these are greatbut what do you use them for other than pickling?
>>21971688tell me youre not a bot
>>21971690eatin star anise flavored beets as we speak
I put them in my cranberry sauce but then one day somebody asked me why my cranberries tasted so wierd
>>21971688>star anisemore like your "anise" will be the star of my show
>>21971688Asian shit (Pho, Hong Shao Rou) - I find that chili, garlic, ginger, and a bit of sichuan pepper and these guys are almost like a cheat code when I'm improvising something vaguely asian-y. They're great for syrups, liqueurs and liquors. Not exactly interchangeable with fennel (brighter, slightly sharper) but close enough that you can hot-swap anise tea in as necessary in a lot of Italy-and-west pork-n-tomato dishes.
>>21971688I use them in Asian pork hock stew.-2-3 meaty pork hocks, cut into thick discs-Sear off in peanut oil-Place in slow cooker-Add brown rock sugar, sweet soy, tamari, chicken bone broth, star anise, cinnamon scroll, cloves, garlic, ginger, green onion, teaspoon of powdered gelatine-Simmer for 4-6 hours-Serve with stir-fried Asian greens and turmeric rice or over a bowl of dashi noodles
>>21971694>>21971802
>>21971688>called anise>looks like an anusChinks are havin' a laugh at us with this spice.
>>21971688Rice pudding
>>21971688Make Char Siu out of some pork butt. It's yummy. Lots of youtube vids on it. That is the secret ingredient that makes it taste like what you expect. Most of the other exotic stuff is totally optional. Sugar salt star anise and soy and whatever chinese spices your youtube vid calls for and exists in your cupboard. Leave out the rest and it will be fine. Red food coloring if you want it to look like you expect. Look up Gordon Ramsay's Shrimp and Pork chinese meatballs soup ( you'll also need oyster sauce ). That one is yummy. Calls for star anise and it's necessary. Those two things justify owning a bottle of these star anuses.
>>21971688boiling wine in spices, Merlot or pinot noir bone dry
making barley porridge with it & ceylon. let's find out
put in with rice is nce
As with similar flavours (anise, liquorice root, tarragon), a little bit, especially if it's largely masked by other flavours, makes meat taste more meaty, and other proteins (egg, cheese, tofu, etc.) more satisfying.
>>21972836*fennel, not anise.
is it a good idea to put a bunch of these in a pot via a spice ball thing then pull it out, or is it meaningless and they can just be integrated into the dish?
>>21971688Beef.
>>21972900They have to be ground up or pulled. They soften a bit, but they don't break down. You wind up with this woody spider hanging out in your soup.
>>21971690They can't because big star anise (along with big door) has infiltrated this board.
>>21971688mmm anussy
>>21972836>>21972657>>21972022>>21971820Are right. They're also great in apple sauce, especially if you have heirloom apples in autumn.You can make a better version of biscoff/speculoos cookies with star anise as well: https://keplite.com/the-snap-of-belgian-speculoos/
>>21972816don't you mean put rice in your anise?
In China they are used when braising pork and beef. You just bung them in when it's bubbling away. Not too many though 1-2 is enough.
It’s literally inedible, I don’t get it.
>>21973349idk if you offered me your anis, i'd eat it
>>21972728this was quite pleasant, had it with mango saucealso worked in overnight oats with banana
>>21971688I use them in soups! I will copy-paste the recipe I use. I have an asian market 3 min away, so I tried a bunch of different things and found this to work great for me.1lb pre-cooked meatItbs olive oil3 Shallots -dice1 bunch Green onions -chopped - seperate green & whites4 cloves garlic-minced2tbsp Ginger-minced1/2 Box Chicken broth +4 cups water2 whole star anise or cinnamon sticks2tbs soy sauce10 oz crimini mushrooms - sliced6-10 oz rice noodles3 Baby Bok Choy chopped coarse6 Chili podsSesame Seeds
>>21973070Wow good idea. I have never thought of that. Next time I have applesauce, for sure.
