smallgree
Chef
Here is a vial recipe:
Posts: 1,417
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Post by smallgree on Sept 30, 2022 17:27:12 GMT 1
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Post by Silver on Oct 3, 2022 13:06:33 GMT 1
Summing up all of my and my wife's thoughts post my failed experience with Modified #17 (the experiment with tripled Ginger). Might this be the final answer? If not, then I'm thinking it will be mighty close.  |
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flg
Souschef
Posts: 1,578
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Post by flg on Oct 3, 2022 17:07:25 GMT 1
The one thing I think I'm going to try next time I make up a batch to meld. Is go heavier on the fine black pepper so for 3g maybe 2g fine and 1g course ground. To try to get more pepper blended better in the flour.
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Post by Silver on Oct 17, 2022 14:20:32 GMT 1
Might this be the one? It gets rid of Cayenne Pepper, and boosts primarily Black Pepper whereby to provide for a Dustin's recipe (as seen on Glens video series) duplicating level of SHU's (Scoville Heat Units), and restrains the Herbs group to only 1 gram total in keeping with my findings that this flavor group should be suppressed so as to allow the other requisite flavor groups more expression.
Edit: If analyzed it should present only minimal capsaicin, as sourced from the Paprika. As I seem to recall, various of analyses have shown quite minimal capsaicin present within the real deal.
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Post by deepfriednew101 on Oct 17, 2022 14:54:10 GMT 1
I would mix your items that loose flavor Quickest in heat with your White Pepper and Ginger powder separate use it to coat the spices and Herbs add it to the flour and sift it.
Add the White Pepper and Herbs and Spices in the first seasoned sifting, and resift
after Adding the salt and Black pepper in before second sifting.
When spices and herbs are added you should sift the flour 3 times total before using to coat the chicken.
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Post by deepfriednew101 on Oct 17, 2022 14:54:57 GMT 1
I Do Not think people sift the seasoned Flour Properly before use.
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Post by Silver on Oct 17, 2022 15:31:55 GMT 1
Oops, in the recipe seen 3 posts above, 0.25 grams of Dextrose should instead be Table Sugar. For Dextrose it should be 0.40 grams.
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maceme
Kitchen Assistent
Posts: 220
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Post by maceme on Oct 17, 2022 16:11:18 GMT 1
Might this be the one? It gets rid of Cayenne Pepper, and boosts primarily Black Pepper whereby to provide for a Dustin's recipe (as seen on Glens video series) duplicating level of SHU's (Scoville Heat Units), and restrains the Herbs group to only 1 gram total in keeping with my findings that this flavor group should be suppressed so as to allow the other requisite flavor groups more expression.
Edit: If analyzed it should present only minimal capsaicin, as sourced from the Paprika. As I seem to recall, various of analyses have shown quite minimal capsaicin present within the real deal.
This recipe is missing nutmeg / mace. |
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Post by Silver on Oct 17, 2022 16:18:31 GMT 1
This recipe is missing nutmeg / mace.[/quote] True, but the hope is that a whopping 1.5 grams of Allspice will deliver adequate of a nominally nutmeg/mace essence, just as for delivering an adequate Clove essence. |
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smallgree
Chef
Here is a vial recipe:
Posts: 1,417
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Post by smallgree on Oct 17, 2022 16:46:19 GMT 1
I'm a sifter.
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