The sugar cookie recipe requires mace, ground, what is this spice, and do I have to use it in the recipe?!
the recipe for suger cookies says add mace, ground!.!.!.im wondering what it is , and will it make a diffrence to the taste if i dont add this spice!?Www@FoodAQ@Com
Answers:
!. it can be left outWww@FoodAQ@Com
Description
Both Mace and Nutmeg are derived from the fruit of the same tree, Myristica fragrans!. Mace is the thin, bright red aril or lace-like covering over the shell of the Nutmeg!. Its flavor is similar to Nutmeg but more delicate!.
Uses
Mace is used in soups, cream sauces, lamb, chicken, potted meats, cheeses, stuffing, sausages, puddings, ketchup, baked goods, and donuts!. It is used in French, English, Asian, West Indian, and Indian cuisines, and the spice blends garam masala, curry, and rendang!.
Origins
The primary source of Mace is Indonesia!. Historically, Mace originating from the East Indies has been considered premium due to its bold orange color, rich flavor and high volatile oil content!. Mace produced in the West Indies is yellowish in color and has a milder flavor!.
Folklore
Until the 18th Century, the world's only source of Mace and Nutmeg was the area known as Indonesia!. When the Dutch took control of this area, Mace and Nutmeg were among the richest prizes!. Knowing these spices did not grow elsewhere, they proceeded to establish one of the tightest monopolies the world has ever known!. There is a legend that it was a Frenchman who started the erosion of Dutch control by smuggling seedlings out of the East Indies!. True or not, it is a fact that a series of transplantings did occur and a number of other areas began producing these spices!.
Color
Deep, brick orange
Flavor & Aroma
Nutmeg-like
Sensory Profile
The flavor and aroma of Mace, which is similar to Nutmeg, is strongly aromatic, spicy and warming to taste!. It is characterized by citrus and terpeney flavor notes!.Www@FoodAQ@Com
Both Mace and Nutmeg are derived from the fruit of the same tree, Myristica fragrans!. Mace is the thin, bright red aril or lace-like covering over the shell of the Nutmeg!. Its flavor is similar to Nutmeg but more delicate!.
Uses
Mace is used in soups, cream sauces, lamb, chicken, potted meats, cheeses, stuffing, sausages, puddings, ketchup, baked goods, and donuts!. It is used in French, English, Asian, West Indian, and Indian cuisines, and the spice blends garam masala, curry, and rendang!.
Origins
The primary source of Mace is Indonesia!. Historically, Mace originating from the East Indies has been considered premium due to its bold orange color, rich flavor and high volatile oil content!. Mace produced in the West Indies is yellowish in color and has a milder flavor!.
Folklore
Until the 18th Century, the world's only source of Mace and Nutmeg was the area known as Indonesia!. When the Dutch took control of this area, Mace and Nutmeg were among the richest prizes!. Knowing these spices did not grow elsewhere, they proceeded to establish one of the tightest monopolies the world has ever known!. There is a legend that it was a Frenchman who started the erosion of Dutch control by smuggling seedlings out of the East Indies!. True or not, it is a fact that a series of transplantings did occur and a number of other areas began producing these spices!.
Color
Deep, brick orange
Flavor & Aroma
Nutmeg-like
Sensory Profile
The flavor and aroma of Mace, which is similar to Nutmeg, is strongly aromatic, spicy and warming to taste!. It is characterized by citrus and terpeney flavor notes!.Www@FoodAQ@Com
Hope this helps
Mace is a spice made from the waxy red covering which covers nutmeg seeds!. The flavor is similar to that of nutmeg, with a hint of pepper and a more subtle note which can be overwhelmed by heavy-handed cooks!. Mace is readily available in many cooking supply stores in both whole and ground form, and it has a wide range of uses from desserts to savory roast meats!. The versatile flavor can make mace a useful spice to have around, especially since many recipes call for it!.Www@FoodAQ@Com
Mace is a spice made from the waxy red covering which covers nutmeg seeds!. The flavor is similar to that of nutmeg, with a hint of pepper and a more subtle note which can be overwhelmed by heavy-handed cooks!. Mace is readily available in many cooking supply stores in both whole and ground form, and it has a wide range of uses from desserts to savory roast meats!. The versatile flavor can make mace a useful spice to have around, especially since many recipes call for it!.Www@FoodAQ@Com
Mace is like a peel that sits around nutmeg,it`s flavor and smell`s like nutmeg but it is not as strong as nutmeg it self
mace is used in making stocks,soups and vegetable cooking
it is left whole after cooking it is discarded,but it also in a ground variety on the market!.
I hope this helps,
Chef du JourWww@FoodAQ@Com
mace is used in making stocks,soups and vegetable cooking
it is left whole after cooking it is discarded,but it also in a ground variety on the market!.
I hope this helps,
Chef du JourWww@FoodAQ@Com
Mace is a wonderful spice that's used in pound cakes, tea cakes and some sugar cookies!.
You can find it in the spice aisle of any supermarket!.
Mace is a taste similar to nutmeg!.
You can omit it, if you choose to!.!.!.!.!.it just gives a recipe an extra oomph!
Hope this helped!.Www@FoodAQ@Com
You can find it in the spice aisle of any supermarket!.
Mace is a taste similar to nutmeg!.
You can omit it, if you choose to!.!.!.!.!.it just gives a recipe an extra oomph!
Hope this helped!.Www@FoodAQ@Com
I bake cookies all the time and I have never used mace!.
hmmm!.!.!.!.!.!.!.!.i'd like to know that recipe!?!?!?!?!?!?!?!?!?!?Www@FoodAQ@Com
hmmm!.!.!.!.!.!.!.!.i'd like to know that recipe!?!?!?!?!?!?!?!?!?!?Www@FoodAQ@Com