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Old 07-23-2018, 09:12 PM
 
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So I want to use this for onion flavor, and to see if it works as a gas reducer in chili. I can't figure out how much I will need.


I will brown 3 lb of hamburger and use 2 cups (uncooked) red kidney beans along with about a quart of various tomato products.


Any idea how much asafoetida to use? I'd hate to use too much because it sure doesn't smell very good. I have a feeling too much might ruin the whole batch.
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Old 07-23-2018, 09:29 PM
 
Location: Cody, WY
9,184 posts, read 10,125,866 times
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Quote:
Originally Posted by LillyLillyLilly View Post
So I want to use this for onion flavor, and to see if it works as a gas reducer in chili. I can't figure out how much I will need.


I will brown 3 lb of hamburger and use 2 cups (uncooked) red kidney beans along with about a quart of various tomato products.


Any idea how much asafoetida to use? I'd hate to use too much because it sure doesn't smell very good. I have a feeling too much might ruin the whole batch.
I'd use only a tiny bit in only one small part of the batch. Cook it by itself and see happens. You can add more if you need it and continue cooking.

I recall an Agatha Christie novel (I believe that it was one of the Tommy and Tuppence series) in which it was used to create a horrid and intolerable odor.

There's a favorable mention of using it for cooking in a Wikipedia article, but the article states that one of its name is devil's dung.

https://en.wikipedia.org/wiki/Asafoetida
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Old 07-24-2018, 08:34 AM
 
Location: Boonies of N. Alabama
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Tiny pinch. But asafoetida is more like garlic than onion.
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Old 07-24-2018, 08:56 AM
 
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Good point, HiW. I shouldn't use it the first time in such a huge batch. I'll try just a few cups of some soup or something first.


If I only need a tiny pinch in that huge batch, I guess I only need a few grains in 1/5 that amount?
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Old 07-24-2018, 09:30 AM
Status: "JOBS NOT MOBS!" (set 9 days ago)
 
2,899 posts, read 485,817 times
Reputation: 1503
Quote:
Originally Posted by LillyLillyLilly View Post
So I want to use this for onion flavor, and to see if it works as a gas reducer in chili. I can't figure out how much I will need.


I will brown 3 lb of hamburger and use 2 cups (uncooked) red kidney beans along with about a quart of various tomato products.


Any idea how much asafoetida to use? I'd hate to use too much because it sure doesn't smell very good. I have a feeling too much might ruin the whole batch.
A pinch of baking soda reduces gas in beans. So does soaking the beans first then pouring water off and adding new. Beano taken before eating works too. Ask me how I know?
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Old 07-24-2018, 09:39 AM
 
29,805 posts, read 15,203,274 times
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Quote:
Originally Posted by Happy in Wyoming View Post
I'd use only a tiny bit in only one small part of the batch. Cook it by itself and see happens. You can add more if you need it and continue cooking.

I recall an Agatha Christie novel (I believe that it was one of the Tommy and Tuppence series) in which it was used to create a horrid and intolerable odor.

There's a favorable mention of using it for cooking in a Wikipedia article, but the article states that one of its name is devil's dung.

https://en.wikipedia.org/wiki/Asafoetida
Readers of the Master and Commander novels will recall that Stephen Maturin used asafoetida to make his medicines (some of them mere placebos) particularly disgusting. The sailors were convinced that the worse the flavor, the better the effect.
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Old 07-24-2018, 10:57 AM
 
Location: Richardson, TX
10,119 posts, read 16,713,055 times
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Quote:
Originally Posted by Happy in Wyoming View Post
I'd use only a tiny bit in only one small part of the batch. Cook it by itself and see happens. You can add more if you need it and continue cooking.

I recall an Agatha Christie novel (I believe that it was one of the Tommy and Tuppence series) in which it was used to create a horrid and intolerable odor.

There's a favorable mention of using it for cooking in a Wikipedia article, but the article states that one of its name is devil's dung.

https://en.wikipedia.org/wiki/Asafoetida
The British aren't really known for their cooking, at least back then, plus the smell of onions had racial and classist overtones in their culture. https://www.tandfonline.com/doi/full...8.2016.1202008

That being said, I love Agatha Christie, and I have never used asafoetida.

I would love to hear OP's review of how this experiment turns out.
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Old 07-24-2018, 10:58 AM
 
Location: Richardson, TX
10,119 posts, read 16,713,055 times
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Originally Posted by 4dognight View Post
A pinch of baking soda reduces gas in beans. So does soaking the beans first then pouring water off and adding new. Beano taken before eating works too. Ask me how I know?
Another method is the use of epazote herb. I'm not sure how much of that you're supposed to use either though.
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Old 07-24-2018, 11:51 AM
 
Location: California
4,445 posts, read 5,168,213 times
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When I first started using hing in my vegetarian cooking I started with a small amount and them moved on from there. When it hits hot oil, it loses its aroma so don't be afraid to give it a try. Many Hindus use it to replace onion or/and garlic in cooking. It also has medicinal purposes:

Asafoetida (Hing) is used to enhance the taste in foods. It is also a good home remedy that everyone must have it in their kitchen. Asafoetida cures the digestion problem from the stomach. Not only this, it is also effective in improving the immunity. Asafoetida has protein, carbohydrate, fibre, iron, phosphorous, calcium, etc. Asafoetida is effective to treat diseases like influenza, asthma, cold and cough, and digestive problems. Here in this post we will know*how to use asafoetida for gas problem?

How to Use Asafoetida for Gas Problem - Build Healthy Body

Epazote is a common weed that grows along roadsides in the Southwest, often used in Mexican cooking to flavor beans and other dishes. When I make blackbeans I add a few springs to the cooking water and then remove them at the end of cooking.

As with hing, get to know both of them and you will be a happy cook!
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Old 07-24-2018, 02:54 PM
Status: "Cold rain...wtf??" (set 13 days ago)
 
Location: 11235
1,441 posts, read 463,666 times
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I've only used it for kitchari (rice and bean dish with grated coconut, no meat or tomatoes) and I would say a grated teaspoon per cup of rice. I happen to like it so I use a lot more, lol.
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