spice jars/containers

purpleivy

northwest1965 wrote: »

What spice mix do you use to coat chicken and wedges?

In my book I've originally written chicken coating. I use it for potato wedges as well. Infinite variety of substitutions possible.

3/4 tsp salt
1/4 tsp ground black pepper
1/8 tsp paprika
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp thyme
1/4 tsp dried parsley ( I don't put this in. I always thing they've chopped up grass and put it in the parsley tub!)
2tbsp flour.

The above quantity is for single use I think. I tend to make a bigger amount as below and keep in an airtight jar for multiple application! Saves faffing with 1/8 spoonfuls of stuff!

6 tsp salt
2 tsp ground black pepper
1 tsp paprika
4 tsp garlic powder
2 tsp onion powder
2 tsp thyme
2 tsp dried parsley ( I don't put this in. I always thing they've chopped up grass and put it in the parsley tub!)
8 tbsp flour.

All are kitchen measures based on 1tsp = 5ml.

Chris25

I brought dried ginger and cinammon sticks from the States a couple of years ago but both were shrink-wrapped - I don't know whether it made any difference or not.
In the shop I got them from, some ladies were wondering whether they would get stopped with vanilla pods or not....but then that might have been when we had foot & mouth, can't remember.
It would probably be helpful if more literature was available - maybe there is, and I just haven't seen it.....but then I haven't looked either .

Swan_2

purpleivy wrote: »

The above quantity is for single use I think. I tend to make a bigger amount as below and keep in an airtight jar for multiple application! Saves faffing with 1/8 spoonfuls of stuff!

excellent idea to post the bulk recipe too

I should've done it for the fajita mix instead of just talking about it


EDIT ... bulk fajita mix, using 5ml teaspoon & 15 ml Tablespoon

8 Tablespoons cornflour or cornmeal
4 teaspoon chilli powder, or to taste, maybe try 1/4 teaspoon first if you don't like things too spicy
8 teaspoons salt
8 teaspoons sugar
8 teaspoons paprika
6 teaspoons stock powder or crumbled stock cube
4 teaspoons onion powder
2 - 2 teaspoons ground cummin
2 teaspoon garlic powder

3 Tablespoons of mix = 1 of those little packets
single use recipe HERE

debtmuncher

fab ideas guys n gals! never thought about the direct sunlight though, ouch because my shelf gets the morning sun!

Triker

Been looking for some ideas for my numerous spices/herbs and easy accessible storage. Will use some of the numerous jars I have to decant some of them. The rest will have to stay in plastic containers I think until I get more jars.

FelinePrincess

I use old colemans mustard jars

Swan_2

since I first posted on this thread I've been gradually (as I can afford it) transferring all of mine from budget tubs to Lock & Locks

everything stays much fresher for longer & they fit nicely in the two drawers I keep them in

kochi1

I've got one those stainless steel spice tins with the small pots in - but then in my cupboard a weird old mix of reused jars. I just keep them out of sunlight and they seem to last a while.

bluebag

I use whacking great packets of spices I get from costco or the ethnic deli, so I use jam jars with a freezer label.

I keep them all together in a large plastic box without a lid. I store it on a bottom cuboard shelf so it pulls out like a drawer.

I label the tops of the jars so I don't have to unload the whole thing on the floor just to to find parsley.

Triker

The labelling of the tops is a really good idea.