Holy shit you can batch mix your spices in advance
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.
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 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.
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.
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.
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.
salt is so much more than a spice. it's closer to a tool than an ingredient, like a fork or water
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.
I like to write them directly on the container, so I don't have to search for the recipe when I run out.
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 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.
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.
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
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'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 đ
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 was convinced this was an LLM-generated comment until the end. For the record, I'm with you on eyeballing spice measurements.
Out of curiosity, why did you think it was written by an LLM?