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Post by Silver on Sept 1, 2023 19:28:25 GMT 1
300 grams Flour --------------------------- 46.0 grams Salt 20.0 grams MSG 13.0 grams B&W Pepper [1] 10.0 grams Tarragon [2] 2.25 grams Coriander [3] 2.25 grams Sage [4] 2.25 grams Ginger [5] 1.75 grams Tabasco Powder [6] 1.00 grams Nutmeg [7] 0.50 grams Clove [8] 0.50 grams Savory [9] 0.25 grams Cinnamon [10] 0.25 grams Garlic Powder [11]
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Post by Silver on Sept 1, 2023 19:54:32 GMT 1
The hope is that 10 grams of Tarragon packs the licorice flavor of about 1 gram of Anise Seed.
One alternative is to substitute Colman's Mustard Powder for the Tarragon.
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Post by Silver on Sept 1, 2023 21:40:25 GMT 1
As to ratio, one website I came across stated that 1 pinch of Anise Seed was a good substitute for 1 teaspoon of Tarragon.
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Post by Silver on Sept 1, 2023 21:43:25 GMT 1
If 1.75 grams of Tabasco Powder proves to be too hot, try subbing it 1:1 with Hot Hungarian Paprika.
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Post by Silver on Sept 1, 2023 22:06:52 GMT 1
Formalized:  |
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Post by Silver on Sept 1, 2023 22:23:47 GMT 1
And upon further reflection:  If this one fails, I'm at a loss. |
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Post by Silver on Sept 2, 2023 2:05:59 GMT 1
9a has a bit better balance:  |
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Post by Silver on Sept 2, 2023 14:41:13 GMT 1
If your Dried Red Chili Pepper Flakes (aka, Pizza Pepper Flakes) are the ~15,000 Scoville type (as for many brands), then 2.25 grams is the nominal heat equivalent of 0.84 grams of 40,000 Scoville Cayenne Pepper.
If your Dried Red Chili Pepper Flakes are the ~4,750 Scoville type (as for McCormick), then 2.25 grams is the nominal heat equivalent of 0.27 grams of 40,000 Scoville Cayenne Pepper.
Adjust the quantity and/or type to suit your preference. Or just use ~10,000 Scoville Hot Hungarian Paprika, and split the difference between these two dried red chili pepper flake extremes.
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Post by Silver on Sept 3, 2023 1:11:35 GMT 1
And lastly I'm trying to conform it to my Recipe #17 as much as seems possible while still summing to 100 grams:  |
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flg
Souschef
Posts: 1,578
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Post by flg on Sept 3, 2023 1:40:22 GMT 1
If I got the conversion right to a standard 200g recipe. I’d be tempted to swap the pepper to 20g and the MSG to 13g. I wonder then when he left out the 13g if it being MSG would make more sense. If what he gave Shelton was a non extract version of the recipe.
I’d still maintain it was a version of 99x. But regardless it may make sense this way.
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