|
|
Post by Silver on Oct 13, 2021 14:18:39 GMT 1
It is doubtful that specifically 'French Tarragon' is widely marketed in the America's. But this should not be a deterrent. Quoting Wikipedia:
There should be little to no fear that the Tarragon found in the America's is of the dreaded Russian variety, which is said both to be bitter, and to diminish rapidly in flavor with age. The good news is that the species that actually grows in the America's is claimed to be highly reminiscent of French Tarragon.
I visited the Marion-Kay website, and there is no hint of any mention of "French" in association with their Tarragon. It is likely Winter Tarragon.
French Tarragon can not be grown from seeds.
|
|
|
|
Post by Silver on Oct 13, 2021 14:21:49 GMT 1
If French Tarragon is the cats meow of Tarragon, then surely it seems as if Marion-Kay would be making it well known that theirs is indeed French, if in fact it is...
|
|
|
|
Post by Silver on Oct 13, 2021 14:27:16 GMT 1
Burpee Tarragon is claimed to be "French", yet it is seeds. Wikipedia expressly states that true French Tarragon can not be grown from seeds, and must be 'propagated' from cuttings of live roots. Which to believe?
|
|
|
|
Post by deepfriednew101 on Oct 13, 2021 15:38:34 GMT 1
My personnel comment on Tarragon is this. I have purchased Tons of Vintage spice Tins for a wall of a restaurant where is was from table height up with 1000 spice cans from as early know to 1950's. A display feature wall.
Tarragon was one of the hardest spice tins to find from the 1935's to 1950's. The ones located were Tarragon Leaf. It was a item that was available BUT it was only sourced from a few locations and it was NOT a big ticket item for import from one off countries.
Heinz Used Tarragon in there Vinegar and it was local sourced.
Personally I have tried Tarragon from many locations and suppliers including the French Tarragon. I Would NOT go crazy with finding the French Tarragon over what you can find locally. Yes there may be a difference BUT it was NOT enough with the samples we tested to say it was a MUST use in our recipes.
Key in My mind was finding a Good supplier for it and fresh leaves. It does not stay well on shelves and looses its flavor. So you have to increase your volume in a recipe to get same flavor base.
My review use what you can find and try it don't loose sleep with the area its from. Tones in the 1930's and 1940's were the Largest supplier of the Tarragon and out of the old Tins that were hard to locate Tone's was the 90% Tins we could find on the market compared to other brands of that time period.
with other spices you has many supplies selling it. Back it the day Heinz was the major commercial user of the Tarragon also
also a NOTE the Tarragon was small Tins .15oz = 5 gram not larger 4 oz and 35gram size in the 1930's
|
|
flg
Souschef
Posts: 1,578
|
Post by flg on Oct 13, 2021 17:50:30 GMT 1
From my looking at Tarragon to Silver's research linking Mexican and French to have similar traits. What bothers me is the divide in taste between all the Tarragon potentially sold. It's out for me for now. To fit the block I see for it. I would want French or Mexican only. So market tightens maybe too much for the supply chain in a commercial venture if I needed to mass produce KFC style.
|
|
|
|
Post by Silver on Oct 13, 2021 20:32:32 GMT 1
I latched onto 4 ounces of dried red and green pepper flakes today at an Amish bulk foods store.
Ingredient list says: Red and Green Bell Peppers (plus it looks to be close to 50/50)
I've seen where the often preferred Ancho Chili Peppers have only between 1,000 and 2,000 Scoville Units of heat (call it 1,500), and Cayenne Pepper has between 30,000 and 50,000 Scoville Units (call it 40,000).
And both Red and Green Bell Peppers have zero Scoville Units.
A simple 'related rates' equation says that:
(10 grams * 0 Scovilles) + (X grams * 40,000 Scovilles) = [(X grams + 10 grams) * 1,500 Scovilles)
40,000X = 1,500X + 15,000
38,500X = 15,000
X = 15,000/38,500
X = 0.3896 grams of Cayenne
X = 0.39 grams of Cayenne (rounded)
Therefore: 10 grams of ground Dried Red and Green Bell Peppers + 0.39 grams of ground Cayenne Pepper = 10.39 grams of 1,500 Scoville Unit Pepper blend
|
|
|
|
Post by Silver on Oct 13, 2021 20:40:49 GMT 1
Short version:
Add to your coffee or spice grinder:
1) 10 grams of Dried Red and Green Pepper Flakes
2) 0.39 grams of Dried Cayenne Pepper (ground or otherwise)
And grind to a fine granule/powder.
Result = a tiny bit more than 10 grams of ground dried red/green pepper with the 'nominal' heat equivalent of 10 grams of ground dried Ancho Peppers
|
|
|
|
Post by Silver on Oct 13, 2021 20:48:51 GMT 1
Proof:
0.3896 x 40,000 = 15,584
15,584 ÷ 10.3896 = 1,499.9615 Scoville Units of heat (which is right close to 1,500)
|
|
|
|
Post by Silver on Oct 13, 2021 20:56:14 GMT 1
I'll be cooking deep fried chicken for my family late this Friday. My recipe presently calls for Tones Chili Powder. Should I exchange that for the same weight of a blend of red and green bell peppers plus cayenne at the nominal heat level of Ancho?
|
|
|
|
Post by Silver on Oct 13, 2021 21:01:30 GMT 1
Oops, the last 4 of my posts to this thread were intended for the "Basic Building Block Recipe Outline" thread. Is it possible for a Moderator or the Forum Administrator to please move them over to that thread?
|
|
