No matter how carefully stored, Flour has a shelf life – sometimes it needs to be used up so you can restock and yeah, you may have overstocked in a moment of pandemic pantry panic. Flour is the one ingredient I always choose to weigh out. Most other dry ingredients can be safely measured with measuring cups or spoons.
Inexpensive (non-sealing) bread bags are excellent for holding the mixes. making it easy to store multiple pre-mixes in a single larger freezer zip=lock. Individual labels with type of mix (bread, pizza, etc) and date prepped can be used to loosely seal the mix in the bread bags. I know there are less expensive freezer bags, but my experience with other brands, especially store brands has not been a happy experience. Since the more expensive freezer bag can easily be reused.
Just a reminder, if you freeze pre-mixes of dry ingredients, it is always good to let it come to room temp. For yeasted foods, best to not to add to the mix so you can proof separately.
The first part of the story was posted some weeks ago at: https://wheatcarr.com/2021/03/11/kitchenaid-blade-grinder/ Since then, I have been putting this baby thru its paces and the KitchenAid Blade Grinder is exactly what I hoped it would be
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I have a similar blade grinder that we use exclusively for coffee but it is a PIA to clean. The bowl is not able to be removed, so was not useful for other kitchen needs.
I wanted one I could use for Herbs and spices to make my custom seasoning blends. Making my own blends is a necessity both for flavor and allergy reasons.
The KitchenAid blade grinder worked perfectly, because the bowl/blade assembly is removable, it was easy breezy to clean between each set of ingredients.
Did everything from making a seasoning blend for Gyro to a paste of fresh ginger and garlic.
Oh, and did I mention it was RED – very happy to have this InMySmallKitchen.
Almost any dry ingredient, properly stored, can keep at least a year – AND as part of my moving away from Amazon… I have been working harder to find sources for various ingredients. Especially my dry mixes and rubs.
Although I found another brand on Amazon to “try my idea” and now, just as I wanted to “stock up” for summer grilling (okay candied bacon, or even pork ribs or roast) on both Maple Sugar Flakes and Granulated the flakes were back in stock at Vermont Maple Pure or the Mount Mansfield Organic for flakes or
The flakes seem to work better in baking or as part of a topping for cereal especially Oatmeal. The Granulated lends itself to Rubs and sprinkles on bacon, or jerky or waffles or pancake or desserts.
Maple Sugar – flakes or granuals – do work well as a substitute for brown sugar – falling someplace in between Light or Dark Brown Sugar and fun for a change up in flavour profile.
