Up to this point when preparing steaks, ribs, or any sort of "meat" I would apply my spices in sequence: first adding salts, followed by a pepper-based powders,
I have an extensive collection of spices and dried herbs, which I store currently in apothecary bottles with a cork stopper. Most websites that deal with closu
do I just crush the pods in a pestle and keep the pods in or do I remove the seeds from the pods and then crush them? this is for a flavouring for grilled chic
I was browning seasoned chunks of lamb in a cast-iron skillet on medium-high heat and found that by the end there was a large mass of oily black spice mixture i
I've been experimenting with brewing with kefir. Fruit and fruit juice produces a nice tasty result but I would like to use ginger, nutmeg and a lot of cinnamon
I really want to make my own dill to put in my spaghetti sauce for a charity luncheon I'm hosting. Do you fellas/ladies have any tips? How sh
What are some good substitutes for horseradish? I've heard mustard is one, but I still struggle a bit to see how it would do a very good job... Anybody ever t
Trying to clean out the spice cabinet and I want to re-purpose a shaker from a chili powder based mix to a cinnamon-sugar (it's made principally of plastic but
I wonder if anyone mixes turmeric in milk, almond milk or water, and if you still have those insoluble bits interfering in the beverage. What I've been doing
I lost the label on a bag of some sort of spice, and trying to figure out what it is got me really curious of what it possibly could be and what use it could ev
My mother brought some spices back from her holiday in Morocco but I can't seem to find a translation of them they are Cuorre Pikante Pimante Negra Pimante Roj
I am going on a long hiking trip soon and would like to take one container of spice mixes for outdoor cooking. I have the following spices at
I've got some Szechuan/Sichuan peppercorns that don't make my lips numb or tingly, even when I just chew on several of them for 10 seconds or so. I would expect
When making pork vindaloo the recipe says to marinate the pork OVERNIGHT with a mix of spices ( fried and made into a paste with a tablespoon Vinegar ) , the se
I tend to add a copious amount of spice to the meals I make. I mostly cook simple stir fries with high heat. Whenever I add ground cayenne pepper or liquid hot
I have a recipe that calls for 5 leaves of tarragon, how much dried tarragon should I use?
I have whole cloves and need to crush/grind them. Should I break the berry parts off the much-harder stem and just grind that, or is the whole thing meant to be
I want to use star anise and need to grind them using a mortar and pestle. Should I use the whole fruits including both the seeds and the much harder to grind p
I tried making a popular Ethiopian spice mix, berbere, following a recipe by Marcus Samuelsson. I followed it exactly, only making a few modifications. 4 tsp c
Why do some recipes call for studding onions, i.e., cutting little slits in the onion and putting cloves in? For example, when I cook a big piece of meat like