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Post by deepfriednew101 on Nov 7, 2021 16:50:51 GMT 1
Basil Leaves Tin They are listing suggested items to use it in  |
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flg
Souschef
Posts: 1,578
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Post by flg on Nov 7, 2021 18:53:11 GMT 1
As of now. Basil is the only ingredient that is left on my list as possibly was in at one point. It would give you the pepper, sweet and anise profiles in one.
What I have read is normal sweet basil doesn’t do well at higher heats. Even dried basil. But I’ve never tried it
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Post by deepfriednew101 on Nov 8, 2021 2:49:23 GMT 1
Some people suggest that you do a pre-dust before the milk and egg warsh with the basil in the first dusting or items which may burn.
What I have found is the first 3 minutes the browning time are the time when you will cause a burn effect if the temp is to high.
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Post by Silver on Nov 11, 2021 8:17:11 GMT 1
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Post by Silver on Nov 11, 2021 8:39:42 GMT 1
Oops, I think my conversions from ppm to mg/g were off in the post above. I believe this corrects it. The ratio of basil to Allspice is not changed by this.
Sweet Basil has about 8.6 mg/g Eugenol
Allspice has about 36 mg/g Eugenol
Clove has about 180 mg/g Eugenol
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flg
Souschef
Posts: 1,578
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Post by flg on Nov 11, 2021 14:45:44 GMT 1
Basil deteriorates fast at high temps. Another one that may have been there in 1939 or so but not much longer after that. I would guess and I mean guess, that the element in basil that may have been a player would be the anise profile it has. I wonder if that ppm could be determined to see if that was even possible?
The only part as of today that bothers me is Star Anise or Anise. I've said this before. I don't think it is a spice that everyone has in their kitchen let alone back when. The story of him going to a local store and buying an arm full of ingredients and making it at someone's house. Again maybe more available back then? But I know you can't get Star Anise at any local grocery store in my city. Anise Seeds are even hard to come buy. Asian markets have them but but not your grocery chains.
Star Anise may have got added when another herb with Anise qualities just didn't pan out. I'm not convinced yet it was a original go-to ingredient in 1939.
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Post by deepfriednew101 on Nov 11, 2021 16:23:04 GMT 1
If you read my other Post start asking the elderly what they remember about the OLD Time Spices
I'm certain They all will say similar words. One older man said the current spices are weak as Piss HIS WORDS.
They are all saying the Spices were a More wealthy Family luxury
Salt, Pepper, Flour, Yeast, Sugar, Baking Powder, Baking Soda, Vanilla, Vinegar, Pickling Spice, Salt Peter, seemed to be what there first words were for STAPLES of the 1930's
They say when they could afford others it was more the Blends, Poultry Seasoning, Cake and Pastry Spice, Ketchup / Catchup Spice Powder, Chili, They could use the Blends more then a single purpose asine or other Item.
Red pepper & cayenne, Paprika, were used and there were 2 ladies who said they use it because the RED COLOR. when you could see the spice on items it was like a painting for the cook they used SPICE even if they only OWNED 1 Red spice, they could always get Green from fresh Herbs, Parsley, Dill, Green onions, THEY said EVERYONE grew Dill and it was in ALL old time dishes with Parsley, Garlic and Onions
TIME to ask the OLD TIMERS people what Do they remember
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Post by deepfriednew101 on Nov 11, 2021 16:28:40 GMT 1
what many are Missing is that a Dry powdered spice will burn off Fast But a fresh Herbs chopped and even moisten slight before flour and dredged does NOT burn off like a dried powder?
what would have been more possible when CHS was making the chicken in 1932 starting he added Fresh Basil, Parsley, Chives, Dill, Onion, Garlic, Nutmeg, Horseradish, Celery, Ginger ?
I witnessed the Garlic and Onion being chopped and pressed added to ALL recipes who cooked with CHS and who he taught.
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flg
Souschef
Posts: 1,578
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Post by flg on Nov 11, 2021 16:48:27 GMT 1
what many are Missing is that a Dry powdered spice will burn off Fast But a fresh Herbs chopped and even moisten slight before flour and dredged does NOT burn off like a dried powder? what would have been more possible when CHS was making the chicken in 1932 starting he added Fresh Basil, Parsley, Chives, Dill, Onion, Garlic, Nutmeg, Horseradish, Celery, Ginger ? I witnessed the Garlic and Onion being chopped and pressed added to ALL recipes who cooked with CHS and who he taught. A valid point. However by 1955 and I'd assume a lot earlier. It was all dried spices that were used in the OR. So that's why I say it's very important to call out the time frame when referencing ingredients. In 1932, could and may have used more fresh ingredients like onion and basil etc. By the time the recipe was finalized and it was being produced on a much higher scale. They were gone.
You would have had to work the flavor blocks around replacement of fresh herbs. If he ever used them in the OR. Same with spices that didn't play well at high temps and things you learned via the franchise's
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Post by Silver on Nov 11, 2021 16:56:57 GMT 1
I'd have to believe that dried spices and Herbs are involved in the 26 ounce bag, (or at least were early on, pre-extracts) as moisture in the form of water can induce spoiling and/or bacterial growth (if the two are somehow separate phenomenon).
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