Could anyone recommend some of your favorite dishes that consist either of those two?
A friend gifted me with a rather large jar of the stuff but I've never used it before, so I'm wondering if anyone has some favorite things they like to cook with it that I can try out!
Searched before posting, but if I missed something please direct me to it.
I bought a cheap shaker of five-spice at a local Asian market and used some in a kung-pao tofu recipe. I didn't enjoy the recipe too much, so I reverted to my normal non-recipe stir fry for dinner tonight.
On a whim, I made my sauce as follows: 1 tsp cornstarch, 1 tbsp dark soy sauce, 1 tbsp water, 1/2 tsp vinegar, 1/2 tsp chili sesame oil, 1/8 tsp five-spice. I normally make a similar sauce sans five-spice and find it has just the right acidic zing (thanks to the vinegar) and spice/salt ratio.
This time however, the stirfry tastes almost buttery, and neither the spiceness of the chilis or the bite of the vinegar is coming through.
How is five-spice typically used? Wikipedia suggests dry-rubbing fatty meats, but I'm vegetarian. Any good combos with tofu or vegetables?
There's that red power spice that Japanese restaurants, particularly ramen restaurants offer that spices up the broth and I was wondering where I could purchase that and if so recommendations! Thank you!
I currently only have a super spicy Indian red chili powder that I use very sparingly. In my local Indian store, I see chili powder labeled super spicy, and reshampatti. I did not find Kashmiri which is supposed to be milder version. I wonder how each of these is used in cooking. Do you just adjust the amount based on the spice level or do some recipes specifically call for one type versus the other?
Hey guys,
So I have recently started fermenting some chillies and got my first batch of hot sauce out - it came out pretty well! But as I watched a lot of videos on fermenting hot sauces, I realized they typically only add chillies and aromatics for the flavour. I was wondering if there are any whole spices or spice mixes - like Chinese 5 spice or tex mex that would add a good flavour to the hot sauces. Do let me know your thoughts and what has worked well for you!
Thank you!
I'm kind of embarrassed to ask this question, as I am Chinese, but I just picked up some five spice powder at the local Chinese store and it smells strange - the odor is VERY strong and reminds me of gasoline.
I've always used 13-spice so I'm not actually sure what five spice smells like! The package I have doesn't have the anisey, peppery smell that I associate with 13-spice.
This mix seems to have a lot of cinnamon relative to anise and pepper; could this be the cause?
Thanks for your help!
Ingredients
- 1/4 cup honey
- 4 tsp. reduced-sodium soy sauce
- 1-1/2 tsp. five-spice powder
- 2 large cloves garlic, minced
- Four 6-oz. skin-on salmon fillets (preferably wild), pin bones and scales removed
- Nonstick cooking spray
- 1 lb. slender green beans, trimmed
- 2 tsp. canola oil
- 1 tsp. Asian sesame oil
- Kosher salt and freshly ground black pepper
- 2 Tbs. toasted sesame seeds
- 1 tsp. lemon juice
Directions
-
In a small bowl, whisk the honey, soy sauce, five-spice powder, and garlic.
Put the salmon skin side down on a large plate and pour the honey mixture over it.
Flip the fillets so they are skin side up. Let the fish marinate for 15 minutes at
room temperature. -
Position a rack 6 inches from the broiler and heat the broiler on high.
Line a large rimmed baking sheet with foil and coat with cooking spray. -
In a large bowl, toss the green beans with the canola and sesame oils.
Arrange the beans on one half of the prepared baking sheet and season with
salt and pepper. Arrange the salmon skin side down on the other half of the
baking sheet. Brush the salmon with any remaining marinade from the plate. -
Broil the salmon and green beans for 3 minutes. Remove the pan from the
oven, toss the green beans with tongs, and reposition the salmon pieces as
needed so that they cook evenly. Continue to broil until the salmon is just
cooked through and the beans are crisp-tender, 2 to 3 minutes.
Toss the green beans with the sesame seeds and lemon juice and serve.
Serving Suggestions
Serve with a simple [Basmati Rice] ( http://www.finecooking.com/recipes/boiled-basmati-rice.aspx ) or [Five-Treasure Fried Rice] ( http://www.finecooking.com/recipes/five-treasure-fried-rice.aspx ).
This Recipe Is Published [Here] ( http://www.finecooking.com/recipes/five-spice-glazed-salmon-sesame-green-beans.aspx )
I've dehydrated (at low temperature) and then used a spice grinder for mushrooms including reishi, birch polypore, and turkey tail but the consistency is too coarse/stringy. Great for making tea but not suitable to be mixed into something like a seasoning or flour.
Maybe I have a crappy spice grinder (suggestions welcome), or is a different process/tool required? Interested in hearing about other's experience. Thanks for the help!
Making my own at home tonight and couldnโt remember.
