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Post by deepfriednew101 on Jul 27, 2021 18:27:35 GMT 1
Joe Ledington, the nephew, Gave this recipe
11 spices — Mix with 2 cups white flour
1. 2/3 Ts salt
2. 1/2 Ts thyme
3. 1/2 Ts basil
4. 1/3 Ts oregano
5. 1 Ts celery salt
6. 1 Ts black pepper
7. 1 Ts dried mustard
8. 4 Ts paprika
9. 2 Ts garlic salt
10. 1 Ts ground ginger
11. 3 Ts white pepper
So added all together if you use a Teaspoon Measuring method is 15 Teaspoon
Most Baking conversions show 48 Teaspoons of Flour in 1 Cup, and 96 teaspoons to 2 cups
If it was a Tablespoon, it still adds up to 15 Tablespoons
Most Baking conversions show 16 Tablespoons to 1 cup of flour, or 32 Tablespoons to 2 cups
On a Low ratio 15 teaspoon Herb and Spice to 96 teaspoon flour or an approximately 15% value approximately.
If you take the tablespoon amount of 15 Tablespoons Spice and Herb to 32 Tablespoon of flour its approximately 46% not an exact calculation.
So, between a 15 % to 45% spice to Flour ratio.
In either event and I don’t care which is looked at if you compare Marion Kays
Marion-Kay sells 1.5625 Lbs jar to 25 Lbs of Flour that’s a 6.25%
Joe’s version is Double that amount on a low value and increased more on the high end.
I guess others need to test 99x at a Double the recommended seasoning to flour and give a result base finding of what its like when doubled the seasoning
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flg
Souschef
Posts: 1,578
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Post by flg on Jul 27, 2021 22:02:11 GMT 1
I hear you on this one and I felt the same when I read on Marion Kay's site how to mix the seasoning. Using the Ledington recipe and thinking teaspoons @ 15. If compared to my latest concept of the Sexton's. I am at 12.5 teaspoons and I am sure I could use more spice. Somewhere around 14-15 teaspoons of spices into 200g of flour is probably on track
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Post by deepfriednew101 on Jul 28, 2021 1:05:37 GMT 1
I would go to over 15 teaspoons and then see how much taste and flavor of the Herb and Spice.
in my estimate if you are more in the 25 teaspoons that's where you will catch notes of the Herb's and Spice's but that's my previous taste range
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Post by Silver on Jul 28, 2021 1:16:27 GMT 1
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flg
Souschef
Posts: 1,578
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Post by flg on Jul 28, 2021 1:18:41 GMT 1
I posted this concept to another thread.
If extracts have been used for a long time. It may call into question the 26 ounces mix and since we are using pure spices. How much more would a home recipe need to get to the flavor level possibly created by the extracts not really included in the weight
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Post by Silver on Jul 28, 2021 1:19:43 GMT 1
16 grams of spice in 240-250 grams of flour is ~ the same ratio as 13 grams of spice in 200 grams of flour.
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flg
Souschef
Posts: 1,578
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Post by flg on Jul 28, 2021 1:22:01 GMT 1
Tell me about it. I measured some of the spices I use to compare to teaspoons and they weren't even close in some cases to the values you google.
I do kind of feel that the original OR must likely was in these more simple measurements than oz's and grams. Later on they would have been weights for consistency in manufacturing.
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Post by Silver on Jul 28, 2021 1:30:07 GMT 1
The average ground herb/spice (not counting salt, garlic salt, or MSG) likely weighs about 2 grams per teaspoon.
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Post by Silver on Jul 28, 2021 1:34:19 GMT 1
My initial guess at the Joe Ledington recipe is that it would weigh in at about 30 grams in 240-250 grams. About twice the current amount of herbs/spices for 240-250 grams of flour.
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Post by Silver on Jul 28, 2021 1:41:49 GMT 1
About 9 of the 30 grams are pepper. That's about like adding 7.34 grams of pepper to 200 grams of flour. I can't take pepper at that level.
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