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Post by deepfriednew101 on Oct 25, 2021 17:39:43 GMT 1
Anise Seed is so similar to Star Anise in ways
They are interchangeable But Star Anise more powerful
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flg
Souschef
Posts: 1,578
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Post by flg on Oct 25, 2021 17:41:58 GMT 1
Tonight I mixed up the Eugenol block of the my recipe above. Trying to see how it smells etc. 0.4g Allspice 0.15g Cardamom - new ingredient 0.15g Cloves -- less than before to balance eugenol block 0.15g Anise Seed Smells like you'd expect. I added the allspice last and I think it made it smell more rounded. Has a bit of a sweet smell that I didn't detect until all 4 where mixed together. Follow up to the amount of Star Anise.
Smelled this mixture today. It smells wonderful. Should make a bunch and sell it a a potpourri!
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Post by Silver on Oct 25, 2021 17:58:53 GMT 1
News flash: I just read a Dustin post on the other forum in which he now believes that Ginger should be rather minimized. He said only 1/2 ounce in the 26 ounce bag should be Ginger. To me this appears revolutionary, as I have always been of the opinion that Ginger was one of the ingredients that should be kept at near the highest H&S ingredients level.
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Post by Silver on Oct 25, 2021 18:01:25 GMT 1
For my kitchen sink recipe this revolutionary advice would take ginger down from 1.80 grams to only 0.75 grams.
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Post by deepfriednew101 on Oct 25, 2021 18:29:58 GMT 1
Measure out the Amount of flour you are going to use and add .75 gram of Ginger to the Mix
2 ingredients Flour and Ginger Taste the mix is there any flavor if there is NOT then add 1.05 Gram more Ginger to the flour and sift the flour and taste it is there any Flavor ? ? ?
I find everyone is to afraid to taste flour and a single spice.
This Can apply to ALL spices and Salt and Pepper ? ? ?
if it taste weak in just flour it will be totally lost with salt or all other items ? ? ?
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Post by Silver on Oct 25, 2021 18:57:34 GMT 1
deepfriednew101, do you personally believe that Ginger should be minimized (diminished) or that it should be one of the most prominent of the 11?
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flg
Souschef
Posts: 1,578
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Post by flg on Oct 25, 2021 19:10:43 GMT 1
I have always set coriander and ginger to be the same weight. I think I’m at .50g each into 200g flour. I have thought about reducing it but so far it hasn’t stuck out to me. Now that doesn’t mean it isn’t stepping on something else.
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Post by deepfriednew101 on Oct 25, 2021 19:13:02 GMT 1
I just posted under Ginger
Its NOT what I say why are there at least 25 YouTube videos made similar to Claudia's where Ginger is 1 spoon and NOT one person said GINGER IS TO HIGH and its equal to other spices in the Mix.
When Glen tested OLD recipes and Jewels NOT one of them EVER said HEY the GINGER is OFF THE RAILS TOO HIGH ?
why did old article SAY use Jamaican GINGER the weak Ginger is BAD ? they added 4OZ of Jamaican Ginger and sales went up
ONLY my Question ?
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Post by Silver on Oct 25, 2021 19:34:41 GMT 1
Let's try to make this simple. Do I have too much Ginger in my 14 (15?) ingredients 'kitchen sink' recipe?
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Post by deepfriednew101 on Oct 25, 2021 19:40:35 GMT 1
I think you will be Great where it is
its in line with giving flavor.
I do not think you will say it was to much when you give your family review
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