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Post by deepfriednew101 on Nov 3, 2021 3:35:06 GMT 1
How many Grams of spice per 200 Grams of flour will it be
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Post by Silver on Nov 3, 2021 3:42:54 GMT 1
How many Grams of spice per 200 Grams of flour will it be 10.65 grams of H&S to 200 grams of flour.
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Post by Silver on Nov 3, 2021 14:14:25 GMT 1
Of course Garlic needs to be counted when at the level I've set it at, so this represents Recipe #8 more honestly. It's therefore a 15 H&S recipe.
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Post by deepfriednew101 on Nov 3, 2021 15:19:16 GMT 1
Keep the Millions of Chicken forum fans posted on your attempt
Personally I will say its on the lower amount of spice amount %
I guess there may be hope that you attempt a higher value of spice's and Herb's
when you mix your spices and flour take a pinch and taste it and see if there is a lingering taste on your tongue and mouth from the items you added.
The flour and herbs and spices NOT cooked will not kill you? for some reason VERY few people want to taste a seasoned flour ?
IF YOUR note getting a real flavor or a after taste in the mixed flour your mix is too weak or not sifted enough and If its sifted then its to weak
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Post by deepfriednew101 on Nov 3, 2021 15:21:58 GMT 1
I would personally up the Red Bell and Cayenne amount also
I would have it as high as the Garlic or below the Garlic amount
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Post by Silver on Nov 3, 2021 15:26:36 GMT 1
I would personally up the Red Bell and Cayenne amount also I would have it as high as the Garlic or below the Garlic amount I will seriously consider this. Thanks deepfriednew101!!!
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flg
Souschef
Posts: 1,578
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Post by flg on Nov 3, 2021 17:57:29 GMT 1
I've been thinking about this for awhile now so I thought is time to open it up for discussion. Black and White Pepper amounts and ratios. After few successful recipes, to me MSG, Salt, Pepper and Garlic probably nets you the highest amount of return to be able to form a great recipe. So I looked at a few recipes from the forum, plus Todd Wilbur, Ledington's etc. and built a little comparison.
Disclaimer, I fully believe Ledington's is ALL in teaspoons based on converted weights (YMMV). I also tried to work pepper amounts back to 200g flour recipes like myself and Silver have been posting. So some rounding fractions. And who knows you may find a math error as I did this in a hurry:
Here goes:
Ledington’s: - WP 6g - BP 1.75g = 7.75g Sonofagun: WP 4.8g - BP 4.2g = 9g Silver: WP 3.1g - BP 2.3g = 5.4g Flg’s: WP 3g - BP 2.5g = 5.5g 99x Analysis: WP 3g - BP 1.5g = 4.5g
Todd W: - BP 4g - WP 1g = 5g Dustin’s: BP 2.5g - WP 2.5g = 5g
All recipes (not mine of course) from the web get good ratings. In a 2016 article from the Toronto Star. People picked Wilbur's over Ledington's and Ron Douglas's (not posted here)
Lot's of folks like Dustin's as well. Scientific processes used on 99x.
Interesting results.
It makes me think I could drop 0.5g off mine. Which has been on my mind.
Anyway let's discuss.
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Post by Silver on Nov 3, 2021 19:34:00 GMT 1
Much of white and black peppers efficacy may come down to the age of the ground white and black pepper(s), or the brand, or the type/class (such as Tellicherry). Or to some extent the need for pepper is mitigated by ones addition level(s) of Cayenne or other ingredients containing mild to medium to hot Scoville levels of a variety of red peppers.
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Post by deepfriednew101 on Nov 3, 2021 20:18:17 GMT 1
look at Big picture
All these items have a Pepper and taste to it
White Pepper Black Pepper Red Pepper Paprika Cayenne
The key is getting Flavor
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flg
Souschef
Posts: 1,578
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Post by flg on Nov 3, 2021 21:51:28 GMT 1
So the way I may approach this is assuming the quality in the 99x product is the same quality of their other spices. Which many recommend as the only ones they use for KFC cloning. I see some merit in their numbers of over all pepper. And the report explained that its hard to untaggle which pepperine was white or black. While assumptions were made to get white and black pepper ratio. The overall pepper would be no more than the combined amount. In this case it works out to 4.5g
Quality and freshness does apply so pepper to your taste. However, because I have and use fresh Tellicherry pepper corns and high quality white pepper. I think I can be in the ballpark of an overall pepper of 5g. Similar to 99x and Dustin's who I assume to use only high quality products.
Then my last piece of the puzzle becomes was there more of one type of pepper than the other. I've heard the 3:1 white stories. Certainly 99x lists White as the heavier of the 2.
How does this make a difference to me? Well if I drop 0.5g of pepper, and I stick to a 13g recipe. I have 0.5g more to add to the other Herbs and Spices and that may be a difference maker. If the 99x weight of 4.5g was right. I'd have an extra 1g which is huge for boosting other ingredients with.
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