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Post by Silver on Aug 1, 2021 10:08:00 GMT 1
Crushed Red Chili Peppers should have more properly been stated in the recipe above as 'Crushed Red Chili Pepper Flakes'. This one is a transition for me away from Cayenne, and depending upon the heat level of ones chili pepper flakes the quantity will need adjustment. My initial guess of 0.45g. assumes a similar overall Scoville Units heat level to Cayenne. I could easily see this one fluctuating between the weights of 0.30g. and 0.60g. (or higher) to dial in the desired flavor.
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Post by Silver on Aug 1, 2021 10:21:57 GMT 1
Note that the herbs and spices sum to 8.6 grams. To strictly adhere to the 13 gram rule one would need to cut the MSG down to 4.4 grams. But I currently speculate that there is commercially available some additives duo combination that causes MSG to literally become supercharged, and I have no access to this combination of supercharging chemicals, so to supercharge my MSG's impact I've bumped it to 7 grams. It may need to be more like 10 grams. or at least doubled from 4.4 to 8.8 grams.
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Post by Silver on Aug 1, 2021 10:41:48 GMT 1
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Post by Silver on Aug 1, 2021 11:03:07 GMT 1
IMP = disodium inosinate
GMP = disodium guanylate
Is hydrolyzed soy (etc...) protein effectively something akin to naturally fermented soy sauce? The legal disclosure listing of yeast as an ingredient likely does not mean it's simple addition as we might commonly believe, but rather it's advanced use whereby to pre-ferment something (like soy beans) whereby to create an 'umami' class flavor enhancer which is then added in addition to MSG, IMP, and GMP.
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Post by Silver on Aug 1, 2021 11:13:54 GMT 1
If in fact a very tiny addition of IMP and GMP to MSG, in addition to a fermented (the term 'modified' may be used here, as in modified soy protein) additive can enhance flavor fifteen-fold or beyond, and one is currently adding only say 3 grams of MSG, then without access to these 'supercharging' flavor enhancers one would need to add well more MSG whereby to attempt to duplicate the flavor enhancement effect of flavor enhancement science.
Kikkoman's soy sauce is stated to be naturally fermented. Perhaps adding it to one's brine instead of plain salt would be worth considering.
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Post by Silver on Aug 1, 2021 11:24:08 GMT 1
The ~30 grams (2-1/2 TBSP) of MSG per cup of flour that the chef is seen adding in the chicken frying youtube video is making far more sense now.
200 grams of flour is ~1-3/4 cups. 1.75 cups x ~30 grams/cup = ~52.5 grams of MSG
3.5 grams of MSG x ~15-fold flavor enhancement = ~52.5 grams of MSG
A perfect match! Perhaps this chef is truly onto something...
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Post by Silver on Aug 1, 2021 12:10:40 GMT 1
If only I could muster the bravery to attempt this one. Salt is reduced and MSG is pumped:  |
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Post by Silver on Aug 1, 2021 12:36:41 GMT 1
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Post by Silver on Aug 1, 2021 12:40:44 GMT 1
Since science has enhanced MSG 15-fold, the chef's ~60 grams of MSG would be reduced to only ~4 grams for the case of using a commercial/restaurant grade of "supercharged" MSG.
60/15 = 4
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Post by Silver on Aug 1, 2021 12:43:50 GMT 1
9 grams of herbs and spices + 4 grams of supercharged MSG = 13 grams into 200 grams of flour (which directly scales to 26 ounces of spice mix added to 25 pounds of flour).
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