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Post by Silver on Oct 25, 2021 19:51:40 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 Thank you kindly deepfriednew101
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flg
Souschef
Posts: 1,578
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Post by flg on Oct 26, 2021 23:44:06 GMT 1
Been working the last day or so once again on the concept that perhaps a poultry seasoning was used as part of the "11" which certainly would bring your number of ingredients much lower. In looking at copycat recipes including one from Lumpy for Sexton's Poultry seasoning. I started to convert them into 1 of 2 of my recipes. Last cooked and my "to be" cooked to see how they fit. Each of them contain different ingredients and more importantly, the order of the ingredients by weight are quite different.
I have always favored Lumpy's Sexton's clone because it lines up so close to my recipe(s) in general. But 2 things bother me. One I'm not sure if the recipe was based on copying a tin of it. Or, if it came from working backwards when working on a KFC recipe. It fits too good. But more importantly it covers so many ingredients in my 14 ingredient list. I am only left with 8 ingredients including counting both peppers and seasoning salt. So I have temporarily pushed this aside. Until I reduce my overall ingredients list to see if the recipe was based mostly on Sexton's poultry seasoning. (not forgotten).
In looking at the ingredients and weights of the other copycat recipes. Another one lines up well for me and that is Schilling's. Now with all these even though the ingredients and weight order match the tins they are copycats so anyone's guess just how accurate they are. But I could make my recipe with 14 individual ingredients fit into 11. Counting both peppers as 1 and also counting the garlic/seasoning salt. I also get a bonus ingredient, nutmeg, which take me to 15 individual ingredients.
Theoretically if I used Schillings Poultry seasoning I could make my "all in" recipe and count only 11 ingredients. The converted volume to weight of the schillings clone lines up pretty well exactly if I divide the recipe I posted in the other thread by 4 which for me would mean 1.35g of Schilling's would be added to my recipe.
My thoughts so far. Yes a poultry seasoning would solve my problem. But, then I'm stuck because it HAS to be Schilling's or it throws off everything in my recipe. My only option is to clone Schilling's if I can't get enough or run into licensing issues. So those are problems CHS may face in doing this.
I may craft up a recipe and line it up against my last 2 for visuals
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flg
Souschef
Posts: 1,578
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Post by flg on Oct 26, 2021 23:59:05 GMT 1
The short version of above. There are so many different poultry seasoning manufacturers and blends. No two are exactly alike. Traps you in a corner potentially
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Post by deepfriednew101 on Oct 27, 2021 1:56:35 GMT 1
Make your own for a test cook
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flg
Souschef
Posts: 1,578
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Post by flg on Oct 29, 2021 23:06:19 GMT 1
I'll do it. I am going to cook my "kitchen Sink" recipe. Based on using a commercial poultry seasoning.
for 200g or less flour and 12g salt (or your preference)
The flg Kitchen Sink:
3g MSG 1) 3g White Pepper 1) 2.25g Black Pepper (fine, course 50/50) 2) 1.4g Poultry Seasoning (Schilling Copycat) 3) 1.3g Seasoning Salt (Garlic .2g, Celery .1g and Onion .2g + .8g salt) 4) 0.5g Coriander 5) 0.5g Ginger 6) 0.25g Allspice 7) 0.25g Sweet Paprika/Cayenne (60/40 blend) 8) 0.15g Summer Savory 9) 0.15g Anise Seed 10) 0.15g Cardamom 11) 0.15g Clove
Schillings Poultry Seasoning scaled for the quantity used above:
0.35g Sage 0.28g Marjoram 0.27g Thyme 0.25g Nutmeg 0.25g Black Pepper
Melding for a couple days. Some wings in the fridge
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flg
Souschef
Posts: 1,578
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Post by flg on Oct 29, 2021 23:10:00 GMT 1
For the long winded story of how I got here and jumped around my last proposed recipe. Check out the "Using a Spice Blend" thread.
This may end poorly but we will see. Mix smells good so far.
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Post by Silver on Oct 30, 2021 0:09:35 GMT 1
I'd be shocked if it turns out to be a disappointment. It has the look of deliciousness.
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Post by Silver on Oct 31, 2021 10:38:39 GMT 1
How could I have thought to leave Dried Orange Zest and Tarragon out of my 'Kitchen Sink' recipe?
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flg
Souschef
Posts: 1,578
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Post by flg on Nov 1, 2021 20:42:40 GMT 1
Cooking up my Kitchen Sink version tonight for fun.
Report back later.
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Post by deepfriednew101 on Nov 1, 2021 22:34:08 GMT 1
It will be another great Test
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