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Post by deepfriednew101 on May 17, 2022 22:29:38 GMT 1
when we cut and weighted the chicken we achieved approximately 12% added Moisture Flour seasoning combination.
We pressed flour onto the chicken first calling that a Pre-Dust, then water bath second, then the Seasoned flour the third step prior to the Oil Hot Tub.
weight increase I call moisture from Pre-Dust and water Bath and the Final Flour Roll and shake increased 12% some. We Do Not weight after the Pre-Dust and Moisture its to messy at that stage, to weigh it.
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Post by Deep Taste on May 18, 2022 18:47:49 GMT 1
According to my updated Calculations and the results I wanted, for every 25 lbs Flour, I need at least:
17 Oz Pepper
10 Oz MSG
5 Oz Spices
Total of 32 Oz
Any amounts less than that are problematic, the 26 Oz seasoning bag is a dilemma.
Deep Taste
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maceme
Kitchen Assistent
Posts: 220
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Post by maceme on May 18, 2022 20:18:34 GMT 1
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Post by Deep Taste on May 18, 2022 20:54:41 GMT 1
Completely agree with this, thats what the results show me, and that explains the neverending complains regarding the detraction of the note in the following years. There is actually one more thing I like to highlight, that could shed light on this problem, I was reading about how to double a recipe and I came across this article, I will quote: "We used to think that in order to double a recipe that all anyone had to do was double all of the ingredients. Oops. We would highly recommend against doubling the amount of cayenne pepper in a burger recipe" "Increasing salt, pepper, dried herbs, and spices. Multiply by 1.5 the original amount called for in a recipe to calculate the new amount in the doubled recipe. Then, adjust to taste and add more, if needed." "Be careful with spicy ingredients. Chiles, red pepper flakes, cayenne pepper, etc. are rarely doubled in recipes. Multiply by 1.25 the original amount in order to calculate the new amount in the doubled recipe. Remember that you can always add more heat, but you cannot take it away once added." "When doubling a recipe, be careful with your spicy ingredients. Very rarely do you need to double them." civilizedcaveman.com/meal-plans/double-a-recipe/And this article: "Multiply your spices, like salt, pepper and cinnamon, by 1.5 times the original recipe. If your recipe calls for 2 tsp. (12.2 g) of salt, you now need 3 tsp. (18.3 g) of salt. You may need to use a calculator to write down an accurate measurement." www.google.com/amp/s/www.wikihow.com/Double-a-Recipe%3famp=1That could explain something at least, Pepper, Cinnamon, Mace, Cloves, Chili, Cardamom, Sage, Cumin, those are very strong and spicy ingredients, I think it makes sense to start from 1.5 of the original amount first when doubling the recipe. This is a science, only with experiments we can tell if the multiplied recipe is perfect and faithful to the origin, which in my case has to be multiplied more than 5 times! But to use the 26 Oz seasoning bag as a base for a home made recipe is a joke, it doesn't even work for 25 lbs Flour! Deep Taste |
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Post by Deep Taste on May 18, 2022 22:06:39 GMT 1
Lets say the 26 Oz seasoning bag contains only 10 Oz Pepper, which is 7 Oz less than what I need when I simply multiply by 2.
Lets say we need for each doubling not 1.5 but 1.75. ( by using the 1.5 factor I will need more pepper)
When going back 5 times, I ended up with 15.5g Pepper for 300 g Flour, which is very close to what I use (14 g), and believe me I still feel a little more Pepper will not hurt it.
Pleas note: those are not exact numbers, just an approximation
DT
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flg
Souschef
Posts: 1,578
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Post by flg on May 18, 2022 22:57:58 GMT 1
According to my updated Calculations and the results I wanted, for every 25 lbs Flour, I need at least: 17 Oz Pepper 10 Oz MSG 5 Oz Spices Total of 32 Oz Any amounts less than that are problematic, the 26 Oz seasoning bag is a dilemma. Deep TasteI one time proposed what if it was
16oz (1lb) Pepper 12oz (3/4lb) MSG 12oz (3/4lb) H&S
Into 25 lbs flour which could be the 40oz recipe.
I have a spreadsheet on one tab I keep these high level ratios as I work through recipes. Right know I'm at 7g pepper into 200g flour and I think I could go a touch higher. One time I will try 8g and leave everything else alone
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flg
Souschef
Posts: 1,578
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Post by flg on May 18, 2022 23:06:51 GMT 1
My last cook. Considering the amount of garlic powder likely in the Garlic Salt I used: 6g MSG 7g Pepper 5.8g H&S
in 200g flour
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Post by Silver on May 18, 2022 23:29:54 GMT 1
Of late I've either resorted to modeling based upon a 40 ounce bag, or modeling without even thinking about a bag. I waver between the two approaches. Trying to build recipes upon the 26 ounce bag without the aid of 'I+G' and/or extracts is futile.
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Post by Silver on May 18, 2022 23:37:25 GMT 1
My last cook. Considering the amount of garlic powder likely in the Garlic Salt I used: 6g MSG 7g Pepper 5.8g H&S
in 200g flour
Commercial Garlic Salt is 89% Salt and 11% Garlic Powder by weight. It's simple to compute this because they tell you how many milligrams of Sodium are in a certain weight of the Garlic Salt right on the back side of the package. All that one needs to know is that 39.66% by weight of Salt is Sodium. |
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Post by Deep Taste on May 19, 2022 0:06:16 GMT 1
All that gets me to believe that the original original recipe was written maybe in volumes for a small amount of flour, and after the expansion of the business, we know Sanders and his wife had difficulties mixing the spices and scaling them to bigger amounts, and they started to seek the help of other spices companies to mix the seasoning for them, every spice company applied different principles, scaling methods, and multiplying factors, and we got different sizes of seasoning bags.
DT
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