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Post by Silver on Dec 6, 2021 0:11:20 GMT 1
The Glutamate portion of MSG is a sugar. There seems to be a sort of background sweetness essence to MSG as opposed to (or predominating over its) saltiness.
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Post by Silver on Dec 6, 2021 11:37:39 GMT 1
Based upon what I've learned via cooking Recipe #9, here is my proposed Recipe #10: The intent here is to regain and also to maximize the 'note'.
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Post by Silver on Dec 6, 2021 12:33:08 GMT 1
And here is proposed recipe 10B. Between the two #10's, which would your intuition and experience lean toward as being the best? I would think this one should appeal to those who feel that some measure of Licorice flavor must be present.
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Post by Silver on Dec 6, 2021 13:09:56 GMT 1
With MSG at 20 grams for my proposed #10's, there will be sufficient sweetness from the Glutamate found within the Monosodium Glutamate that I decided not to consider adding any Dextrose or Maltodextrin.
The molecular weight of MSG is 169 and the molecular weight of Sodium is 23, so the Glutamate sugar molecule represents 86.4% of the weight of MSG.
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Post by Deleted on Dec 6, 2021 14:50:19 GMT 1
Silver, I agree with you on the Allspice and MSG wrt the note. What I do not get though, is why people go as low (or lower) as .10 grams with a spice or herb per 200 grams of flour. That is .05% in baker's percentages and .038% of the total breading competing against potentially 10-20 other ingredients. Would you really be able to taste or smell the difference between a batch with and without .10 grams of garlic in a blind test for instance? I highly doubt that. I think most of us wouldn't be able to tell the difference even if it was the only spice used.
Professional and commercial recipes do not contain non-detectable ingredients. Items that do not add flavour or function would be omitted. One of my best mates is a professional chef from Portugal. He keeps telling me how important and superior sea salt was and that he would never use any other salt. So I challenged him. I said let's cook two batches of pasta or any other dish of your choice and see if you can tell the difference. Of course he refused. Well, facts don't care about your feelings. This is where many failed when, instead of getting the ratios right, claimed the provenance or a elaborate preparation would be key.
Sometimes when I look at various recipes, I see ingredients being used like mere placeholders, either for the sake of the magical number 11 or to just cover items that most consider certain.
There is no magical ingredient or star dust that will get you there. There are only the right ingredients and the correct ratios.
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Post by Deleted on Dec 6, 2021 15:06:08 GMT 1
Sugar will likely return for my next cook session. Why? I really like the flavor it adds. Note or no note. I just went through my recipes made with my old deep fryer that burned out, and they had sugar, plus they made generally lighter colored Chicken. So I'm not convinced that sugar makes deep fried Chicken dark. In baking, one of the main purposes of sugar is actually the browning of the product or crust. See Maillard reaction. In sausage making, we use sugar (dextrose) for three main reasons: Colour preservation, fermentation and to counteract the saltiness for a more delicate flavour. (This is also why professional baking recipes always or should always contain salt). This is just some basic info. Since I have not yet used sugar in my breading, I couldn't really give any proper advise here.
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Post by Deleted on Dec 6, 2021 15:14:22 GMT 1
Silver, I agree with you on the Allspice and MSG wrt the note. What I do not get though, is why people go as low (or lower) as .10 grams with a spice or herb per 200 grams of flour. That is . 05% in baker's percentages and .038% of the total breading competing against potentially 10-20 other ingredients. Would you really be able to taste or smell the difference between a batch with and without .10 grams of garlic in a blind test for instance? I highly doubt that. I think most of us wouldn't be able to tell the difference even if it was the only spice used.
Professional and commercial recipes do not contain non-detectable ingredients. Items that do not add flavour or function would be omitted. One of my best mates is a professional chef from Portugal. He keeps telling me how important and superior sea salt was and that he would never use any other salt. So I challenged him. I said let's cook two batches of pasta or any other dish of your choice and see if you can tell the difference. Of course he refused. Well, facts don't care about your feelings. This is where many failed when, instead of getting the ratios right, claimed the provenance or a elaborate preparation would be key.
Sometimes when I look at various recipes, I see ingredients being used like mere placeholders, either for the sake of the magical number 11 or to just cover items that most consider certain.
There is no magical ingredient or star dust that will get you there. There are only the right ingredients and the correct ratios.
Think of it as a culinary all-or-none principle. You need to reach a certain intensity to bring forth a response. Just like a light switch that needs a certain stimulus to function; it will not give you a response if you'd carefully stroke it a million times, nor will there be, if at all, more light if you hit the switch with a hammer. I hope I am making sense here
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Post by Silver on Dec 6, 2021 15:27:13 GMT 1
Mainly the need to use very small H&S additions is to comply (when scaled) with the restricting confines of the 26 ounce H&S bag.
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Post by Deleted on Dec 6, 2021 15:51:53 GMT 1
Mainly the need to use very small H&S additions is to comply (when scaled) with the restricting confines of the 26 ounce H&S bag. How can you deduct anything from that commercial unit bag for a home kitchen setting? Doesn't that bag you are referring to include spice extracts? I think the seasoning to flour ratio at KFC today is at around 6% in baker's percentages if I remember correctly. You are at 28,7%.
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Post by Silver on Dec 6, 2021 15:51:55 GMT 1
I'm of the opinion that the ability to taste a Spice at 0.10 grams in 200 grams of flour is dependent upon the relative culinary (flavor and aroma) 'strength' of the Spice. I'm convinced that for one example, Star-Anise makes a recognizable contribution at that level. And so do Clove and Cayenne Pepper. Others certainly may not, particularly if they are weak.
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