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In the effort of saving a dime, I want to make my own spice blends. In making garlic salt, I looked at a few different websites. 1 site says the ratio is 4:1, the next says 3:1, etc., etc. Any advice? Thanks to all

I am learning Asian cuisine, and am looking for the sauce for pancit, and I don't want to resort to packaged sauces. Any help is appreciated..

The restaurant I work for has a few, and have given me free reign to play. Am I condemned to salad dressing? I appreciate all of your help. You are all rockstars in your own right...

I freeze ginger all the time. When I thaw it to use, it seems waterlogged and soft. Is there any solution? I understand that it has a high water content...