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Post by deepfriednew101 on Nov 12, 2021 17:49:07 GMT 1
yes you are correct there is NO coma between the words.
There were some bags which had a coma after vegetable.
in either print the Vegetable is listed outside the Term Herbs and Spice.
as we see ON 20 century labels they are listing Onion Garlic
in the 1930's Fresh Onion & Garlic, Celery & Dill were just a Automatic for flavor from the Garden
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Post by Silver on Nov 12, 2021 19:12:24 GMT 1
Of course within less than 5 seconds of reviewing my finalized recipe #8 my wife noticed that I spelled Coriander incorrectly.
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Post by Silver on Nov 12, 2021 19:17:57 GMT 1
Its going to be a Dishwasher of Chicken Greatness Speaking of that, I watched a video of a woman cooking fresh fish in her dishwasher. I guess you could call it the original Sous Vide. Some cooking occurs during the wash cycle, and some during the heated drying cycle. And yes, she did add soap and wash dishes at the same time.
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Post by Silver on Nov 12, 2021 22:14:36 GMT 1
The Herbs, Spices, Salt, White & Black Pepper, Bakers Yeast, Nutritional Yeast, and MSG for our cook session #8 (and recipe #8) are weighed, ground, blended, and presently melding.
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Post by deepfriednew101 on Nov 13, 2021 3:46:30 GMT 1
is it 12grams of spice ? to 170 Flour
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Post by Silver on Nov 13, 2021 9:52:06 GMT 1
is it 12grams of spice ? to 170 Flour It is 12.22 grams of spices in 262.22 grams total.
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Post by Silver on Nov 13, 2021 10:01:12 GMT 1
For comparison, my recipe #4 was 9.45 grams of Herbs & Spices in 254.45 grams total.
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Post by deepfriednew101 on Nov 13, 2021 12:51:26 GMT 1
I just look at the spice to flour ratio. People with salt issues salt to taste and that's a after items
CHS added the Herbs and Spices to the Salt and Pepper
The Salt is measured separate it has BEEN for day 1 Original
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Post by Silver on Nov 13, 2021 12:58:04 GMT 1
It would be 12.22 grams of herbs/spices in 200 grams of flour. 6.11%
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Post by Silver on Nov 13, 2021 14:49:35 GMT 1
An observation: Cake Flour is lighter than All Purpose flour. It takes (by volume) roughly 7.5% more cake flour whereby to (by weight) equal All Purpose Flour.
I noticed this after my wife said the blend I made didn't visually appear to be as much as it had in the past. That's when I told her we were out of Cake Flour so I used All Purpose Flour instead.
This should do two things:
1) It will coat about 7.5% less pieces of Chicken. 2) It will raise the spice and salt level by about 7.5% per piece of Chicken.
Another Observation:
We thawed out 4 legs and 4 thighs to be cooked tomorrow. 8 pieces total. They scale weighed in at nearly 5 Lbs. on the nose. These Chicken pieces (just as for cook session #7) are HUGE! The current thinking is that our 262 grams of mix will likely not be sufficient to coat all 8 pieces. My wife has plans to make up some Flour, Celery Salt, and Pepper mix to coat any pieces that don't get coated with my mix. She is convinced that Celery Salt tastes as good or better than any of my spice mixes.
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