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Post by Silver on Dec 25, 2021 14:29:18 GMT 1
Since (as I've stated elsewhere) good recipes should always come in 2's, my 16 grams in 200 grams recipe (for cook session #11) has sprouted an alternative. The primary logic(s) applied to justify the changes that sprouted version II is/are: 1) Since Tarragon delivers a mild licorice flavor, drop the Star-Anise and bump up the Tarragon. 2) Replace the Star-Anise with some previously altogether missing Crushed Red Chili Pepper Flakes to get back to 11 H&S. 3) Downplay the Ginger (per a recent comment made by Dustin on the other forum) to suppress it's dominating nature. 4) Downplay the Sage per Grace's recipe as seen on Glen and Friends Cooking, which places it near the bottom of the pecking order. 5) Bring in 0.35g. of 'I+G' as part of the 16g. so the 6.00g. of MSG will get an I+G induced boost to roughly the 20 gram level. (Note: I'm not fully convinced of I+G yet).
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Post by Silver on Dec 27, 2021 12:47:31 GMT 1
For those wondering: If I did this correctly, the 11 H&S, plus MSG plus 'I+G' should sum to 16 grams.
And if 200 grams of flour mix was scaled first to 400 grams, and then to 400 ounces, that which initially summed to 16 grams, would sum first to 32 grams, and then lastly to 32 ounces.
And this would bring conformance to KFC's 32 ounce bag which is claimed to have once existed. (whereby all that exists now is a 26 ounce bag, speculatively claimed to be rife with extracts and derivatives of what was once real herbs and spices)
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Post by Silver on Dec 27, 2021 14:18:33 GMT 1
Note that 400 ounces = 25 Pounds = the amount of flour that KFC adds to the 'Lug', into which they also add a 26 ounce bag of H&S plus MSG plus partial salt (or at some time in the past, a 32 ounce bag), a 3 pound box of Salt, and an 18 ounce container of powdered egg and milk mixture.
It is said that in the 1930's CHS added 4 pounds of salt, and by circa 1955 it was 3.75, then at some juncture 3.5, and today it is 3 pounds, but in addition to this salt is listed as an ingredient within both the 32 ounce and 26 ounce bags. The trick (as regards salt) is to determine how much salt is in the bag.
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Post by Silver on Dec 27, 2021 14:24:59 GMT 1
The 32 ounce (2 pound) bag:
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Post by Silver on Dec 27, 2021 14:27:36 GMT 1
Lo and behold, the 40 ounce bag: Perhaps our goal should be to target 20 grams into 200 grams of flour, which would directly scale to the 40 ounce bag. It may be that the 40 ounce bag was the last bag before extracts and derivatives of what was once real herbs and spices were added, first via a 32 ounce bag, and today via a 26 ounce bag.
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Post by Silver on Dec 27, 2021 14:38:10 GMT 1
The modern 26 ounce bag.
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Post by Silver on Dec 27, 2021 14:40:11 GMT 1
Interestingly enough, what was once ordered as Herbs, spices, MSG..., is now ordered as MSG, herbs, spices...
Original Recipe, ho ho ho.
Ironically, Glen (of Glen and Friends Cooking) seemed to imply that for Grace's blend the MSG came in somewhere well down the pecking order, and not before the H&S as is the case for the modern 26 ounce bag.
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flg
Souschef
Posts: 1,578
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Post by flg on Dec 27, 2021 16:25:34 GMT 1
Bit newer 26oz Bag
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flg
Souschef
Posts: 1,578
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Post by flg on Dec 27, 2021 16:37:25 GMT 1
26oz bag - MSG, (Herbs and Spices), Salt, Garlic Powder 32oz bag - (Herbs and Spices), MSG, Salt, Garlic Powder 40oz bag - Salt, Spices, MSG, Leveling agents etc, Garlic Powder (a few extra bits)
It would appear that the overall goal of the 40oz bag was to have to add less extra salt to it.
Between the 26oz and the 32oz I'd like to think is 6oz of (Herbs and Spices). More extracts in the 26oz bag? or was this to account for the zinging and still the same amount of extracts in the 32oz bag.
Hmm
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Post by Silver on Dec 27, 2021 17:00:55 GMT 1
Logic seems to imply that you can't zing the Salt. At least some percentage of the populace would notice and stop eating it because of it being way too salty. And complain. Publicly.
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