Originally Posted by bryankimjade
After watching the cooking channel. I decided to get fresh nutmeg from the jar and just grate it when needed. The smell and taste are wonderful just as promised. But I am not sure how much to use. I have a pumpkin roll recipe that I have been perfecting for years (even though I am not a baker) and it calls for 1 teaspoon of ground nutmeg. Do I use the same amount when freshly grateing? any input would be appreciated. thanks
Nutmeg is one of the most great and mellifluous spices used by man/woman that you will ever use. It`s used with both savoury and sweet concoctions!
It combines with savoury ingredients to develop and enable flavours to enrich a dish - for example with spinach in Spinach Catalan or in a risotto, leeks with pasta need the lightest of grating of nutmeg, game birds in a casserole, venison in a pie or chicken livers in a patÚ need a lightly heavier hand. In most these (savoury) instances nutmeg likes to be bedfellow to ginger, Jamiaca pepper, cinnamon and the lightest touch of cumin.
At the same time, nutmeg, has throughout history played a part in the production of cremes, custards and mixes of fruit, in short it is an ingredient employed in puddings, cakes and preserves like chutney. Traditonally the fruit is dried and reconstituted with alcohol and nutmeg and other spices like ground cloves, cinnamon and ginger.
Then again, nutmeg is an essential ingredient of a good cheese sauce - not so much that one could taste it and less than one knows it`s there!
Hope this helps,