The Licorice Root Extract is obtained by pounding the root of the plant,
boiling it in water, then evaporating the liquid. Partial evaporation
results in a syrup; further evaporation results in a gold-brown crystalline
powder. The licorice powder is 50 times sweeter than sugar.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

Nick Cramer wrote:
The Licorice Root Extract is obtained by pounding the root of the plant,
boiling it in water, then evaporating the liquid. Partial evaporation
results in a syrup; further evaporation results in a gold-brown crystalline
powder. The licorice powder is 50 times sweeter than sugar.



Aha! The Thai way - pounding the root! I never thought of that. It will
open up the pulp better than any other way.

I got two packets of the roots, so I'll try this with one of them. I'm
thinking I might use it as a partial sweetener in sweet & sour dishes,
and maybe in Phad Thai.

Thanks,

Ian

" wrote:
Nick Cramer wrote:
The Licorice Root Extract is obtained by pounding the root of the
plant, boiling it in water, then evaporating the liquid. Partial
evaporation results in a syrup; further evaporation results in a
gold-brown crystalline powder. The licorice powder is 50 times sweeter
than sugar.

Aha! The Thai way - pounding the root! I never thought of that. It will
open up the pulp better than any other way.

Absolutely! Using a blender or food processor mostly slices the food,
however finely. Jun uses a mortar and pestle almost exclusively.

I got two packets of the roots, so I'll try this with one of them. I'm
thinking I might use it as a partial sweetener in sweet & sour dishes,
and maybe in Phad Thai.

Heh heh! Let me know how that Licorice Pad Thai turns out. I don't think
I've ever seen Jun use licorice!

BTW Licorice is also soluble in alcohol. I don't like Anisette and I'd have
to build a 'still to capture the evaporated liquid. So, that's out for me!

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

Nick Cramer wrote:
" wrote:
Nick Cramer wrote:
The Licorice Root Extract is obtained by pounding the root of the
plant, boiling it in water, then evaporating the liquid. Partial
evaporation results in a syrup; further evaporation results in a
gold-brown crystalline powder. The licorice powder is 50 times sweeter
than sugar.

Aha! The Thai way - pounding the root! I never thought of that. It will
open up the pulp better than any other way.

Absolutely! Using a blender or food processor mostly slices the food,
however finely. Jun uses a mortar and pestle almost exclusively.

I got two packets of the roots, so I'll try this with one of them. I'm
thinking I might use it as a partial sweetener in sweet & sour dishes,
and maybe in Phad Thai.

Heh heh! Let me know how that Licorice Pad Thai turns out. I don't think
I've ever seen Jun use licorice!

BTW Licorice is also soluble in alcohol. I don't like Anisette and I'd have
to build a 'still to capture the evaporated liquid. So, that's out for me!


I used a little powdered licorice in a *******ized version of the recipe
I originally bought the stuff for, and the taste was Ok - the licorice
blended in and was not clearly noticeable unless you knew.

Thats the effect I'd want in the Phad Thai - just one note among many.
I'll let you know what happens.

Cheers,

Ian