I think everyone has done a rendition of the "KFC 11 secret herbs and spices" but I don’t want to toot my own horn – but –I think the TFC spice will be making dinner tables come alive. With as my husband calls it, “One more spice than the Colonel” you are sure to have grins all round the table.
Perfect on your “roast chook,” on some legs in the oven, on some thighs for a salad or even with some shredded chicken mixed with some mayonnaise on a wrap. You will have no need to head down to the local – you’ll have everyone lining up at your house.
Click on this link for Thermo Funky Chicken recipe using this spice mix.
Click Herefor more great recipes in a number of e-cookbooks – containing recipes to suit everyone.
If you have enjoyed this recipe then please consider leaving a comment. It’s always refreshing to see comments from people that have tried a recipe and found it a success or tweaked it to suit.
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Comments
Sidney loessinsays
Thank you very much for this recipe!!! I was in the hospital and the kitchen served house recipe, ( no salt) with their meals and I fell head over hills for it. When I got home, I found your recipe, made it,used it and I was in love with it!!!!! It is great!!!!!!! Thanks
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thermofunsays
Thank you Sidney and I hope you are feeling well now.
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Margaretsays
I will be trying this recipe, however, if I'm not going to use it straight away, will it keep with the lemon juice added ?
Reply
thermofunsays
Hi Margaret, I store all the dry spices together in a jar and when I am ready to use them I then add the lemon juice :)
Reply
BKsays
Hi Thank you for this recipe. Will it turn out well if we steam chicken with this spice mix? BK
Reply
thermofunsays
Hi BK, Of course :) If you use your Varoma it will be perfect :) Enjoy
If you're still getting familiar with combining spices, I recommend trying out 2 different ratios as a starting point. A 1:1:1 ratio of top/middle/base spices will be nicely balanced and versatile for most applications while a 3:2:1 or 1:2:3 ratio allows you to pronounce top or base notes for a specific dish.
If you're still getting familiar with combining spices, I recommend trying out 2 different ratios as a starting point. A 1:1:1 ratio of top/middle/base spices will be nicely balanced and versatile for most applications while a 3:2:1 or 1:2:3 ratio allows you to pronounce top or base notes for a specific dish.
Classic seafood seasonings are of course great with shellfish and fish, but can also spice up scrambled eggs or vinaigrette. Chili powder can serve as the base for lots of Tex-Mex type foods, but is also a great starting point for a rub or marinade for meat or poultry.
What is Mixed Spice? Unlike allspice, mixed spice is a blend of several spices. These include cinnamon, coriander, caraway, nutmeg, ground ginger and cloves. The majority of the mix should be made from the cinnamon and coriander, and the remaining 10% made from the other spices.
Often mistaken for a blend of spices, allspice is a single-ingredient seasoning with loads of unique flavor. Its name is derived from the flavor profile — a mixture of nutmeg, black pepper, cinnamon and clove. Not all spices, but many of the most impactful.
Always use a main spice. All other condiments should only round out the flavour. Two intensive spices just steamroll each other. Spices need time to develop their flavours, so allow your dishes to marinate to develop their flavour.
The Rules. Remember the ½ Rule - Start off with 1/2 teaspoon of spice for any dish that serves four to six people. And for herbs, use 1/2 teaspoon for powders and 1-1/2 teaspoon for dried or chopped.
In review, a spice is a vegetation product that has an aromatic or pungent to the taste quality which is used for flavouring while cooking.On the other hand, a seasoning is anything that flavors food.
Salt has a greater impact on flavor than any other ingredient. Learn to use it well, and food will taste good. Salt's relationship to flavor is multidimensional: It has its own particular taste, and it both balances and enhances the flavor of other ingredients.
Pepper: Black pepper adds a pungent and spicy kick to dishes, while white pepper has a milder flavor. Both can enhance the overall taste of a variety of foods. Garlic: Whether used fresh or in the form of powder, garlic adds a savory and slightly sweet flavor to many dishes. Onion: Onions, either fr.
Rosemary, turmeric, ginger and basil are powerful anti-inflammatories. Cumin, turmeric, and sage help fight dementia. Cayenne, cumin, coriander and cinnamon help to regulate insulin and blood sugar levels. Lemon grass, nutmeg, bay leaves and saffron are shown to have a calming effect.
You can save money by mixing your own DIY spice mixes from bulk spices. For commercial kitchens that use large quantities of spice blends, blending your own seasonings from whole or ground spices is an economical option.
You can grind your own spices using an electric spice grinder, blender, food processor or coffee grinder. There are also several manual methods for grinding spices by hand. These methods include using a mortar and pestle, rasp grater and even a rolling pin.
Conclusion. There are many reasons to consider using custom spice blends. By customizing your own spice blend, you can control the flavor, heat, and overall intensity of the spices. This allows you to create a flavor profile that is specifically tailored to your own taste buds.
If you need a substitute for mixed spice in a recipe and don't want to make your own you can just use Pumpkin Pie Spice instead. Both are made up of similar spices. Make mixed spice in small batches so it stays fresher longer.
Introduction: My name is Tish Haag, I am a excited, delightful, curious, beautiful, agreeable, enchanting, fancy person who loves writing and wants to share my knowledge and understanding with you.
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