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

"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.

Scott wrote:
> 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 don't think you'll get a too big a shot of flavor if you bite into a
whole fennel seed. You'll probably just have to experiment to see what
works best for you.

I like to add whole seeds to my sauce. If I am not using sausage or if
the sausage doesn't have fennel, then I still get that flavor. And
that's a popular flavor here at least.
--
Queenie

*** Be the change you wish to see in the world ***

Scott > wrote:
> 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.

They won't dissolve, but the flavor will weaken with longer cooking as
the volatile oils evaporate. I add some at the beginning but also add
fennel seeds the last 15 minutes, just a small pinch, crushed/rubbed.
I happen to enjoy biting into fennel seeds, they also make great
breath fresheners... I also add whole fennel seeds to bread, excellent
in pizza dough... with a lot of fresh cracked black pepper in the
dough too. I think fennel bread is very good, the gals may not, they
prefer dill dough. hehe

Sheldon Carraway

Scott wrote:
> 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.
>


In my experience, they don't dissolve. I crush them with a mortar and
pestle, add half to the sauce, then 10 minutes later I taste it and
decide whether it needs the other half.

I don't think of it as licorice, but an Italian-sausage flavor, and we
looooooove Italian sausage.

gloria p

"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


Am I the only person who can't stand fennel seeds? Same with anise (sp),
guess I just never learned to like the black jellybeans.

Brad

"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

This may provide some info:
http://www.freshcutherbs.com/herbofthemonth.htm

Scott > wrote:
>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

Use just a few and grind them up.

Then next time, use a few more.

You do want to crumble them, at least, or you get that
sparse hit instead of an overall effect.

--Blair

On Thu, 6 Sep 2007 14:55:59 -0500, "Brad" >
wrote:

>Am I the only person who can't stand fennel seeds?
Maybe.

>Same with anise (sp),
>guess I just never learned to like the black jellybeans.
>
I'm not a black licorice fan either.



--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

Brad wrote:

>
>
> Am I the only person who can't stand fennel seeds? Same with anise (sp),
> guess I just never learned to like the black jellybeans.
>
> Brad
>
>

No you're not the only one. That's why I'm so concern about over doing
it. I don't won't to ruin a whole pot of spaghetti sauce but at the same
time I want to experiment. Don't care for Italian sausage either cause
of the licorice flavor.