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Post by Silver on Jan 15, 2023 12:50:34 GMT 1
Don’t know if this will work but I’ll give it a try  I wonder as to what the "Modified Food Starch" is doing in there, and what specific Modified Food Starch is being used? |
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Post by Silver on Jan 15, 2023 12:52:22 GMT 1
I also wonder if (as it appears) MSG weight exceeds the sum total of H&S weight.
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jwoz
Dishwasher
Posts: 15
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Post by jwoz on Jan 15, 2023 16:13:21 GMT 1
With respect to Savory, there are two separate issues.
One is whether it is in the OR.
Another is whether it is *necessary* to the OR.
I’m more concerned with the second question.
The amounts of Savory used by some are very small. For example, 0.0625g to 400g of flour.
All else being equal, at this level do we think that anyone would notice its omission from a recipe in a blinded triangle taste test?
And given the weight of a teaspoon of ground Savory, this would imply a 400g recipe containing something on the order of 1/25 of a teaspoon of Savory. Hard to measure that out without a scale.
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Post by Silver on Jan 15, 2023 16:42:47 GMT 1
I particularly like this combination in 200 grams of flour:
0.75 grams Sage
0.25 grams Savory (Marshall Creek, unknown as to Summer or Winter)
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Post by Silver on Jan 15, 2023 16:51:23 GMT 1
I doubt that 0.0625 grams in 400 grams of flour is contributing much of anything to the flavor or aroma. Could you imagine CHS experimenting at that level?
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jwoz
Dishwasher
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Post by jwoz on Jan 15, 2023 17:26:37 GMT 1
Right. Can’t imagine that it is noticeable at that level and can’t imagine that CHS was weighing out such small quantities for his experimental recipes. (In the Eula recipe the smallest quantity of any ingredient would be 1 teaspoon for 4 cups of flour.)
The only way this minuscule amount of Savory could possibly make sense is if CHS was using Sexton’s or some other blend and its Savory quantity was very low. But this loops us back to the *necessary* question. If you deconstructed a blend and found that it contained certain elements in such minuscule quantities that they are meaningless then why would you continue using them in the final recipe?
So I tend to believe that any H&S that is included must be included in significant quantities.
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flg
Souschef
Posts: 1,578
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Post by flg on Jan 15, 2023 17:31:48 GMT 1
This is the reason I started working my recipes back to volume measures. I also started carefully looking at how much a .5g of something is or isn’t. There are some ingredients that a small amount can over power. But most of what I use in 200g floor 1/8 teaspoon is likely minimum.
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jwoz
Dishwasher
Posts: 15
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Post by jwoz on Jan 15, 2023 19:03:12 GMT 1
This is the reason I started working my recipes back to volume measures. I also started carefully looking at how much a .5g of something is or isn’t. There are some ingredients that a small amount can over power. But most of what I use in 200g floor 1/8 teaspoon is likely minimum. Yeah. I think that Savory at 0.0625g into 400g of flour scales to right at a U.S. teaspoon of Savory into 25 pounds of flour. But there’s no way that CHS developed the OR using 25 pounds of flour. |
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Post by deepfriednew101 on Jan 15, 2023 22:10:30 GMT 1
I agree with many people that in many instances More is Too Much and at some point adding More Does Nothing BUT defeat the exercise or spoils the experiment In many time less is More and as I showed in past post this item Tamam - Sage  This Sage is Kicking the CRAP out of EVERY recipe we use it in. It's so Great of a Item that you Do Not want a recipe without it BUT BUT BUT the volume needed is SO SMALL the Hubble Telescope can not see it, and to weigh it is on such a small scale amount its crazy. BUT it works in the recipes. I have this Understanding FROM PERSONAL TIME association C.H.S and Claudia BOTH spoke about C.H.S. Passion For recipe and he CUT out Many from sources and copied them onto paper. He cross referenced the Spices and Taste to his Cooking style and method. I have said that Sausage making and Ham Curing were something he spoke little about BUT was Studying it. Meat Preservation was Key NOT to spoil. when you look at Sausage making and Dressing spices are propionate to OVERALL WEIGHT NOT broken down concept. when you are Playing with Small overall values its harder to make a recipe work then 25lbs amounts when 25lbs of sausage was made it was teaspoon values of spice Broken down to a 1lbs value is 1/16th of teaspoon ETC ETC hard to measure YES BUT remember when Cooked and smoked the spice little value takes a different shape and taste then Dry rub. this is why Spice companies do experiments based on mg weight to 100% controlled weights C.H.S. used simple pinch and handfuls teaspoon before the BIG TIME blending |
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Post by Silver on Jan 15, 2023 22:12:28 GMT 1
deepfriednew101, you were always an advocate for adding more. What triggered the change?
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