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Post by deepfriednew101 on Mar 6, 2022 16:31:48 GMT 1
Its more accurate then Guessing Heaping or uneven teasp ot Tabsp quantities
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flg
Souschef
Posts: 1,578
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Post by flg on Mar 6, 2022 17:39:02 GMT 1
deepfriednew101 or anyone else - I want to toss out 2 volume measure recipes. Both based on the 3.5 cups of flour you mentioned CHS most likely home cooked with. I'm looking for your take on them as written in volumes. I'm asking you not to try to convert these to weights while doing so. Just first pass thoughts as you read through them. I realize there could be substitutions as far a a couple ingredients go. To both these recipes a proper amount of SALT and MSG would be added based on ratios we have already used. Recipe A. 3.5 Cups of soft flour 1 Tablespoon Black Pepper 1 Tablespoon White Pepper 1 Teaspoon Coriander 1 Teaspoon Sage .5 Teaspoon Garlic Salt .5 Teaspoon Ginger .5 Teaspoon Savory .5 Teaspoon Thyme 0.25 Teaspoon Allspice 0.25 Teaspoon Clove 0.25 Teaspoon Cayenne Recipe B. 3.5 Cups of soft flour 1 Tablespoon Black Pepper 1 Tablespoon White Pepper 2 Teaspoons Sage .5 Teaspoon Coriander .5 Teaspoon Garlic Salt .5 Teaspoon Ginger .5 Teaspoon Savory .5 Teaspoon Thyme 0.25 Teaspoon Allspice 0.25 Teaspoon Clove 0.25 Teaspoon Cayenne
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Post by Silver on Mar 6, 2022 19:26:03 GMT 1
They are likely very close, and both seem as if they would logically make for some really good eating chicken.
But my concern is with regard to missing information. Missing information seems more critical with volume measure vs. weight measure.
Are the ingredients in their most natural state, or have they been acted upon in any way, such as pre-grinding or pre-rubbing?
I think that were I to try one of these recipes, I would fist try the second recipe. The fluffiness of Sage is my only driver in making this decision.
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flg
Souschef
Posts: 1,578
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Post by flg on Mar 6, 2022 21:32:50 GMT 1
They are likely very close, and both seem as if they would logically make for some really good eating chicken. But my concern is with regard to missing information. Missing information seems more critical with volume measure vs. weight measure. Are the ingredients in their most natural state, or have they been acted upon in any way, such as pre-grinding or pre-rubbing? I think that were I to try one of these recipes, I would fist try the second recipe. The fluffiness of Sage is my only driver in making this decision. This is exactly what I was hoping.
So if I was to say all is pre-ground with exception of Thyme and Savory which would be in the commercial dried version. All spices and Herb store bought. Would that change your mind?
I have obviously converted them to a more logical and accurate weights. But if CHS used volumes back in his home kitchen, my current working versions of the next cook would have looked very close to one of these. I thought it would be a neat experiment to look at a couple recipes this way.
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Post by Silver on Mar 6, 2022 23:15:09 GMT 1
It would not change my mind.
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Post by deepfriednew101 on Mar 6, 2022 23:52:31 GMT 1
I would double the amount of spice total
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flg
Souschef
Posts: 1,578
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Post by flg on Mar 7, 2022 2:10:50 GMT 1
As above, 1 Tablespoon each of Black and White Pepper scaled to 200g flour gets you right in the ~6g range. Similar to my last cook. With White Pepper just slightly higher than black.
It would be interesting to know if CHS used multiple grinds of Black Pepper as suggested via Glen and a few other posted commercial recipes. And if he did, when did that start. I kind of wonder if it may have happened around the time high quality Tellicherry was harder to get. If in fact he moved to multiple grinds of Black Pepper. It may make sense to make it easier to replicate. He went to even amounts of Black and White Pepper.
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flg
Souschef
Posts: 1,578
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Post by flg on Mar 7, 2022 2:14:34 GMT 1
I would double the amount of spice total While I won't say that doubling may make good chicken. It wouldn't be KFC. The trick to KFC is those Herbs and Spices need to sit below the peppers and take a supporting role. None of them should poke through on their own. Just a nice even blend where it becomes difficult to taste any one of them individually
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Post by deepfriednew101 on Mar 7, 2022 5:21:43 GMT 1
if you double the recipe you still have the same base amount. You Do Not have to use all the Double recipe in the flour you can use 75% of the double batch and 25% for a Gravy
the Base of 6 Grams is to low for 350g of flour
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Post by deepfriednew101 on Mar 7, 2022 5:22:29 GMT 1
ops 6 Tablespoons
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