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Post by Silver on Feb 21, 2022 2:20:18 GMT 1
I wonder if this recipe #13 iteration might be overpowered by the flavor of licorice? This H&S combination seems to be about the only way to sum to strictly 11 and bring back the Garlic at the same time.  |
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Post by Silver on Feb 21, 2022 2:28:32 GMT 1
Note that having the Garlic Powder at 1.25 grams would be the same as adding 11.25 grams of McCormick's Garlic Salt and reducing the Salt from 40 grams to 30 grams as an alternative method.
In another thread I established that 11.25 grams of McCormick's Garlic Salt contains precisely 10 grams of Salt.
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Post by Silver on Feb 21, 2022 11:06:48 GMT 1
This H&S combination seems to be about the only way to sum to strictly 11 and bring back the Garlic at the same time. What I meant by this of course is that the substitution of Star-Anise for Allspice seems to be the only way to deliver a similar profile of the Cinnamon, Nutmeg, and Clove like flavors of Allspice while retaining the licorice lost via dropping the Anise Seed. |
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Post by Silver on Feb 21, 2022 13:54:00 GMT 1
I'm calling this iteration Recipe #13_Final. I feel that I can confidently build this one at the full 10X scale, and that there is latitude to tweak it afterward (I.E., after the actual #13 cook session).  |
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flg
Souschef
Posts: 1,578
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Post by flg on Feb 21, 2022 15:37:04 GMT 1
I'm curious to what you think of the higher pepper amount.
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Post by Silver on Feb 21, 2022 15:39:37 GMT 1
I'm curious to what you think of the higher pepper amount. At this juncture I'm not sure when cook session #13 will commence. |
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flg
Souschef
Posts: 1,578
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Post by flg on Feb 22, 2022 23:43:27 GMT 1
Leftovers report. And the best way I think to see where you stand.
a) more next day note than ever which was a big plus. I feel largely attributed to more pepper less other things.
b) cold test. I feel that it could stand either a tad more pepper or current amount balanced differently. I'm not going back to 5g ever.
c) there was one spice although faint, didn't belong. As I posted this was a fun recipe with prepacked items so to be expected. No where close to something poking through as before but something off just a hair.
d) warmed up. A couple bites I took I wouldn't have known it wasn't real. But I need to get consistent on my breading routine. I need to follow the 7 system. Just to keep it as favorable on all bites. Chalk this up to laziness.
e) the final thing for once my wife asked for a piece of leftover chicken, which never happens.
To work on.
Do I have pepper right, it's a note driver I feel.
Rework one of my better ingredient lists into this ratio
I think I could use a tad more something in the eugenol block. Again it may be less of something to help others. It's the best so far, but could be just a bit better.
Finally something changed to re-invigorate the way forward for me.
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Post by Silver on Feb 22, 2022 23:52:37 GMT 1
flg, are you leaning more towards 50/50 on the W&B Pepper's now, as opposed to ~60/40?
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flg
Souschef
Posts: 1,578
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Post by flg on Feb 23, 2022 0:07:37 GMT 1
I feel a bit more pepper heat would be perfect. But I'm a bit worried that the white pepper carries the note more. I have used 2.5g black pepper before so all my extra pepper went to white and I have more note. Now also I reduced other spices so I have to figure that in. But the question I ask myself is, would 4g WP and 3g BP be the ticket? or meet more in the middle with 3.5g WP and 3g BP? As mentioned, I am going to add more pepper to my leftover flour and give it a go. I just don't know which way I will gamble. My gut says I will likely add the equivalent of an extra 0.5g BP to my leftover mix.
As you know I seem to keep to nice round numbers, so that's not to say other ratios won't work in this range
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Post by Silver on Feb 23, 2022 1:18:57 GMT 1
I just ate two hamburgers spiced with Mortar & Pestle ground mixed Pepper Corns (black, white, red, & green), and I really piled it on during frying. I'm guessing a teaspoon of the ground pepper split between them. The taste of the pepper seemed to sort of plateau, and it didn't seem to keep 'linearly' exploding with more and more heat sensation as more pepper was added.
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