Licorice
 

The Licorice Root Extract is obtained by pounding the root of the plant,
boiling it in water, then evaporating the liquid. Partial evaporation
results in a syrup; further evaporation results in a gold-brown crystalline
powder. The licorice powder is 50 times sweeter than sugar.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

Licorice
 

Nick Cramer wrote:
> The Licorice Root Extract is obtained by pounding the root of the plant,
> boiling it in water, then evaporating the liquid. Partial evaporation
> results in a syrup; further evaporation results in a gold-brown crystalline
> powder. The licorice powder is 50 times sweeter than sugar.
>


Aha! The Thai way - pounding the root! I never thought of that. It will
open up the pulp better than any other way.

I got two packets of the roots, so I'll try this with one of them. I'm
thinking I might use it as a partial sweetener in sweet & sour dishes,
and maybe in Phad Thai.

Thanks,

Ian

Licorice
 

" > wrote:
> Nick Cramer wrote:
> > The Licorice Root Extract is obtained by pounding the root of the
> > plant, boiling it in water, then evaporating the liquid. Partial
> > evaporation results in a syrup; further evaporation results in a
> > gold-brown crystalline powder. The licorice powder is 50 times sweeter
> > than sugar.

> Aha! The Thai way - pounding the root! I never thought of that. It will
> open up the pulp better than any other way.

Absolutely! Using a blender or food processor mostly slices the food,
however finely. Jun uses a mortar and pestle almost exclusively.

> I got two packets of the roots, so I'll try this with one of them. I'm
> thinking I might use it as a partial sweetener in sweet & sour dishes,
> and maybe in Phad Thai.

Heh heh! Let me know how that Licorice Pad Thai turns out. I don't think
I've ever seen Jun use licorice!

BTW Licorice is also soluble in alcohol. I don't like Anisette and I'd have
to build a 'still to capture the evaporated liquid. So, that's out for me!

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

Licorice
 

Nick Cramer wrote:
> " > wrote:
>> Nick Cramer wrote:
>>> The Licorice Root Extract is obtained by pounding the root of the
>>> plant, boiling it in water, then evaporating the liquid. Partial
>>> evaporation results in a syrup; further evaporation results in a
>>> gold-brown crystalline powder. The licorice powder is 50 times sweeter
>>> than sugar.
>
>> Aha! The Thai way - pounding the root! I never thought of that. It will
>> open up the pulp better than any other way.
>
> Absolutely! Using a blender or food processor mostly slices the food,
> however finely. Jun uses a mortar and pestle almost exclusively.
>
>> I got two packets of the roots, so I'll try this with one of them. I'm
>> thinking I might use it as a partial sweetener in sweet & sour dishes,
>> and maybe in Phad Thai.
>
> Heh heh! Let me know how that Licorice Pad Thai turns out. I don't think
> I've ever seen Jun use licorice!
>
> BTW Licorice is also soluble in alcohol. I don't like Anisette and I'd have
> to build a 'still to capture the evaporated liquid. So, that's out for me!
>

I used a little powdered licorice in a *******ized version of the recipe
I originally bought the stuff for, and the taste was Ok - the licorice
blended in and was not clearly noticeable unless you knew.

Thats the effect I'd want in the Phad Thai - just one note among many.
I'll let you know what happens.

Cheers,

Ian