- May 15, 2020
- NorthCentral Florida
Just combine all the dry ingredients. Leave the baking powder out to add with the liquids (oils, eggs, water, extracts). Baking powder goes flat fairly quickly. I like to test my baking powder by sprinkling a tiny bit over water (usually the bottom of the wet sink) BEFORE I use it in a recipe. If it fizzes, it's good. If it doesn't fizz, then I'm only out the baking soda and not a whole batch of mix. Freeze the mix for 24 hours to kill any bugs that may be in the pasta/rice/flour. Date & label. Don't forget the directions. I keep my directions in an Open Office file called "Mix Directions" on my laptop as well as a copy on a hard drive (that I put OpenOffice Portable on) that I can access with a tablet or phone.
There's a difference between baking powder and baking soda. My ex-wife made a pecan pie with baking soda and it blew up like a jiffy pop - LOL...
You do a lot of work that is beyond me but kudos to that.
The only thing I can add lately is that I am experimenting with flavoring rice. I make a simple chicken flavored rice that compliments chicken dishes and most fish dishes. I also make a beef flavored rice that goes well with Chinese dishes that have beef in them.
I am also making one pot rice usually by adding chopped chicken, vegetables of some type and boiling it all together with the rice. I am learning I have to reduce the water amount a bit as the veggies and chicken also add moisture.
So far it is simple using the chicken and beef stock in powder rather than cube form.
I am planning to experiment with other powder mixes. I am on the hunt for Adobo flavor which is a Filipino dish to see if pork and chicken rice would be good.
I've been making Spanish rice for years this way and it only occurred to me recently to try out other flavors, mixes and combinations.
I like cooking simply. Fewer pots the better. And the best part of these rice dishes is they only take about 15 minutes to throw together.