Storage of fried spices?
Deepak Saxena wrote:
>
> For this years winter religious holiday celebration extravaganza I'm
> planning on putting together a little recipe book with traditional
> Indian recipes along with jars of homemade spice mixtures (various
> curries, garam masala, sambar spices, etc). Sambar spice is created
> by frying (not toasting) various spices in a small ammount of ghee
> (clarified butter) or oil and then grinding. I'll probably go the
> oil route, so how safe is it to store this stuff outside the refrigerator
> once it's been fried and how long will it last? All the recipes I find
> say to store for later use but I always just make enough to use at the
> time. Something about frying things and then letting sit out does not
> sit well with my idea of food safety.
>
I believe I would bottle the sambar mixture with
instructions to the user for frying it. That
way the user will have the sambar very freshly prepared.
gloria p
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