|
|
Post by deepfriednew101 on Feb 24, 2022 3:09:22 GMT 1
Clicking upon the first of deepfriednew101 's chicken images above does not expand the image for me, but rather takes me to what appears to be the site that sustains images. Is this same oddity happening for anyone else? It is doing something weird with photos |
|
|
|
Post by deepfriednew101 on Feb 24, 2022 3:16:37 GMT 1
deepfriednew101 How many grams of the seasoning did you add to 300g flour? You said you reduced salt, which I get. How many grams salt in that 300g flour? used 350 of Flour approximately 85g of seasoning approximately 65g salt plus minimal Accent did not measure |
|
flg
Souschef
Posts: 1,578
|
Post by flg on Feb 24, 2022 14:19:48 GMT 1
Based on this. My thought that for 200g flour, W/B Pepper may be 8g is not too high.
|
|
|
|
Post by Silver on Feb 24, 2022 14:25:55 GMT 1
Based on this. My thought that for 200g flour, W/B Pepper may be 8g is not too high. Someone on the other forum (MarkWinston perhaps) is talking about doubling to tripling white and black pepper. I'm not of the opinion that this will be of benefit, but I guess it never hurts to try it once. |
|
flg
Souschef
Posts: 1,578
|
Post by flg on Feb 24, 2022 18:24:46 GMT 1
Based on this. My thought that for 200g flour, W/B Pepper may be 8g is not too high. Someone on the other forum (MarkWinston perhaps) is talking about doubling to tripling white and black pepper. I'm not of the opinion that this will be of benefit, but I guess it never hurts to try it once. I'm not sure you could scale it that high. I haven't checked. But at 8g in 200flour that's like 1lb of pepper in to 25lbs flour. On a 2.5lb bag that also most likely early on had a ton of MSG. It would be tight.
|
|
|
|
Post by deepfriednew101 on Feb 24, 2022 20:41:19 GMT 1
you will know the White pepper is in the mix LOL
|
|
