Helpful video. Here's something you might consider ... since you already have a coffee grinder for making your spice powders, you may also use it to grind fresh peppercorns for your lemon pepper. And a tip for cleaning your coffee grinder: after grinding each spice, just add a handful of rice and grind it up. This helps to remove the smaller particles and odors of the spice you previously ground. Hope this helps. Cheers.
OMG - this will save me so many dollars AND I can create spice mixes with a lower salt content!? Thank you youtube for suggesting the homemade cola video!!! Like other comments - you narrate so very well! Good luck on the thesis!!!!
I dry and make my garlic, onion, tomato powders, as well as a couple others. The flavor is wonderful and I save a LOT of money!!! I've lined my dehydrator trays with non-stick parchment baking paper. LOVE my dehydrator!! Almost forgot ... I add a packet of oxygen inhibitor to each jar of powder.
Quick sidenote: did you know that the allicin (compound that gives garlic its flavour) is only created when cell walls break down? And this process is set on halt when dehydrating? This means that the more you chop before heating, the more pungent a flavour you'll get in the final powder!
@@ThomDeWit Indeed, cuz you can actually wake up that allicin process by rehydratin the garlic powder before use; so if you find powdered garlic nvr tastes garlic enuf to you, try puttin it in a small amount of water for like a minute or so and it will become more noticeably garlic flavoured
Ah man you broke this down really well, gonna try to run off some lemon pepper for myself. I always find the store bought stuff to be more peppery than lemony. I had no idea it was this simple, thanks.
...3 Control, you can do anything you want. Blueberry and vanilla powder, when was the last time you saw a tub of that? Caramelized onion powder? ...4 For the pleasure of it. We do love cooking after all.... provided it not after work and we're tired :) I am super into giving this a try soon. A dehydrator and a meat grinder are the two things on my list. Cool video.
Thanks. I use garlic powder almost everyday and was looking for an alternative. This is great because homemade is always much better quality in the sense that I have full control over the quality of the ingredients.
I recently made some of my own powders, including celery powder, which is amazing! For anyone who has not tried this before, it is such a money saving idea!! And guess what? Making them from scratch means they are so much stronger in flavor, that you end up using less in your recipes. I love making my own, and I think everyone should if they can. Great video tutorial!! Thank you!
Well, celery is 1 of the Holy Trinity components, bell pepper and onion being the other 2. Celery Salt, on the other hand, has been a not-so-secret tool in Southern United States Grandmothers' repertoires for quite some time. You could make a version of Celery Salt by simply using the powdered celery made in this video to iodized or kosher salt (1 part celery powder:2 parts salt). True Celery Salt, however, is usually made using roughly ground seeds from the Smallage plant (the wild ancestor plant of modern day, store bought Celery). Smallage has a more robust, punchy Celery flavor and aroma in comparison to the water logged hybrid we know today. The leaves of store bought Celery and it's root tubor, Celeriac, have a similar pungent quality and are a better suited substitution for Celery seed in a pinch. Dehydrate and grind them to use in place of seed and use the same ratio to salt of choice as stated above (Celery:Salt, 1:2) e.g. recipe - CELERY SALT (Yield: 1c.) Whisk Until Combined In Glass Bowl: ⅓c. Celery Seed, Coarse Ground ⅔c. Kosher Salt, Coarse Ground Transfer to air tight Spice Shaker or Glass Jar and store in Dark, Cool, Low Humidity space.
Oh nice, powder stuff in here (Chile, the country) is really really cheap, even cheaper than the actual stuff, but, like you said, is kind of mild. I'll be trying this later, it does gets old to chop everything everyday forever x'd
The blades of a lot of blenders will actually fit on standard size Mason jars, which means you can grind your spices right in the jar they're going to live in or grind larger batches. (This comes in handy around my house when we can tomatoes. I save the skins and dry them and grind them for seasoning and doing that in coffee-grinder sized batches gets old fast.)
@@shawnette1 Blenders can totes get ya the same grind as a coffee grinder tho you may want to shake it up a bit (same as you want to do to loosen stuff in a coffee grinder that tries to stick to edges); tho it will probs take longer to blend fully, but ofc you can do larger batches to counteract that. The benefit of the smaller coffee grinder turned spice grinder is that it cuts things fine much faster (in fact, with coffee you wanna usually be very careful to not blend too long else youre turnin it to dust prty much and thats not good for fancier machines like for espresso). But ofc, you can even do this all with a mortar and pestle after things are dehydrated. Itll take a while and in that case you may be hard pressed to reach similar fineness as machines can do (tho with trainin of your technique and with time; you can 100% reach sinilar fineness to what a blender or coffee grinder can achieve. Such fine powders have been achieveable by hand by past generations. Or heck, you can take another page from those old books and use a machine, but not an electric or gas powered machine. You create a millstone that is turned by a rotatin rod that can be powered in all manner of ways; horses, river power, wind power, human power, indentured child power, etc. Whatevs float your boat.
wow I did not know that about paprika. I grow sweet peppers and I freeze them but now I can also make paprika. thank you! I don't use foil in my dehydrator I use parchment paper and do not need to poke holes
Dude, capsicum IS pepper. Bell, jalapeno, serrano, eagle, chilli etc. Just different species and cultivars(not to be confused with berry peppers, after which they were named) Paprika also translates as "pepper" from Croatian. You probably confuse it with "capsaicin", a substance which gives some peppers(like cayenne for example) its "heat". Paprika is made from bell/sweet peppers which contain almost zero quantity of capsaicin and thus its not pungent.
Get some fine screen material from the hardware store and cut it to fit your dehydrator trays. That should solve the problem with bits falling through and still allow for air flow.
Paprika is made from sweet/bell pepper so it has no capsaicin to begin with. And quality of paprika is evaluated by its colour so white pith will skew everything off. Yeah, I know it's for home use but nonetheless
I had NO idea this could be done! Been cooking a long time and didn't know paprika was made from red bell peppers! Can't wait for them to go on sale! Thank-you so much for this video! Giving me ideas for Christmas gifts! 😁😁
Great video! You mentioned that the garlic powder was very pungent - does it make your spice grinder smell and taste like garlic permanently? like when you make garlic paste in a blender and your blender always has a permanent garlic taste/smell
once dehydrated.. you can stop there as well- many applications for soups, etc with the dehydrated bits. Also mixing the garlic, bell pepper, etc, with coarse salt, and putting in a salt grinder will take flavor to another level when cooking. We mix garlic and rosemary (60-40 salt ratio) and it is amazing on just about everything!
So, it depends on what you do between grinds. You can fully clean it if ya rly wanna be sure; but theres less draconian methods too. If you want to assure very minimal residual spice (as in, not noticeable as a flavour, but may be an allergen issue and if so shud full clean instd), then grind up several grains of rice in there and pour that out. The rice is dry as can be and does a good job of gettin into the harder to reach spaces to pull out more of the spice. And since youre not fillin the grinder, it will not grind very fine bcuz it can fly around in the grinder rather than bein pushed against other grains.
I'd love to have a go at this with some garlic or ginger. Mainly I want to do the garlic because the granules are too large for me and don't have enough flavour (I tend to use garlic granules or powder in soups or broths and don't have a very good strainer)
I am amazed by all the cool things you come up with and that you manage to make them at such a rapid pace. Tip for garlic cloves: Put the cloves in some warm water (I use as hot water as my tap can produce). My theory is that it softens up the peel and also gets in between the peel and the clove so it slides off easier. Another tip for bell pepper: check out cordon ramsays method for cutting Bell peppers. Say goodbye to scraping seeds. You might want to sharpen your knife btw, it seems a bit dull. Also, would not the cheesecloth work well in the dehydrator instead of messing around with the aluminium foil? I am considering getting a coffee grinder now just for making my own spices.
Oh yes! Im doing this for a while and Im glad that some people on youtube show this cuz this is real qualtity food! I did an instant soup with this technique. I dryed tomatoes, onion, paprika and a bit of garlic grinded that to a fine powder, added a bit of starch (You can replace that with dehydrated potatoe powder) and throw in some small chunks of Jerky and some spices. You can also add some small noodles if you like. This is some real high quality instant soup with a lot of nutritions and its all natural! I did this for my wife so she can take a glass with to work and whenever shes hungry she just needs about two teaspoons if this mixture, a mug and hot water and gets something like we call "Gulaschsuppe" in germany. I know Im a year to late for this comment but maybe I can inspire some of you guys to do it yourself. Its really easy and dont need a lot of work, just choppin some vegetables and youre good.
You ever heard of "tarhana"? It's basically an traditional turkish instant soup, like you mentionend, the ingridients are preparey, dehydrated (in our case out in the sun) and den grinded to a powder. So whenever a fast soup is needed tarhana powder is the place to go
No idea about ovens, but dehydrators run at around 750-1000 kilowatts/hour depending on the setting and unit. Electricity costs will vary based on where you live, but in the US you could easily run it for a 12 hour period well under $2.00 total. So safe to say, you definitely are saving quite a bit if you already had one, especially if you do a lot at once.
5:32 I like how as youre sortin we can see little garlic flakes in with the soon to be paprika youve separated out xD Tho honestly, that sounds rly good to me; paprika with a slight garlic note, not like garlic paprika where itd be close to equal parts in terms of flavour, but just a hint of garlic that wud add a nice pungency and spicyness to the paprika while not bein like hot pepper spicy or citrus lvls of pungency. Honestly im tempted to make an allspice of every spice i ever make just keepin like an ugly mug (a tradition of LARP groups (and others no doubt) where someone has a large mug that they add a splash of anythin anyone else opens to drink from and just drinks the resultin concoction) but for spices xD
Not that I've ever made paprika at home, but I think you might be better off using those long red peppers for it, instead of bell peppers. To me they're usually more flavourful, plus it's the type of pepper they use in Hungary to make paprika. ...Well now I started thinking about all things paprika and pepper and I'm hungry lol
Flavor lab: I'm too tired and lazy to chop garlic Also Flavor Lab: *chops 50 pounds of vegetables, spends a day dehydrating, grinding and bottling spices to prove how lazy*
Helpful video. Here's something you might consider ... since you already have a coffee grinder for making your spice powders, you may also use it to grind fresh peppercorns for your lemon pepper. And a tip for cleaning your coffee grinder: after grinding each spice, just add a handful of rice and grind it up. This helps to remove the smaller particles and odors of the spice you previously ground. Hope this helps. Cheers.
u da man
OMG - this will save me so many dollars AND I can create spice mixes with a lower salt content!? Thank you youtube for suggesting the homemade cola video!!!
Like other comments - you narrate so very well! Good luck on the thesis!!!!
haha same for me
@@_blackraven_3138 for me too tho
Wow. Same here
I dry and make my garlic, onion, tomato powders, as well as a couple others. The flavor is wonderful and I save a LOT of money!!! I've lined my dehydrator trays with non-stick parchment baking paper. LOVE my dehydrator!! Almost forgot ... I add a packet of oxygen inhibitor to each jar of powder.
Quick sidenote: did you know that the allicin (compound that gives garlic its flavour) is only created when cell walls break down? And this process is set on halt when dehydrating? This means that the more you chop before heating, the more pungent a flavour you'll get in the final powder!
Brad from bon apetit wants to know your location
@@TheGribblesnitch my hero
@@TheGribblesnitch beat me to it 😂
Its kinda like a two part epoxy
@@ThomDeWit Indeed, cuz you can actually wake up that allicin process by rehydratin the garlic powder before use; so if you find powdered garlic nvr tastes garlic enuf to you, try puttin it in a small amount of water for like a minute or so and it will become more noticeably garlic flavoured
Ah man you broke this down really well, gonna try to run off some lemon pepper for myself. I always find the store bought stuff to be more peppery than lemony. I had no idea it was this simple, thanks.
the coffee grinder thing for spices. brilliant, i'm doing that now
...3 Control, you can do anything you want. Blueberry and vanilla powder, when was the last time you saw a tub of that? Caramelized onion powder?
...4 For the pleasure of it. We do love cooking after all.... provided it not after work and we're tired :)
I am super into giving this a try soon. A dehydrator and a meat grinder are the two things on my list.
Cool video.
Caramelized onion powder sounds fantastic.
Thanks. I use garlic powder almost everyday and was looking for an alternative. This is great because homemade is always much better quality in the sense that I have full control over the quality of the ingredients.
I recently made some of my own powders, including celery powder, which is amazing! For anyone who has not tried this before, it is such a money saving idea!! And guess what? Making them from scratch means they are so much stronger in flavor, that you end up using less in your recipes. I love making my own, and I think everyone should if they can. Great video tutorial!! Thank you!
This is actually the secret to great Cajun seasoning as it’s one of the 3 ingredients in what they call “the trinity”
Well, celery is 1 of the Holy Trinity components, bell pepper and onion being the other 2. Celery Salt, on the other hand, has been a not-so-secret tool in Southern United States Grandmothers' repertoires for quite some time. You could make a version of Celery Salt by simply using the powdered celery made in this video to iodized or kosher salt (1 part celery powder:2 parts salt). True Celery Salt, however, is usually made using roughly ground seeds from the Smallage plant (the wild ancestor plant of modern day, store bought Celery). Smallage has a more robust, punchy Celery flavor and aroma in comparison to the water logged hybrid we know today. The leaves of store bought Celery and it's root tubor, Celeriac, have a similar pungent quality and are a better suited substitution for Celery seed in a pinch. Dehydrate and grind them to use in place of seed and use the same ratio to salt of choice as stated above (Celery:Salt, 1:2) e.g. recipe -
CELERY SALT (Yield: 1c.)
Whisk Until Combined In Glass Bowl:
⅓c. Celery Seed, Coarse Ground
⅔c. Kosher Salt, Coarse Ground
Transfer to air tight Spice Shaker or Glass Jar and store in Dark, Cool, Low Humidity space.
Oh nice, powder stuff in here (Chile, the country) is really really cheap, even cheaper than the actual stuff, but, like you said, is kind of mild. I'll be trying this later, it does gets old to chop everything everyday forever x'd
*steps not clear, snorted jalapeño powder*
RIP your nose
*spicy*
Warm & toasty, Jack Frost can't get you now! Lol!😄
Woosh
The blades of a lot of blenders will actually fit on standard size Mason jars, which means you can grind your spices right in the jar they're going to live in or grind larger batches. (This comes in handy around my house when we can tomatoes. I save the skins and dry them and grind them for seasoning and doing that in coffee-grinder sized batches gets old fast.)
i love that you dehydrate your tomato skins! :-D does it grind as fine as the coffee grinder @ blender with mason jar?
@@shawnette1 good question!
@@shawnette1 Blenders can totes get ya the same grind as a coffee grinder tho you may want to shake it up a bit (same as you want to do to loosen stuff in a coffee grinder that tries to stick to edges); tho it will probs take longer to blend fully, but ofc you can do larger batches to counteract that.
The benefit of the smaller coffee grinder turned spice grinder is that it cuts things fine much faster (in fact, with coffee you wanna usually be very careful to not blend too long else youre turnin it to dust prty much and thats not good for fancier machines like for espresso).
But ofc, you can even do this all with a mortar and pestle after things are dehydrated. Itll take a while and in that case you may be hard pressed to reach similar fineness as machines can do (tho with trainin of your technique and with time; you can 100% reach sinilar fineness to what a blender or coffee grinder can achieve.
Such fine powders have been achieveable by hand by past generations. Or heck, you can take another page from those old books and use a machine, but not an electric or gas powered machine. You create a millstone that is turned by a rotatin rod that can be powered in all manner of ways; horses, river power, wind power, human power, indentured child power, etc. Whatevs float your boat.
Never thought to make my own spices! Thanks for making this, and good luck with your channel growth 😊
Thanks for video my man. You narrate your videos so damn well.
p.s.
try cutting the flesh side of the pepper, it'll blow your mind easy it is
This is great! I like using parchment paper, might be better than foil!! Cheers!
Wow I never thought how easy to make these dried spices. I gotta have make for myself. Thank you for sharing
the real question is can i turn food into powder with this method?
powdered pizza?
So nice share my frnd 🙂
wow I did not know that about paprika. I grow sweet peppers and I freeze them but now I can also make paprika. thank you! I don't use foil in my dehydrator I use parchment paper and do not need to poke holes
Awesome videos
This was awesome. I may start doing this. I’m on a mission of cutting off all processed foods!!!
I used to do powdered Scotch Bonnet.......damn it was good.
This is the best subscription i've ever clicked on!
I love this stuff, keep it up!
i didn't know paprika was made from capsicum. weirdly enough, i like paprika but not capsicum
Dude, capsicum IS pepper. Bell, jalapeno, serrano, eagle, chilli etc. Just different species and cultivars(not to be confused with berry peppers, after which they were named) Paprika also translates as "pepper" from Croatian. You probably confuse it with "capsaicin", a substance which gives some peppers(like cayenne for example) its "heat". Paprika is made from bell/sweet peppers which contain almost zero quantity of capsaicin and thus its not pungent.
@@yanikkunitsin1466 in some dialects "capsicum" is what they call bell peppers.
All hail Chef John!
Get some fine screen material from the hardware store and cut it to fit your dehydrator trays. That should solve the problem with bits falling through and still allow for air flow.
me: who's this guy!?
guy: ...chef john...
me: this guy is a friend *sub*
Me :
You:
This type of comment: ☠
3:00 Those white parts has most of the capsaicin. And that stuff is very good for your heart.
Paprika is made from sweet/bell pepper so it has no capsaicin to begin with. And quality of paprika is evaluated by its colour so white pith will skew everything off. Yeah, I know it's for home use but nonetheless
I had NO idea this could be done! Been cooking a long time and didn't know paprika was made from red bell peppers! Can't wait for them to go on sale! Thank-you so much for this video! Giving me ideas for Christmas gifts! 😁😁
Awesome vid really well made. I didn’t know that about paprika either!
Awesome! Thanx for the video! Keep teaching us how to save money AND increase the quality of our foods!👏👏👏👏👏👏👏👏
Excellent money saving techniques! I’m definitely going to be making my own basic spices! Thanks for the video!
Cool trick if you live in a sunny area just dry the spices to the sun and leave of atleast a day
i do this with shitake mushrooms
You’re so wholesome
Great video! You mentioned that the garlic powder was very pungent - does it make your spice grinder smell and taste like garlic permanently? like when you make garlic paste in a blender and your blender always has a permanent garlic taste/smell
Awesome!
Thank you very much madam for breaking everything down to the core, it was really helpful.
Madam???
kinda late but you can get these silicone mesh mats for dehydraters. I even found a circular design that fits my dehydrator that looks like yours
once dehydrated.. you can stop there as well- many applications for soups, etc with the dehydrated bits. Also mixing the garlic, bell pepper, etc, with coarse salt, and putting in a salt grinder will take flavor to another level when cooking. We mix garlic and rosemary (60-40 salt ratio) and it is amazing on just about everything!
60% salt - 40% garlic/rosemary ???
60% salt - 40 garlic/rosemary ???
60 % rosemary.. 40% salt
My concern is that, does the grated lemon pick up the garlic in the dehydrator process? Other than that, great video 👍 😃.
So, it depends on what you do between grinds. You can fully clean it if ya rly wanna be sure; but theres less draconian methods too. If you want to assure very minimal residual spice (as in, not noticeable as a flavour, but may be an allergen issue and if so shud full clean instd), then grind up several grains of rice in there and pour that out.
The rice is dry as can be and does a good job of gettin into the harder to reach spaces to pull out more of the spice. And since youre not fillin the grinder, it will not grind very fine bcuz it can fly around in the grinder rather than bein pushed against other grains.
@@SylviaRustyFae
Thank You, Sylvia.
Good to know.
Have a GREAT weekend and be safe out there.
Great video!
Thank you for sharing.
i think u can put a link to sell dehydrator. thx for the videosss. all great
I'd love to have a go at this with some garlic or ginger. Mainly I want to do the garlic because the granules are too large for me and don't have enough flavour (I tend to use garlic granules or powder in soups or broths and don't have a very good strainer)
I live in the most abundant vegetable/fruit basket of this entire planet and I have never seen powdered Jalapeno.
u r awesome.
Does this stuff last as long as the stuff you buy at the supermarket?
Edward Gonzales yes it does! And the taste is so much better
Am gonna make it and sell it for sure
cool vid! thank you for sharing it with us :)
I am amazed by all the cool things you come up with and that you manage to make them at such a rapid pace.
Tip for garlic cloves: Put the cloves in some warm water (I use as hot water as my tap can produce). My theory is that it softens up the peel and also gets in between the peel and the clove so it slides off easier.
Another tip for bell pepper: check out cordon ramsays method for cutting Bell peppers. Say goodbye to scraping seeds. You might want to sharpen your knife btw, it seems a bit dull.
Also, would not the cheesecloth work well in the dehydrator instead of messing around with the aluminium foil?
I am considering getting a coffee grinder now just for making my own spices.
Cool channel! Cannot wait to try this and the Cola recipe
Oh yes! Im doing this for a while and Im glad that some people on youtube show this cuz this is real qualtity food! I did an instant soup with this technique. I dryed tomatoes, onion, paprika and a bit of garlic grinded that to a fine powder, added a bit of starch (You can replace that with dehydrated potatoe powder) and throw in some small chunks of Jerky and some spices. You can also add some small noodles if you like. This is some real high quality instant soup with a lot of nutritions and its all natural! I did this for my wife so she can take a glass with to work and whenever shes hungry she just needs about two teaspoons if this mixture, a mug and hot water and gets something like we call "Gulaschsuppe" in germany.
I know Im a year to late for this comment but maybe I can inspire some of you guys to do it yourself. Its really easy and dont need a lot of work, just choppin some vegetables and youre good.
That sounds great, thanks for sharing!
You ever heard of "tarhana"? It's basically an traditional turkish instant soup, like you mentionend, the ingridients are preparey, dehydrated (in our case out in the sun) and den grinded to a powder. So whenever a fast soup is needed tarhana powder is the place to go
cool. But are the electricity costs for an oven no higher than the few euros you save on the jar?
No idea about ovens, but dehydrators run at around 750-1000 kilowatts/hour depending on the setting and unit. Electricity costs will vary based on where you live, but in the US you could easily run it for a 12 hour period well under $2.00 total. So safe to say, you definitely are saving quite a bit if you already had one, especially if you do a lot at once.
when making powdered garlic or onion you can actually leave the skin on, and go directly with the chopping and drying!
5:32 I like how as youre sortin we can see little garlic flakes in with the soon to be paprika youve separated out xD
Tho honestly, that sounds rly good to me; paprika with a slight garlic note, not like garlic paprika where itd be close to equal parts in terms of flavour, but just a hint of garlic that wud add a nice pungency and spicyness to the paprika while not bein like hot pepper spicy or citrus lvls of pungency.
Honestly im tempted to make an allspice of every spice i ever make just keepin like an ugly mug (a tradition of LARP groups (and others no doubt) where someone has a large mug that they add a splash of anythin anyone else opens to drink from and just drinks the resultin concoction) but for spices xD
What coffee grinder you are using? Mine is making flakes not powders 😓😓😭😭
THANK YOU
All you have to do is put the veggies in the dehydrator then put them in a nutribullet and it works 10X faster.
Nice video
Lmao wow i thought bell pepper was the English word for paprika so when i heard people say paprika in English as well i was really confused 😂
I didn't even know lemon pepper was a thing
I use lemon pepper on chicken, beef, pork and fish .
Not that I've ever made paprika at home, but I think you might be better off using those long red peppers for it, instead of bell peppers. To me they're usually more flavourful, plus it's the type of pepper they use in Hungary to make paprika. ...Well now I started thinking about all things paprika and pepper and I'm hungry lol
👍
Do you think it will be posible use cheese clothe in each level? So when the vegies will be dehydrated they will not fall into the others.
you have very delicate hands and need a chef knife. great video, I really enjoyed.
What would one add to make seasoning crystals as you'd buy at the store?
You think this would work with HONEY and BUTTER in a Convection oven with the a dehydration setting?
An old Chef John trick haha
great video. How long will they last in the spice jar in my cubard?
I am curious as to if you can use black garlic and make powdered black garlic?
What's the shelf life for this stuff
Great video. Onions should be dehydrated outside if you can. LOL
Hey, about the temperature, like 50 °C is ok?
Hey! Were you living in Germany at the time of making this video?
What dehydrator do you use?
Does anyone know what the shelf life would be for these? I want to try it myself 🙌🏽
How do you prevent onion powder, and other powders from caking? Thank you.
add starch.. corn, potato, rice.. doesn't matter
thanks for the tutorial, i'm gonna go make some powdered hotdog
It's not only going to be Australia burning after I fucking find you.
@@narikhamster1343 You get really angry about hotdog abuse.
@@andrewhime7701 Haha you like my "joke"
Gonna make habanero powder 😆😅
your vioce is nice
Thank u so much much much much 💛😂
How long do these last on the shelf?
What is the pilot heat?
Are you from germany?
What grinder do you use
Just a cheapish coffee grinder from amazon
Where can I buy this herb/spice grinder?
Myesha Jones Target, Amazon, Walmart ....look for “coffee grinder”
Die Paprika hat mich kurz verwirrt xS
Well. I know what I'm doing tomorrow.
Can this work for cheese
I did that with really hot peppers and my kitchen was full of capsaicin and I couldn't use it
What do i use to grind?
A coffee grinder works well, but you will have to clean it out by grinding rice afterwards
Flavor lab: I'm too tired and lazy to chop garlic
Also Flavor Lab: *chops 50 pounds of vegetables, spends a day dehydrating, grinding and bottling spices to prove how lazy*
Flavor Lab: 3 euros for garlic powder is "extremely expensive"!
Also Flavor Lab: check out my brand new spice grinder.
Record it in 8k HDR plz
I use wax paper instead of foil.
Bist du deutsch?
short answer: used a food dehydrator
you know how long its will expired? some how my pepper powder in few week will rotten
Not dry enough
Instructions unclear, cat powderised somehow. Still delicious in food tho
2:50 hahahah