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Post by Chickenman on May 25, 2022 2:38:57 GMT 1
I mean the natural version. Does that one state that it includes E635? Personally, I would opt for the one with E635. That's why I had to order South Africa mfg'd Aromat. I wanted my Aromat to have all of the chemical goodness that food science can throw at it. I bought the natural version for now, probably should've bought the E635 one tho. In my early days of trying to crack the recipe i added this chicken salt that contained E635 and it made a huge difference i only used it for that one time tho. |
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Post by Chickenman on May 27, 2022 12:47:53 GMT 1
Adding the chicken booster to the spice mix was a complete fail. I think brining the chicken in a very weak solution of it could work better. Not sure what i was thinking when i made this thread but it's definitely not the missing ingredient.
Regardless of all that tho, something is still wrong because i'm just not getting any aroma or note anymore? I think all the humid weather i have been getting in my area has ruined all my spices.
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Post by Chickenman on May 27, 2022 12:53:17 GMT 1
This is the same problem i had a few years ago which made me quit. I'm just not getting any aroma or at all? i am getting the weakest most pathetic aroma you can get but two weeks ago was getting STRONG AROMA that lingered in my bedroom all night??
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flg
Souschef
Posts: 1,578
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Post by flg on May 27, 2022 12:54:59 GMT 1
Adding the chicken booster to the spice mix was a complete fail. I think brining the chicken in a very weak solution of it could work better. Not sure what i was thinking when i made this thread but it's definitely not the missing ingredient. Regardless of all that tho, something is still wrong because i'm just not getting any aroma or note anymore? I think all the humid weather i have been getting in my area has ruined all my spices. I have lost track of your recipe. But from my testing I get more aroma and taste as I have increased the pepper ratio, set ginger much higher than I had. And so far nutmeg has been a positive in that regard.
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Post by Chickenman on May 27, 2022 12:59:40 GMT 1
Adding the chicken booster to the spice mix was a complete fail. I think brining the chicken in a very weak solution of it could work better. Not sure what i was thinking when i made this thread but it's definitely not the missing ingredient. Regardless of all that tho, something is still wrong because i'm just not getting any aroma or note anymore? I think all the humid weather i have been getting in my area has ruined all my spices. I have lost track of your recipe. But from my testing I get more aroma and taste as I have increased the pepper ratio, set ginger much higher than I had. And so far nutmeg has been a positive in that regard.
And what did i do? lowered the pepper and ginger.. Going to up the pepper and ginger back up to where i originally had it after reading that. |
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Post by deepfriednew101 on May 27, 2022 14:02:55 GMT 1
Long established Pepper was High White Pepper has a different Aroma then Black Pepper Deep fried and In many reports 4oz of Ginger were Added to the mix Jamaican Ginger Mace usually carries MORE aroma then Nutmeg or blend Mace and Nutmeg.
Any one who has cooked a recipe with either ONLY white pepper or Only Black Pepper should have NOTICED a difference in AROMA between the two cooking.
the same applies with Cooking with Mace Only or Cooking with Nutmeg a Different Aroma BUT similar WE find Mace More Aroma BUT enjoy the Blended of both.
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Post by Silver on May 27, 2022 14:47:26 GMT 1
Regarding my melding #15, it doesn't have much different aroma (or any real difference at all) after I added Tarragon, Paprika, Mexican Oregano, and ground Mustard Seed.
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