flg
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Post by flg on Oct 24, 2021 16:56:45 GMT 1
Recipe above a little off from the paper he showed the Tribune.
2/3 Tsp salt
1/3 Tsp Oregano
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flg
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Post by flg on Oct 24, 2021 17:01:26 GMT 1
The Ledington recipe completely leaves out the salt that gets added (as a separate bag/box) to the Lug. Most likely the case and if that's true than my thought that salt is the only ingredient in Tablespoons is wrong. 2/3 teaspoon of salt could be there to balance out the spices.
The recipe accounts for the Salt and MSG to be added to the flour with this seasoning
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Post by Silver on Oct 24, 2021 17:01:31 GMT 1
I tell people if you can't find a Mexican Oregano combine Oregano and Sage it give it a more Sage flavor We have mixed Marjoram and Sage also. every spice we get in and try goes through a simple test with flour for taste. we also use Egg Fried or scrambled with the Spice to get taste and we mix it with rice to see taste. If it taste like Crap we get rid of it and return it, or use it in a chili base or something we can use it quick. When you need the key taste you cannot use inferior items It's becoming quite apparent that multiple of the 11 ingredients must be in the form of 'spice blends', and it seems impossible to find full success via strictly adhering to 11 H&S which are all of a single ingredient nature. Another reason to consider Chili Powder? |
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flg
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Post by flg on Oct 24, 2021 17:06:49 GMT 1
I tell people if you can't find a Mexican Oregano combine Oregano and Sage it give it a more Sage flavor We have mixed Marjoram and Sage also. every spice we get in and try goes through a simple test with flour for taste. we also use Egg Fried or scrambled with the Spice to get taste and we mix it with rice to see taste. If it taste like Crap we get rid of it and return it, or use it in a chili base or something we can use it quick. When you need the key taste you cannot use inferior items It's becoming quite apparent that multiple of the 11 ingredients must be in the form of 'spice blends', and it seems impossible to find full success via strictly adhering to 11 H&S which are all of a single ingredient nature. Another reason to consider Chili Powder? Or, a window to say you could mix your own "red pepper" ingredient and call it only 1 no matter how many ingredients made it up. So if CHS liked Tones but the company didn't want to license for mass production. They could still clone it but call it 1 ingredient either red pepper or chili pepper. Either way it's one. And could they have done the same with poultry seasoning? Sage plus savory and a couple other ingredients are counted as 1? |
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flg
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Post by flg on Oct 24, 2021 17:09:54 GMT 1
If my wife didn't limit the amount of chicken cooks. I'd try the Ledington recipe all in teaspoons, add the right ratio of salt and MSG and put this one to rest. One batch as is. The other with Sage/savory blend in stead of oregano and added allspice.
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flg
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Post by flg on Oct 24, 2021 17:32:30 GMT 1
Here is something of interest. So I converted best I can the recipe if ALL in teaspoons to grams and it is almost exactly 40g. The 2 things that stand out to me in doing so is. 2.8g of Celery Salt and 10.4g of Garlic Salt. These are hard to convert as there are a bunch of different volume to weight conversions so YMMV.
If I was making this, I'd consider the amount of salt in both of the Celery and Garlic salts plus the extra 4g (2/3tsp) to see how much extra salt needs to be added to this.
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Post by deepfriednew101 on Oct 24, 2021 17:50:11 GMT 1
use the straight Celery Powder and straight Garlic Powder
If you try and compare the 1930 to 2021 it's all watered down celery salt.
The Commercial salts of 1930's were 85% Pure spices to a 15% salt
2021 its a 15% Spice to a 85% Salt
either make your own celery salt or garlic salt or add more pure spice to your existing commercial season salts IE celery Garlic Onion ETC ETC
ask any old timer to taste a 2021 garlic salt and they will say where is the GARLIC ? its all salt to them?
AFTER 1980's the SPICE have went down hill
Yes Marion Kay and Walkin's are way better
Costco has been contracting some High quality Spices also
Butcher shop wholesale and hunting supply houses for Game processing use better spices.
I would MicroPlane Garlic and add it to your flour Personally Microplane Celery also and mix it with the flour YOU will have real FLAVOR
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flg
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Spice Tin
Oct 24, 2021 19:01:20 GMT 1
via mobile
Post by flg on Oct 24, 2021 19:01:20 GMT 1
Best I can find recipe wise is a recommended 3:1 for making garlic or celery salt. But you are right there are a bunch of recipes calling for 7:1 ratio. Salt to spice accordingly
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flg
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Post by flg on Oct 24, 2021 20:54:51 GMT 1
Converted Ledington's and some thoughts. Keep in mind converting from teaspoons to grams from conversion charts will not be that accurate and individual ingredients by manufacturer may not convert the same. Anyway here goes an attempt:
4g Salt (2/3tsp)
.7g Thyme (1/2tsp)
.7g Basil (1/2tsp)
.5g Oregano (1/3tsp)
2.8g Celery Salt (1tsp)
2.1g Black Pepper (1tsp)
2g Dried Mustard Powder (1tsp)
8.4g Paprika (4tsp)
10.4g Garlic Salt (2tsp)
1.8g Ground Ginger (1.8g)
7.2g White Pepper (3tsp)
Total = 40.6g
If the Garlic and Celery salt are based on 3:1 ratios. And I have seen 3:1 all the way to 7:1
Garlic Salt 3:1 - 2.6g Garlic Powder (1tsp) + 7.8g salt
Celery Seed 3:1 - .7g Celery seed (3/8 tsp) + 2.1g salt
Remove all salt from recipe 4g + 9.9g as above is approx 14g
Rewrite recipe all salt to be added to the flour
8.4g Paprika
7.2g White Pepper
2.6g Garlic Powder
2.1g Black Pepper
2.0g Mustard Powder
1.8g Ground Ginger
0.7g Basil
0.7g Celery Seed
0.7g Thyme
0.5g Oregano
Total = 26.7
Lots of assumptions an conversion bias. But fun anyway
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flg
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Post by flg on Oct 24, 2021 20:56:18 GMT 1
All teaspoons - this should have been 1.8g Ground Ginger (1tsp)
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