Lets talk about it!
Seasonings and spices come in all forms it seems. Wet, dry, and chopped herbs/spices can bring out the best flavors in your food. But which type should you use??? Well its all up to you Ofcourse but it also comes down to preparation and time. What will you make time for during meal prep? Making a wet mixture seems to be the easiest since your blending everything together into a fine paste or a rough chop blend can be achieved as well. However storing a wet mixture probably wont last as long as drying your spices. Unless you freeze them into cooking cubes. Drying your spices can take some time. But if you have a good chopper/blende and a dehydrator then you'll simply have to chop, dry, and powder your spices. Lastly doing a rough chop or leaving your ingredients whole can be nice too depending on what your cooking. Some ingredients will keep in the freezer as well but do a quick search before chucking ingredients into the freezer just to make sure.
So what will you be cooking with? Wet, dry, or chopped? or all three👀😁
#cookingadvice #simplifycooking #seasoningformulas #cooking #seasoning
In my experience experimenting with seasonings in the kitchen, I’ve found that choosing between wet, dry, or chopped spices can really change the flavor profile and ease of cooking. For instance, wet mixtures, like pastes made from garlic, onion, or herbs blended with oils or liquids, bring immediate freshness and intense flavor. However, I learned that these mixtures don’t last long unless frozen in small portions, such as cubes, which can be handy for quick use. Dry seasonings, especially when homemade by drying and powdering your herbs and spices, have the advantage of long shelf life. Using a dehydrator makes this process easy and preserves much of the flavor and aroma. I personally love having such powders ready because they are super convenient to sprinkle in during cooking without adding moisture. When it comes to chopped or whole spices, they add a nice texture and burst of flavor, especially in slow-cooked dishes. I often keep chopped garlic or onions in the freezer, but I always double-check which ingredients freeze well to avoid any texture changes or unwanted freezer burn. Overall, the choice depends not only on flavor but on how much time you want to invest and how long you want the seasoning to last. For quick meals, wet mixtures are great; for prepping ahead and storage, dry blends work best; and for rustic, hearty dishes, chopped or whole spices offer unique benefits. Try experimenting with all three forms to discover what fits your cooking style and taste preferences!
I like and use all forms. It all depends on what I'm cooking, the time I have, how my body feels.