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Post by deepfriednew101 on Jan 16, 2023 1:39:57 GMT 1
I have been a advocate of What C.H.S. has said time and time again Season the Item well.
I posted above some spice which are better may need altering in relationship to the power then possess.
currently our spice mixes add to any recipe are as low as 6% and 30% high compared to main item.
In the last few Recipes we have hit 25% Pepper 25% Ginger, Heavy Sage 10 % (cut back with Tamam Brand) so 8 other spices and Herb only used 40% value total
Now the 8 will raise to 45% total added to 25% Peppers, 25% Ginger, 5% Sage leaves.
I advocate Using Spice and Herb and will Maintain that Stand.
Using Real Spices and Herbs compared to the Extracts NEW AGE use needs volume to achieve depth the Extracts can get down to 5&-6% of total Base BUT its NOT the Same Flavor as Real items
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flg
Souschef
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Post by flg on Jan 16, 2023 3:06:34 GMT 1
In the last few Recipes we have hit 25% Pepper 25% Ginger, Heavy Sage 10 % Wow I am at 36% (White and Black Pepper) I had been @ 40%. My Ginger would be 6.5% |
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Post by Silver on Jan 16, 2023 10:52:25 GMT 1
When Flour and Salt are fully excluded, I'm currently about here.
39.4% MSG
31.5% B&W Pepper
7.9% Coriander
6.6% Ginger
3.94% Sage
10.66% Everything Else
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Post by deepfriednew101 on Jan 16, 2023 16:48:06 GMT 1
it can be good I'm sure M.S.G. help everything
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Deleted
Deleted Member
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Post by Deleted on Mar 8, 2023 10:59:36 GMT 1
mackerbryanee14 In your last post, you mentioned 20 grams of Savory added to 4 cups of flour. That would be 8,33 grams in 200 grams of flour? Am I getting something wrong here, or are you serious? Also, do you not want to discuss your progress? We cannot comment where you post.
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Post by deepfriednew101 on Mar 8, 2023 20:14:01 GMT 1
its a Good amount of Savory but Flavor
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smallgree
Chef
Here is a vial recipe:
Posts: 1,416
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Post by smallgree on Mar 9, 2023 0:54:25 GMT 1
I'm done with this fellow. He ain't for real. It's the old shell game.
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Post by mackerbryanee14 on Mar 9, 2023 2:25:51 GMT 1
mackerbryanee14 In your last post, you mentioned 20 grams of Savory added to 4 cups of flour. That would be 8,33 grams in 200 grams of flour? Am I getting something wrong here, or are you serious? Also, do you not want to discuss your progress? We cannot comment where you post. that’s right. summer savory is the one responsible for the dark green appearance of the seasoning. that and 2 spices blended together to create another dark green powder. This exceeded 100 grams atleast outside Canada. The Canadian variant of my spice mix uses mustard oil in the oil mix, freeing up a slot in the 11 which I added Coriander for full flavour. MY FRIED CHICKEN SPEAKS FOR ITSELF. it’s soggy, juicy, soft, all the natural goodness. without the use of pressure fryer, my recipe is 1925 era style. The way the Colonel’s grandma made it. remember, you’re frying openly. No pressure. large amounts of herbs is necessary. Don’t be like these Germanic scientist cooks who thinks that a percent of this and a fraction of that will get you the flavour. That’s bull, you’re not measuring cocaine, the Colonel used handfuls as measurements lol. 5 tsp of savory for 4 cups of breading I mean |
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Post by deepfriednew101 on Mar 9, 2023 4:36:33 GMT 1
so 3.5 or 3.6 grams of Savory for 2 cups
Not a un-realist amount for 2 cups of Pastry Flour
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Post by Silver on Jul 29, 2023 12:38:40 GMT 1
If you want your Savory to taste of both Oregano (Carvacrol Oil) and Thyme (Thymol Oil) it looks like you'd best locate some Winter Savory.  |
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