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Steak Marinade
Lara Lee
1073 ratings with an average rating of 4 out of 5 stars
1,073
15 minutes, plus at least 30 minutes’ marinating
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Place all the ingredients in a spice grinder, clean coffee grinder, or mortar and pestle, and grind until fine. If you like, you can strain the mix through a fine-mesh strainer to remove any coarse bits, but this is optional. Store in an airtight container in a cool, dark place for up to 1 year.
Someone in another post for garam masala said to put white rice in the coffee grinder, then grind and discard - wipe and it is clean and ready for the next grind job.
if you'll use it enough, do what i did and get a grinder with a removable stainless steel cup that you can wash. mine was cheap and i love that i can just clean the cup with soap and water so i don't have to worry about any crossover flavors/aromas between uses. i also find it much easier/less messy when pouring the spices out that i don't have to pick up the whole base.
Bay leaves don’t disintegrate during cooking, so you take them out to prevent biting into a leathery bit of leaf or accidentally swallowing something that will stick in your throat. They are completely safe to eat and, if your blender can handle them, don’t need to be taken out before pureeing soups, either. A spice/coffee grinder will pulverize them, so texture/mouthfeel/swallowing aren’t an issue here.
I have used commercial baharat spice many times and have made my own on a few occasions. The spices are not stable for very long after mixing, especially the cardamom which loses its flavor rapidly. I keep mine in a glass jar in the freezer and figure it is ok for maybe a few months. Do not plan on making a year's supply of this spice as it will deteriorate as I discovered last week when I made an chicken dish.
There's nothing unsafe about eating a whole bay leaf. It's just an unpleasant texture. When you grind it finely, that problem goes away and you have bay leaf flavor that can be used in other applications.
I use coarse salt to clean the Krups coffee grinder I've dedicated to spices. The fine salt that comes out can be used to add additional flavor to a dish. Wiping out with a damp paper towel finishes the job.
You will be sorry if you put in the full amount of nutmeg. Produces a medicinal off-taste in what you make with this
If this is your first run at this, you might want to dial back a bit on the cloves and nutmeg. It's easy for these spices to overwhelm a soup or stew.
Once a coffee grinder, always a coffee grinder. I bought another grinder just for spices. They aren’t tremendously expensive or large. I clean my spice grinder with rice but most of the time I don’t care all that much about cross contamination. After grinding spices that were first toasted in oil, I run some plain panko through the grinder, then brush it out with a small brush.
BTW, just made this blend per the recipe (by weight, since by volume is not reliable), and it smells wonderful.
I actually was gifted a number of these spice blends, including baharat. I wish there was more recipes to use them beyond the uselessly vague suggestions in the intro.
Whole, unpeeled cardamon pods? Whole nutmeg?
If this is your first run at this, you might want to dial back a bit on the cloves and nutmeg. It's easy for these spices to overwhelm a soup or stew.
You will be sorry if you put in the full amount of nutmeg. Produces a medicinal off-taste in what you make with this
I have used commercial baharat spice many times and have made my own on a few occasions. The spices are not stable for very long after mixing, especially the cardamom which loses its flavor rapidly. I keep mine in a glass jar in the freezer and figure it is ok for maybe a few months. Do not plan on making a year's supply of this spice as it will deteriorate as I discovered last week when I made an chicken dish.
Interesting. Wondering how it is that the Arabic baharat almost sounds like the word for India in several Indian languages: Bharat. Let the speculation begin!
I actually stumbled across baharat spice mix in the bag-it-yourself spice bins at my local wonderful HEB grocery store. Their herbs and spices are usually fresh and pretty darn good. I can’t wait to test their mix against this recipe, which I’ve used on Melissa Clark’s Salmon and Snap Peas. Yum.
Once a coffee grinder, always a coffee grinder. I bought another grinder just for spices. They aren’t tremendously expensive or large. I clean my spice grinder with rice but most of the time I don’t care all that much about cross contamination. After grinding spices that were first toasted in oil, I run some plain panko through the grinder, then brush it out with a small brush.
BTW, just made this blend per the recipe (by weight, since by volume is not reliable), and it smells wonderful.
I actually was gifted a number of these spice blends, including baharat. I wish there was more recipes to use them beyond the uselessly vague suggestions in the intro.
Since most recipes instruct to remove bay leaves, even after cooked, why is it safe to add four bay leaves to this spice blend?
Bay leaves don’t disintegrate during cooking, so you take them out to prevent biting into a leathery bit of leaf or accidentally swallowing something that will stick in your throat. They are completely safe to eat and, if your blender can handle them, don’t need to be taken out before pureeing soups, either. A spice/coffee grinder will pulverize them, so texture/mouthfeel/swallowing aren’t an issue here.
There's nothing unsafe about eating a whole bay leaf. It's just an unpleasant texture. When you grind it finely, that problem goes away and you have bay leaf flavor that can be used in other applications.
I left out the bay leaves entirely. It didn't affect the flavor much.
How does one clean a coffee grinder to use for spices? Could I grind poppyseed this way?
Someone in another post for garam masala said to put white rice in the coffee grinder, then grind and discard - wipe and it is clean and ready for the next grind job.
if you'll use it enough, do what i did and get a grinder with a removable stainless steel cup that you can wash. mine was cheap and i love that i can just clean the cup with soap and water so i don't have to worry about any crossover flavors/aromas between uses. i also find it much easier/less messy when pouring the spices out that i don't have to pick up the whole base.
I use coarse salt to clean the Krups coffee grinder I've dedicated to spices. The fine salt that comes out can be used to add additional flavor to a dish. Wiping out with a damp paper towel finishes the job.
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