Dry marinade for fish
Votes: 3
Time: 5 min.
Dry marinade for fish - a 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:
- 3 tablespoons ancho chili powder
- 1 teaspoon ground cinnamon
- 1 tsp ground cumin
- 1 teaspoon of salt
- 1 tsp. brown sugar
- 1/2 tsp ground black pepper
We recommend
Recipes with similar ingredients: ancho pepper, chili seasoning, brown sugar, cumin, cinnamon
Cooking the dish according to the recipe:
- Combine in a bowl ancho chili powder, cinnamon, cumin, salt, brown sugar, and black pepper. Mix until smooth. Transfer to a container and store in a cool, dark place for up to 6 months.
Exit: 1/4 cup
Categories:
recipe / Sauces / Seasonings / Bobby Flay
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