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Post by Silver on Jun 4, 2022 19:39:25 GMT 1
1) Mexican Oregano is sitting in for Coriander (Citrus), Savory (Thymol), Thyme (Thymol), Oregano (Carvacrol), and Marjoram (Carvacrol). 2) Rosemary is out due do its noticeable taste of pine. 3) Celery Seed is in at 2.00 grams because my Cooked Recipe #15 had 2.00 grams of Coriander, and because Celery Seed is the single most delicious spice one can add to chicken. 4) Sage is at 1.50 grams because it tasted so great on scrambled eggs. And because Rosemary is out. And because I've tried it mid and low and not gained any benefit, so this time its high. 5) Cinnamon is out. (if Savory is out because its bitter earthiness reminds me of Cinnamon, then Cinnamon also must be left out) 6) Nutmeg, Mace, Clove, and Star Anise are all called into play because there is no Allspice in this recipe. And because they all contribute some quantity of Eugenol. 7) Star Anise simply can't be beat for licorice. And it adds a pinch of sweetness.  |
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Post by Silver on Jun 7, 2022 12:29:59 GMT 1
The sum of my current recipe thoughts, when extended to 11 H&S:  |
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Post by Silver on Jun 7, 2022 19:07:07 GMT 1
A bit more conventional approach, while still offering a few "surprises". 
Note: Thyme, Savory, Lemongrass, and Mediterranean (Italian) Oregano are replacing Mexican Oregano in this more conventional version. Cinnamon and Mace have been dropped (with the hope that Nutmeg and Clove are sufficient for the foundational development of the 'note'). Savory (in addition to providing oils lost by dropping Mexican Oregano) will hopefully cover for some of the earthiness lost by dropping Mace. |
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flg
Souschef
Posts: 1,578
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Post by flg on Jun 8, 2022 0:21:33 GMT 1
Just for fun I took my last recipe Flg V1.0 and was playing around with it in volume measurements. Which to me isn't a bad way to stand up a recipe. I sometimes get caught up in .5g into 200g etc. But when you start looking at the recipe in volume, odd things poke out. Even though you can't be 100% converting between weight and volume it gives some balance in the end I think. So for example is 1/8th a teaspoon of a given ingredient going to be able to be tasted in 2 cups of flour etc.
In doing this I found a nice balance between familiar grams and round volume measures. Only 3 ingredients I used in flg v1.0 increased slightly and I have thought about increasing all of them. So in the end it was worth the work. I have made 1 change to the as cooked recipe ingredient wise. As this was based on some future testing. Paprika and Mustard removed adding back Cardamom as a test.
No title as it's just a test of volume measures:
2 1/2 Cups AP Flour (300g) - Use 300g of what you like
2 Tablespoons Salt
2 1/2 teaspoons MSG
2 1/2 teaspoons White Pepper
2 teaspoons Black Pepper (fine and course 50/50)
1 1/2 teaspoons McCormick's Poultry Seasoning
3/4 teaspoon Ginger
1/2 teaspoon Summer Savory (Dried not ground)
1/4 teaspoon Allspice
1/4 teaspoon Cardamom
1/4 teaspoon Nutmeg
1/4 teaspoon Garlic Powder
Makes the recipe look quite different than cooked. Ignoring the cardamon/paprika and mustard swap out.
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maceme
Kitchen Assistent
Posts: 220
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Post by maceme on Jun 8, 2022 3:00:49 GMT 1
I can’t seem to find V1.0
If not too much work, can you post how the gram equivalents work out for the new one if it turns out well?
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Post by Silver on Jun 9, 2022 20:41:15 GMT 1
Could it possibly be this simple? Many have said that Salt, MSG, and B&W Pepper with no H&S will get you about 80% there...  PS: My small jar of 'I+G' states that maximum use level is at 3%, but it doesn't say 3% of "what", so presuming this to mean 3% of MSG, I get: 8.75 grams_MSG x 0.03 = 0.2625 maximum grams of I+G (which I took down to 0.25 grams) Edit: This recipe is fully 40 ounce bag compliant. |
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Post by Silver on Jun 9, 2022 21:07:00 GMT 1
The ingredients list for my (rather generic) Amish Bulk Foods Store sourced Chicken Bullion (Base) with No MSG are as follows (in descending order by weight):
Salt
Corn Syrup Solids
Chicken Fat
Yeast Extract
Palm Oil
Chicken Powder
Onion
Parsley
Turmeric
Spice Extractives
If on first approximation one applies the Pareto Principle (I.E., the good old 80/20 rule), one gets a presumed 80% Salt by weight. Thus 5.50 grams x 0.80 ~= 4.4 grams of Salt. Add this to 24 grams of Salt, and the total Salt is a presumed 28.4 grams.
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Post by Silver on Jun 9, 2022 22:08:42 GMT 1
A version of the proposed recipe seen two posts above, only with this one using South African 'Aromat Original Seasoning'. Aromat SA contains MSG plus 'I+G'.  |
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Post by Silver on Jun 10, 2022 10:09:36 GMT 1
Note that the 'Aromat' recipe is also 40 ounce bag compliant.
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Post by Silver on Jun 10, 2022 10:17:31 GMT 1
I must add here that neither of the proposed 'Chicken Bullion' and 'Aromat' recipes have been tested yet. The working thesis is that if either or both emerge the 'note' (as to flavor and aroma) of KFC, then the entire task of identifying ingredients shifts to identifying Chicken Bullion and/or Aromat ingredients. While Aromat is proprietary, Chicken Bullion is a rather mainstream generically known commodity.
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