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Many recipes call for cardamom, but they don't specify green or black. I believe the results are quite different. Any insight on which to choose would be appreciated.

Ask Me Anything (Office Hours)

Ken Rubin - Ask Me Anything (Office Hours)

Recorded

This event was on December 13, 2022

Join Chef Ken Rubin in his virtual office as he welcomes all of your questions. This event was created for you and we encourage you to Ask Anything – from cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Ken is ready to answer them all. Take advantage of this once a year chance to ask Rouxbe's Chief Culinary Officer anything in our last live event of 2022!

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Question

Ken Johnston

Many recipes call for cardamom, but they don't specify green or black. I believe the results are quite different. Any insight on which to choose would be appreciated.?

Answer

You know, typically I've used green cardamom, but the interior part of the cardamom which really has the most bang for your buck kind of a cardamom seeds. I typically is what they're calling for within a recipe whole cardamom. You can kind of crack and use for infusions and those sorts of things. But when I kind of think about what's the most bang for my block when it comes to cardamom looking for those interior dark brown or black cardamom seeds that can be done, you know added and Blended in as part of overall spice mix A little goes a long way so you don't want to over. You know kind of over season with cardamom. It's one of those. spices that has a pretty pronounced flavor a pretty specific flavor intends to work well with others it plays well with other spices depending on if you're going towards more of a Savory application where you might add, you know cumin coriander chilies. a fenugreek other sorts of things or in the case of cardamom being more kind of a warm sweet spice with cookies or pastries or puddings and things where you might pair it with like nutmeg or mace or clove or cinnamon and some of those other sorts of things Works about, you know works well in both applications.

Ken Rubin

Chief Operating Officer

Ken Rubin is a nationally recognized chef, educator, food anthropologist and with over 25 years of broad culinary industry experience. He currently serves as the Chief Culinary Officer at Rouxbe, the world’s leading online culinary school that has helped over 600,000 people learn to cook better. Rouxbe delivers technique focused culinary instruction to home cooks, professional cooks and healthcare professionals around the world through leading edge partnerships with organizations such as Marriott International, Compass USA, The James Beard Foundation, Hyatt Hotels, Trilogy Health Services, Wegmans, The American College of Lifestyle Medicine and many others. Ken has also held top-level teaching and executive leadership positions at well-respected culinary academies and training organizations including Le Cordon Bleu Schools North America, Chefs.com, the Art Institute of Portland, and the Natural Epicurean Academy. Ken currently serves as the Chair of the James Beard Foundation’s Broadcast Media Awards Committee which oversees the national recognition for television, film, radio, and online food media content. Ken previously served as a Board Director for the International Association Culinary Professionals (IACP) before joining as Trustee and Chair of The Culinary Trust, IACP’s philanthropic foundation founded by Julia Child. Ken is a regular speaker and presenter at culinary and medical conferences. He received his BA from Colorado College and an MA in anthropology from the University of Texas at Austin. He and his family enjoy cooking and eating in Portland, Oregon.