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Post by Silver on Mar 12, 2022 12:44:56 GMT 1
A proposed simple 11 or 12 H&S test batch with a very modest quantity of H&S related ingredients whereby to see if the note springs forth from it:
200 grams Cake Flour 30 grams Salt 15 grams MSG 4.5 grams White Pepper 1.5 grams Black Pepper 0.70 grams Allspice 0.60 grams Ginger 0.50 grams Tones Chili Powder (which I believe contains Paprika, Cumin, Onion Powder, Garlic Powder, and Oregano) 0.40 grams Sage 0.30 grams Thyme 0.20 grams Dried/Ground Orange Rind
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Post by Silver on Mar 12, 2022 13:39:31 GMT 1
But the more I think of it, the more I want my recipe #14 to look more like this (which grants flg's level of Pepper):
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flg
Souschef
Posts: 1,578
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Post by flg on Mar 12, 2022 15:51:17 GMT 1
But the more I think of it, the more I want my recipe #14 to look more like this (which grants flg 's level of Pepper): You are at almost 2x the amount of MSG I used in my last 2 cooks. Which could have a significant change in the outcome, positive or otherwise. I think there is merit in the way it's cooked that adds to the depth of the note. We probably lose some in open frying. I am thinking of adding a bit of my next spice mix to the brine as well. Today's seasoning package is so much chemicals I could probably BBQ and it would have plenty note. LOL
I have a pressure cooker now. I just want a single burner induction cook top and some nice weather. First few runs will be outside.
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Post by Silver on Mar 12, 2022 15:53:14 GMT 1
What brand, model, and volume size of pressure cooker did you go with?
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flg
Souschef
Posts: 1,578
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Post by flg on Mar 12, 2022 15:55:43 GMT 1
What brand, model, and volume size of pressure cooker did you go with? It was gifted to me from my daughters husbands family. They bought it and then got afraid to use it for pot roasts etc. I'll grab a name next time I go into my storage closet.
It's not overly big. Probably 3-4 piece max depending on size
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Post by Silver on Mar 12, 2022 18:22:50 GMT 1
Since I have enough #13 left for 9 more batches, and I'm thinking it's deficient in a number of areas, including aromatics, I'm contemplating put back all of the 20.24 grams which I took out by which to make Cook Session #13 with the following back-additions.
6.50 grams White Pepper 3.50 grams Celery Seed 3.50 grams Tarragon 2.50 grams Ginger 2.50 grams Tones Chili Powder 1.75 grams Cayenne Pepper
Tarragon and Celery Seed and Ginger will hopefully supply the much needed aromatic boost. White Pepper and Cayenne and Chili Powder will hopefully supply the much needed Pepper boost, plus provide some Cumin.
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Post by Silver on Mar 12, 2022 18:49:53 GMT 1
OK, I not only contemplated it, I actually went ahead and added it. And now the blended dry mix smells delicious, and a lot more like it should.
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flg
Souschef
Posts: 1,578
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Post by flg on Mar 12, 2022 18:56:57 GMT 1
OK, I not only contemplated it, I actually went ahead and added it. And now the blended dry mix smells delicious, and a lot more like it should. I sometime just go for it as well. Worst case, toss it out. I have roasted chickens with some less than KFC spice mixes my family absolutely loved.
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Post by Silver on Mar 12, 2022 19:18:25 GMT 1
Now I'm the (proud?) owner of 202.4 grams of my very own Modified Recipe #13 Franken-Mix, which is as follows:
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Post by Silver on Mar 12, 2022 19:22:02 GMT 1
I sometime just go for it as well. Worst case, toss it out. I have roasted chickens with some less than KFC spice mixes my family absolutely loved. I risked about 20 grams of herbs and spices in an attempt to salvage about 180 grams of herbs and spices. I hope it wasn't just throwing good after bad.
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