What are the best tips for cooking fennel?

One of the most important things that you can remember when cooking fennel is that the bowls can pass on a strong taste of licorice. Some people do not like liquorice, so when cooking fennel for a group with unknown taste it is best to use fennel carefully and sparingly. In many ways, cooking fennel may be similar to turning and onion for cooking because it tends to caramelize in a similar way when it is roasted or grilled. The taste of fennel can be compared with anise, a common dried herb, but fennel tends to have less effective liquorice taste than anise. Fennel is a green herb with yellow flowers and a whole plant, including flowers and leaves, can be used in cooking, as well as seeds and stems. Fennel, sometimes called sweet anise, can be eaten raw, as in salad or as part of a hot bowl. It is commonly used with masses of kind of fruits, pork and chicken. The sausages often contain licorice from fennel in the recipe. The use of fennel in the supplies of soup to flavor the base is also popular,Especially in the preparation of chicken material.

Cooking fennel can be somewhat similar to cooking onion. Like the onion, when it is fennel roasted or roasted, sugar in it caramelizes. When sugar warms until it brown, it is called caramelization. Caramelized fennel has a sweeter taste with a lighter, tempered taste of liquorice than raw fennel. Since caramelization makes the liquorice element in the taste of fennel less strong, it can be a good technique that needs to be used in preparation for guests who are familiar with fennel.

Good chefs use this strong and tasty plant with caution, because even slight excessive fennel can overwhelm the bowl, especially if the rest of the taste in the bowl are light. Different fennel plants have different textures and taste levels, so it is important to explore and taste fennel before the decision how much to use. If it is uncertain whether guests like fennel can bI will be the best to include fennel in the sauce served on or with them and not directly in the bowl. This allows guests to decide whether they want a flavored fennel on their meals.

Hard conditions of cultivation or poorly balanced soil can cause inconsistency in fennel plants. When the soil has a lack of nutrients or the plant is underwater, the gentle stems of green fennel can usually become wooden and hard. These differences in the texture of the sheet may require a change in fennel cooking process. Especially hard shoots may require steaming or longer cooking to be sufficiently tender to enjoy.