Deleted
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Post by Deleted on Dec 9, 2021 15:25:30 GMT 1
Folks, I don't want to withhold my latest findings any longer. I have analysed below illustration and was able to deduct 11 out of 12 measurements and 4 out of 12 ingredients. For the missing ingredients, I added what I consider most certain from my own and other popular recipes. I allocated them according to common observations, e.g. the biggest measurements cover Black and White Pepper, lower measurements for Cloves etc. When I then tried to convert from US spoons to grams, it got really interesting, because the total weight was almost exactly 100 grams. Also, the order of the items was incredibly similar to my own and other recipes. Jwoz for instance, a contributor in the other forum, made an impressive and comprehensive lab analysis of 99X a while back, which concluded that the first four ingredients by weight are White Pepper, Black Pepper, Ginger and Sage. Match! I also looked at the vials again, match! I have not yet tried the recipe though, and I could be wrong with the order of course. But I don't think I will be very off. Except for one ingredient, all items have been included in my own best recipe for months now. Do we have a final breakthrough now? Help me find out  3 tablespoons white pepper 3 tablespoons black pepper 2 tablespoons ginger 2 tablespoons sage 2 tablespoons coriander 1 tablespoon rosemary 1 tablespoon thyme 1 tablespoon marjoram 2 teaspoons garlic powder 1 teaspoon allspice 1 teaspoon cloves 1 teaspoon chilli powder I would personally start with 4 to 4,5 grams of H&S to 100 grams of flour plus 10 grams of MSG and 10 grams of Salt.  |
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Post by Silver on Dec 9, 2021 16:01:05 GMT 1
Thanks for posting this! It certainly has the backing of a lot of research, and it sums to 11 when white and black pepper are counted as 1 (which is how I do it), so it stands a very good chance to deliver upon the 'note'.
I presume each of the H&S to begin life as dried and ground varieties. Would this be correct?
I'd likely initially try adding 10 grams of your above recipe into my standard 200 grams of Cake Flour, along with 15-20 grams of MSG and ~28.5 grams of Salt (plus/minus 1.5 gram).
Chili Powder has worked well in a number of my recipes. I think its benefit is mainly to be due to the Cumin. I use the Tones brand, but that may not be available in your country.
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Post by Silver on Dec 9, 2021 16:04:39 GMT 1
Where did you source the hand written recipe and procedural guidelines as seen in your attached image? Have you taken the time to re-do them to fill in the blanks and better clarify/classify their content?
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Deleted
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Post by Deleted on Dec 9, 2021 16:13:54 GMT 1
Thanks for posting this! It certainly has the backing of a lot of research, and it sums to 11 when white and black pepper are counted as 1 (which is how I do it), so it stands a very good chance to deliver upon the 'note'. I presume each of the H&S to begin life as dried and ground varieties. Would this be correct? I'd likely initially try adding 10 grams of your above recipe into my standard 200 grams of Cake Flour, along with 15-20 grams of MSG and ~28.5 grams of Salt (plus/minus 1.5 gram). Chili Powder has worked well in a number of my recipes. I think its benefit is mainly to be due to the Cumin. I use the Tones brand, but that may not be available in your country. You're welcome, Silver. I don't know which grind the herbs are in the recipe. It says 'dried sage', but no other details for any other herb. So I assumed dried/rubbed for all herbs, and ground for all spices in my calculations. But this is where I could be wrong. Where I live, you cannot find ground herbs in stores, it's not a thing. But I don't know what would be more common in the US or more particularly at that time. So this is what we need to find out, as this would have a huge impact on the ratios. It says Chilli Powder in the recipe. Given that CHS distinguished between chili powder and cayenne in other handwritten recipes, I would assume that he is referring to the blend. This would also explain why Oregano pops up every know and then as a possible ingredient. But again, this is debatable. So I would start with spoons of dry herbs and ground spices. But feel free to correct me anytime. |
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Deleted
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Post by Deleted on Dec 9, 2021 16:20:51 GMT 1
Where did you source the hand written recipe and procedural guidelines as seen in your attached image? Have you taken the time to re-do them to fill in the blanks and better clarify/classify their content? It can be found in many stores across the globe actually. I got the one I posted from the German KFC site I believe. The measurements are quite clear. For Sage, I needed some adjustment (contrast, brightness). Some lines show a strikethrough, which is also present in the official handwritten recipe for his BBQ sauce. The handwriting matches too, also the double LL spelling in 'Chilli Powder". But of course, one could argue and say it's fake and marketing after all. But it ticks too many boxes. High chance this is it. Would be much appreciated if someone from the US or Canada can help with the conversion from US spoons to grams. Dried and Ground. I really struggle with different websites giving different results. |
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flg
Souschef
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Post by flg on Dec 9, 2021 17:49:56 GMT 1
Interesting about Rosemary as a lot of folks feel it is in there. As far as savory and the comment about it being in the Canadian recipe (Glen and Friends). Based on below, perhaps a regional substitute as summer savory is everywhere here. While some find it hard to get.
Savory
Savory has a similar flavor to rosemary and works wonderfully as a substitute. You can use either fresh savory, or dried savory to replace rosemary in any recipe in a 1:1 ratio.
The only downside to savory is that it's not a commonly used herb, therefore you may not have it on hand or available to you.
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Post by Silver on Dec 9, 2021 18:05:34 GMT 1
The conversion to grams:
3 tablespoons white pepper = 21.6 grams
3 tablespoons black pepper = 18.9 grams
2 tablespoons ginger = 10.8 grams
2 tablespoons sage = 4.2 grams
2 tablespoons coriander = 10.8 grams
1 tablespoon rosemary = 3.6 grams
1 tablespoon thyme = 4.2 grams
1 tablespoon marjoram = 1.8 grams
2 teaspoons garlic powder = 3.2 grams
1 teaspoon allspice = 1.9 grams
1 teaspoon cloves = 2.1 grams
1 teaspoon chilli powder = 2.6 grams
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Post by Silver on Dec 9, 2021 18:07:58 GMT 1
Sum_Total = 85.7 grams
If the missing ingredient is Salt it would be 14.3 grams whereby to sum to 100 total grams. Since the missing ingredient was said to weigh 13 grams, this is a very good check overall.
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Post by Silver on Dec 9, 2021 18:19:48 GMT 1
For 10 grams into 200 grams of Cake Flour:
white pepper = 2.52 grams
black pepper = 2.21 grams
ginger = 1.26 grams
sage = 0.49 grams
coriander = 1.26 grams
1 tablespoon rosemary = 0.42 grams
1 tablespoon thyme = 0.49 grams
1 tablespoon marjoram = 0.21 grams
2 teaspoons garlic powder = 0.37 grams
1 teaspoon allspice = 0.22 grams
1 teaspoon cloves = 0.25 grams
1 teaspoon chilli powder = 0.30 grams
Sum = 10.00 grams total
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Deleted
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Post by Deleted on Dec 9, 2021 18:25:46 GMT 1
The conversion to grams: 3 tablespoons white pepper = 21.6 grams 3 tablespoons black pepper = 18.9 grams 2 tablespoons ginger = 10.8 grams 2 tablespoons sage = 4.2 grams 2 tablespoons coriander = 10.8 grams 1 tablespoon rosemary = 3.6 grams 1 tablespoon thyme = 4.2 grams 1 tablespoon marjoram = 1.8 grams 2 teaspoons garlic powder = 3.2 grams 1 teaspoon allspice = 1.9 grams 1 teaspoon cloves = 2.1 grams 1 teaspoon chilli powder = 2.6 grams Are you very sure here, Silver? Ginger is very dense and must be much heavier than Coriander. This is what I found out matching almost exactly 100 grams: 3 tbs white pepper 20,70 3 tbs black pepper 20,70 2 tbs ginger 16,80 2 tbs sage 14,00 2 tbs coriander 12,00 1 tbs rosemary 3,30 1 tbs thyme 2,70 1 tbs marjoram 1,70 2 tsp garlic powder 3,15 1 tsp allspice 2,80 1 tsp cloves 2,17 1 tsp chilli powder 1,97 101,99 |
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