Comments by "DynamicWorlds" (@dynamicworlds1) on "1796 Pound Cakes! - 18th Century Cooking" video.

  1. I always keep orange blossom water on hand. Used in small amounts, it can be a great way to add and interesting, but hard to place, background aromatic in my cooking. With floral elements to your cooking, the key is not overdoing it as they can go from unnoticeable to unpleasant and overpowering very quickly, but the middle ground can be amazing.
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  2. I love orange blossom water, but yes, the key is moderation, especially for most modern pallets. I find the best use is to try and shoot for a background aromatic that is noticeable, but hard to place (using orange blossom rather than the more recognizable rose helps with this too)
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