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Old 04-15-2013, 08:59 AM   #31
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Originally Posted by Andy M. View Post
You don't have to powder the seeds. To extract the flavor and color, you can simmer them in some of the liquid you're using for a recipe then strain the seeds out and use the liquid.
Yes. You don't even want to try powdering them.

You don't want the pieces on your final dish.

Extract the color in oil or cooking water and remove.
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Old 04-15-2013, 12:43 PM   #32
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Aren't there achiote seeds in the paste?
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Old 04-15-2013, 01:19 PM   #33
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Aren't there achiote seeds in the paste?

I would assume they are pulverized.
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Old 04-15-2013, 01:28 PM   #34
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I find that you get lots of holes in the plastic bag that way. But, it still keeps seeds from flying every which way.
I find putting a tea towel over the bag helps. And, I do not regret having not one but two coffee mills for grinding spices. I use them a lot. I picked mine up at thrift stores for about 2 bucks each. To clean, I grind white rice in them.
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Old 04-15-2013, 01:42 PM   #35
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...coffee mills for grinding spices. I use them a lot. I picked mine up at thrift stores for about 2 bucks each. To clean, I grind white rice in them.
Me too. Saturday I was doing mise en plas for SO's making paklava when I discovered we had no ground cinnamon. Out came the grinder and some cinnamon sticks. Viola! Ground cinnamon.
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