I sometimes make Bulgoki where I use Kimchi powder - the Korean chilli powder Gochugaru.
However, I can only buy Gochugaru in one kilogram bags. Due to this, I can only get to use about one-third before the expiration date. Does anyone know if I can freeze the Gochugaru in individual portions?
There's no reason why you can't freeze it. Just try and expel as much air as possible from whatever container you're storing it in for maximum longevity.
I have a recipe for making a madras, and it suggests substituting chilli powder for the chilli's, but doesn't suggest how. Wondering of anyone can give me a pointer as to what ratio to use?
have also read that I can mill/blend the peppers and freeze the powder for 6 months and then use. How does storage work? Do these 6 months stack on top of each other; or is it six months potency one way or the other? Is there an alternative preparation of/method for using the milled chili (powder) that would allow me to get a better shelf life? (My main concern is not having spices that last...I am planning on making some chili powder this weekend using ancho, pasilla, and guajillo peppers. I got a nice big bag of each recently and have some questions about chili powder. The second part
I have had very good luck making pizza dough in my bread maker and have started adding some spices such as chilli flakes and italian seasoning in the dough itself. I can taste the heat from the chilli flakes, I dont really taste much from the Italian seasoning. Are there any other spices anyone recommends?
I saw this question and it got me thinking, can I freeze egg whites, and if so is there anything I need to bear in mind when doing so?
I'm looking for some buttermilk starter, which I know I can buy online, but I wanted to shop locally first. The two local health food stores don't carry it, so I checked one of the local supermarkets, and came across some Saco Cultured Buttermilk Blend, which is a dry powder. I'm curious if this can possibly contain live cultures, though. One forum post I found claims it does not: Because the SACO buttermilk is dried, it contains no live cultures and will not be a good buttermilk starter culture. However, many other living organisms, (such as dry yeast, and the freeze-dried Kéfir
In the following accepted answer you can find the ingredients of the Indian curry powder. I usually cook with Indian curry powder, however, I recently received some Sri Lankan curry powder. The aroma is different when I use Sri Lankan curry powder, (in my opinion, better,) and it tastes different too. Does anyone know the spices used in making Sri Lankan curry powder?
Can cooked lobster meat (which I bought in a fish market the other day) be frozen and, if so, how? Was thinking just placing it in a Zip-loc bag and placing in the freezer. This is just a small amount - at $30.00/pound, definitely not going overboard here, but much cheaper than restaurants! So we're only talking about 1/2 pound but even so, wanted to know if I could freeze it until next week or so. Thanks- Randy
. The other concern I have is to do with what is flexible in a chili powder, and what tweaks I can/should make; I've never made a spice blend before, and would appreciate some specific tips. I am weighing the different variables of how to prepare the chili powder itself (i.e. I was a bit disappointed to see more than one "recipe" with one step: "blend"). How does preparation work for powders? If I want to toast the ground spices, what impact will this have if I do so before storage? Should toasting be done dry (i.e. no oil), or are there different methods (i.e. to how they are roasted) one can
Sometimes when making recipes that require just egg whites, I don't know what to do with the yolks so I just throw them out. Instead of throwing them out, is it possible to freeze them and keep them to use at a later date?