New answers tagged seasoning
Good information at InsectsAreFood. Scroll down for a decent list of places to buy. There is also a site called BizarreFood.com that has a shopping page with all sorts of bagged and canned bugs. It appears that the UK has the best-developed edible insect markets. If you live elsewhere, you might want to research your country's laws, regulations and ...
Dump spices in a plastic bag or glass casserole dish. Add steak (use a utensil to keep your hands clean), seal or cover. Shake, pat, if using casserole dish method you may need to take the lid off and flip the steak (use a utensil to keep your hands clean.) Store in refrigerator, then cook.
Use the fact that you have two hands*. If you don't want to pre-mix your spices, open all containers you intend to use. Assign one hand to be the "clean" one, one the "contaminated" hand. Use the clean hand to shake or pinch spices or salt from their jars (onto the other hand, the meat or your work surface, depending on your preferred method of ...
As I like my steaks quite well done I turn them more than once. The first time a part-cooked face is upwards I brush it with oil (often a homemade flavoured oil) and sprinkle spices and herbs that I've already mixed in a little bowl. Then I press them with the back of a wooden spoon. The simplest version is: brush with (e.g. refined olive) oil, grind black ...
I rub dry spices, pepper and salt into steaks. Just do it All at once and wash your hands once.
Since the flavor of mint fades with heat, I suggest you add the dried mint as a topping upon serving after you turn off the heat, and after pouring your recipe into the serving dish.
Pure peppermint, wintergreen oils, and menthol crystals are easily found online. A little goes a long way, and they'll stand up to 100°C for at least 15 minutes.
The aroma and flavor of mint is destroyed very rapidly by heat. If you want a big mint impact, I would eliminate the dried (dried herbs can be good, but are a completely different flavor profile from fresh) and add a lot of fresh mint immediately before serving.
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