flg
Souschef
Posts: 1,578
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Post by flg on Jan 11, 2022 19:01:57 GMT 1
So far I haven't noticed a revelation in any of my recipes when setting Sage higher. Admittedly I haven't yet tried 1g or better in a 200g recipe. So it may be worth a roll one day. My last cook was good and sage was at 0.5g. But like I said, worth a shot at some point. As far as the note, I'm leaning more towards it being the right type, combination and amount of pepper and garlic. Garlic has a bigger role than I thought. High enough it doesn't stand out but it's there is the way I'm thinking.
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Post by deepfriednew101 on Jan 12, 2022 5:23:00 GMT 1
I have said this NOW for decades and many people scoffed at me for my comments
Many spices from the 1930-1940 are hard to come by with the way we grow the spices in 2022.
The spices in 1930-1940 were cold milled rolled which is a TOTAL different process then the way its done NOW with fast processors and grinders.
1930-1940 spices were open air grown in natures own way the 2022 are commercial grown Hydroponic and open aired fast produced sprayer with chemicals.
Mexican Oregano is hard to find which is similar to the 1930 1940 Mexican Oregano it was grown in the remote areas and many Local small farmers but they grew lots and it was all natural and hand picked.
some people have mixed a Oregano and sage a a blend to be closer to the old Mexican Oregano.
in the next days I will try and start putting the way to make similar spices to the 1930 that are hard to find and locations who have great spices
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