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Post by mackerbryanee14 on Jul 25, 2023 7:06:31 GMT 1
yes it is. don’t fret over it. It’s very mild.
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Post by mackerbryanee14 on Jul 25, 2023 7:12:15 GMT 1
that’s the bummer. today KFC is cutting corners. There’s not enough Jamaican Ginger in the whole world. Cochin Ginger is also quite small and unsustainable.
KFC could be using minuscule amounts of green cardamom to mimic Ginger’s Bright Flavor. (in large amounts)
My current seasoning smell like there’s Green Cardamom in it. The heavenly smell of Jamaican ginger successfully concealed Mustard’s extremely noticeable aroma.
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flg
Souschef
Posts: 1,578
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Post by flg on Jul 25, 2023 13:22:10 GMT 1
I wish someone had a photo or a reliable source for the weight of the seasoning bags or containers he was shipping out in the mid 50's. When I look at 4g of mustard in 200g flour I scale that in my mind to 8g for 400g then 8oz in a seasoning bag meant for 25lbs flour. So 1/2 pound. I think in most folks recipes. MSG likely scales to 1/2 pound or more. I/m guessing on average pepper for most scales to between 1/2 and 3/4 pounds for the same ratio spice bag.
I think there is enough for me to speculate red pepper (paprika) was in large quantity at one point as well. At least equal to mustard and may have been double the weight if ratios like Eula where close.
1/2lb MSG
3/4lb Pepper
1/2lb Mustard
1/2 - 1lb Paprika
2 1/4 - 2 3/4lb in those 4
So it's doable to fit the other ingredients in and come out with something that weighed in at 2 1/2lbs. May fit with he carried a 5lb container around.
However, you'd have to keep an eye on quantity of Ginger, Sage etc. Which some recipes drive high in the mix. I do believe he likely rounded measures when he started mixing in house to make it easier and faster. So no odd 0.4 of an oz etc. And at the above weights we are closing in on 10% to flour ratio
I don't believe in the 26oz bag that came at the point of extracts as being any kind of clue.
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Post by Silver on Jul 25, 2023 16:11:14 GMT 1
When you begin tossing large quantities of Paprika and Mustard Powder and MSG into the 'bag' in conjunction with similar large quantities of B&W Pepper, you rapidly choke off (restrict) everything else that might also go into the bag. It's a clear example of "You can't have your cake and eat it too." when it is well established that bags are factual.
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Post by deepfriednew101 on Jul 25, 2023 17:15:50 GMT 1
That was MY POINT about having items at 1 gram where the Power House Items are at 50%
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flg
Souschef
Posts: 1,578
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Post by flg on Jul 25, 2023 17:34:51 GMT 1
When you begin tossing large quantities of Paprika and Mustard Powder and MSG into the 'bag' in conjunction with similar large quantities of B&W Pepper, you rapidly choke off (restrict) everything else that might also go into the bag. It's a clear example of "You can't have your cake and eat it too." when it is well established that bags are factual. That was the point I was driving folks to. Those recipes with large volumes of mustard and paprika don't seem viable with the other ingredients and then the ratio of the "seasonings" to flour.
And Eula's and Ledington's are 99% the same recipe. And anyone that cooked Ledington's knows how that went and the over powering as mentioned
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smallgree
Chef
Here is a vial recipe:
Posts: 1,417
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Post by smallgree on Jul 25, 2023 19:25:45 GMT 1
I always keep Derrick Wilson in mind as he insisted that "vegetable herbs and spices" were just that, vegetables. These he maintained were essential for good gravy. Off hand I would say his basic ingredients would/could be:
6 vegetable herbs:
Sage (or some variation of Italian Seasoning)
Mustard
Garlic
Onion
Celery
Ginger
Spices:
White pepper
Black pepper
Allspice, clove, coriander, etc.
and of course, MSG and salt.
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flg
Souschef
Posts: 1,578
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Post by flg on Jul 25, 2023 21:35:33 GMT 1
I always keep Derrick Wilson in mind as he insisted that "vegetable herbs and spices" were just that, vegetables. These he maintained were essential for good gravy. Off hand I would say his basic ingredients would/could be: 6 vegetable herbs: Sage (or some variation of Italian Seasoning) Mustard Garlic Onion Celery Ginger Spices: White pepper Black pepper Allspice, clove, coriander, etc. and of course, MSG and salt. I like the out of the box thinking on this one |
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flg
Souschef
Posts: 1,578
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Post by flg on Jul 26, 2023 0:19:15 GMT 1
I never work in volume recipes but gave this a quick roll based on @11serbs proposed ingredient list. Interesting to look at volume measure after focusing on weight for so long.
1 3/4 cups cake/pastry or your favorite soft flour
5 tsp salt
3/4 tsp MSG
1 1/2 tsp black pepper
1/2 tsp white pepper
1/4 tsp garlic salt
1 tsp ground sage
1/4 tsp ground allspice
1/4 tsp mustard powder
1/4 tsp paprika
1/4 tsp ground coriander
1/4 tsp ground ginger
1/3 tsp dried thyme
1/4 tsp dried tarragon
1/4 tsp dried marjoram
1/4 tsp dried savory
1/8 tsp dried rosemary
Grind all dried herbs as you normally would. Cook as you prefer
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Deleted
Deleted Member
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Post by Deleted on Jul 26, 2023 8:40:56 GMT 1
When you begin tossing large quantities of Paprika and Mustard Powder and MSG into the 'bag' in conjunction with similar large quantities of B&W Pepper, you rapidly choke off (restrict) everything else that might also go into the bag. It's a clear example of "You can't have your cake and eat it too." when it is well established that bags are factual. I tried Mustard Powder yesterday and was going to say the same thing. I went up to 2g added to 100 grams of flour as suggested, in steps though. Here is my opinion: - There is a gluing effect
- Mustard does not affect the overall taste negatively even in large quantities
- 0% note contribution or improvement
- I noticed a slight bite/numbness on my tongue at 2g
- Enormous quantities needed; no effect in much lower quantities
I don't know if Mustard Powder was an OR item. Quite possible. But I am very confident you don't need Mustard to create the note. So for me, for now, Mustard is out. |
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