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Post by Deleted on Oct 18, 2021 13:52:15 GMT 1
Congratulations, flg. You have cracked what I strongly believe to be the 11 Herbs and Spices. I don't consider garlic to be one of the 11, but it is in the OR and very important. It's neither herb nor spice like salt. It's a dried vegetable. So the most basic formula consists of 13 ingredients. 11 herbs and spices plus MSG and garlic.
Other ingredients (turmeric, onion, nutritional yeast) can be used for a further refinement but are not mandatory in my opinion. I don't use them. Bring out the full potential of these 13 and you got it.
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Post by Silver on Oct 18, 2021 14:12:56 GMT 1
One reason why (to date) I have favored Mild Chili Powder over Sweet Paprika is that Chili Powder typically seems to contain:
Mild Chili Peppers, Oregano, Cumin, Onion Powder, Garlic Powder, and sometimes a bit of salt.
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Post by deepfriednew101 on Oct 18, 2021 16:26:52 GMT 1
the chili pepper has great items and is important the Paprika is important also for the punch it has and the aroma it will bring to the Dance.
The paprika and the paprika extract ( Paprika extract for color ) WINK WINK color may or may not contain aromatherapy to the spices and herbs
I think to many people are currently HOOKED on the !! HERBS & SPICES, and the 26 OZ NUMBERS
MY question is this if you limit to only 11 Herbs and Spices and keep working on 11 HERBS & SPICES. you lock yourself out of the next possible item
CHS said he developed the 11 Herbs and Spices in 1939.... Then he added another item at the Cumberland Lake 1956 cooking Day he did NOT change it to 12 Herbs and Spices after that
They stayed with 11 Herbs and Spices. and 1 addition ELEMENT
Onion & Garlic as far as a item was ALWAYS used as a combination item since people cooked you rarely used just Onions or just Garlic. except for Garlic Toast or French Onion Soup
they were a PAIR, BUT that's my investigation from Real Old Timers
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flg
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Post by flg on Oct 18, 2021 22:56:38 GMT 1
So at this point I'm pretty happy with my Sweet Paprika/Cayenne blend. So I want to turn my attention to the Celery, Garlic and Onion and in fact look to making a blend of it into a homemade seasoning salt for this recipe as I posted earlier.
I spent some time looking at/for recipes to get some concepts of what may be happening with those 3 ingredients in standard recipes. So far what appears to happen. Recipes seem to set garlic powder and Onion powder at the same weight and then celery seed at half of one of them. So 1 garlic + 1 onion + 1/2 celery seed. So I'd like to hear from folks with more experience than me in this combo.
Quite a few people settle on 3 parts salt to 1 part of (combined ingredients)
Something like:
Seasoning salt
7.5g salt 1g garlic powder or granulated 1g onion powder or granulated 0.5g celery seed
I want to stick to these 3 items plus salt only. I could obviously choose not to include salt but it may help carry some of the flavor. Any feedback is helpful
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Post by Silver on Oct 18, 2021 23:18:37 GMT 1
There is no "correct" ratio, there is only what you discover that you prefer through trial and error. My preference would (initially at least) run along lines like this:
10 grams Seasoning salt
7.5g Bakers salt 1.5g ground celery seed 0.5g ground garlic powder 0.5g ground onion powder
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flg
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Post by flg on Oct 18, 2021 23:21:02 GMT 1
I have also found it where celery seed is double either ingredient so:
Seasoning salt #2:
6g salt 1g celery seed 0.5g garlic powder 0.5g onion powder
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flg
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Post by flg on Oct 18, 2021 23:23:42 GMT 1
There is no "correct" ratio, there is only what you discover that you prefer through trial and error. My preference would (initially at least) run along lines like this: 10 grams Seasoning salt 7.5g Bakers salt 1.5g ground celery seed 0.5g ground garlic powder 0.5g ground onion powder I think I like the celery seed heavier as well. Might start by making a batch of my Seasoning Salt#2 recipe. Let it meld up some and sprinkle on some french fries! That would be a good and fulfilling test. LOL
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flg
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Post by flg on Oct 19, 2021 22:07:08 GMT 1
In still looking into Cardamom. I was planning on swapping out Allspice for Cardamom as it seems from a substitution point of view the starting point. Then I started looking at an old sausage making handbook from around the CHS time frame and what I noticed is in sausage seasoning making. When using Cardamom, Allspice is also being used in the formulas I looked at. It appears allspice is always equal to or double the weight of the cardamom used for this purpose.
e.g. Either 0.25g allspice + 0.25g cardamom or 0.5g allspice and 0.25g cardamom would be the example.
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Post by deepfriednew101 on Oct 19, 2021 22:16:37 GMT 1
the spice worked more as a equal typically
There were some sausage's from typically other Regions who used more Allspice in high amounts.
I have always said that there are many spices that Pair excellent together
Onion & Garlic Sage & Savory Rosemary & Thyme ETC & ETC
with sausage making it was always the pairing of spices and many were a equal 50/50 split
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flg
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Post by flg on Oct 20, 2021 0:55:18 GMT 1
In the same book, CHS vintage, when making poultry stuffing most formula call for allspice and cloves to be at the same weight. If I combine the concepts of both a poultry stuffing and sausage seasoning from the same era. One might think a starting point for this flavor block may be equal parts allspice, cardamom and clove. Option#2 would be 2 Allspice 1 cardamom, 1 clove.
This may be a very interesting combination when all set to the same weight for the KFC eugenol block.
Can't help but thinking he would have started with combinations and ratios he had worked with in cooking all along. If he made stuffing and sausages. The concepts had to carry over into the first few revisions of his OR.
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