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Post by Silver on Dec 27, 2021 17:04:10 GMT 1
And the Pepper can't be zinged either. For the same reason..
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flg
Souschef
Posts: 1,578
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Post by flg on Dec 27, 2021 17:17:25 GMT 1
Having been fine tuning the "less is more" recipe. Which came about as a result of trimming down the kitchen sink. The weight and ingredients of the 26oz bag. And a post by @eastfrisian.
As above: 26oz bag - MSG, (Herbs and Spices), Salt, Garlic Powder.
Built in bias - salt in bag Plus garlic in bag (garlic salt) is 1.3g
Formula 6g MSG, 5.7g H&S, 1g salt, 0.3g Garlic Powder = 13g for 200g flour
Recipe:
6g MSG 2.0g White Pepper 2.0g Black Pepper (fine, course 50/50) 1.3g Garlic Salt (1g Salt+ 0.3g Dehydrated ground Garlic) 0.35g Coriander 0.35g Sage 0.25g Ginger 0.20g Sweet Paprika/Cayenne (.05g cayenne + .15g Sweet Paprika) 0.125g Rosemary 0.125g Thyme (Dried) 0.10g Allspice 0.10g Clove 0.10g Marjoram
I left rosemary in as I haven't cooked with it. You could do a 1-1 swap with savory if you'd rather that. I worked the ratios against my stuffing and sausage recipe formula book to keep them in line.
Most amount of MSG suggested in one of my recipes. Mathematically fits the 26oz bag theory (ignore the extracts for now). Trims to 11 if you count pepper as 1 item.
Next step for me is to create a 16g recipe (32oz bag). I will stay firm on 6g MSG and 1.3g Garlic Salt. The extra 3g goes to H&S only, which is great as I would like the peppers to be a minimum of 2.5g each. So I should be able to spend my 3g without issue (LOL).
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Post by Silver on Dec 27, 2021 17:19:24 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 flg, I think you were reading the extra crispy bags ingredient list and calling it the 40 ounce bag.
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flg
Souschef
Posts: 1,578
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Post by flg on Dec 27, 2021 17:29:58 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 flg , I think you were reading the extra crispy bags ingredient list and calling it the 40 ounce bag. You are right. It just follows the 32oz bag weights.
Which could mean 32oz bag was just more H&S and 40oz was more H&S and MSG?
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Post by deepfriednew101 on Dec 27, 2021 17:59:54 GMT 1
PLEASE PLEASE PLEASE THROW THE THOUGHT OUT THE WINDOW WITH THE 26/32/40 ounce Bags
These are ALL after Brown and Massey were producing the KFC 11 Herb and Spice Bags. NOT THE ORIGINAL
USE a Percentage Base formula of spice to Flour and Percentage based Salt to Flour
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Post by Silver on Dec 27, 2021 18:24:58 GMT 1
PLEASE PLEASE PLEASE THROW THE THOUGHT OUT THE WINDOW WITH THE 26/32/40 ounce Bags These are ALL after Brown and Massey were producing the KFC 11 Herb and Spice Bags. NOT THE ORIGINAL USE a Percentage Base formula of spice to Flour and Percentage based Salt to Flour I'm willing to bet that no one knows the original recipe, including KFC.
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Post by deepfriednew101 on Dec 27, 2021 19:01:09 GMT 1
It is well known and documented that there are the original Families that started with CHS have the recipes BUT they Guard they recipes
CHS even said he shared the Recipe with the Original Families who were the Charity Corporation
CHS trusted the Canadians and that's why he retained the Canadian Rights.
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flg
Souschef
Posts: 1,578
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Post by flg on Dec 27, 2021 21:50:43 GMT 1
Taking my recipe above based on the 260z bag ingredient weights and turning it into a 32oz.
As above: 32oz bag - (Herbs and Spices), MSG, Salt, Garlic Powder.
Built in bias - salt in bag Plus garlic in bag (garlic salt) is 1.3g Built in bias #2 - I left the MSG at 6g as per the recipe above. So the extra 3g goes all to the H&S
Formula (8.7g H&S), 6g MSG, 1g salt, 0.3g Garlic Powder = 16g for 200g flour
Recipe:
6g MSG 3.0g White Pepper 2.5g Black Pepper (fine, course 50/50) 1.3g Garlic Salt (1g Salt+ 0.3g Dehydrated ground Garlic) 0.70g Coriander 0.70g Sage 0.50g Ginger 0.35g Sweet Paprika/Cayenne (.10g cayenne + .25g Sweet Paprika) 0.25g Rosemary 0.25g Thyme (Dried) 0.15g Allspice 0.15g Clove 0.15g Marjoram
You can substitute savory for rosemary. Back to my comfort level in peppers. Closer in weight on things to my kitchen sink. I'll have to go back and review a few things but it would be minor tweaks before I cooked. Not likely to really change the outcome.
I probably won't cook until next week. Lot's to think about in which version to cook.
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Post by Silver on Dec 28, 2021 11:26:34 GMT 1
A recipe with 20 grams in 200 grams of flour mix, and thus in full 'scaled' compliance with the 40 ounce bag. With 10 grams of MSG combined with 1 full gram of Eugenol delivering Allspice (which provides the flavors of clove, cinnamon, and nutmeg) this recipe should (theoretically at least) deliver the 'note'.
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Post by Silver on Dec 28, 2021 11:39:25 GMT 1
I'm presuming that 1 gram of Allspice should be approximately the flavor and aroma equivalent of: 0.20 grams Clove 0.40 grams Cinnamon 0.40 grams Nutmeg 0.20 grams of Clove and 1 gram of Allspice should deliver very close to the same quantity of Eugenol oil. www.walshmedicalmedia.com/open-access/versatile-and-synergistic-potential-of-eugenol-a-review-2153-2435-1000367.pdf(see page 2) 36,000 ppm Eugenol in Allspice, and 180,000 ppm Eugenol in Clove per the reference sighted (on page 2). 36,000/180,000 = 0.20 Thus 1 gram of Allspice is the Eugenol equivalent of 0.20 grams of Clove.
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