Let's Talk BBQ
Recipes => Recipes => Rubs, mops, sauces, GRAVYS and marinades => Topic started by: TMB on January 20, 2014, 09:00:48 PM
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Cliff (Tenthunter) and I have been talking about making maple syrup out of fenugreek seeds. So I tried it and yes it really does make a good maple syrup.
But now we started talking about making maple extract with fenugreek seeds and rum.
So, being one to try a lot of things I jumped in and grabed Kimmie's rum ;) and some seeds and started to mix them!
Now, the recipe calls for 2 oz of seeds and 4 oz of rum then a 1 Tbl of vanilla extract at the end of the two weeks. It says you are to grind them up to a powder then mix in the rum but since my grinder has been used for peppers I decided just to put them in whole then mix everyday for 3 to 4 weeks.
I started 1-19-14 and will open on my birthday 2-20 to see how it did
Will add pictures as I go so you can see the change in color
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Watching with great intrest ;D
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This is very interesting!
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Will be definitely watching this one Tommy!
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Interesting plan, we'll be watching this one.
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Interesting plan, we'll be watching this one.
x2
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Pretty cool mad scientist stuff there.
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I've got basically a similar experiment going with three different types of Rum. I'll post in a different thread.
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And Kimmie said....
Why is all the rum gone?
(http://i848.photobucket.com/albums/ab48/tnjimbob/jack_zpsde60c0ba.jpg)
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Pretty cool mad scientist stuff there.
Mad scientists indeed!! There are so many new terms and ideas I see on this board, sometimes I'm convinced ya'll just make stuff up to keep us on our toes... But sure enough, once again, my Google search shows me "fenugreek seeds" are a real thing!!
TMB-- Did you and Cliff post elsewhere about your Faux Maple extract experiments too? Or were you two just scheming privately in your white lab coats?
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Anything with 151 proof rum has to be good (https://lh4.googleusercontent.com/-AmgdKBdvwKs/Ut7V0SwNZcI/AAAAAAAAIPw/i3dwqawDDFc/w58-h36-no/faint.gif)
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Pretty cool mad scientist stuff there.
Mad scientists indeed!! There are so many new terms and ideas I see on this board, sometimes I'm convinced ya'll just make stuff up to keep us on our toes... But sure enough, once again, my Google search shows me "fenugreek seeds" are a real thing!!
TMB-- Did you and Cliff post elsewhere about your Faux Maple extract experiments too? Or were you two just scheming privately in your white lab coats?
This has been all Cliff, I'm just playing with his idea. He told me about fenugreek seeds at the cook out in GA and it's been an on going discussion between us. The faux syrup does really taste like maple just need to dial the flavor in with different ratio's of seed & water and sugar
Cliff knows his stuff and I'm really learning a lot from him
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To add to the level of intrigue….I have bulk fenugreek on hand. BUt - it is used when you want a warm, rich slightly curry crossed with garlicky-oregano aroma. It is definitely different once ground.
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Ok here is the extract 3 weeks in and going to let it go till the 20th
First picture is the start of the extract, second picture is how it looks today.
Really looking forward to seeing how it turns out
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This has been all Cliff, I'm just playing with his idea.
Well, thanks but I can't take the credit either... I'm just learning from others' research and playing around too!
To be honest, with all that's happened the last few weeks, my experiment fell through the cracks, so I'll be waiting to see how yours turns out too!
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If you tried that here in New England I think you'd be arrested.
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To add to the level of intrigue….I have bulk fenugreek on hand. BUt - it is used when you want a warm, rich slightly curry crossed with garlicky-oregano aroma. It is definitely different once ground.
Funny that you mention this, because ironically I was actually researching Kasoori Methi (fenugreek leaves) for Indian cooking when I stumbled across info about it being used as maple flavoring in many food items, including pancake syrups.
TMB-- Did you and Cliff post elsewhere about your Faux Maple extract experiments too? Or were you two just scheming privately in your white lab coats?
I plan to do a more detailed post to share what we've learned here soon. Right now we're still gathering info, not to mention I'm waiting for my eyebrows to grow back, and my white lab coat had to be sent to the cleaners! ;D
If you tried that here in New England I think you'd be arrested.
I hate to break the bad news, but fenugreek extract is what's used in imitation maple flavor & Log Cabin syrup... even in New England! ???
I think I just heard Canada groan. :D
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Cool experiment... but I will stick to the real stuff.
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I'm thinking you should have tasted it immediately, then weekly to taste what you have. Being a diabetic and to eliminate sugars, I do use extracts a lot for flavoring..send recipe and I will try it and see. Thanks Pammie .☆´¯`•.¸¸. ི
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Cool experiment... but I will stick to the real stuff.
Ahh, consider this: Maple & Fenugreek both both contain the exact same flavor compound, "sotolone," and they're both natural ingredients. Fenugreek actually contains higher concentrations of Sotolone.
So, does Fenugreek taste like Maple or does Maple taste like Funugreek? :P
OK, OK I'll go sit in a corner now... :D
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Cool experiment... but I will stick to the real stuff.
Ahh, consider this: Maple & Fenugreek both both contain the exact same flavor compound, "sotolone," and they're both natural ingredients. Fenugreek actually contains higher concentrations of Sotolone.
So, does Fenugreek taste like Maple or does Maple taste like Funugreek? :P
OK, OK I'll go sit in a corner now... :D
Interesting point.. whats the cost comparison? I know Maple Syrup is worth its weight in gold here.
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I'm thinking you should have tasted it immediately, then weekly to taste what you have. Being a diabetic and to eliminate sugars, I do use extracts a lot for flavoring..send recipe and I will try it and see. Thanks Pammie .☆´¯`•.¸¸. ི
We're in the same boat, being diabetic I use Stevia a lot and sometimes Splenda.
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I'm thinking you should have tasted it immediately, then weekly to taste what you have. Being a diabetic and to eliminate sugars, I do use extracts a lot for flavoring..send recipe and I will try it and see. Thanks Pammie .☆´¯`•.¸¸. ི
We're in the same boat, being diabetic I use Stevia a lot and sometimes Splenda.
Ralph..I understand been doing it for almost 22 years now..If you need any help with anything..just ask..I know a few things and if I don't I will fake it..lol just kidding. Pam .☆´¯`•.¸¸. ི♥ྀ.
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Ralph..I understand been doing it for almost 22 years now..If you need any help with anything..just ask..I know a few things and if I don't I will fake it..lol just kidding. Pam .☆´¯`•.¸¸. ི♥ྀ.
Been a little over 6 years for me (Dx Nov 07), so far I have managed BG with diet and exercise only, no meds or insulin. I do insane stuff like run 1/2 marathons and weight lifting to stay that way. I've learned a few things too, but I'm always open to learn more so I'm all ears, even when you fake it. LOL!!!
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..whats the cost comparison? I know Maple Syrup is worth its weight in gold here.
You are so right! Even here in Ohio (where we also make Maple Syrup) it's expensive: About $7 - 9 for a 12.5 oz bottle.
Fenugreek seeds are CHEAP!!! You can get them for around $8/lb. It only took about 3/8 tsp ground fenugreek (along with some maple syrup) to flavor a pound of sausage.
I've got a feeling the Fenugreek extract, made with Rum is going to be the way to go to get the optimum flavor.
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Wont be long just a another week or so then I'll open it ;)