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Post by Silver on Jan 28, 2023 18:05:29 GMT 1
For me, Thyme ruins any effort to capture the note. No wonder as to why Ken puts it at something on the order of 0.0625 grams in 400 grams of flour. That puts it in it's place of complete non importance rather well.
I'm OK with .75g. Sage and perhaps with 0.25g. of Marjoram. I'm more in line with 0.15g. to 0.25g. of Savory and 0.15g. of Marjoram.
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flg
Souschef
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Post by flg on Jan 28, 2023 18:21:18 GMT 1
For me, Thyme ruins any effort to capture the note. No wonder as to why Ken puts it at something on the order of 0.0625 grams in 400 grams of flour. That puts it in its place of complete non importance rather well. I'm OK with .75g. Sage and perhaps with 0.25g. of Marjoram. I'm more in line with 0.15g. to 0.25g. of Savory and 0.15g. of Marjoram. Those 3 have always bothered me in this recipe. Now what could have happened and more likely is that Glen tried to simplify and show that the 2 recipes he got weren’t too far off. And in doing so he mixed parts of both together and that’s what makes it standout. As conveyed to us. I’d be tempted to set Thyme low enough that both sage and marjoram weren’t really relevant. |
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Post by deepfriednew101 on Jan 28, 2023 18:37:22 GMT 1
To me The Brand or Quality of Sage, Thyme, Marjoram MAKE A HUGE difference ? I Do Not Promote or get paid to endorse any items BUT in the LAST year the spices and herbs issue have made problems for catering. I have addressed two Brand that are unreal BUT have $ inhibitors for Large volume Marshall Creek and  |
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Post by deepfriednew101 on Jan 28, 2023 18:43:18 GMT 1
Marshall Creek and Tamam spice are a cooking nightmare to some recipes and adjusting it to easy simple values ? Leaving these simple items to a inexperienced cook ONLY screws up recipes because of PURE flavor. I even screw up just never admit it when using these items I appreciate the amounts and values placed in relationship to many items we all post BUT keep in mind for many viewing YOUR SPICES you have may vary and alter the amounts it's NOT that anyone is WRONG or RIGHT with spice and herbs amounts its what they have on hand and how strong it is    |
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flg
Souschef
Posts: 1,578
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Post by flg on Jan 28, 2023 18:50:33 GMT 1
deepfriednew101 So to make this work for me. I'd need the shittiest low grade 3 year old open bottle of Thyme with not much flavor left in it. A high quality sage that could dominate the thyme if more than a scant flavor left. And off the shelf bulk barn or other generic marjoram.
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Post by deepfriednew101 on Jan 28, 2023 19:10:49 GMT 1
some Bulk barn is OK
My point is YOU need to know your spice and herbs pureness in compared to some other spices
there are many people that I have spoke with using 5 to 10 year old spices and herbs which are in plastic bags and NOT truly sealed items.
ALL I'm saying is you need to recognize your Spice and Herb Quality
if your using a spice and herb with little or NO flavor and you put 10Lbs in all it makes is MUSH no flavor. so putting 1 teaspoon or 1 Tablespoon of low quality items is worthless and futile.
ONLY a real part of cooking advice for NEW people to the site. YOU have to many years of experience and have posted Great information you know your stuff like Silver and some others. Remember there are some NEW people joining the Forum
you know how strong your spices are others may not
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Post by Silver on Jan 28, 2023 20:11:59 GMT 1
My last recipe was completely Sage free, and I didn't like it. But it was off in other areas, so it's hard to blame everything on only the lack of Sage.
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Post by deepfriednew101 on Jan 28, 2023 20:18:22 GMT 1
I know that I can speak for the KFC NEW AGE Seasoning Crap
you can smell the Sage extract and or so ground Sage its finer then the Pepper powder ?
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Post by Silver on Jan 28, 2023 20:33:58 GMT 1
For some reason Glen placed the Sage in Grace's way down the pecking order. I think this was/is a mistake.
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Post by deepfriednew101 on Jan 28, 2023 20:39:42 GMT 1
It depends ON what Sage is Used ? Sage Leaf can be Vary Powerful and would be WAY DOWN We HAVE TO grind this with SALT as so little is used YOU cannot grind it separate to little in grinder and to do a large amount it looses to much powder when Jarred BUT with Salt NOT a isse we are also Grinding Sage with Black peppercorn NOW |
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