When searing meat and adding spice in a more or less "dry way", for taco meat or chili or some curries, I sear the meat to nearly where I want it, then add the dry spices to toast on lower heat before "deglazing" with water/stock/whatever else makes sense. You can also just toast the spices separately, but some toasting is nice either way and I think this is convenient.
Generally salting early is good for anything you want to get any kind of browning on, it's just that the meat and any other additions might also be salty, so you don't always get to. Spices will give a better flavor over time, like a "rub", but you can't necessarily sear meat with spices on it. Things are usually tradeoffs.
I don’t use ground meat for chili, typically I will use a braising cut. For that, I salt it, and let it air dry for a bit, then sear it. When it’s nicely browned, I’ll pull the meat out, throw in onions to deglaze the pan, then garlic, any spices that could use a toasting (like cumin), and some tomato paste.
Finally I pour in my chile puree, which in my opinion is a non-negotiable part of what make chili, chili. That’s just a combo of a few different types of dried chiles that I’ve toasted, soaked in liquid like chicken stock, blended, and passed through a sieve. Then I slice up the meat, and put it back in.
If I were to use ground beef, I would basically just do the same thing, but I’d skip the salting part and just do it all after I add the liquid. It’s hard to get good color on ground beef if you have a big hunk of it, especially if any moisture is pulled out of it. Sometimes if I need to brown a bunch of ground beef, I’ll do it in batches, basically cooking each chunk like a separate “burger”. If I’m lazy, I’ll do however much can fit in a single layer well spaced, then just toss the rest in after. I’d rather have half of the meat well browned than all of it “grey”.
I cook at my own place, but it makes 100% sense to bring your gear with you. This is especially important if maybe they just don’t have something. Can’t really think of anything you’re missing! Eggs, maybe?
Generally speaking, do whatever you can the day before (or several dayd before, even). Most sides will reheat well. Pies and such can be made in advance. If you do something like sous vide turchetta, you only need to brown it/heat it before serving since it’s already cooked.
Sweet Milk : Almond, buckwheat, unbleached flours
Water based : Almond, Rye, Amaranth
youtu.be/hNQaBOHT0EE 🤔 Hmm! A sweet paratha? Pumpkin, sugar, pumpkin seed, nutmeg, and molasses filling. (Using a little almond flour to thicken it up).
youtu.be/0roB5cuotEw Then there’s this 2 ingredient Sweet potato flatbread recipe that I could easily modify.
I’ll plan out cooking it around noon CST tomorrow. So I’ve got plenty of time to figure out what I’ll do, 😃
Wow that explains why i was having such a hard time finding some. I ended up buying a two pack on Amazon for a crazy price - but at least i have salt for the next decade.
I use Copy Me That because it’s easy to quickly save recipes from the phone without having to do any formatting, but I’ve now run into an issue of having too many recipes that I’ve never actually made lol.
I think I might try to use one of the other methods mentioned here to collate my tried and true recipes into a digital cookbook and continue to use the app for archiving things to try.
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