West style bottled seasonings & spices
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do u buy them . the seasoning like thyme, parsely cajun seasoning. west style . some are expensive around 4-5 dollar.
any place to get cheap? -
usual places r the more americanised supermarkets and i tink even ntuc is selling them now.
prices are about the same. n for say $5. a bottle can go a long long way. always keep refrigerated. -
looks little. can go long way? i think can use a few times and then finish
roughly 5-6 times. -
You're those people who dump 50grams of dried basil into 4 servings of sphegetti sauce ar?
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i brought the cajun seasoning. how much to sprinkle on meat. there never said.
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wat do you intend to get n wat r u cooking? too much herbs or even the use of too much f a single kind will overpower the dish n itll b terrible...
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Until its coated real well like the chicken you buy at kfc lor.Originally posted by CynthiaLady:i brought the cajun seasoning. how much to sprinkle on meat. there never said. -
do a taste test. most cajun seasonings ARE salted. unless your making salt baked chicken. jus apply liberally and rub it in. best to leave overnight.Originally posted by CynthiaLady:i brought the cajun seasoning. how much to sprinkle on meat. there never said.
if u r afriad its too bland. go grab a pack of instant gravy mix from the supermarket n serve it as a condiment. -
thats why i asked lor, then half the bottle finished.
so how can it last long time. -
the cajun seasoning is powder form. need to add anything else to the meat?
if i intend to fry chicken or fish. -
too much liao lah. next time. try a vairety of herbs. basil. oregano. corriander. mint.... a little of each... thn use olive oil, roasted garlic, black pepper. salt....Originally posted by CynthiaLady:thats why i asked lor, then half the bottle finished.
so how can it last long time. -
u mite wana rub down the fish with a little cornstarch. this will seal in the moisture of the fish.Originally posted by CynthiaLady:the cajun seasoning is powder form. need to add anything else to the meat?
if i intend to fry chicken or fish.
meat wise wen its almst ready.pour a shot of cooking sherry into the pan n liet it sizzle away... -
i havent use yet. botte is still unopened. but i just fdont know how much to put.
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i have cookng oil and flour and cajun with some fish or chicken i buy later. so what can i do with them
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like i mentioned. taste to see if the seasoning is salted. if it is thn u have to wori. for a small whole chicken u mite wana use bout 1 - 1 1/2 tablespoons if its salted.Originally posted by CynthiaLady:i havent use yet. botte is still unopened. but i just fdont know how much to put. -
wat kinda fish?Originally posted by CynthiaLady:i have cookng oil and flour and cajun with some fish or chicken i buy later. so what can i do with them -
For fresh herbs = Jason's or Tanglin Market place at Tanglin mall.
Dried = any cold storage -
Originally posted by CynthiaLady:looks little. can go long way? i think can use a few times and then finish
roughly 5-6 times.
Wah how much do you use? You can use for a long time.
I think I have around 20 bottles of different herbs and spices at home
and they last me months even when I use them everytime! -
singapore not easy to find fresh herbs...mostly dried crap.
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Personally, i find that whatever the west tries to bottle up and sell as 'spices' simply can't beat the asian spices, PERIOD.Originally posted by CynthiaLady:do u buy them . the seasoning like thyme, parsely cajun seasoning. west style . some are expensive around 4-5 dollar.
any place to get cheap?
The spices prepared for the west come in the form of 'SUZY WAN', MAGGIE etc and are all conditioned to cater to ang moh's taste buds.