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Post by Silver on Apr 3, 2022 20:14:10 GMT 1
400 ounces Cake Flour
48 ounces Salt (1)
20 ounces MSG
18 ounces Milk & Egg Wash powder
13 ounces Mild Paprika (2)
11 ounces B&W Pepper [7 Oz. White, 4 Oz Black] (3)&(4)
11 ounces Garlic Salt (5)
10 ounces Celery Seed (6)
6 ounces Sage (7)
4 ounces Ginger (8)
3 ounces Thyme (9)
3 ounces Dried Ancho Pepper (10)
1 ounce Mexican Oregano (11)
Any further improvements?
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flg
Souschef
Posts: 1,578
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Post by flg on Apr 3, 2022 20:16:36 GMT 1
I took the Eula/Ledington's swapped it to a 200g recipe. Replaced Garlic and Celery Salt with seed and granulated. And greatly reduced paprika. With the exception of the Paprika drop. I got to this with reasonable rounding and MSG quantity.
200g Flour
24g Salt
6g MSG
6g White Pepper
3g Dried Mustard
3g Salt
2g Paprika **
1.5g Black Pepper
1.5g Ground Ginger
1.3g Garlic Granulated
0.7g Celery Seed
0.4g Oregano *** Dried (leaf) not ground
0.3g Basil *** Dried (leaf) not ground
0.3g Thyme *** Dried (leaf) not ground
I think this would get you to a reasonable version of that recipe. With more control over salt and much less paprika.
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Post by deepfriednew101 on Apr 3, 2022 23:18:04 GMT 1
flg
the Granulated Garlic my only suggest MIGHT have a deeper kick unless you know how powerful it is.
it may over power the Pepper even if its a strong Garlic.
ONLY a suggest test you Granulated Garlic for Strength if your NOT sure
simplest is Garlic Bread FRIED in a pan with Butter NOT OVEN BAKED
Like a Grille Cheese it will heat the Garlic and Butter with a Higher temp then the OVER quicker test and clean up.
ONLY a suggestion or cut back the Garlic to .75 for the first fry and increase if your NOT sure about the strength.
I have over Garlic one or two meals BY mistake.
ON ALL our Pizza we have a Clarified Butter with Garlic Salt & very very little Sugar that gets brushed around the Crust. People request it and we have a side dip Clarified Butter Dip that Gets ordered for pizza at least with 10% to 15% of Pizza's.
we even have a Aerosol Spray Bottle that is filled with it that we sprizt over some chicken pizza and its a Top seller because the taste
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flg
Souschef
Posts: 1,578
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Post by flg on Apr 3, 2022 23:27:31 GMT 1
I was thinking maybe garlic flakes as well
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Post by deepfriednew101 on Apr 3, 2022 23:32:22 GMT 1
In either of the Uses test the Garlic strength.
We make our own in house Garlic Salt just so we can control the Garlic strength.
we use Garlic Granulates, Dehydrated Garlic Flakes Garlic Powder added to Sea Salt.
We also make a Dill Salt from Sea Salt, Lemon Pepper, and FRESH DILL Killer seasoning on chicken and fish
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