Maybe obvious but I just thought to myself “I make this meal all the time and every time I mix together the required amount of spices. Why don’t I just make a shit load and then use as much as I need each time?”
Gonna do this from now on its actually gonna save me so much psychic damage from fucking around with powder.
WRITE DOWN YOUR PROPORTIONS/WEIGHTS!
Meh, I cook entirely by feeling. I feel like measuring everything takes the soul out of homemade cooking, but that’s just me.
So do I.
I made an amazing batch of seasoning with that method using some gifted Serrano chillies and a bunch of other shit… fucked if I can remember what or how much and I’m almost out.
Haha okay that’s fair. I see your point.
I like to write them directly on the container, so I don’t have to search for the recipe when I run out.
I’m so glad this helps for you!
I really enjoy just eyeballing things and making it up as I go, but I know not everyone likes to cook that way. I can absolutely see how trying to measure out a bunch of various spices would be tedious as fuck 😅
I was convinced this was an LLM-generated comment until the end. For the record, I’m with you on eyeballing spice measurements.
The AI witch hunt, chill on that.
I mean it’s not like I was actively looking. It just reminded me of LLM-talk, that’s all.
Out of curiosity, why did you think it was written by an LLM?
I guess it was the “I’m so glad this helps for you! I enjoy X… but I know not everyone…” followed by a strong affirmation of OP. I hate it because there is nothing wrong with talking this way but I can’t help being reminded of LLM-talk.
I’ve learned that many aspects of the way I generally type align with LLMs, which I don’t love, but I hadn’t heard that sort of validation and politeness as an example of it 😅
I think I can kinda see what you mean. But no, I’m an actual person 😅
This still applies to feelers, though; you can still feel out the ratios for the spice mix. The point is, either way, the spice mix is just 1 jar that you dump out onto the meal instead of 5.
It really doesn’t, because the spice profile added to any dish should be reflective of the individual ingredient(a) taste, and it doesn’t matter what you buy and when nothing ever has a uniformity in its chemical properties. You can get two tomatoes off the same vine that are completely different acidity, just as one example.
So when people like me add spicing freeform, it’s because we are interfacing with the dish as it comes together, and we know what it needs more, or less of.
I’d also add that just the action of tasting, looking at your shelf of spices and adding as needed is so satisfying. Also the fact that you can experiment a bit with that.
It’s really my favorite part when cooking with spices
That’s what I meant when I said interfacing… tasting each individual ingredient, and tasting it as a whole as it comes together. I love cooking this way!
Gotcha. To be fair, I actually use your individual method and have never made a spice mix, either, but that’s more because I’m too habituated to make one—not because I don’t think it’d work (since I don’t often taste-test anyway).
I do this for chili. Rather than having to measure random portions of like 8 spices, I can just do a bulk mix one every 6 months and just measure out 5 tbsp of the mix and add 1tbsp salt when I make it.
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I like to control it based on the salt levels of the other items we include. We often include 3 cans of beans, along with beef and tomatoes. Sometimes they come unsalted or we use different ingredients that may need less or more.
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Being able to control the salt level independent of the spice blend can be useful if you sometimes use the blend in dishes with salty ingredients like capers or anchovies.
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salt is so much more than a spice. it’s closer to a tool than an ingredient, like a fork or water
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I do this when I go camping. The spices for each meal are in separate little containers, all appropriately measured. So much easier than carrying everything and trying to measure it by the light of a campfire.
If you aren’t removing all packing and mixing everything together before you go you are missing out. Usually write out the meal, how much water to add and all instructions on the gallon bag they are going in. Saves so much time and brain power on the trail.
One thing to be aware of is that spices’ aroma molecules will degrade faster when powdered than when whole. No idea how significant this is, but might be good to know if you’re planning on making several years worth of spice mix
Most powdered spices lose their zing after 3-6 months. Delicate spices like mace go much faster.
I have a shaker with a pretty even ratio of salt, pepper, msg, onion and garlic powder since I use all that MINIMUM for pretty much everything. Some things will have more, but there’s practically nothing I would add salt and pepper to without wanting the other 3 in also.
I still like to add them individually and slightly change the proportions each time to see what happens. Also, garam masala does a lot of heavy lifting.
Thanks!
The only downside here is that some spices work MUCH better when fresh ground, so if you notice a difference in your premixes (not being a strongly flavored as you expect) then I’d try making smaller batches, which may or may not prove to actually be time saving.
I’m the weirdo who buys almost all of my spices whole, and grinds and toasts the ones that need to be fresh on demand.
I have my go-to mixes of spices in their own box in the spice cupboard. I don’t buy good enough quality so I taste every little trace of the 40 differents spices in the premade one from the store. I migh just as well stick to homemade with never more that 5 spices.
my wife and I have a large garden this year.
we have dehydrated cabbage, squash, diakon, radish, beet, chive, green onion, basil, rosemary. we use them to add more flavor/nutrients to store bought ramen, homemade soups and other dishes like casseroles.
they’re all “premade” and in jars in the cabinet. a large 32oz jar usually lasts us until next harvest season.
highly recommend doing this even with a small garden. the cost savings is immense and the pride you taste in your own efforts makes every dish special.
I make about 2 quarts of chili powder each year in one big batch. I just had to replace my Greek seasoning mix because I used it all up. My wife just used the last of my Curry so I’ve got to make a new batch of that.
Figure out how much you’re going to need and plan accordingly. This makes it a lot cheaper in the long run because not only are you saving time on the day of, but you’re buying the right amount of ingredients in bulk instead of per occasion.
Yeah but what time is dinner?
You missed it two hours ago. And we already had one guess and that tapped out our serving trays. Please make reservations at least a day in advance.
I do the same with my black spice. No way would I make the effort to mix all that up each time I need it.
What’s the recipe?
Never wrote it out, made it so many times I vibe it. But here’s what I put in, adjust to taste, dial the heat in as you like:
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Black pepper, fine ground and chunky, whatever I got
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Paprika
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Cayenne
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Chili powder
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Onion powder
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Dehydrated minced onions, go low on the onion powder if you use this one, or exclude it
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Salt
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Parsley flakes, just for color and to break it up so it doesn’t stick too thickly
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Cumin
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Red pepper flakes
That’s the core ingredients, but I’ll throw other stuff like Sazon in there to mix it up. I use rock-bottom, cheapo spices because I make a lot and the less flavorful stuff is more forgiving if my ratios are off. White pepper is pure awesome, can’t afford it.
I put it in a plastic container, shake hell out of it, taste on my fingertip. If one spice comes out above the others, I adjust. I do like to be able to pick out the salt. Nothing overwhelming, but I want to know it’s in there. Having said that, no one but my wife salts food like I do.
Learned working at Eskimo Joe’s in college, had stolen the recipe and lost it 30-years ago. :( The stuff we put on burgers was called “jizz” and only 4 people in the company knew how to make it. Like my black spice, mostly tastes like dust until it mixes with meat juices. If the black spice burns on a small taste, too hot. Even for people like me that are superhot junkies, you can’t cover meat like that. That’s another reason I use the cheapest, bulk spices.
Be glad to tell more, but that’s mostly what I got!
What ethnic markets do you have available? I got a super sized container of white pepper corns for like $6 at the Super G. I have a dedicated grinder just for it.
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Did somebody tell you that you couldn’t do so? 🤣
Nobody told them they could do so.
I’m glad you discovered this life hack!
I did a batch of custom instant ramen seasoning once, to avoid the salty flavor packets. Ran out. Haven’t had ramen more than a handful of times since
