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Cloves

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Comments

  • #32
    [Deleted User]
    Posts: 1,208 ✭✭✭ [Deleted User]


    I just made a hot whiskey


  • #33
    gozunda
    Registered Users, Registered Users 2 Posts: 18,992 ✭✭✭✭gozunda


    [Deleted User] wrote: »
    I just made a hot whiskey

    In London a fair few years ago. The Worlds End in Camden. Asked for a hot Whiskey as I reckoned I was brewing the flu. The lady behind the bar diligently searched through the whiskeys - then announced they didn't have that particular whiskey available. True story and I didn't even get to the cloves ...


  • #34
    TommyKnocker
    Registered Users, Registered Users 2 Posts: 3,829 ✭✭✭TommyKnocker


    evolving_doors wrote: »
    In white sauce roux

    Milk
    Butter
    Flour
    Cloves
    Pepper
    Bay leaf
    Sliced Onions
    Strain after simmering and pour onto bacon and cabbage

    A Tyrant Named Miltiades! wrote: »
    I've screenshot this to try it this weekend. Salivating.

    Melt the butter in a thick bottom pot and do not allow to brown/burn. Add in the flour and stir with a wooden spoon to mix until it is a pale sandy texture. Remove from heat and allow to cool slightly then pour in the milk stirring with a whisk to mix the milk and roux.

    Whisking cold milk onto a hot roux will cause steam and possibly burns ;)

    Add in a half an onion studded with 3 cloves and the bay leaf and keep stirring the mixture with a wooden spoon to stop it catching on the bottom of the pot. As the mixture heats up it will thicken. If it gets too thick add in more milk to get the desired consistency.

    When finished remove the studded onion and bay leaf and season to taste. Drop some small knobs of butter on the top to stop a skin forming if leaving standing before use. The butted can be stirred into the sauce before serving

    You have just made classic Bechamel sauce :)


    *** EDIT As has been pointed out below, I forgot the step for the addition of the flour when making the roux :)


  • #35
    Boom_Bap
    Moderators, Music Moderators, Society & Culture Moderators Posts: 25,740 Mod ✭✭✭✭Boom_Bap


    Great alternative to garlic for keeping away vampires.


  • #36
    super_furry
    Registered Users, Registered Users 2 Posts: 27,365 ✭✭✭✭super_furry


    Suppository's the best.


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  • #37
    Sardonicat
    Registered Users, Registered Users 2 Posts: 12,446 ✭✭✭✭Sardonicat


    TommyKnocker wrote: »
    evolving_doors wrote: »
    In white sauce roux

    Milk
    Butter
    Flour
    Cloves
    Pepper
    Bay leaf
    Sliced Onions
    Strain after simmering and pour onto bacon and cabbage

    A Tyrant Named Miltiades! wrote: »
    I've screenshot this to try it this weekend. Salivating.

    Melt the butter in a thick bottom pot. Remove from heat and allow to cool slightly then pour in the milk stirring with a whisk to mix the milk and roux.

    Whisking cold milk onto a hot roux will cause steam and possibly burns ;)

    Add in a half an onion studded with 3 cloves and the bay leaf and keep stirring the mixture with a wooden spoon to stop it catching on the bottom of the pot. As the mixture heats up it will thicken. If it gets too thick add in more milk to get the desired consistency.

    When finished season remove the studded onion and bay leaf and season to taste. Drop some small knobs of butter on the top to stop a skin forming if leaving standing before use. The butted can be stirred into the sauce before serving

    You have just made classic Bechamel sauce :)
    Do you not need flour?


  • #38
    Dial Hard
    Registered Users, Registered Users 2 Posts: 14,943 ✭✭✭✭Dial Hard


    artanevilla wrote: »
    1256944873_4a05.jpg

    That's a harvest, they're not grown in flooded beds.


  • #39
    TommyKnocker
    Registered Users, Registered Users 2 Posts: 3,829 ✭✭✭TommyKnocker


    Oooooops :(:( Post edited, cheers


  • #40
    goat2
    Registered Users, Registered Users 2 Posts: 4,935 ✭✭✭goat2


    evolving_doors wrote: »
    In white sauce roux

    Milk
    Butter
    Flour
    Cloves
    Pepper
    Bay leaf
    Sliced Onions
    Strain after simmering and pour onto bacon and cabbage

    Is that not the base for a béchamel sauce, that is the one I use for béchamel sauce for the mushrooms in a pastry case starter, just fab


  • #41
    Zorya
    Closed Accounts Posts: 2,194 ✭✭✭Zorya


    Dial Hard wrote: »
    That's a harvest, they're not grown in flooded beds.

    It's still unusual though, interesting to see. Here's a few more odd growers and a recipe to take your cloves in...

    CHAI
    Bring to boil half and half mix of water and milk to the amount of four cups.
    Add black tea - keep it in to the strength you like then take out.
    Add a bit of grated ginger root, about a teaspoon, maybe you might like less next time, though I like ginger...

    IMG_5036.jpg?itok=rbVVgwbW

    Add a bit of cinnamon bark. Few bits, you'll know next time how much you like. Look at the poor tree that is sacrificing itself for us :(

    cinnamon-2.jpg

    Add 9 cardamom pods. Yes, 9. Skin a small bit cracked.

    7143447967.jpeg

    And 3 cloves.

    Add sugar to taste. Sorry sugar phobes, it's a must.


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  • #42
    gozunda
    Registered Users, Registered Users 2 Posts: 18,992 ✭✭✭✭gozunda


    TommyKnocker wrote: »
    Melt the butter in a thick bottom pot and do not allow to brown/burn. Add in the flour and stir with a wooden spoon to mix until it is a pale sandy texture. Remove from heat and allow to cool slightly then pour in the milk stirring with a whisk to mix the milk and roux.

    Whisking cold milk onto a hot roux will cause steam and possibly burns ;)

    Add in a half an onion studded with 3 cloves and the bay leaf and keep stirring the mixture with a wooden spoon to stop it catching on the bottom of the pot. As the mixture heats up it will thicken. If it gets too thick add in more milk to get the desired consistency.

    When finished remove the studded onion and bay leaf and season to taste. Drop some small knobs of butter on the top to stop a skin forming if leaving standing before use. The butted can be stirred into the sauce before serving

    You have just made classic Bechamel sauce :)


    *** EDIT As has been pointed out below, I forgot the step for the addition of the flour when making the roux :)


    I'm sorry I read that as adding whiskey to the sauce :pac:

    I think I need a drink lol ...


  • #43
    amadangomor
    Closed Accounts Posts: 2,144 ✭✭✭amadangomor


    Interesting historical story to cloves production. The Dutch East Indies company kept a ruthless monopoly as they were only grown on an island they controlled. Until someone smuggled some plants off a "mother tree".

    https://thetreeographer.com/2017/09/08/the-clove-tree-that-ended-a-monopoly/


  • #44
    evolving_doors
    Closed Accounts Posts: 11,810 ✭✭✭✭evolving_doors


    Meant to say .... the roux can go lumpy if you just chuck the milk on to the floor/butter mix. Just drizzle a little milk each time onto the lump and fold it in quickly. Eventually it will get to a very smooth/runny paste with no lumps, then you can add the rest of the milk. Keep chucking butter in while you fold if it's too dry. I keep mine on a low heat but work quick.

    You also need to let it sit for a while and use less milk than you think ... it's better to have it too thick and add more milk than too watery and be trying to reduce the ar5e out of it.

    I use clove powder instead of the whole ones.


  • #45
    _Brian
    Registered Users, Registered Users 2 Posts: 19,052 ✭✭✭✭_Brian


    I worked with a chap who actually thought cloves were the piece of the top of an orange just dried out.
    He was shocked when I explained they weren’t.


  • #46
    Ten of Swords
    Moderators, Category Moderators, Social & Fun Moderators, Society & Culture Moderators Posts: 24,491 CMod ✭✭✭✭Ten of Swords


    igCorcaigh wrote: »
    Good for toothache apparently.

    Is it safe?

    Moderator: Lesbian, Gay, Bisexual & Transgender, Vegan & Vegetarian

    Category Moderator: Social & Fun



  • #47
    Mena Mitty
    Registered Users, Registered Users 2 Posts: 6,352 ✭✭✭Mena Mitty


    As above I'd recommend using the ground cloves in the glace for Christmas Ham. I like using the whole cloves also, but I remove them prior to serving.

    Ground cloves are so handy for Apple pie and tarts. Sometimes it hard find them in the supermarket.

    Can't have a real Hot Whiskey without the whole cloves....in this house anyway.


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