Italian Essentials: Spicy Dry Mix
Andy Anderson !
One of the things I love to do is create my own spice mixes. They are better for you, because you know what is in them, and you can choose how to customize them for your own personal tastes.
So, you ready… Let’s get into the kitchen.
2 Tbspdried parsley
2 Tbspgarlic powder
2 Tbspdehydrated onions, crushed
1 Tbspsalt, kosher variety
1 Tbspblack pepper, freshly ground
2 tspdried basil
2 tspdried oregano
2 tspdried fennel seeds
2 tsppaprika, hot, mild, or sweet, your choice
1 tspcrushed red pepper flakes
How to Make Italian Essentials: Spicy Dry Mix
Let us face it, dehydrating and making your own dry spices is not everyone’s cup of tea. So, when you go to the store to pick up a few jars, try to pick up “organic” if you are able. Then, make sure you store them a a cool, dark place away from any light… like a cupboard.
Another thing, if you are working on a recipe, and it calls for 1/8 teaspoon, of dried hog wart root, do you really want to purchase a whole bottle, for 1/8 of a teaspoon of something you may not ever use again?
Ask yourself two questions:
1. If I leave it out, will it greatly impact the recipe? If the answer is no; leave it out.
2. Is there something that I have that might make a good substitute… Use it.
We have a wonderful store in Wichita, called: The Spice Merchant, and you can purchase freshly ground spices in almost any quantity you desire. You might want to check out if you have a store like that.
- If you are using this spice for ground beef, do not add the salt.
Salt removes water from and dissolves some of the meat proteins, causing them to bind the insoluble proteins together. It gives the interior of the burger a springy, slightly mushy mouth feel.
A springy bite is good for pork, and even chicken, but not for a tender burger. So wait to salt your burgers until just before they hit the pan or grill.