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Seasoning issues....

post #1 of 13
Thread Starter 
So I'm thinking of this spice rub for chicken, with chinese five-spice powder, sesame seeds, and ground ginger. Should I add more to it, or leave it as it is? I was thinking about some fresh herbs, but would that overpower or just make the taste plain odd? Any help appreciated.
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post #2 of 13
I think it should be great... 5 spice is a nice blend on its own. I rotisserie pork with it on the grill... We put together this rub...Garlic powder, dried onion, lemon zest, lemon and herb blend, brown sugar, celery seed, steak seasoning, 5 spice, paprika.. 1 tsp each of those... 1 1/2 tsp of white and black pepper sea salt.. Mix everything together and rub away

Dave
post #3 of 13
Thread Starter 

:o

Thanks, dave! Good advice. That pork tenderloin sounds hecka good. :D
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post #4 of 13

jfb1060

Hate to sound like an idiot here but can you explain what 5 spices are in "5 spice"?

Joe
post #5 of 13
Five spice powder consists of Szechuan peppercorns, star anise, cloves, cinnamon and fennel seeds. It has a slightly licorice, warm aroma.

We're here to enjoy cooking and food- ask away! We welcome culinary curiosity.

Mezzaluna
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post #6 of 13

jfb1060

Hi, Mezzaluna (Interesting Name)

Thanks for the input.

Can 5 spice be used on anything or is it restricted to certain cuisines?

I your opinion what is the best use for it in terms of taste?

Thanks again
Joe
post #7 of 13
I don't use it much, but I know it goes well in rubs for meat and poultry. My advice is to taste it and see where your palate leads you! It might work well in shortbread style wafers (for cocktails) and even some spice cakes.

What's your take? :)
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post #8 of 13
Joe,
The powder lends itself well in dishes from China, VietNam and cuisines of this nature. It is widely used. It is more popular in Asia so it's not used that much here. It can be used for lots of purposes. Check your label for sometimes it will contain cardoman or liquorice sp?.
In the bakery we have a blend of star anise, cinnamon, clove, fennel,Sechuan peppercorns, and black cardamon. We use it in our carrot cake, I add some to a version of panetone and use it in some pastry production.
Try some and see what you think. I find it best to make your own. I prefer more cinnamom and less pepper for baking. I think the common type is equal amounts of each. We have a formula for ours.
HTH's
pan
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post #9 of 13
Mezz and pan on the same wave length,:crazy: again.
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post #10 of 13

jfb1060

Thanks a lot for the input.

I'll do exactly what you suggested.

Boy, I'm glad I found chef talk. The information all of you give is so valuable and so down to earth.

Your dedication to your profession shows.

Joe
post #11 of 13
Beggars chicken is the dish I use it for the most. I've used it in barbecue rubs and as an accent in a potsticker sauce once. Too strong for that last application IMHO.

Phil
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post #12 of 13
Thread Starter 
Thanks guys! I just bought a packet, it tasted pretty good actually. I wonder if it would go good in cookies, man, do I love spice cookies. :p Ice cream would be a good twist, I guess.:lips:
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post #13 of 13
Go for it! I love spices in unexpected places- curry in ice cream, garam masala and cardamom sprinkled on my coffee grounds before brewing....
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