Substitutes for Old Bay seasoning:
– Cajun seasoning
– Crab boil spice blend
– Celery salt and paprika (use 1/4 teaspoon of each for every teaspoon of Old Bay)
– Celery seed (to reduce sodium content)
– Red pepper flakes or black pepper (for added heat)
– Additional herbs and spices to replicate the flavor of Old Bay seasoning
– Dan-O’s Seasoning is a fast-growing seasoning company in the US.
– It has over 6.5 million followers on social media.
– The company’s seasoning, known as Yum Yum Get Ya Sum, is popular among consumers.
– Dan-O’s Seasoning is available in over 18,000 stores.
– It is available in all 50 states of the US and Canada.
– Garam masala is a key ingredient in Indian cooking that adds aroma and flavor
– There are no true substitutes for garam masala, but there are alternatives
– Garam masala translates to “warm spice blend” and does not contain chili
– It is used in the Indian subcontinent, including India, Bangladesh, Pakistan, and Nepal
– Northern Indian recipes may have 6-8 components, while store-bought versions may have up to 15 spices
– It is reddish-brown in color and is believed to warm the body and aid in digestion and immune system strength
– Garam masala is generally recommended in North Indian cooking, but the amount can vary
– It can be added during cooking or as a garnish at the end for flavor enhancement
– Cumin can be used as a replacement for garam masala in some recipes
Substitutes for garam masala include:
1. Curry powder: Can be used as a substitute, but will result in a different aroma and color due to the inclusion of turmeric.
2. Allspice: Can be used in small quantities as a substitute with a similar warm and aromatic flavor.
3. Cumin, coriander, and cardamom: This combination can mimic the flavors of garam masala and is suitable for Indian cuisine.
4. Five spice powder: Contains cinnamon, cloves, fennel seeds, star anise, and Szechuan peppercorns, providing a unique flavor profile.
5. Ground cloves and cinnamon: Can add warmth and depth to dishes as a garam masala substitute.
6. Chole masala or pav bhaji masala: These spice blends are not close to garam masala but contain similar spices and can be used as substitutes in various dishes.
7. Ras El Hanout (Moroccan spice mix): Contains spices like coriander, cumin, black pepper, ginger, cinnamon, cardamom, etc., and can be used as a substitute in small amounts.
8. Chaat masala: Contains dried mango powder, black salt, pomegranate seeds, ginger, and sometimes mint. Can be used as a substitute but should be used in moderation.
9. Pumpkin spice: Can be used as a last resort substitute, but may add a sweeter tone to the dish. Mixing with coriander, cumin, and black pepper can help balance the flavors.
Substitutes for garam masala:
1. Ground Cumin and Ground Coriander
2. Ground Allspice
3. Ground Cardamom
4. Ground Cinnamon
5. Curry Powder
6. Five-Spice Powder
7. Chole Masala or Pav Bhaji Masala
8. Ras El Hanout
9. Chaat Masala
10. Pumpkin Spice
– Seasoning your griddle helps prevent food from sticking and adds flavor to meals.
– Seasoning creates a blackened, stick-resistant coating on the griddle plate.
– You will need a bucket filled with water, Blackstone Griddle Seasoning & Cast Iron Conditioner, heat-resistant gloves or tongs, paper towels, salt, soap powder, and a stick.
– Before seasoning, clean the griddle with soapy water.
– Pre-heat the griddle and let it darken for 10-15 minutes.
– Use a thin layer of oil during the seasoning process to create a durable surface.
– Using too much oil can lead to chipping and sticky residue.
– It is recommended to use the Blackstone Griddle Seasoning & Cast Iron Conditioner.
– To season a Blackstone griddle, clean the surface with soapy water, rinse, and dry.
– Preheat the griddle on high heat for 10-15 minutes.
– Turn off the heat and let the griddle cool slightly.
– While warm, add a thin layer of oil to the surface, such as Blackstone Cast Iron Conditioner, flaxseed oil, vegetable oil, canola oil, avocado oil, or extra virgin olive oil.
– Use a paper towel to spread the oil evenly across the griddle plate.
– Turn the heat back on and let the griddle heat up until it starts smoking.
– Repeat this process 2-3 times for a dark surface.
– Wipe off any excess oil once the griddle has cooled completely.
– A Blackstone griddle does not come pre-seasoned, but has a factory finished coating that needs to be cleaned off before seasoning.
– Use oil and a towel to gently wipe off the surface after preheating.
– Flaxseed oil is the best oil for seasoning a Blackstone griddle.
– Re-season the griddle when food starts sticking or the surface appearance changes.
– If the griddle becomes discolored or rusty, it may be time to re-season.
– Do a water test by sprinkling drops of water onto the surface to determine if the seasoning layer is intact.
– Cleaning and drying the griddle surface is essential for maintaining its longevity and performance.
– Scrape off any food residue while the griddle is still warm and then wipe it with paper towels once it has cooled down.
– The seasoning process for a Blackstone griddle typically takes about an hour and involves cleaning the griddle with soap and water, drying it completely, applying a thin coat of oil evenly, and then heating the griddle to a high temperature to allow the oil to smoke and oxidize.
– Repeat the seasoning process multiple times to build up a new seasoning layer.
– Mild soap and water can be used sparingly to clean the griddle, but avoid removing the griddle seasoning.
– Butter is not recommended for Blackstone griddle seasoning; instead, high smoke point oils like flaxseed or vegetable oil or Blackstone oil conditioner should be used.
– If the griddle starts to rust, a mixture of salt, soap powder, and water can be used to scrub off the rust, followed by re-seasoning with a thin layer of oil.
– The time it takes to season a Blackstone griddle depends on the care of the surface in between cooks after the initial seasoning process.
