|
|
Post by Silver on Feb 15, 2023 13:27:57 GMT 1
200. grams Cake Flour 30.0 grams Salt 10.0 grams MSG 2.00 grams Dextrose Powder 3.00 grams White Pepper 3.00 grams Black Pepper (1g. Fine, 2g. Medium Coarse) 3.00 grams French Tarragon (1) 2.00 grams Red Pepper (1.50g. Paprika, and 0.50g. Cayenne) (2) 1.50 grams Coriander Seed (3) 1.25 grams Ginger (4) 1.00 grams Sage (5) 0.50 grams Celery Seed (6) 0.30 grams Allspice (7) 0.25 grams Summer Savory (8) 0.20 grams Mace (9) 0.15 grams Clove (10) 0.10 grams Garlic Powder (11)
The dual natured hope here is that at 3 grams the Tarragon will both taste delicious and provide for a similar level of faint background licorice as would either Anise Seed or Star-Anise (wherein my quite current thinking is that 1 gram of Star-Anise delivers about the same licorice as for 5 grams of Anise Seed, with this 1:5 ratio replacing my past presumption(s) which hovered within about a 1:2.5 to 1:3 range) .
|
|
|
|
Post by Silver on Feb 15, 2023 14:26:17 GMT 1
Tarragon Chicken version 2 (a bit more salt, at 32 grams vs. 30 grams, but otherwise identical to Tarragon Chicken version 1)
200. grams Cake Flour
30.0 grams Salt
10.0 grams MSG
2.00 grams Dextrose Powder
3.00 grams White Pepper
3.00 grams Black Pepper (1g. Fine, 2g. Medium Coarse)
3.00 grams French Tarragon (1)
2.50 grams Celery Salt (2)
2.00 grams Red Pepper (1.50 Paprika, 0.50 Cayenne) (3)
1.50 grams Coriander Seed (4)
1.25 grams Ginger (5)
1.00 grams Sage (6)
0.30 grams Allspice (7)
0.25 grams Summer Savory (8)
0.20 grams Mace (9)
0.15 grams Clove (10)
0.10 grams Garlic Powder (11)
|
|
|
|
Post by Silver on Feb 15, 2023 14:29:23 GMT 1
Tarragon Chicken version 2 presumes the typical Celery Salt to be 80% by weight Salt, and 20% by weight finely ground Celery Seed).
2.50 grams x 80% = 2.00 grams Salt
2.50 grams x 20% = 0.50 grams Celery Seed
|
|
|
|
Post by Silver on Feb 15, 2023 17:27:56 GMT 1
I should add that I'm convinced that 32 grams of Salt in a recipe built upon 200 grams of Flour was the level of Salt used early on by CHS, and even into the early franchise era.
An early typed franchise manual instructs that 3.75 Lbs. of Salt be added to 25 Lbs. of flour. This scales to 30 of the 32 grams.
Salt has been in every known seasoning bag. When scaled down, this accounts for the extra 2 grams.
|
|
|
|
Post by deepfriednew101 on Feb 16, 2023 2:16:18 GMT 1
The Extra Salt in the Season Bag accounts for a Carrier of the Different Extracts as Corporations can use Extract and ONLY have to Disclose the word SALT and No item which the salt if used for the extract. ALL Extracts have been classified with a Salt F.D.A. approval typically so Ni list of extract words are required.
|
|
|
|
Post by Silver on Feb 16, 2023 14:10:47 GMT 1
The reason why I settled upon a blend of 1.5 grams Paprika and 0.5 grams Cayenne for "Red Pepper" is that the varieties of Hungarian chili peppers which are blended to produce the eight named varieties of Hungarian Paprika range from extremes of ~500 to ~15,000 SHU on the Scoville heat scale. And Cayenne ranges from ~30,000 SHU to ~50,000 SHU. Whereby for a blend of Sweet Paprika and Cayenne: ((1.5 × 500) + (0.5 × 30,000))/2 = 7,875 SHU for the blend ((1.5 × 500) + (0.5 × 40,000))/2 = 10,375 SHU for the blend ((1.5 × 500) + (0.5 × 50,000))/2 = 12,875 SHU for the blend Edit: This blend spans from about the mid range to near the upper range of Hungarian Paprika varieties as to heat sensation, and will still deliver much of the toasty/roasty/smoky flavor nature of Paprika (which is something that Cayenne alone will not do) . Edit #2: If your Sweet Paprika is a bit on the hotter side of mild:
((1.5 × 1,500) + (0.5 × 30,000))/2 = 8,625 SHU for the blend
((1.5 × 1,500) + (0.5 × 40,000))/2 = 11,125 SHU for the blend
((1.5 × 1,500) + (0.5 × 50,000))/2 = 13,625 SHU for the blend
This span of possible outcomes is still well within the heat sensation range for mid/hot to hot/hot Hungarian Paprika's.
|
|
