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Post by deepfriednew101 on Feb 14, 2022 1:07:25 GMT 1
I would use the Milk Egg Warsh
2 cups of milk to 1 Egg
BPG - 1g
BPC - 1g This totals 6g pepper. which I will try. I believe you had 5.4g which would also be fine.
BPF - 1g
WP - 3g
Coriander - 0.6g Equal Pepper amount
Allspice - 0.5g
Ginger - 0.5g
Thyme - 0.5g
Sage - 0.499g - These last 3 could be up or down 0.05g. I don't think either way makes a difference. But Sage has to be less than Thyme.
Marjoram 0.25g
There should be a spice or season which is Red in Color ? Red Pepper, Cayenne, Paprika, Sweet Pepper
I would bounce Coriander up and Marjoram higher
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flg
Souschef
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Post by flg on Feb 14, 2022 2:56:08 GMT 1
I would use the Milk Egg Warsh 2 cups of milk to 1 Egg BPG - 1g BPC - 1g This totals 6g pepper. which I will try. I believe you had 5.4g which would also be fine. BPF - 1g WP - 3g Coriander - 0.6g Equal Pepper amount Allspice - 0.5g Ginger - 0.5g Thyme - 0.5g Sage - 0.499g - These last 3 could be up or down 0.05g. I don't think either way makes a difference. But Sage has to be less than Thyme. Marjoram 0.25g There should be a spice or season which is Red in Color ? Red Pepper, Cayenne, Paprika, Sweet Pepper I would bounce Coriander up and Marjoram higher The point was to keep the ingredients in the weight order glen gave. Therefore coriander had to stay less than allspice or equal. Marjoram could be higher but less than sage and sage less than thyme. Really the point I was trying to make is most people including me were/are trying to put too much non pepper H&S in their recipe I think. I’m really can’t wait to see if 6g of pepper is too high. |
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Post by Silver on Feb 14, 2022 4:16:39 GMT 1
Silver - I was messing around with your formula from "The End" topic. Then I got thinking a bit more about the the lower 2.5g H&S. So for a Radical Idea - I went back with low numbers in mind and threw this together based on Glen's ingredient list. For a second let's forget about the Savory/Allspice issue. BPG - 1g BPC - 1g This totals 6g pepper. which I will try. I believe you had 5.4g which would also be fine. BPF - 1g WP - 3g Allspice - 0.5g Coriander - 0.5g In alpha order so the weights could be the same Ginger - 0.5g Thyme - 0.5g Sage - 0.35g - These last 3 could be up or down 0.05g. I don't think either way makes a difference. But Sage has to be less than Thyme. Marjoram 0.15g So 7.5g MSG, 6g Pepper, 2.5g H&S, We know there is garlic and extra salt which we have around 4g to use. This gets us to the 20 ounce bag. , will you be testing this recipe? |
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flg
Souschef
Posts: 1,578
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Post by flg on Feb 14, 2022 13:55:38 GMT 1
Silver - I was messing around with your formula from "The End" topic. Then I got thinking a bit more about the the lower 2.5g H&S. So for a Radical Idea - I went back with low numbers in mind and threw this together based on Glen's ingredient list. For a second let's forget about the Savory/Allspice issue. BPG - 1g BPC - 1g This totals 6g pepper. which I will try. I believe you had 5.4g which would also be fine. BPF - 1g WP - 3g Allspice - 0.5g Coriander - 0.5g In alpha order so the weights could be the same Ginger - 0.5g Thyme - 0.5g Sage - 0.35g - These last 3 could be up or down 0.05g. I don't think either way makes a difference. But Sage has to be less than Thyme. Marjoram 0.15g So 7.5g MSG, 6g Pepper, 2.5g H&S, We know there is garlic and extra salt which we have around 4g to use. This gets us to the 20 ounce bag. , will you be testing this recipe? Pending the outcome of my FUN recipe. Yes. It will comedown to the level of pepper. I'm heavier in the White for the FUN recipe but the total is still 6g. If it's not too peppery. Then I 'd try this own for sure |
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flg
Souschef
Posts: 1,578
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Post by flg on Feb 14, 2022 14:13:53 GMT 1
flg , will you be testing this recipe? Pending the outcome of my FUN recipe. Yes. It will come down to the level of pepper. I'm heavier in the White for the FUN recipe but the total is still 6g. If it's not too peppery. Then I 'd try this one for sure Curious what’s the most pepper ratio anyone has used that didn’t put you over the top? |
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Post by Silver on Feb 14, 2022 14:18:01 GMT 1
6 grams of W&B Pepper is breaking new ground. If I'm in the ballpark with my speculative presumption that on average white and black pepper have ~10,500 Scoville heat units 'equivalence',then this represents 6 x 10,500 ~= 63,000 equivalence heat units.
But then again, when scaled to 200 grams of flour, Dustin used 4.5 grams of combined W&B Pepper's plus 0.60 grams of Cayenne.
(4.5 x 10,500) + (0.60 x 40,000) = 71,250 Scoville heat units.
So you are likely not on the high side yet.
71,250/10500 ~= 6.8 grams of combined W&B Pepper to match Dustin's heat level.
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Post by Silver on Feb 15, 2022 11:47:16 GMT 1
My radical thought for the day is that Grace's Strong Blend does not contain Summer Savory (per Glen's list of ingredients) because it has Thyme. My thinking here is that perhaps these two herbs are not to be used together in recipes, but rather they are to be considered to be 1:1 substitutes by weight (not volume), whereby one or the other is to be used, buy not both together. Use only one or the other and free up a slot for some other ingredient.
Thyme and Savory both deliver Thymol.
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Post by Silver on Feb 15, 2022 12:22:42 GMT 1
Per Purdue University:
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Post by Silver on Feb 15, 2022 12:33:16 GMT 1
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Post by Silver on Feb 15, 2022 13:00:48 GMT 1
As I recall, very little Thymol was discovered to be within KFC OR coating when it was analyzed by the Chinese. Savory contains less Thymol than does Thyme.
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