipe for barbecue
>> sauce from seed to celery salt but haven't decided yet whether it's a good
>> idea and the celery salt would affect the saltiness so other adjustments
>> have to be made. There is also a textural issue with the celery seed but
>> when I grind it, the seed seems more bitter. Perhaps that is just due to not
>> having a true spice mill but rather a coffee grinder which generates heat.
>
>I wouldn't even consider that switch. Have you ever tasted straight
>celery salt to see how much flavor it has other than salt? Not much.
Penzeys celery salt contains a lot of celery seed, it has a very
powerful celery seed flavor... best celery salt I've ever encountered.
And at the price it doesn't pay to make your own:
http://www.penzeys.com/cgi-bin/penzeys/p-penzeyscelerysalt.html
blake murphy
i use most of my celery seed to make celery salt and most of that goes into
bloody marys.
your pal,
blake
Brooklyn1
>
>i use most of my celery seed to make celery salt
It's silly to make celery salt when Penseys is so good and so
inexpensive.
>and most of that goes into bloody marys.
Ahh, someone else buys Crystal Palace by the case.
blake murphy
no. what i buy isn't grey goose, but it isn't rotgut, either.
blake
Brooklyn1
Crystal Palace (Barton's) is sold under several labels including some
top shelf... which vodka you buy depends on your personal ratio of
dollars to brain cells. Crystal Palace label isn't advertized nor in
fancy schmancy packaging but no vodka is better quality. Good vodka
has no flavor whatsoever, those that turn out woofy you don't really
think get poured down the sink drain, they are flavored and packaged
by the high priced brands in jewelry bottles and marketed to the low
IQers. The more strongly flavored the vodka (hot pepper) the crappier
it is. And anyone who uses high priced vodka in a bloody mary is
bloody dumb. Never ask your bar tender which is best, they make more
money selling the pricey stuff.