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Post by Silver on Feb 4, 2022 18:14:48 GMT 1
Marjoram should be double the amount of the Mediterranean Oregano 1.50g Marjoram should be double the amount of the .75g Mediterranean Oregano How about 1.00g. of Marjoram and 0.50g. of Mediterranean Oregano?
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Post by deepfriednew101 on Feb 4, 2022 18:33:31 GMT 1
I will leave it to your tasting how strong the Oregano
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flg
Souschef
Posts: 1,578
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Post by flg on Feb 4, 2022 18:45:46 GMT 1
I find marjoram weak as well. And I have asked myself even at the low quantity I routinely use 0.15g into 200g flour. If it really is doing much. To the point I have considered eliminating it. Although I see other recipes with it as low as 0.06g into 400g. I can say the kitchen sink used 0.30g into 200g and I liked that amount. If I had the time, and my wife wouldn't kill me. I would likely add each ingredient into flour up to the point I could taste it and then hold the measurements there. With the assumption nothing should really poke through and the underlying flavors are a balance of all the ingredients. With the exception of pepper, salt and MSG. I think Silver and I where close on a couple recipes in out weights. So it seems that we are realizing the same outcomes of our various recipes. I am hoping the next time one of us cooks they take on the Basil experiment. It's like I learned with my first go of Rosemary. Another strong herb that can easily overpower. BTW - I am interested in the 40g recipes. I just haven't had time to really look them over for feedback
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Post by Silver on Feb 4, 2022 19:08:44 GMT 1
I will leave it to your tasting how strong the Oregano I'll probably just leave it at 0.75g. of both then, as seen in the recipe posted about 7 posts above this one. I can always add more Marjoram if I find that it needs it.
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Post by Silver on Feb 5, 2022 20:38:09 GMT 1
At this juncture I've about dreamed and scienced and mulled and fiddled with this 40 ounce bag recipe as much as I likely can without going in circles, plus along the way I've munched on a bunch of Basil and Tarragon (whereby I've concluded that Basil is far more mundane and tolerable in quantity), and this is where it now stands: I also went through a lot of Basil recipes and advice from the past, and concluded that at the minor quantities of it being added it would likely never even be noticeable, and thus I've concluded that most all Basil attempts from the past are useless as forward looking guidance.
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Post by Silver on Feb 5, 2022 21:35:55 GMT 1
How I believe that replacing Basil with Allspice might have led directly to the evolution of the 32 Oz. bag, and the end of the line for the 40 Oz. bag:
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Post by deepfriednew101 on Feb 5, 2022 21:39:17 GMT 1
Basil and All Spice are totally different spices
Basil and Tarragon are the 2 which are same family line
Allspice is great taste and a booster YES
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Post by Silver on Feb 5, 2022 21:45:03 GMT 1
Basil and All Spice are totally different spices Basil and Tarragon are the 2 which are same family line Allspice is great taste and a booster YES Basil and Tarragon share Eugenol delivery with Allspice, albeit at reduced Eugenol concentration vs. Allspice.
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Post by Silver on Feb 5, 2022 21:46:54 GMT 1
deepfriednew101, are you inferring that the Sweet Basil recipe is (in your opinion) a dead end?
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flg
Souschef
Posts: 1,578
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Post by flg on Feb 5, 2022 21:49:35 GMT 1
How much sweet basil would it take to reach a similar licorice taste in a 200g recipe as .1g Star Anise?
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