Do it yourself Seasoning Salt- SAVE THOSE SPICE JARS with SHAKER TOPS
and KEEP FILLING THEM UP WITH YOUR COLLECTION OF SPICES
Spice blends are not only easy to make but they really do make the process of seasoning a lot less EXPENSIVE. And way less messy. (To roast a single chicken, my greasy salmonella hands have to open ten different jars? How do you clean greasy microbes off the lids after even the simplest cooking session??) Before I decided to assemble this mixture, which contains all of my favorite savory flavors for cooked poultry, every time I wanted to season my chicken, I had to locate all the different bottled flavoring ingredients and apply them individually. Then, after rubbing the chickens with oil, and applying more seasoning, everything was always a sticky mess. Now, I can just grab one jar and shake away. If you can’t find a shaker jar with holes that allow you to season your birds really liberally, just make your own shaker-top. A yogurt carton, some holes in the top? A small Mayo jar? I SAVE my OLD SPICE JARS And my neighbors' jars. The question is, how does one get spice? Well Cellophane wrap Latino markets have very inexpensive spices, 99c not the 8$ for SPICE ISLANDS plus I have 2 ritzy friends (Judith, Suzanne) who send me any spice they think is a year old. Every flavor of spice.
As with all spice blends, remember to keep ALL your spice jars out of direct sunlight, since both light and heat will encourage both the distortion and dissipation of flavor.
Yield: about 1 2/3 cups For the seasoning blend:
3 generous tablespoons garlic powder
3 generous tablespoons onion powder
1/2 rounded teaspoon chili powder
2 tablespoons freshly ground black pepper (easily done in a spice grinder)
2 tablespoons Lawry’s seasoned salt (99c store very cheap, costly at super markets)
1 tablespoon Kosher or sea salt
3/4 cup sweet Hungarian paprika
celery seeds powdered or whole (Secret of UMAMI flavor)
thyme, rosemary, oregano, tumeric and curry are optional
If you have a spice grinder, one by one, finely grind the garlic chips, dehydrated onions and then the red pepper flakes and place the powdered ingredients into the food processor, fitted with the steel blade. If not using a spice grinder, place garlic, onion flakes, celery seeds and chili powders directly into the work bowl. Add the black pepper, seasoned salt, coarse salt and paprika and process until all of the ingredients are thoroughly distributed, and more finely ground, about 2 minutes. Without a spice grinder, I don't see how anyone could use those fancy coarse Himalyan pink salt grains that never break down in food. Like chewing on pebbles.
Store finished mix in a generously perforated shaker top jar, tightly shut, on a cool pantry shelf, away from direct sunlight. After 1 year, mix them all into a blend, tie ribbons on each cellophane bag and give it away to the neighbors. By then your ritzy friends probably sent you a new collection of real deal Spice Island primo spices.
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