The nutmeg I know is used in cooking in many countries in the East and West, especially in western sweet and spicy pasta, such as bread and cakes, or drinks and barbecues. In China, it is widely used as a condiment for meat, and it is the best partner with meat, especially when it is used as animal food in sauce. Nutmeg, with its pungent aroma, can play a role in enhancing freshness, inhibiting odor, removing fishy smell, enhancing fragrance and preserving corrosion, and can make meat taste unique and delicious. Let's first understand some characteristics of nutmeg.
Nutmeg: Nut of evergreen trees in Myrtaceae, also called meat fruit, jade fruit, etc. It is native to Indonesia, Malaysia, Brazil and other places, and is also planted in Guangdong and Yunnan.
Shape: oval, about 3 cm long, with gray or grayish yellow surface.
Smell: The surface will smell faint sweetness. You can see brown and yellow marbling when you break it. If you taste it, it will taste like camphor, with strong spicy taste and bitter taste.
Answer the second question, can I put nutmeg in beef stew?
It depends on the beef stew. If you don't need to put it in stew, you must put it in sauce and braised beef. We usually choose beef tenderloin or rump in braised beef sauce. This part of beef is characterized by rich and fresh taste, but it is also mixed with fishy smell. Therefore, when curing beef with sauce, nutmeg is often used with tangerine peel, clove, star anise, pepper and tsaoko to remove the fishy smell and enhance the spicy taste of beef.
Answer the third question. How many grams can you put in salt water at most?
According to the personality characteristics of nutmeg and my experience, the maximum dosage of nutmeg in 50 kg brine is 15-20g. Share with you a recipe of sauce beef in a training class:
Cinnamon 100g, star anise 160g, angelica dahurica 80g, Amomum tsaoko 20g, cardamom 50g, Amomum tsaoko 50g, Amomum tsaoko 20g, nutmeg 30g, Zanthoxylum bungeanum 80g, Alpinia officinarum 60g, piper longum 20g, Amomum villosum 15g, fragrant leaves.
The complementary relationship of spices can be seen clearly in this formula. For example, two materials complement each other: Amomum tsao-ko and nutmeg, Alpinia officinarum and Angelica dahurica. A variety of ingredients complement each other: Amomum tsaoko, cardamom, nutmeg and pepper, especially suitable for braised beef. This combination of spices can not only stimulate each other's fragrance, but also produce new fragrance.
The above is my real experience, I hope I can give you some reference. Due to the limited time, I wrote it in a hurry. I hope that the shortcomings will be criticized and corrected. If the friends in front of the screen have different opinions, please leave a message in the comment area.