Spice recipes

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Garam Masala Recipe
Garam Masala is an aromatic blend of spices used in a lot of Indian and Indian-inspired recipes. You can easily make this seasoning at home with just 7 ingredients you probably already have in your pantry.
16K views · 562 reactions | The One Recipe I'll Never Stop Makin | The One Recipe I'll Never Stop Makin #explore | By Thatdudecancook | This rosemary salt has the best work to reward ratio. Meaning, it takes five minutes to make and you get literal weeks to months of enjoyment out of it. It's a no-brainer. Now, let's go. So, a food processor works best for this recipe. Salt wise, I'm always going with kosher salt for this rosemary salt. I know people have tried this with other salts and had success but I haven't myself so I can't tell you but if someone wants to chime in in the comments as so many people have made this, that would be awesome. The only other salt I've tried it with is maulden salt and that's a finishing salt version of rosemary salt. Pour your salt straight in. So, smash garlic going in. All I had to do is smash that with the back of a knife and peel it out like that. All I can say here about the garlic is don't put like 12 cloves. I've seen so many people recreate rosemary salt and one of the biggest mistakes I see is people just putting like four times the amount of garlic because I get it you love garlic so do I but it is one single cooking ingredient just like everything else in the culinary universe and I feel that it shouldn't be overused. I said I love garlic. Don't this is not me not liking garlic. Just don't put 12 cloves in a recipe. Sorry, that calls for three because if you do that, what will happen is you'll end up with a really wet salt and you can't use wet salt like salt because salt is dry and it shouldn't be wet. Right, so this is called rosemary salt but it actually contains sage as well with rosemary being the primary herb. I'm from England. I'm allowed to say herb. Uh and with this rosemary, if you never stripped it before, all you want to do is find a sprig. Just pinch with your fingers up here at the top and with your other just strip down like that and you'll get all the herbs off and then, just go back to the top and just pinch that little piece off and you're good. With the sage, just pick it off the stem just like this, leaf by leaf. Does not take very long. There you go. Drop in your herbs. Last ingredient, lemon zest rather. So, you know you always see people zesting lemons like this. Impossible to do it consistently. Holding the lemon, holding the microplane thumb on the bottom of the lemon, base of the microplane top of the lemon and cool down working your way around the lemon keeping your thumb on the bottom look at this this looks like it was done by a machine right before your eyes bang look at that don't tell me you can do it better doing it the other way that is clean last thing to do we're going to blend it up and I like to pulse a little along the way so just take a few breaks and just pulse like this that's really going to help it mix and then continue blending for about a minute now I've made this so many times but every time you crack off that lid and smell that rosemary salt it's always exciting and now you have the most amazing homemade seasoning and especially for the holidays I should have done this video first on my 30 days because this is the one you should make first what you want to do after making this is put it in an airtight Tupperware container and store it in your fridge and ideally you want to use this up within two to three weeks for optimal freshness although it will last for months in your fridge it will just kind of and dehydrate and darken a little bit but it will still be good. I guess we gotta give it a taste. It's just panky. Got a real kick to it too.
16K views · 562 reactions | The One Recipe I'll Never Stop Makin | The One Recipe I'll Never Stop Makin #explore | By Thatdudecancook | This rosemary salt has the best work to reward ratio. Meaning, it takes five minutes to make and you get literal weeks to months of enjoyment out of it. It's a no-brainer. Now, let's go. So, a food processor works best for this recipe. Salt wise, I'm always going with kosher salt for this rosemary salt. I know people have tried this with other salts and had success but I haven't myself so I can't tell you but if someone wants to chime in in the comments as so many people have made this, that would be awesome. The only other salt I've tried it with is maulden salt and that's a finishing salt version of rosemary salt. Pour your salt straight in. So, smash ga
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