Universal dry marinade
Votes: 2
Time: 5 min.
Universal dry marinade - detailed recipe.
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:
- 2 tbsp smoked paprika
- 1 tbsp ground coriander
- 2 tsp celery salt
- 1/4 tsp cayenne pepper
- 1/4 tsp ground cinnamon
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Recipes with similar ingredients: celery salt, coriander, ground cayenne pepper, cinnamon, paprika
Cooking the dish according to the recipe:
- In a small bowl, combine smoked paprika, coriander, celery salt, cayenne pepper, and cinnamon. Rub the dry marinade over chicken, beef, pork, or fish.
- Use the seasoning immediately, or transfer to an airtight container and store in a dark, dry place.
Exit: 1/4 cup
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