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Message |
    
Bierview
Member
Username: Bierview
Post Number: 238
Registered: 03-2003
Posted From: 67.81.178.93
| | Posted on Tuesday, March 27, 2007 - 04:29 pm: | 
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I've always used corriander seed in it's whole form. Anyone ever try crushing it?
BV |
Christopher Allen
Junior Member
Username: Treeboy
Post Number: 35
Registered: 01-2007
Posted From: 130.39.215.236
| | Posted on Tuesday, March 27, 2007 - 04:43 pm: |
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Yes, I always crush it. I thought that was kinda standard. |
George Schmidt
Advanced Member
Username: Gschmidt
Post Number: 707
Registered: 08-2004
Posted From: 63.73.69.132
| | Posted on Tuesday, March 27, 2007 - 04:55 pm: |
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I like it ground into a fine powder.
Be wary of strong drink. It can make you shoot at tax collectors -- and miss. ~~Robert A. Heinlein: The Notebooks of Lazarus Long
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ChriSto
Member
Username: Christo
Post Number: 183
Registered: 02-2006
Posted From: 216.176.226.154
| | Posted on Tuesday, March 27, 2007 - 05:32 pm: |
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There is a tremendous difference in crushed vs. non-crushed in terms of aroma and flavor.
First time I made a saison I didn't crush (1 oz.) and went, hmm, it's there but not a lot. Next time I added 2 oz. and thought pretty good. Third time (the charm) went back to 1 oz. and crushed it (really just cracked open) and POW! Lots of corriander - really too much. I now use 3/4 oz. crushed and last two saisons have been perfect (for my taste anyway). |
Paul Erbe
Advanced Member
Username: Perbe
Post Number: 808
Registered: 05-2001
Posted From: 67.153.37.2
| | Posted on Tuesday, March 27, 2007 - 06:50 pm: |
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YEs Crush the seeds. I have used both a mortise and pestle and a small coffee grinder. |
Christopher Allen
Junior Member
Username: Treeboy
Post Number: 36
Registered: 01-2007
Posted From: 130.39.215.236
| | Posted on Tuesday, March 27, 2007 - 08:11 pm: |
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I am kinda ghetto and just throw it in a ziploc bag and smack it around with a rubber mallet a good bit. Does the trick for me. |
Bierview
Member
Username: Bierview
Post Number: 239
Registered: 03-2003
Posted From: 67.81.178.93
| | Posted on Tuesday, March 27, 2007 - 08:21 pm: |
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Yeah, you guys are right. I don't know what I was thinking.
Thanks.
BV |
Hophead
Senior Member
Username: Hophead
Post Number: 2522
Registered: 03-2002
Posted From: 167.4.1.41
| | Posted on Tuesday, March 27, 2007 - 08:31 pm: |
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Or, you could bury them in dirt and grow cilantro...
Do you use whole oranges too?  |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 6801
Registered: 01-2002
Posted From: 24.57.224.220
| | Posted on Tuesday, March 27, 2007 - 09:21 pm: |
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Yes, coriander is merely cilantro that has been allowed to flower and go to seed. The leaves are also sometimes known as Chinese parsley. It's a very versatile herb used in Indian, Mexican and Southeast Asian cuisine, as well as Belgian brewing. I've seen it available at garden shops and nurseries for spring planting. It's an annual, but sometimes it will reseed itself for the next season. |
Paul Erbe
Advanced Member
Username: Perbe
Post Number: 810
Registered: 05-2001
Posted From: 67.153.37.2
| | Posted on Tuesday, March 27, 2007 - 09:43 pm: |
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BV - Did you not expect people to answer the question? |
dhacker
Advanced Member
Username: Dhacker
Post Number: 835
Registered: 11-2002
Posted From: 65.4.248.171
| | Posted on Tuesday, March 27, 2007 - 10:01 pm: |
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I like my coriander like my grain . . aggressively cracked, but not pulverized to total flour. The last wit I brewed 2 months ago was just right using 2 oz. of crushed seed in a 10 gallon batch. |
Brews and Views Archive 2007 
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