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Post by deepfriednew101 on Mar 8, 2022 23:37:45 GMT 1
Silver make two Batches of what you are making one with low Spice % to Flour weight and 1 With the higher % . Today we are Tying a 100% Extract recipe NO Spices ALL EXTRACTS
For everyone information THE cost for EXTRACTES is INSANE. The average cost per Bottle ordered was $75.00 t0 $140.00 per Bottle and Multiple that By 15 Bottles it a VARY costly Price point.
We will BE measuring amounts with Eye Droppers. We have already placed extract on 6 Salt base carriers. extract Liquid was eye dropped on diamond salt, and set to Dry in a Dehydrator.
in the second Dehydrator we ground FRESH Herbs and Hand rubbed the grind Onto Salt and dehydrating the compound.
in the second Fresh Herbs a Dry base of Corn Starch was mixed and also dehydrating.
we are cleaning our Pressure cookers and will be testing the samples prior to changing the oils
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flg
Souschef
Posts: 1,578
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Post by flg on Mar 9, 2022 0:09:01 GMT 1
Impromptu cook tonight. Using the left over from the FUN recipe I posted with a couple tweeks Looking forward to the eating report! Best yet. Even had my adult daughter over for tasting. My wife actually is calling it my KFC clone finally.
Flour had a good smell as well.
What I did was take my Fun recipe. Which had a couple premixed spices. I added the equivalent of 0.5g Black Pepper. Which would bring the pepper in this to be:
3.5g White 3.0g Black
It had that pepper after taste. The one I am used to tasting. Now I don't recommend everyone jumping to this amount. What I think I will start from for the next new cook would be:
3.0g White 3.0g Black
It wasn't too much pepper and no one raised any concern. But I think it is the Black Pepper kick I wanted. Worst case I can add to either for more experimentation. I will qualify I open deep fry so there is a potential pressure cooking may expose a higher amount of pepper. Some day when it warms up. I may make my first attempt but outdoors.
I did one other tweak and that was to up the sage. It should have been in the range of .6g for 200g flour. However, this is a bit more of a guess as the Fun recipe used McCormick's Poultry Seasoning.
Next step for me is to mix my own recipe based on weights I know, and weights I calculated based on the pre-mixes. I have the recipe done on my spreadsheet but like normal I may adjust slightly here or there.
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flg
Souschef
Posts: 1,578
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Post by flg on Mar 9, 2022 0:19:04 GMT 1
I actually think the numbers I like best for pepper and I have done a bunch of scaling and compares would be:
3.2g White 2.8g Black
But I just can't help but set to whole or half numbers.
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Post by Silver on Mar 9, 2022 2:05:01 GMT 1
I actually think the numbers I like best for pepper and I have done a bunch of scaling and compares would be: 3.2g White 2.8g Black But I just can't help but set to whole or half numbers. Now all you need to do is figure out close to exactly what's in the two packages you bought.
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Post by deepfriednew101 on Mar 9, 2022 3:10:51 GMT 1
Get Job
I will work on a review broken Down
The Extract with NO spice included EPIC FAILURE.
Extract added with Fresh Ground Herbs and extra was Good
DO NOT USE CRAP PEPPER cheap pepper we could NOT add enough pepper to get a Flavor. Switched to Good Pepper and Multiple Grinds and it was a INSTANT change plus WAY less pepper then using CRAP PEPPER that we ground.
We deep fried Pressure cooked over 100Lbs of chicken breast with Tons of experimenting, and had people lined up to test for us.
WHITE Peppercorn fine grind and coarse and Black Pepper coarse and fine with High Quality pepper is a MUST no exception. Paprika and Sage KEY
we also used Dehydrated Garlic and Dehydrated Onion Major HIT in the experiment
will do a better review later
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flg
Souschef
Posts: 1,578
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Post by flg on Mar 9, 2022 3:18:08 GMT 1
Get Job I will work on a review broken Down The Extract with NO spice included EPIC FAILURE. Extract added with Fresh Ground Herbs and extra was Good DO NOT USE CRAP PEPPER cheap pepper we could NOT add enough pepper to get a Flavor. Switched to Good Pepper and Multiple Grinds and it was a INSTANT change plus WAY less pepper then using CRAP PEPPER that we ground. We deep fried Pressure cooked over 100Lbs of chicken breast with Tons of experimenting, and had people lined up to test for us. WHITE Peppercorn fine grind and coarse and Black Pepper coarse and fine with High Quality pepper is a MUST no exception. Paprika and Sage KEY we also used Dehydrated Garlic and Dehydrated Onion Major HIT in the experiment will do a better review later I can’t wait for the more detailed report. But sounds like some learning was done. Thanks for sharing
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Post by deepfriednew101 on Mar 9, 2022 3:22:50 GMT 1
I call this all confirmation for the Hospitality Dish
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Post by Silver on Mar 9, 2022 11:35:58 GMT 1
I'm now (tentatively) considering that an "early" basic building block recipe might have looked something like this:
Edit: I'm borrowing flg's latest thought as to the ratio's of B&W Pepper. Credit for this part of the recipe is all his.
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Post by Silver on Mar 9, 2022 11:44:55 GMT 1
My current line of thinking here is that at some historical juncture after Celery Seed was considered to be an allergen Coriander Seed replaced Celery Seed 1:1 by weight. And also that at some juncture Paprika was removed and replaced 1:1 by weight with Savory. Feel free to try the recipe in each of these variant ways. It's all part of learning and discovery. I'm also thinking (right or wrong, but as influenced by deepfriednew101 , to whom the credit is due) that at some earlier time period it was acceptable to consider Garlic to be classified as a vegetable, and therefore not as part of the 11 H&S. This vegetable classification no longer seems to exist. But Garlic is listed separately on the bags, retaining a hint as to a time when garlic was in the recipe, but not considered to be one of the 11.
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flg
Souschef
Posts: 1,578
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Post by flg on Mar 9, 2022 14:16:16 GMT 1
My disappointment today is no leftovers to do the day old cold test. It's always the best test.
Garlic is a curious thing. I have stuck with the 13g missing being garlic salt. I know a few others have or at points had the same mind set. But even if it wasn't. I think the same theory applies. It may have been thought to be either a vegetable/seasoning salt. And fell out of early label laws.
Leaving the same question. Was garlic in any form counted as part of the 11? It makes sense he would use some garlic in the recipe so I don't fall to the thinking that it wasn't.
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