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Substituting Whole Cloves for Ground Cloves?

So I wanted to make this recipe for Spiced Red Cabbage, since I have some red cabbage left over from the other day and it looks tasty and different from what I did with it the other day, which was just to eat it with some balsamic vinaigrette.

The problem is, the recipe calls for 1/8 tsp of ground cloves and I only have whole cloves. I figure in a boil/simmer recipe such as this one, it would be okay to substitute the whole cloves and just remove them when I'm done. Is that okay? How many whole cloves equals 1/8 tsp of ground cloves? I'm thinking if I throw one in there it'll be fine.

Thanks!

Comments

( 3 comments — Leave a comment )
adamjaskie
Dec. 14th, 2008 05:17 pm (UTC)
Stick three or four in a teaball and toss it in. Whole they aren't going to release as much flavor.
kamaliitaru
Dec. 14th, 2008 05:18 pm (UTC)
I'd put a couple in if you were sticking with whole, but you should be able to grind them yourself easily. Use a coffee grinder, or just a spoon on a cutting board (thats what I do for a very small amount)
new_wave_witch
Dec. 14th, 2008 09:53 pm (UTC)
When I make cabbage, I put whole peppercorns in when it boils to flavor it. Maybe you could do it the same way with the whole cloves, to put a palmful in with the boiling water?
( 3 comments — Leave a comment )

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