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Post by deepfriednew101 on Mar 2, 2024 20:10:34 GMT 1
I not only Talked to C.H.S., Claudia, Met leon, Winston, and Others over a life time
Had Mission Time with C.H.S. and other Many times and more Home House experience where C.H.S. and Claudia were present on and off.
People who Both Associated with C.H.S. and Claudia were a extended Family and welcome in each others Homes.
Claudia Had to mix smaller Batches and pour it into the Barrels she could NOT handle Large Containers and the Myth that they mixed the seasoning in the Barrels with a scoop shovel is CRAZY Stupid in fact I have Many scoop shovels and many Barrels any one who wants to come try mixing seasoning in a 100lbs M.S.G. Barrel with a scoop shovel can come and Try. IT CANNOT BE DONE
EVERYONE the Original Recipe is Mixed in teaspoon or Tablespoon NOT 100lbs Batch's
teaspoon and tablespoons can be broke in Grams easy Just weigh the item you have from the spoons
100g of seasoning will be more than enough for any HOME cooking and any experiment without waisting seasoning
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Post by deepfriednew101 on Mar 2, 2024 20:25:20 GMT 1
Just a Thought NOT to burst any bubbles BUT 100g of seasoning might be what was needed to either 2 or 4 cups of flour ?
Try a experiment with 4 chicken thighs
mix 50g seasoning to 2 cups of flour Skillet fry the chicken and then Oven cook it
while the first is in the oven
mix 75g seasoning to 2 cups flour and try it
skillet fry and oven finish it.
use the same value of salt in either batch
32g of salt to 200g of sifter flour Pastry Flour is a Good Start
Think about this Marion Kay cooked in the recipe they suggest is WEAK tasting / In Our cooking We have increased Marion Kay as High as 3 times the amount recommended to get a taste similar to other Product like Graces Perfect blend
WHAT DOES that mean
ANYONE who has 99-x Do a experiment and try increasing the 99-x until it has Great Flavor then PLEASE tell how much you used so other can reverse Home study to Real Flavored chicken 99-x
I'm already telling you it works OUT to 2.5 the amount Marion Kay suggest
Marion Kay suggest using
Mix together 4 cups flour, 3 tbsp. salt, and 2 tbsp. Chicken Seasoning 99-X
which is 2 cups of flour to 1.5 tbsp Salt and 1 Tbsp Seasoning
I suggest trying 2 cups of flour to 1 Tbsp salt 3 to 4 Tbsp Marion Kay and adding Black Pepper to your Egg Wash 1/4 teaspoon
TRY this recipe for Marion Kay 99-x
2 cup Flour
1 Tbso. Fine Salt
3-4 Tbsp. Marion kay 99-x
1/4 Teaspoon Black Pepper Butch Blend Pepper to egg wash
.5 tsp M.S.G or less to Egg Wash
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flg
Souschef
Posts: 1,578
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Post by flg on Mar 2, 2024 20:30:09 GMT 1
33 33% 20 53% 13 66% 10 76% 6 82% 5 87% 5 92% 5 97% 1 98% 1 99% 1 100% So as the story goes. Eventually once he gets the 13g ingredient. The recipe sums to 100g. If you take this and convert it to 10g. Such that it works in the 200g flour recipes we use. It eliminates MSG (12th ingredient) starting to sound like Grace's claim of using 12 ingredients. Plus the extra salt. So we have: 3.3g 2.0g 1.3g 1.0g 0.6g 0.5g 0.5g 0.5g 0.1g 0.1g 0.1g Can you make a recipe out of those amounts is a question. So IF the case. The part of the story of just adding the recipe told to Winston to so much flour. May be false. I have suggested in the past. The most logical is adding the 100g recipe to 2kg of flour and 260g of salt. Both off the shelf container weights. CHS kept out intentionally or not MSG.
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flg
Souschef
Posts: 1,578
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Post by flg on Mar 2, 2024 20:37:06 GMT 1
If I was to apply my baseline recipe to this it would become:
3.3g Black Pepper
2.0g White Pepper
1.3g Garlic Salt - The trip up item as it was what MK was doing
1.0g Sage
.6g Allspice
.5g Red Pepper
.5g Coriander
.5g Ginger
.1g Thyme
.1g Marjoram
.1g Savory
Forget about the vegetables in/out smoke screen. Makes me believe even more this was a simplified recipe. Likely missing at least 2-3 ingredients that were in the OR form the 50's
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flg
Souschef
Posts: 1,578
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Post by flg on Mar 2, 2024 20:41:12 GMT 1
For reference, here is my baseline when I don't include nutmeg or anise.
For 200g Flour
28g Fine Salt. ---- I find this to be the sweet spot for me. However when I brine in a heavy salt. I will reduce this by 1-2g
3g MSG
4g Black Pepper (2g fine, 1g course, 1g cracked)
2g White Pepper
1.3g Garlic Salt
.65g sage
.5g Allspice
.5g Red Pepper --- I use a medium ground red pepper heat level wise. I have used 60/40 Cayenne and paprika with success as well.
.45g coriander
.4g Ginger
.2g Thyme
.125g Marjoram
.125g Summer savory
And with the quality of Black Pepper I use. I feel I could reduce it to 3.5g.
Not far off for sure.
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flg
Souschef
Posts: 1,578
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Post by flg on Mar 2, 2024 21:08:08 GMT 1
What else could this tell you?
You don't need to overload of H&S that Mr Deep keeps preaching to the congregation
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Post by Silver on Mar 2, 2024 21:41:49 GMT 1
If I directly scale down the recipe with which I started this thread to a size commensurate with 200 grams of flour I get: 200. g. Pastry Flour 30.0 g. Salt ------------------ 2.50 g. MSG 2.375 g. Black Pepper (all Medium Coarse, or alternately a blend of 3 grinds) 1.625 g. White Pepper 1.50 g. Coriander Seed [1] 1.25 g. Pizza Pepper Flakes [2] 1.00 g. Garlic Salt 0.50 g. Ginger [3] 0.50 g. Allspice [4] 0.50 g. Nutmeg (or) Mace [5] 0.125 g. Clove [6] 0.125 g. Savory [7] 0.125 g. Rosemary [8] 0.125 g. Sage [9] 0.125 g. Star Anise [10] 0.125 g. Garlic Powder [11] Sum below the dashed line = 12.5 grams
To scale it such that it arrives at 13 grams as the sum simply multiply everything by 0.13 instead of by 0.125 as I've done here. I still have 99-X on the brain, but likely it matters very little as it's only a matter of 4%. 12.5 x 1.04 = 13
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Post by Silver on Mar 2, 2024 21:53:07 GMT 1
Of course the 1.00 grams of Garlic Salt derives 0.125 grams of Garlic Powder when using a standard 87.5% Salt and 12.5% Garlic Powder (such as can be derived from the Mg's of Sodium as seen on a bottle of Garlic Salt), placing it last, just as it appears on the seasoning bags.
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Post by Silver on Mar 2, 2024 21:54:04 GMT 1
There has to be a sound reason for everything within a recipe. The combined Allspice and Clove are calculated to deliver 0.225 grams of Clove equivalent. Smack between my 0.20 grams and 0.25 grams targets. This will keep the Eugenol at a respectable level, and avoid the 'bugaboo which Glen detected within the Dustin recipe.
To get essentially this very same level of Eugenol from Allspice alone requires 1.125 grams of Allspice. If you add that much Allspice then leave out both the Clove and any Nutmeg/Mace within the recipe. And also leave out the Star-Anise, while replacing it with Anise Seed at 0.5 grams. You should get much the same flavor balance this way.
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Post by deepfriednew101 on Mar 3, 2024 16:00:37 GMT 1
Do Not include Celery, Garlic, Onion as part of the 100g its extra
If I directly scale down the recipe with which I started this thread to a size commensurate with 200 grams of flour I get:
200. g. Pastry Flour
30.0 g. Salt
2.50 g. MSG
------------------
2.375 g. Black Pepper (all Medium Coarse, or alternately a blend of 3 grinds)
1.625 g. White Pepper
1.50 g. Coriander Seed [1]
1.25 g. Pizza Pepper Flakes [2]
1.00 g. Garlic Salt
0.50 g. Ginger [3]
0.50 g. Allspice [4]
0.50 g. Nutmeg (or) Mace [5]
0.125 g. Clove [6]
0.125 g. Savory [7]
0.125 g. Rosemary [8]
0.125 g. Sage [9]
0.125 g. Star Anise [10]
0.125 g. Mustard Powder [11]
Sum below the dashed line = 12.5 grams
0.125 g. Garlic Powder EXTRA
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