New answers tagged mixing
I made this recipe, which is supposed to be the original Rocky Road. I just followed the directions as stated, and it turned out great. http://web.archive.org/web/20090709112500/http://www.fentonscreamery.com/blender.html The only change I made was that I made home-made marshmallow sauce using this recipe: ...
To cook a dish properly the meat should be cooked sequentially in different mixes of the spices. Bunging the lot in together is a modern practice.
You may want to keep them separate for shelf-life reasons. If you combine them, the shelf life of the mixture will be limited by the freshness of the least-fresh spice you mixed into it. Different spices' flavors also degrade at different rates, though generally you don't have to worry about the flavor of dried, ground spices degrading for at least 6 months. ...
For some here there might be two other reasons: Practice, and variation. Mixing spices as part of the prep trains your memory, and sometimes helps you understand the mixtures, and there is a learning effect both from getting the balance slightly wrong and from getting it right in a subtly different way. This can also prevent a dish from getting boring if you ...
I'm aware of three reasons that you might not want to do so: You tie up spices that you might want to use in other dishes individually You don't always want to add the spices at the same time. You can't always keep spices well-blended. If you only tend to cook one dish or you leave some of each spice in reserve, the first one isn't really a problem. The ...
You can combine them and make your own spice mix, but keep in mind, there may be some separation and you may need to shake or roll your space shaker to keep things mixed. The coarser spices will end up on top while the finely ground will end up on the bottom if you don't mix up before use.
Assuming you're using spices which are all dried and ground, there should be no problem. In the middle-east, there are always several spice mixtures available in shops. The most famous of which are Ras-al-Hanout and Baharat. These are spice mixtures sold as pre-mixed combinations by the shopkeeper, who is usually the one who grinds the spices.
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