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Tuscany Seasoning; Sun Dried Rosemary, Sage, Garlic and Kosher S

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)-
Carbohydrates (g)-
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Remove garlic tips and peel. Cut each clove in half lengthwise and remove sprouts in their centers if any. Place aside. | 2. Using a food processor, add sage, rosemary and garlic. Process about 15 seconds. Add ½ cup of the Kosher salt and pulsate until the mixture has the texture of course salt. Be careful not to over process. | 3. Add the remaining salt. Pulsate until just combined. | 4. Spread mixture onto the parchment lined cookie sheet. DO NOT place mixture directly on an uncovered cookie sheet. The mixture will destroy the surface. | 5. Place directly in the sun for 8 hours or more. After a few hours, break any clumps by hand and spread. | 6. While seasoning is sun drying, thoroughly wash Mason jars and covers to remove any stale odors. | 7. If seasoning is still slightly moist at sun set, finish by loosely cover tray and place on a counter overnight. | 8. Fill jars and store in cupboard. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    garlic clove 9 - - - -
    sage leaf 2 cups - - - -
    rosemary needle 2 cups - - - -
    kosher salt 3/4 cup - - - -
    parchment paper 1 lined - - - -
    mason 3 1/2 jar - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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