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Post by Silver on Nov 19, 2021 18:56:07 GMT 1
Sorry cold and reheat chicken had to wait a day. But, it to me is the best test. Result - This recipe wasn't as good as the kitchen sink. I'm convinced of that, although I will do a head to head to help design the next recipe. 1) the removal of 0.5g black Pepper was a killer. It just needed more 2) Increase of Allspice didn't work and I am actually getting closer to thinking it either wasn't there, or replaced something at a lower quantity. Either way it shouldn't be more than 0.25g if at all. I might try a recipe without it and add a bit of Nutmeg like my Kitchen Sink recipe 3) The increase in Sage didn't help so I tend to think Glens order of having it between Thyme and Marjoram is spot on. 4) jury is out on the Onion. I only had a bit in the Kitchen Sink but I may miss it in this one. Which is one of the reasons to cook a head to head The single time for which I replaced Allspice with Savory (and thereby cooked with zero Allspice) I tasted zero of the 'note'. But for that batch I also exchanged Oregano for Marjoram 1:1, and the Oregano was way overpoweringly dominating the flavor. So things may have turned out differently if I hadn't done the Marjoram to Oregano swap.
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Post by Silver on Nov 20, 2021 12:06:45 GMT 1
2) Increase of Allspice didn't work and I am actually getting closer to thinking it either wasn't there, or replaced something at a lower quantity. Either way it shouldn't be more than 0.25g if at all. I might try a recipe without it and add a bit of Nutmeg like my Kitchen Sink recipe Per Glen, Grace's formulation (recipe) contains more Allspice than for any other of it's H&S. Why trust Glen's breakdown of Grace's for the diminished Sage and then distrust him for the elevated Allspice? And for that matter, Grace's has zero Savory. Why not trust him on that score as well? That said, and in all fairness, I clearly express similar overall biases, and I lean heavily upon my biases whereby to justify my recipe changes. And I similarly simultaneously both believe and disbelieve Glen/Grace when it either suits or goes against my biases. Glen would also place MSG below Allspice, Coriander, and Ginger. No one seems willing to believe this for a second sans for apparently Glen. I don't know how to take his methodologies, but I speculate that sometimes he may 'perhaps' be confusing weight measure and volume measure. And I suspect that this may be the reason why throughout the series of 10 shows, Glen's own recipe attempts were always abject failures by his own admission. With all of the resources and knowledge at his disposal, only some form of gross misunderstanding (such as confusing weight and volume measure) would have led to his personal recipes consistently crashing and burning.
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flg
Souschef
Posts: 1,578
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Post by flg on Nov 20, 2021 15:11:55 GMT 1
We know Allspice and Savory aren't substitutes for each other so it makes no sense that in either version they are as high up on the list as he shows them. I don't think he has it nearly correct and it could be volume vs weight. Could be that he tried to simplify or hide. Sources may not have given him the exact info.
The point I has trying to make is where Glen has his list with sage on the low end. And another popular recipe on another forum has sage as high as Glen had either Allspice or Savory. In my testing Glen list is closer to where I think sage should be. And based on old recipes I have looked through and formula for stuffing. It appears having the amount of Thyme, Sage, Savory close is pretty normal
My next version I have drafted and reviewing I have moved Allspice down to 0.15g for a 200g recipe. So I am heading that one to a lower weight as well. At his point any excess goes into my MSG total
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flg
Souschef
Posts: 1,578
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Post by flg on Nov 22, 2021 23:13:24 GMT 1
When is anyone cooking next?
I am working on what I hope to be close to a final recipe. But I want to do a head to head first which I likely won't get to until next week
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Post by Silver on Nov 23, 2021 0:12:24 GMT 1
I've got to get past USA Thanksgiving by a bit (at least a week) before I think of frying again. And I'm considering a return to Air Frying for my next foray.
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Post by deepfriednew101 on Nov 23, 2021 13:08:51 GMT 1
The Flavor of Air Frying can be satisfying's but will lack the juicy oil texture which is achieved with the pressure cooking or Deep frying under volume pressure of oil. BUT the seasoning should be found.
People all forget the Gloria P cook creations of Big Bucket in the sky were accidently created in a Oven on the Donahue show as Donahue staff gave her a easy bake oven counter top style oven to cook the chicken in NOT a Pressure Fryer in the first Donahue show.
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Post by Silver on Nov 23, 2021 22:50:13 GMT 1
This tentative recipe for my solo cooking attempt #9 actually fits into the 26 ounce bag (when scaled up to 25 Lbs. of Flour). If I added correctly, every ingredient from MSG down (inclusive of the MSG) sums to 13 grams. It's been a long time since I've managed that! It seems to check all of the requisite flavor boxes. The Basil sits in for some of the Allspice and all of the Coriander. The Star-Anise and Tarragon plus the Basil add enough Eugenol oil to cover for that lost to the reduced Allspice. And the Basil also provides for all of the Linalool that the missing Coriander would have added if present.
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Post by deepfriednew101 on Nov 23, 2021 23:05:28 GMT 1
Do me a favor mix a Batch at a higher spice value then the typical thought everyone is using remember in the OLD days they also called it Zinger
try a recipe with more Herb and Spice %
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Post by Silver on Nov 23, 2021 23:32:33 GMT 1
Do me a favor mix a Batch at a higher spice value then the typical thought everyone is using remember in the OLD days they also called it Zinger try a recipe with more Herb and Spice % If this one hits the note, I will try the 32 ounce zinger, which boosts everything but the Salt such that the sum total (when scaled to 25 Lbs. of Flour) hits 32 ounces rather than 26 ounces.
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Post by deepfriednew101 on Nov 23, 2021 23:50:01 GMT 1
That will be great i guess you could also split your batch and try a weaker spice and herb and heavier as a direct comparison
depends on how much bird your cooking
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