great Ranch dressing mix is one thing.
Knowing how to assemble it is another.
I found a great dry mix for Ranch dressing, a staple ingredient in my household. However, as I mixed the ingredients together, I discovered what other, more experienced cooks already knew: not all ingredients handle the same.
First, I poured everything into a gradual, then poured that into a funnel for the bottles. Well, that was a mess.
Then I decided to funnel ingredients directly into their containers. Better, but not perfect: for example, some ingredients stuck to the funnel because parsley flakes weigh next to nothing and have a higher static level than dried chopped onions. (Don't even ask about the garlic powder. Just think, "Poof.")
An ingredient list probably is composed by master chefs for a particular reason, but it made no sense to me.
That's when I came up with the radical idea: begin with lighter ingredients, then add the heavier ingredients, then light to heavy spices. That would not only allow some ingredients to scrub others off the side of the funnel, but also make the mass easier to mix inside the cute little bottle.
I am sure there's a "right" way to list ingredients, but on my label, I am going to list them in the order I recommend they be added to the container.
I may not have been the first person to think of this, but I sure thought it clever, and I figured at least one other person would appreciate the suggestion.
P.S. Jon and Suze's onion soup mix also rocks.