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Post by Chickenman on May 14, 2022 4:38:57 GMT 1
So with my recent herb/spice purchase i decided to buy some "premium oregano" leaves to see what the difference is compared to the regular stuff. MASSIVE! MASSIVE! DIFFERENCE!!! the regular stuff that looks old and brown has almost no flavour, while the premium stuff is SUPER STRONG! it is so peppery that it literally burns my tongue and reminds me of fresh basil. Now it makes sense! i've always felt like i've needed to add ALOT of herbs to bring their flavour through but when you do that it just gives you a grassy smell and taste. With fresh stuff, i can see myself not having to add anywhere near as much while getting maximum flavour from it. Oregano is unmistakable now. It is a deadset 100%er. Everyone describes the O.R as being peppery, but what happens when you add too much pepper? it doesn't make it peppery in the way that the O.R is, it just makes it completely overpowered. You need something else that is peppery like oregano.
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Post by Silver on May 14, 2022 10:59:10 GMT 1
Nice find.
As an aside:
Allspice is also said to be peppery, but when I taste it straight up it tastes more like Nutmeg than anything else, and I don't taste pepper in it.
After I cook recipe #15 final, I'll be able to confirm if bumping B&W pepper sky high is not helping. I already got a hint of that in my recipe that used straight White Pepper and no Black, for which my comments stated that it had a certain dullness about it that was hard to describe. Perhaps there should be more Black Pepper than White.
My #14 had close to the heat level of KFC due to Cayenne, but it left an afterburn aftertaste that is definitely not in KFC.
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Post by deepfriednew101 on May 14, 2022 13:08:13 GMT 1
Chickenman
Thank you for Proving MY POINT about the Fresh Items
I have been stressing the fact of a Micro Plain Grater for sometime and also FRESH Herbs and Spice.
The Problem with FRESH Spices and Herbs is it is MUCH more Difficult to Get accurate measurements especially with FRESH Green items. YE you can weigh them BUT the weights are much harder as Fresh Spices and Herbs weights and Flavor drastically change with Dryness.
Go Pick a FRESH Tomato or Cucumber and eat it and then eat the same cucumber or tomato which are off the Vine for 5 or 6 more days then the first tasted ones they change.
The other IMPORTANT POINT is to rehydrate the FRESH Spices and Herbs (Best done with a eye or ear dropper with WATER) prior to using the re-hydration opens the pours and releases more Flavor. TRY THIS TIP.
DO NOT DROWN the Fresh Herbs and Spices re-hydrate a little.
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Post by Silver on May 14, 2022 13:11:02 GMT 1
My first guess (as a loose or ballpark rule of thumb) is that 3 grams of fresh = 1 gram of dried
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Post by Deep Taste on May 14, 2022 13:13:41 GMT 1
It has to be fresh, herbs will not survive the oil temperature otherwise.
If it is old and dry, then better leave it out than using it.
DT
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