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I don't know the aforementioned chef but I do use star anise.
Every time I fry/saute onions I pop in a bud thingy of this spice; all that's needed is one of those small pieces which kinda look like apple seeds. Somehow this makes the onion more "oniony." I just have to remember to fish it out; crunching on one of them is not unpleasant but it is too strong flavor wise.
Try it; you might like it. One of the star anise lasts a long time even tho' I find myself cooking onions this way very frequently.
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My daughter used it in mulled wine, everybody loved it. But I just bought some pre-made duck from Costco, five spice duck, it’s not an Asian dish at all, but I bet anise is in the five spices.
One thing I always questioned about Emeril was using the same spice blend in everything, I feel the same way about the star anise.
We have several of Emeril's books and like Prudhomme, the spice blends aren't all the same. They may have some of the same ingredients, but not the same quantities. I just made a jambalaya from one of Prudhomme's books along with a spicy Creole sauce from the same book. Each called for a spice blend. The blends weren't exactly the same. I do not buy the prepackaged spice blends, since I have the books with the ingredients for them.
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Originally Posted by Dogboa
We have several of Emeril's books and like Prudhomme, the spice blends aren't all the same. They may have some of the same ingredients, but not the same quantities. I just made a jambalaya from one of Prudhomme's books along with a spicy Creole sauce from the same book. Each called for a spice blend. The blends weren't exactly the same. I do not buy the prepackaged spice blends, since I have the books with the ingredients for them.
I haven't read his books but he certainly never made the point on the shows I saw that the 'essence' varied by dish. I'm glad to hear it did, my thought was always that even the same herbs/spices might well work better when used in different ratios for different dishes.
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