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Post by Silver on Aug 6, 2021 1:21:18 GMT 1
IMHO, this seems to be a relatively decent baseline recipe outline from which to launch you on the path to what may evolve into a lifetime of adventure.
200 g. Cake Flour
32.0g. Bakers Salt (ultra-fine, almost flour consistency)
12.0g. MSG
3.00g. Fine Ground White Pepper
2.40g. Coarse Ground Black Pepper (do not grind)
0.75g. Allspice (Preferably true Jamaican Pimento corns: or sub 0.25g. each of clove, cinnamon, and nutmeg)
0.65g. Coriander
0.55g. Ginger
0.45g. Sage
0.35g. Red Cayenne Pepper
0.25g. Marjoram
0.15g. Savory (Summer or Winter)
0.10g. Thyme
Grind all except flour, salt, and coarse ground black pepper in a coffee or spice grinder. If your salt isn't flour-like, grind it also.
My very strong recommendation is that if you inevitably plan to deviate, do so only one ingredient at a time, and make small qty. moves or ingredient additions or substitutions.
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Post by Silver on Aug 6, 2021 13:36:03 GMT 1
An even more basic recipe launching pad. Drops the rather difficult to find (in the USA) Savory, and boosts Sage to compensate.
200 g. Cake Flour
32.0g. Bakers Salt (almost flour like consistency)
12.0g. MSG (Accent, or Aji-No-Moto, the Original Umami Spice)
3.00g. Fine Ground White Pepper
2.40g. Coarse Ground Black Pepper (do not grind)
0.75g. Ground Sage
0.65g. Ground Coriander
0.55g. Ground Allspice (Jamaican Pimento Corns)
0.45g. Ground Ginger Powder
0.35g. Ground Red Cayenne Pepper
0.25g. Ground Marjoram
0.15g. Ground Thyme
Grind all except flour, salt, and coarse ground black pepper in a coffee or spice grinder.
If your salt isn't flour-like, grind it also.
If you desire to make modifications, substitutions, or additions, do them one at a time, and in small increments!!!
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Post by deepfriednew101 on Aug 6, 2021 16:38:22 GMT 1
Good advice to many yes keep simple changes
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flg
Souschef
Posts: 1,578
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Post by flg on Aug 6, 2021 23:41:47 GMT 1
Personally I'd like to see the MSG set around 8-10mg to add in some Garlic. Either powdered or Garlic Salt accounting for overall salt ratio.
Savory is easy to get here. Surprised it's hard to buy in some countries.
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Post by Silver on Aug 7, 2021 0:02:43 GMT 1
Here's my take on the MSG:
Disodium Inosinate (IMP)and Disodium Guanylate (GMP)in very small amounts are claimed to supercharge MSG by anywhere from 8-fold to 15-fold. So in the 26 ounce herb and spice pack there may only be 3 ounces or so of MSG, but it has the flavor enhancement equivalent of 24 ounces to 45 ounces. When the 26 ounces are halved and then converted into gram equivalents for 200 grams of flour this becomes 12 grams to 22.5 grams of MSG. At 12 grams I've chosen the low end of the unsupercharged scale for MSG.
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Post by Silver on Aug 7, 2021 0:19:04 GMT 1
As to salt, originally, pre 1955 and the introduction of MSG, it is said that salt was added at 4 Lbs. to 25 Lbs. of flour. But after the addition of MSG it was cut back to 3.75 Lbs.
4/25 = 0.16
0.16 x 200 grams of flour = 32 grams of salt
3.75/25 = 0.15
0.15 x 200 grams of flour = 30 grams of salt
Technically a slam dunk case can be made for cutting the salt down to 30 grams when adding 12 grams of MSG, which is a reduction of 2 grams from my launching point of 32 grams, but I happen to enjoy salt, and when my family has eaten my chicken made with 34 grams of salt they concur that it still doesn't taste as salty as OR_KFC. The recipes out there with as little as 24 grams of salt in 200 grams of flour seem way off base low to me, and do not at all correspond or correlate to 3.75 Lbs. of salt in 25 pounds of flour. I'm OK with a reduction to 30 grams though. But no lower...
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Post by Silver on Aug 7, 2021 0:25:04 GMT 1
Add garlic at an initial 0.10g. if you must. It is sometimes claimed that it was not part of the original mix, but when H&S manufacturing was split into two corporations garlic was added to both halves of the H&S that are eventually blended into the 26 ounce pack merely to mask easy ingredient identification. Who knows the real garlic truth. All I here are rumors.
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Post by Silver on Aug 7, 2021 0:33:51 GMT 1
I've started adding Savory to many dishes, and it generally tastes rather awful. I've yet to find anything that definitively tastes better to my pallet with Savory added. Mine is Marshall's Creek brand, and is ground. I bought 5 ounces. My wife hates the taste of it even more than I do.
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flg
Souschef
Posts: 1,578
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Post by flg on Aug 7, 2021 1:43:53 GMT 1
I have been using dried summer savory and grinding it. Any recipe I post the weight would be for dried SS. I have yet to try ground SS. I should though in the event I find the same thing as you about the flavor
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Post by deepfriednew101 on Aug 7, 2021 3:08:18 GMT 1
savory and sage in Dressing or Stuffing make the best stuffing
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