I'm preparing creole seasoning
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hardlikearmour is a trusted home cook.
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You would be surprised how many creole recipes call for dry seasonings; garlic powder, onion powder, cayenne pepper etc. And not just for rubs.
Seems like I will have to stock my pantry with the powder, then. ;)
If you are making a creole seasoning as a pantry item, you should stick to dry. Otherwise you have a risk of spoilage. If it's for a dish you're about to cook, I assume you could go either way, according to your preference.
(And the creamiest, too.)
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