"Scott" > wrote in message
...
>I want to use fennel seeds in my spaghetti sauce but I'm not sure if I
>should crush them or not. I'm afraid if I crush them I will get too much of
>the licorice flavor but at the same time if I don't crush them I will get a
>big shot of licorice flavor when I bite into one. I'm hoping I can put them
>in there whole and they will somewhat dissolve while the sauce is simmering
>for couple of hours.
>
> I made some sauce last weekend and started off soaking 4 cloves of garlic
> in olive oil for few minutes then turn on the heat, added half vidalia
> onion, 1 tsp oregano and 1/2 tsp basil and kept mixing on med heat being
> careful not to burn the garlic. After a few minutes I had the most
> incredible smell. I don't know if soaking garlic in olive oil makes a
> difference but it sure seem like it.
>
> -ss


Since plants (and seeds) don't come from a food synthesizer like in the Star
Trek show, there will always be inconsistencies, so you have to experiment.
The seeds you buy today may be of a different potency than the ones you buy
a year from now. Start with less, and if the flavor's not strong enough, use
more next time.

They will not dissolve, but they *will* soften to the point where you won't
notice them the individual pieces. Crush them, and add to the oil when
you're sauteeing the onions & garlic. This tends to distribute their flavor
more evenly.

Incidentally, some Indian restaurants serve candied fennel seeds as a breath
freshener after the meal. Biting into them won't kill you.