|
|
Post by Silver on Aug 23, 2021 13:31:40 GMT 1
Use this area to share your thoughts on ratios.
|
|
|
|
Post by Silver on Aug 23, 2021 13:34:16 GMT 1
My initial thought as to what should be close to the ideal ratio breakdown is as follows:
~82% Flour
~11.5% Salt
~3% MSG
~1.3% White Pepper
~0.8% Black Pepper
~1.4% Herbs and Spices (other than White and Black Pepper)
|
|
|
|
Post by Silver on Aug 23, 2021 13:45:37 GMT 1
It should be stated that the above is ratios by weight.
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Aug 23, 2021 14:41:54 GMT 1
I think it would make great sense if we could standardise the recipes. This way you can easily compare and prepare. The Colonel might have used teaspoons and eyeballing, but I think grams and baker's percentages work best. 100 g of flour or flour/starch could be that reference. Another thing would be defining what herbs and spices are. If we do not use the same categories here, we will not be able to compare properly and easily. What do I mean? I for instance do not count MSG as part of the 11 herbs and spices, so my amount or percentage thereof will be drastically less than of others. Silver doesn't include pepper, which I do. I exclude garlic and have it amongst others. This is how I worked:
Category I
Pure spices. 11 Herbs & Spices (incl. pepper).
Category II
Additional ingredients for flavour boost or other function.
Garlic
Onion
MSG
Turmeric
Nutritional Yeast
Category III
Salt
Sugar
I don't think we should argue too much about Cat III to be very honest. Some like more salt, some less. No impact on the flavour whatsoever. So it's better to separate this one from Cat II. Same with Cat II though. Some like more MSG, some more garlic etc. But this is not impacting "the aroma" and flavour we are looking for. You will not loose or win by adding a bit less or more garlic in my opinion.
So in baker's percentages I use 5% of Cat I, 5% of Cat II, and 10% of Cat III. In numbers: To 100 g of flour I add 5 g of herbs and spices, 5 g of additional ingredients and 10 g of salt. This approach helped me a lot and I hope it can be of benefit for you as well. When you get Cat III and Cat II right, you also have an incredible base for other recipes, such as hot and spicy, or fried chicken with a regional flavour profile like Indian, Mexican or Italian. Just add spices to your base accordingly.
|
|
|
|
Post by Silver on Aug 23, 2021 15:38:36 GMT 1
My initial thought as to what should be close to the ideal ratio breakdown is as follows: ~82% Flour ~11.5% Salt ~3% MSG ~1.3% White Pepper ~0.8% Black Pepper ~1.4% Herbs and Spices (other than White and Black Pepper) For 244 total grams this 'rather crudely and quickly' breaks down to (rounded):
~200 grams flour ~28 grams salt ~7.3 grams MSG ~3.2 grams White Pepper ~2 grams black pepper ~3.4 grams Everything Else (Herbs and Spices)
|
|
|
|
Post by Silver on Aug 23, 2021 16:13:56 GMT 1
0.60 grams + 0.55 grams + 0.50 grams + 0.45 grams + 0.40 grams + 0.35 grams + 0.30 grams + 0.25 grams = 3.40 grams A simple nominal starting point for 8 herbs and spices on a systematic descending weight order scale which totals to 3.40 grams. 1) Ground Sage = 0.60g. 2) Ground Coriander = 0.55g. 3) Ground Allspice = 0.50g. 4) Ground Ginger = 0.45g. 5) Ground Celery Seeds = 0.40g. 6) Ground Thyme = 0.35g. 7) Ground Cayenne Pepper = 0.30g. 8) Ground Marjoram = 0.25g. Hmmm?  |
|
|
|
Post by Silver on Aug 23, 2021 16:17:47 GMT 1
Salt + White Pepper + Black Pepper + 8 more H&S = 11
|
|
|
|
Post by Silver on Aug 23, 2021 16:20:49 GMT 1
Note: Coriander in the above = Coriander Seeds
|
|
flg
Souschef
Posts: 1,578
|
Post by flg on Aug 23, 2021 17:42:48 GMT 1
I also support standardizing the way we bring recipes to the board. I'm impartial to the method largely. But basing on 200g of "flour components" or 100g makes sense, pick one. I like the idea of a person translating their recipe to TBL and TSP but agree that a standard measure should be the primary. Makes sense that it's grams for ease of a identifying the major changes in each recipe. But percentages also work.
I am not sure I agree that MSG, Onion, Garlic and potentially any peppers should not be included in ratios of herbs and spices into the rest of the breading ingredients. But as long as we all do it the same way I could live with it.
Sorry I am not a fan of the recipes that call for 28g of this and that and you end up with 170 or 180g plus of mix. And at the end 20g of the total mixture goes into X grams of flour. A waste if you don't like the recipe at a minimum.
|
|
|
|
Post by deepfriednew101 on Aug 23, 2021 18:00:11 GMT 1
For easy of things I agree that using simple ways would be great.
A Gram scale would be the most precise for most.
I prefer the amount of spice to be a % of the flour and adjust the % of flavor based on how much is added
I mix more spice then recommended for a recipe. My though is I always have the leftover to uses a comparison to others?
Then I just ad that spice to my Gravy mix if NOT using it in a Chicken recipe again
|
|
