I have a 16 piece empty spice rack. What are the basics/essentials that I need to fill out this rack.? - spice rack restaurant
The framework is essentially fill 16 empty bottles of spices. I do not cook much, and if I do, my office has almost everything that I at regular intervals. I just want the rack looks good and the spices and seasonings that you might use on occasion.
Note that this framework for more show than go, I do not want too much money in a spice or seasoning that I never in this lifetime or any other use could spend.
Sunday, January 17, 2010
Spice Rack Restaurant I Have A 16 Piece Empty Spice Rack. What Are The Basics/essentials That I Need To Fill Out This Rack.?
17 comments:
To choose a good mix of colors / textures commonly used spices, bay leaf, basil, black pepper, celery seed, chili powder (cinnamon sticks, everything seems interesting) cloves (cloves give a texture of nails floor), garlic powder, ginger, mustard powder, oregano, parsley, paprika, rosemary, sage, thyme. (One might consider, dill instead of oregano, depending on what is most commonly used.)
1. Garlic
2. Onion
3. Allspice
4. Oregano
5. Thyme
6. Canela
7. Tarragon
8. Comino
9. Cloves
10. Lemongrass
11. Laurel
12. Chilies
13. Rosemary
14. Marjolaine
15. Mustard
16. Caraway
17. Mint
18. Wise
19. Fennel
20. Coriander
21. Dill
22. Nutmeg
23. Basil
24. Parsley
25. Cardamom
26. Pepper (white / black)
27. Ginger
28. Anis
29. Celery seed
30. Lemon-Lime
Choose what u like ... :)
1. Garlic
2. Onion
3. Allspice
4. Oregano
5. Thyme
6. Canela
7. Tarragon
8. Comino
9. Cloves
10. Lemongrass
11. Laurel
12. Chilies
13. Rosemary
14. Marjolaine
15. Mustard
16. Caraway
17. Mint
18. Wise
19. Fennel
20. Coriander
21. Dill
22. Nutmeg
23. Basil
24. Parsley
25. Cardamom
26. Pepper (white / black)
27. Ginger
28. Anis
29. Celery seed
30. Lemon-Lime
Choose what u like ... :)
Rack is to show? So what do you do that? Buy the cheapest.
Otherwise, if you really cook, according to their own favorite foods and what types of food can cook more often. where there are tons of spice "mixture", as well, but some rules could regularly spices: pepper, black pepper, ginger, parsley, oregano, basil, etc.
I'm sure if you are faced with the spice section of the supermarket to learn you.
The basic seasonings should include the following: salt, black pepper, garlic, salt and garlic powder, onion powder, paprika, oregano, basil, garlic, spices, meat, chili flakes, ... Remember that the spices have a shelf life. Not bad, they lose their flavor, to some degree, so I usually buy my spices in a dollar store. They have a good selection of basic spices and some that are unusual, like the French fry, salt, which is actually pretty good! Anyway, go to the dollar store and you can get these stickers that can be small, round, so mark your glasses. Spices should be used within 6-12 months. Who knows, you can get the kitchen this year! Happy New Year!
The basic seasonings should include the following: salt, black pepper, garlic, salt and garlic powder, onion powder, paprika, oregano, basil, garlic, spices, meat, chili flakes, ... Remember that the spices have a shelf life. Not bad, they lose their flavor, to some degree, so I usually buy my spices in a dollar store. They have a good selection of basic spices and some that are unusual, like the French fry, salt, which is actually pretty good! Anyway, go to the dollar store and you can get these stickers that can be small, round, so mark your glasses. Spices should be used within 6-12 months. Who knows, you can get the kitchen this year! Happy New Year!
Ground spices really, really, really need in a cool, dark will be required to actually lose their flavor quickly. Enough to be discarded bottles on the wall, but you want your spice rack looks good. I understand that, since the wort is very pretty. So, my advice is to invest in a spice mill (a small mortar and pestle or electric coffee grinder can be obtained either under $ 10, and everything you need to do is buy dry with a towel after the end-use) and all spices like cinnamon, cloves, star anise, cardamom, pink pepper and white and green. Go to a Whole Foods type place and see what is good and feels good for you. Fill the rest of the jars of dried herbs such as bay leaf, thyme, try oregano, marjoram, tarragon, rosemary, etc., is cheap enough to replace one or two times a year. Food snobs have to say that they only fresh, no matter what, but it is generally use very dry, esp. in the things that are cooked for a long time. I've never been able to tell the difference between fresh and dried oregano spaghetti s sayAuce, for example. Herbs that only completely useless in its dry form (I think) are basil, parsley and cilantro. Somehow, their taste once losing dried.
learn to use them! what the best way to taste the dishes without adding fat and lots of extra calories!
(in no particular order)
Parsley
Oregano
Basil
increases cinnamon (the metabolism, so it's a great help in weight loss)
Nutmeg
Ginger
Cumene
Thyme
Coriander
Peppers (also recommended to keep squirrels out of the beds of flowers)
black pepper
white pepper
Dill
Garlic powder
Onion powder
Coriander
(You should see our closets - they are only a beginning, we have all the savory tamarind and saffron - but I tried on some basic elements that are not too expensive and are easy to collect.)
Salt, pepper, cinnamon, nutmeg, parsley, chives, cloves, oregano, basil, pepper, cumin, chili powder, garlic powder or salt, or both, a good as Lawry's seasoning, mustard seeds, thyme
Garlic, salt, Tony Cachera, pepper, cumin, lemon pepper
Garlic, salt, Tony Cachera, pepper, cumin, lemon pepper
kosher or sea salt, course black pepper, cumin, garlic powder, onion powder, oregano, thyme, parsley, sage, rosemary, cayenne pepper, chili powder, poultry seasoning, nutmeg, cinnamon, curry dust.
Basil, thyme, rosemary, cinnemon, garlic powder, oregano, paprika, sage, bay leaf, chili powder, pepper, Italian spices, pepper, parsley, onion powder, tarragon
Basil, parsley, oregano, garlic powder, garlic, salt, onion powder, cumin, curry, celery, salt, pepper, cayenne, pepper, sage, cinnamon, nutmeg and rosemary falvors quite simple, they are a good stability at all spices Cabinet, I think. . .
Mine also shows it is empty ... but no labeling of garlic, oregano, basil, corriandor, chives, parsley, dill, bay leaves, Weinstein, tarragon, cloves, nutmet, ginger, chili, onions and celery salt.
I use .... Garlic, oregano, celery, salt, basil, bay leaf, cream of tartar.
basic spices:
Parsley
Basil
Oregano
Garlic powder
Paprika
Red Pepper Flakes
Canela
Meat Tenderizor
Dill
Seasoned salt
Optional seasonings:
Nutmeg and / or Pumpkin Pie Seasoning
Cloves
Wise
Thyme
Rosemary
Coriander
Lemon pepper
Peppercorns
White pepper
1) leaves
2) red pepper,
3) garlic powder
Caraway 4)
5) Cayenne
6) Land Chile
7) Tan
8) nutmeg,
9) oregano
10) thyme
11) Vanilla,
12) Pepper
13) curry powder
14) San-Sho (Chinese Spice)
15), curcuma
16) Ginger
If you need help with any of the following (although they are all pretty simple life skills and fried snacks) E-mail me on myspace. Good luck cooking!
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