I do this for chili.
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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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C Cooking shared this topic on
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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.
Ok, so why not mix the salt in as well?
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Ok, so why not mix the salt in as well?
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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Ok, so why not mix the salt in as well?
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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Ok, so why not mix the salt in as well?
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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salt is so much more than a spice. it’s closer to a tool than an ingredient, like a fork or water
Still… the others made really great points. And none of it advocated home to not humid.
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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
Aww— leaky Nazi cunt has a cry cry
Kill yourself
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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.
Aww— leaky Nazi cunt has a cry cry
Kill yourself
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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.
Aww— leaky Nazi cunt has a cry cry
Kill yourself