cooking question - how to use cinnamon sticks correctly

Message Bookmarked

Bookmark Removed

cause, like, powdered stuff is *evil*
but the stuff out of a stick is great.
but...if i'm putting it in a hot drink
(in this case chocolat chaud) do i break it
over the pan, or stick it in the cup ?
just putting it in the cup means -
no flavour, breaking it means you get bits of, well
wood in your mouth. i guess stirring it round
(whole) in the pan is an idea... ?

― piscesboy, Friday, 18 October 2002 10:45 (twenty-three years ago)

just drop the whole stick in there. breaking up causes mess as well as chunks o' stick.

― Chris V. (Chris V), Friday, 18 October 2002 10:52 (twenty-three years ago)

You could infuse some milk with the cinnamon i.e. simmer it for about 10 mins (not boiling as does nasty things to dairy products), then strain to remove any debris that's broken off. Then use the milk in the drink, thus avoiding bark fragments in teeth etc. Should work equally well when infusing sugar solution for non-milky purposes.

― Liz :x (Liz :x), Friday, 18 October 2002 12:50 (twenty-three years ago)

Cinnamon sticks = the only thing I've ever tried to smoke

(I was pretty young, well, kind of young...)

― Sarah McLusky (coco), Friday, 18 October 2002 12:53 (twenty-three years ago)

jesus liz you got lots of time on yr. hands.
thanx anyway mind, but i wouldn't know how to 'infuse' something
if my life depended on it.

― piscesboy, Friday, 18 October 2002 12:58 (twenty-three years ago)

Why yes, I am indeed a big poof of a girl's blouse. But infusion is not to be taken lightly, you know. It's really dead simple - don't be scared of the kitchen, ducky. Or you could buy some cinnamon coffee flavouring syrup stuff from evil Starbucks or somewhere. Personally I'd DIY because I am stingy and anal.

― Liz :x (Liz :x), Friday, 18 October 2002 13:08 (twenty-three years ago)

Liz = OtM

a stick is also nice in a chilli, leave it in whole and fish it out at the end. Do the same with a chilli pepper 's nice.

― chris (chris), Friday, 18 October 2002 13:21 (twenty-three years ago)

If it was a very special drink I was making, (i.e., a hot toddy) I'd probably add the whole stick as garnish. As the cinnamon bark soaks in the hot liquid, infusion will take place without any additional effort on your part. However, if it was just an ordinary everyday drink, I'd probably rub a stick of cinnamon up against the smallest setting on my cheese grater to add a smattering of fresh spice.

Nutmeg is equally wonderful when ground fresh in this manner.

― ragnfild (ragnfild), Friday, 18 October 2002 13:21 (twenty-three years ago)

ooh yes, nutmeg! It's great - such an amazing taste, and great for sweets and savouries to boot. I can't make my famous (?) ragu with some fresh nutmeg. Mmm, dinner...

― Mark C (Mark C), Friday, 18 October 2002 15:50 (twenty-three years ago)

You must be logged in to post. Please either login here, or if you are not registered, you may register here.