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Post by Chickenman on Jan 25, 2024 10:40:41 GMT 1
3.5 tsp Black pepper.
1.5 tsp White pepper.
1/2 tsp each of Garlic/onion
Bit under 1/2 tsp Celery seed
1/4 tsp Mustard powder
1 tsp Hot pepper
1 tsp Paprika
1/2 tsp Coriander seed
1/2 tsp Ginger
Bit under 1/4 tsp Cinnamon
Bit under 1/4 tsp Allspice
Bit under 1/4 tsp Nutmeg
1/8 tsp Cardamom
1/8 tsp Fenugreek seed
1 tsp Sage
1/2 tsp marjoram
1/4 tsp Thyme
1/4 tsp Basil
1/4 tsp dill
Bit under 1/4 tsp Rosemary
Bit over 1/4 tsp Oregano
Bit under 1/2 tsp Bay leaves
After mixing i gave it a light pulse in grinder, and the smell legit almost burnt my nostrils off. Never had such a strong reaction to smelling something like that. I also grinded fresh cracked black pepper over the mix with my Peugeot electric pepper grinder.
Cooking tomorrow!
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Post by Silver on Jan 25, 2024 10:53:59 GMT 1
Wow, that's about 20 ingredients beyond B&W Pepper. How much Flour does that go into? Will you be adding MSG? How much Salt?
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Post by Chickenman on Jan 25, 2024 11:04:04 GMT 1
Wow, that's about 20 ingredients beyond B&W Pepper. How much Flour does that go into? Will you be adding MSG? How much Salt? About 350 grams of flour. Will be adding 1/2 tsp msg, and 2 tsp of salt. I did add 1/2 tsp of salt already into the mix. |
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Post by Chickenman on Jan 25, 2024 11:36:28 GMT 1
If You forced me to do 11 ingredients with black/white counting as part of the 11 this is what it would be
1. Black pepper
2. White pepper
3. Hot pepper
4. Garlic powder
5. Ginger
6. Celery seed
7. Mustard powder
8. Coriander Seed
9. Sage
10. Oregano
11. Thyme
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Post by Silver on Jan 25, 2024 16:44:34 GMT 1
I'm sorry if I came across as trying to force you to conform in some way to only 11. That was not my intent. I've made 16-17 ingredient recipes in the past. deepfriednew101 still raves about my 'Sweet 16' recipe on occasion, but he modified it in ill defined ways such that it can never be repeated to his modification. |
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Post by deepfriednew101 on Jan 25, 2024 17:26:42 GMT 1
Your Base Sweet 16 recipe had GREAT Flavor as a taste
we just disagree on How much spice should be used mixed with flour
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Post by Chickenman on Jan 26, 2024 10:16:42 GMT 1
It turned out crap. Weak, weak cooking aroma. But once again it is because the white pepper i used wasn't smelling very fragrant.
I swear 70% of the white pepper is all garbage. Hard to get a good batch, and if it doesn't smell potent enough everything else is muted. Same with the black pepper, but my black pepper was good.
All my best recipes only work if the white/black pepper is super potent smelling. Only three white peppers i've used are strong smelling. Kampot, this super grade white pepper, and a high quality Vietnam white pepper i get from herbies.
To replicate the recipe with natural herbs/spices they all need to be POTENT! smelling or it just doesn't work. This is what i've observed, and i've mentioned this a few other times.
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Post by Silver on Jan 26, 2024 11:16:14 GMT 1
@chickenman, do you have a scale? You may find better success when deriving recipes by weight rather than volume.
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Post by Chickenman on Jan 26, 2024 12:27:50 GMT 1
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flg
Souschef
Posts: 1,578
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Post by flg on Jan 26, 2024 14:11:26 GMT 1
I would almost argue the opposite. I think using weight at this point to calculate ratios etc. Is likely the best way to work backwards in solving the problem. And get consistency on what becomes your base recipe. And it helps others as 1/2 teaspoon of pre-ground thyme. Doesn't weight the same as 1/2 teaspoon of dried thyme leaves. But I do agree, once you "have" it. From that point on convert back to volume measure. And away you go. I would suspect CHS started with volume measure. So I personally want to work back to that at some point.
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