|
|
Post by Silver on May 29, 2023 2:40:47 GMT 1
|
|
|
|
Post by Silver on May 29, 2023 10:29:07 GMT 1
If adding common/ordinary Cassia Cinnamon to the above recipe in place of the called for Ceylon Cinnamon, add only 0.75 grams instead of 1.25 grams. This will nominally equilibrate for Cinnamaldehyde.
|
|
|
|
Post by Silver on May 29, 2023 10:54:21 GMT 1
Every recipe should offer at least one alternative. This alternative puts previously missing Salt into the 'bag' portion of the recipe. And thereby rounds all ingredients to whole grams.  Note: To convert to full restaurant Lug scale (for 25 Lbs. of flour) multiply everything in either of the above recipes by 11.34. |
|
|
|
Post by deepfriednew101 on May 29, 2023 13:23:48 GMT 1
By Adding your M.S.G and Salt into the Line you are EFFECIVELY removing the 42 gram out of 100grams of Herbs and Spices.
Shelton reference was 100 grams was made up from 11 Ingredients Herbs and Spices.
NOT 100 Grams with 11 Herbs and Spices and M.S.G. and Extra Salt ?
|
|
|
|
Post by Silver on May 29, 2023 13:36:51 GMT 1
By Adding your M.S.G and Salt into the Line you are EFFECIVELY removing the 42 gram out of 100grams of Herbs and Spices. Shelton reference was 100 grams was made up from 11 Ingredients Herbs and Spices. NOT 100 Grams with 11 Herbs and Spices and M.S.G. and Extra Salt ? Sorry, but I've gotta do what makes logical sense based upon previous highly respectable 'note' achieving success. And I must apply small and incremental moves rather than massive moves. Plus the end product must assuredly adhere to a known KFC 'seasoning bag' weight. Plus every known KFC OR 'seasoning bag' contains MSG and Salt, as seen within the ingredients list printed directly onto the bag. And thus I must disagree with you. |
|
|
|
Post by deepfriednew101 on May 29, 2023 13:43:19 GMT 1
Your Testing is always something that is creative and of your own Opinion which works for you, and that's all that matters
|
|
|
|
Post by Silver on May 29, 2023 13:57:56 GMT 1
Winston Shelton Solved, 2 (as scaled to full restaurant 'Lug' size):
25 Lbs. Cake Flour
3.75 Lbs. Salt
--------------------------------------------------
16 Oz. MSG
8 Oz. Black Pepper (Half Fine, Half Med. Coarse)
5.2 Oz. White Pepper
4 Oz. Ginger
2.8 Oz. Coriander
0.8 Oz. Salt
0.4 Oz. Clove
0.4 Oz. Nutmeg
0.4 Oz. Mace
0.4 Oz. Ceylon Cinnamon
0.4 Oz. Thyme
0.4 Oz. Sage
0.4 Oz. Marjoram
0.4 Oz. Garlic Powder
Presto, 4 (Weight) Ounces of Ginger. Where have we heard that before?
40 Ounce bag below the dashed line.
|
|
|
|
Post by deepfriednew101 on May 29, 2023 14:19:43 GMT 1
Ya But it was 4oz of Jamaican Ginger added to existing Bags of Mixed K.F.C. 11 Herbs and Spices so the Amount of the Ginger would have been MORE THEN 4oz when the 2 amounts were combined ?
Tommy S in Court indicated The recipe he had was lots of Ginger and NO Stuffing recipe he knows has Ginger in it ?
|
|
|
|
Post by Silver on May 29, 2023 14:28:08 GMT 1
4 ounces is a lot of ginger.
|
|
|
|
Post by Silver on May 29, 2023 14:41:02 GMT 1
Winston Shelton Solved, 2 (as scaled to 200 grams of Flour):
200.g. Cake Flour
30.0 g. Salt
--------------------------------------------------
8.00g. MSG
4.00g. Black Pepper (Half Fine, Half Med. Coarse)
2.60g. White Pepper
2.00g. Ginger
1.40g. Coriander
0.40g. Salt
0.20g. Clove
0.20g. Nutmeg
0.20g. Mace
0.20g. Ceylon Cinnamon
0.20g. Thyme
0.20g. Sage
0.20g. Marjoram
0.20g. Garlic Powder
20 grams below the dashed line.
Add 0.125g. of Cassia Cinnamon if you don't have Ceylon Cinnamon. It won't be the same, but it should be close.
|
|
