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Sasandra
 Post subject: Cooking with Asafoetida?
PostPosted: Mon Nov 14, 2011 11:44 am 
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Location: Salem, MA
This may be a bit of a long shot, but has anyone here ever cooked with Asafoetida before? My new girlfriend has a severe allergy to onions, shallots, scallions, etc (though oddly not garlic) and of course almost everything I cook has onion in it, but from my internet searches Asafoetida apparently takes on a sauteed onion taste when the powder is fried in oil, the problem is I can't find any good information on preparing it other than fry in oil, no information on how long or anything like that.
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Hopwin
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PostPosted: Mon Nov 14, 2011 12:38 pm 
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Is asafoetida latin for "swamp butt"? I keep reading that as fetid ***.. :lol:

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Sam
PostPosted: Mon Nov 14, 2011 5:06 pm 
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Wikipedia wrote:
Asafoetida (Ferula assafoetida), alternative spelling asafetida,( /æsəˈfɛtɨdə/)[1] (also known as devil's dung, stinking gum, asant, food of the gods, giant fennel, hing and ting) is the dried latex (gum oleoresin) exuded from the living underground rhizome or tap root of several species of Ferula, which is a perennial herb (1 to 1.5 m high). The species is native to India[2]. Asafoetida has a pungent, unpleasant smell when raw, but in cooked dishes, it delivers a smooth flavor, reminiscent of leeks.


Wow. Not sure I would put that in my mouth! :lol:

Devil dung to food of the gods.......so gods eat devil poo. G2K
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Taamar
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PostPosted: Mon Nov 14, 2011 5:25 pm 
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Kitchen Temptress
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I use it in Indian cooking all the time. Yeah, it stinks until it's cooked, but does give a mellow onion-y flavour. You don't even need to fry it. Just be sure to use only a tiny bit, it's strong!
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Sasandra
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PostPosted: Tue Nov 15, 2011 12:03 am 
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Thanks Taamar :) I plan on doing some test runs with it to figure out the right ratios before I cook anything for her, everything I was reading made it sound like it had to be fried though first.
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