Dry marinade for meat
Votes: 3
Time: 10 min.
Complexity: easily
Quantity: 1 and 1/4 tbsp.
Complexity: easily
Quantity: 1 and 1/4 tbsp.
This dry marinade can be used for pork, lamb, beef, chicken, or fish. The mixture consists of perfectly matched ingredients. Mix the spices once and store them for several months, using sparingly in your dishes. Unlike store-bought seasonings, a homemade blend from Bobby Flay is a guarantee of quality and the confidence that its flavor will not disappoint. You can pour the dry marinade into beautiful spice boxes and give them as gifts to friends and family.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/4 cup paprika
- 1 cup ancho chili powder
- 1 tbsp. l. ground cumin
- 1 tbsp ground coriander
- 1 teaspoon cayenne pepper
- 2 tsp mustard powder
- 2 tsp dried oregano
- 1 tbsp coarse salt
- 1 teaspoon freshly ground black pepper
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Recipes with similar ingredients: paprika, ancho pepper, cumin, coriander, ground cayenne pepper, mustard powder, oregano, black pepper
Cooking the dish according to the recipe:
- Combine all ingredients in a medium bowl.
- Divide into small spice boxes and store for up to 4 months.
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