asafoetida

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asafoetida

Postby Hope » September 22nd, 2017, 6:37 am

How much should I use? (in place of onions and garlic in any dish, rather than just Indian food!)

Is it added at the beginning or end?

Mine is a sainsbury's own brand, so asafoetida is the third ingredient, after some gum and rice flour, so it's not as strong as pure.

(Still doing low Fodmap, but getting a lot better! Just need more flavour in my food!!)
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Re: asafoetida

Postby scullion » September 22nd, 2017, 8:03 am

It's not really a replacement, some recipes suggest it has a flavour like leeks but I can't say that I have found that.
I often use it to give an extra dimension to some dishes like you would with umami paste etc.
start off sparingly, say, a quarter of a tsp in a large pan of soup and work up (or down) from there.
I would use it at the beginning of cooking, when the oil is hot enough to make it sizzle, just before putting in the other ingredients.
I love it but it's something that could overpower if you use too much - err on the subtle side.
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Re: asafoetida

Postby Zosherooney » September 22nd, 2017, 8:24 am

Mamta will be a mine of information..... !

She very kindly gave out some pots of the stuff at a WF meet in London some time back. :luv:
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Re: asafoetida

Postby Hope » September 22nd, 2017, 8:25 am

Thanks. I used about 1/4tsp yesterday, but not sure I could taste it, as not sure what it' tastes like! (dinner was lovely, though!)
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Re: asafoetida

Postby suffolk » September 22nd, 2017, 8:47 am

Hope wrote:but not sure I could taste it, as not sure what it' tastes like! (dinner was lovely, though!)


I think that's the result to aim for ... I couldn't tell you what it tastes like, but I know if it's not there ...
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Re: asafoetida

Postby StokeySue » September 22nd, 2017, 9:01 am

I agree with scullion
The taste is, to me, like the smell when it hits the hot oil
Just be careful as the rice flour can burn, so have the next ingredient ready to go in
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Re: asafoetida

Postby Hope » September 22nd, 2017, 9:20 am

thanks.

Seems very odd to use it in a pasta dish, but they are lacking something. I can't seem to get enough chives or spring onion greens in to actually taste it!
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Re: asafoetida

Postby scullion » September 22nd, 2017, 9:40 am

i think asafoetida is the closest that you can get now to silphium, a plant made extinct in roman times due to the fact that they couldn't get enough of it for their cooking. it is said that the last surviving 'bulb' was presented to nero.
there have been claims that it has been seen near it's ancient natural habitat in a small area of north africa but that may be wishful thinking.
asafoetida is said to be a poorer cousin but at least it's easily available.
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Re: asafoetida

Postby scullion » September 22nd, 2017, 9:43 am

maybe someone can amalgamate this thread with the thread i started last year.
http://www.wildfood.info/viewtopic.php?f=51&t=14238&hilit=asafoetida
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Re: asafoetida

Postby earthmaiden » September 22nd, 2017, 6:03 pm

Just the smell makes me feel :sprout: . I see no comparison to leeks!
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Re: asafoetida

Postby Hope » September 23rd, 2017, 7:44 am

Used it again yesterday. Didn't notice the smell, until after I'd gone out to get the boys from school, then noticed the house smelled (smelt?) of it so much! Made some low fodmap (also vegetarian, gluten free, nut free and oral allergy syndrome-safe) burgers with it, which didn't really taste of much :( Think the spices got a bit lost in them. But with all the cheese, roast tomatoes, roast peppers and buttery cooked chard I put in to the bun with them (well actually two crusts of a GF loaf!), the whole meal was rather tastey!
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Re: asafoetida

Postby Kavey » September 23rd, 2017, 11:31 am

Mum's not online much at the moment, she's visiting with her siblings...
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