MetaChat - Transforming anise

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21 August 2013

Transforming anise There nothing I can think of I'd completely eschew as there must be some use or combination that works for something I'd rather not have on its own, but I really don't like anise flavors. There has got to be something or things that change it and surely it must be known of somewhere.
Cocktail onions? Somebody out there knows.

post by: ethylene at: 21:16 | 8 comments

It's an essential component to good Italian sausage and tomato sauces. I don't like it alone (licorice also) but it's nice as an undetected component.

posted by mightshould 22 August | 06:19

Like mightshould says, anise is good as a subtle background component in (mostly) very savory foods like sausages. Though, personally, I wouldn't use it in a tomato sauce. Curries can make use of anise, as well. I also find the straight taste of anise and licorice terrible.

posted by Thorzdad 22 August | 07:15

I don't care for it, but fennel seeds are common in Italian sausage, and basil has some anise tones to it, and I love both of those foods.

posted by theora55 22 August | 12:28

mightshould made my suggestions. Star anise in a fancy bolgnese sauce. Here is Heston's rather picky take. I haven't made it exactly like this, but pretty close, and the star anise really put it over the top.

posted by msali 22 August | 14:53

I didn't mean adding anise flavored stuff to things but changing something anise flavored.

posted by ethylene 22 August | 16:51

I hate it too. And life is fine without anise or black licorice.

posted by bearwife 23 August | 00:21

Oh, THAT kind of transformation ...

I'd go with existential crisis: something along the lines of "You're a bad seasoning. You'll never amount to anything. You come from a no-good line of ill-gotten flavors."

If that doesn't make it change, then there's not much hope, I'm afraid.

posted by mightshould 23 August | 18:25

Well for that, I'm not sharing magical food alchemy discoveries.

posted by ethylene 23 August | 19:46

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