How do you use fresh nutmeg?

[Jessica]

Do you just grate it, or do you have to cut it open, or what?

TIA

[cchhbb]

Jessica,

Grate the whole nutmeg with a fine grater. I use a rasp, but you can use the fine side of a box grater. I would suggest putting down some wax paper first to contain the nutmeg.

Williams Sonoma has this little device which is a nutmeg grater. I think it was about $20. I have steered clear of it so far, but maybe before XMAS when I'm doing all my holiday baking I might have to take the plunge.

Cheryl

[makedah]

Just grate it.

[Vanessa]

My mom got me a nutmeg grater which aoso stores a few nutmegs inside. The taste of freshly grated nutmeg really enhances cakes, muffins, breads even I add a dash to zucchini soup.

[Wendy w]

I was watching Emeril yesterday and he made some wonderful recipes with different types of squash. One of his primary spices was nutmeg. He used a grater with very small holes. Does anyone know the best way to store it?

[makedah]

FYI -- nutmeg is good on cheese dishes. I sprinkle a bit on (yellow crookneck) squash casserole.

[Gail]

Wendy,

While I didn't find any information to nutmeg, this is what I located on The Spice House's web site:

Q. What is the best way to store my spices?
A. You want to get them into some kind of air tight container. Glass jars are the ideal storage container. You can also add to the life of your spices by storing them in the refrigerator. The only problem with this is out of sight, out of mind. The worst place to keep your spices is above the stove because the heat from the oven will destroy the essential oils in the spices.



Q. How long do spices last?
A. Whole spices can last three years. Once spices are ground their volatile oils have been released and they are already beginning to dissipate. We recommend not buying a larger amount of an individual spice than you expect to use within a year. Old spices will not make you sick, they just won’t accomplish their true purpose. A good, simple test is to smell them. If you don’t get a scent, it’s time to throw them away. A fun way to throw them away is to toss them on your grill when cooking. This is a way to release the last little bit of volatile oils that might still remain, and put flavor into your grilling food!


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I've got both a nutmeg grinder and a rasp, and frankly like the job the rasp does better.

Found some interesting tidbit about nutmeg just now. Maybe you folks already knew this, but I sure didn't:

"Did you know that the spice mace is the dried, ground outer membrane that covers the nutmeg seed? That's why mace tastes and smells like a pungent version of nutmeg."

(From: Food Lover's Tiptionary.)

...live and learn... :)

[vbak]

I store my nutmeg in a covered glass jar. Nutmeg is wonderful in cream type sauces.

[Curleytop]

Get a nutmeg grater! It has a little compartment on the top to hold the nutmeg, and you just grate what you need for your dish!They are imported from Germany, you might need to go to a specialty store!

[SandyM]

Originally posted by Gail
Found some interesting tidbit about nutmeg just now. Maybe you folks already knew this, but I sure didn't:

"Did you know that the spice mace is the dried, ground outer membrane that covers the nutmeg seed? That's why mace tastes and smells like a pungent version of nutmeg."

(From: Food Lover's Tiptionary.)

...live and learn... :)

Gail - do you get Penzeys' catalogs in the mail? There's actually a picture of the whole nutmeg, with the mace "embracing" the nutmeg. It's kind of creepy looking, something like from an Alien movie........

[Gail]

Originally posted by SandyM


Gail - do you get Penzeys' catalogs in the mail? There's actually a picture of the whole nutmeg, with the mace "embracing" the nutmeg. It's kind of creepy looking, something like from an Alien movie........

Sandy,

I think I get everybody's catalogues in the mail.

Frankly, I don't read the Penzey's catalogue too often. Gee, if I'd known there were freaky photos, I would've made a point of looking. :p