smallgree
Chef
Here is a vial recipe:
Posts: 1,417
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Post by smallgree on Feb 6, 2023 20:43:23 GMT 1
It works, and it is sweet.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,417
|
Post by smallgree on Feb 11, 2023 23:51:37 GMT 1
I've got it broken down into separate elements, but I have to test it first. There are two versions: 1) 20% herbs and 10% spices, or, 2) 10% herbs and 20% spices. I tried 1), on livers, but without a pressure fryer. Outstanding.
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Post by deepfriednew101 on Feb 12, 2023 13:33:05 GMT 1
Licorice Root and Ginger Root and Mustard Seed have more Flavor and Aroma then Pre-Powdered lower quality items.
The above items were sold as Medical aid items and were typically ground by Pharmacy in 1930's for many ailments
BUT many households had it as common household items and cooking use also.
ONE has to respect and understand this about the 1930's The Spice & Herbs that were grown in that time period were Grown outdoors with little or No chemicals and were Hand Picked when matured NOT mass crop picked ready or not 2023 methods, The Spices and Herbs were open air Dries and tossed Hand continually for quick drying The standard were Heavy and Morals for Growing for family living and financial dependency. The spices and Herbs were called Pure which would be a Organic equivalent in 2023 Era
in the Last month we have sourced over $500.00 worth or Highest Quality Spices and Herbs and located what would be references as THE best items. The Difference in Quality and Strength of Ingredients are MIND blowing.
in many cases we are using 1/10 the product we were using Sage as a example in a Pure Sage Leave form and Mace Blade we use SO little The accurate Jewelry Scale to weigh small amounts are used for test batches.
ANYONE who is convinced that Pre-powdered Spices and Herbs are the same as Ground and Milled Fresh items is SO FAR OFF TOPIC they are Wrong.
ANYONE in Canada needing smaller Quantity of Spices and Herbs are welcome to send Private Message. Some of the items were hard to obtain.
In conversation with One of the Top Purchasing Agents For a Bucket Franchise. Openly admitted Cost and availability are a Huge issue and Recipes are changing Due to supply chain situations.
in ALL my Posting I will address the Items we use as Fresh Ground ETC for reference and attempt to scale to Pre-Powder if we can
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smallgree
Chef
Here is a vial recipe:
Posts: 1,417
|
Post by smallgree on Feb 27, 2023 22:31:07 GMT 1
Cooking today. I wet brined overnight with a Knorr chicken bouillon cube, salt, msg, white pepper, sugar and ginger (finely grated from whole dried ginger, which is white as a powder). Smells nice.........like chicken.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,417
|
Post by smallgree on Feb 28, 2023 3:17:28 GMT 1
I cooked. Chicken was good, but with aftertaste. Now I will try 20% herbs, and 10% spices. Then I will try msg at 13%. I have a pure vegetable and herb recipe I got from America's Test Kitchen. I'm also convinced that pepper extracts were used, even in the 26oz seasoning bags. Will take a little figuring to calculate that. Thankfully I love fried chicken. As I'v often stated, "If you ain't cookin', you ain't lookin'."
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Post by Chickenman on Feb 28, 2023 5:55:59 GMT 1
I agree, cooking and learning from what you cooked is the only true way to crack the recipe. I hadn't cooked any chicken in months, but did alot of thinking in that time, and mixed up what i thought would make good chicken and it was terrible. However, i learnt all the things that made that recipe bad, re designed my recipe, and the second cook made the best chicken i have made by far.
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Post by Chickenman on Feb 28, 2023 5:59:56 GMT 1
Licorice Root and Ginger Root and Mustard Seed have more Flavor and Aroma then Pre-Powdered lower quality items. The above items were sold as Medical aid items and were typically ground by Pharmacy in 1930's for many ailments BUT many households had it as common household items and cooking use also. ONE has to respect and understand this about the 1930's The Spice & Herbs that were grown in that time period were Grown outdoors with little or No chemicals and were Hand Picked when matured NOT mass crop picked ready or not 2023 methods, The Spices and Herbs were open air Dries and tossed Hand continually for quick drying The standard were Heavy and Morals for Growing for family living and financial dependency. The spices and Herbs were called Pure which would be a Organic equivalent in 2023 Era in the Last month we have sourced over $500.00 worth or Highest Quality Spices and Herbs and located what would be references as THE best items. The Difference in Quality and Strength of Ingredients are MIND blowing. in many cases we are using 1/10 the product we were using Sage as a example in a Pure Sage Leave form and Mace Blade we use SO little The accurate Jewelry Scale to weigh small amounts are used for test batches. ANYONE who is convinced that Pre-powdered Spices and Herbs are the same as Ground and Milled Fresh items is SO FAR OFF TOPIC they are Wrong. ANYONE in Canada needing smaller Quantity of Spices and Herbs are welcome to send Private Message. Some of the items were hard to obtain. In conversation with One of the Top Purchasing Agents For a Bucket Franchise. Openly admitted Cost and availability are a Huge issue and Recipes are changing Due to supply chain situations. in ALL my Posting I will address the Items we use as Fresh Ground ETC for reference and attempt to scale to Pre-Powder if we can Yes this is absolutely 100% true, and only serious O.R enthusiast's realize this and then actually bother to try and source the highest quality. Sourcing high quality for me has meant buying from multiple suppliers. Because i find some suppliers might have one herb/spice that is particularly high quality whereas others don't. Tarragon is an example of this, one supplier i buy tarragon from is the only one i can find that sells tarragon grown in france THE DIFFERENCE IS HUGE! 7 months later the tarragon still smells stronger than if i were to grind up store bought tarragon leaves right now. People like to get caught up with wanting spices from certain origins etc, this really doesn't matter for most part, it doesn't matter what origin it came from as long as it is QUALITY. Origin and type matters more for pepper imo, Vietnam, Lampong, Malabar, Telicherry, Kampot etc because those peppers can have significant differences between eachother. Kampot black pepper is by far the absolute best fitting pepper for the O.R (imo) but ridiculously expensive. |
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Post by deepfriednew101 on Feb 28, 2023 8:36:07 GMT 1
I have found with Peppers Buy different regions of Black Peppercorns and mix them all together then you have a cross section which will be more diverse over-all BUT more constant and better for the use we need.
Red Peppercorns is something NOT many speak about BUT they add some extra flavor also on the Red pepper side of a mix
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smallgree
Chef
Here is a vial recipe:
Posts: 1,417
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Post by smallgree on Mar 2, 2023 1:24:55 GMT 1
That's been my line of thought, that any aftertaste should be the pepper. Any aftertaste besides pepper is from a misplaced ingredient. I've tried to think like CHS who undoubtedly tried many ingredient variations throughout a lot of years. What ingredients give a dish a "bite"? In tabouli it is parsely. In BBQ sauce, from CHS's neck of the woods, is dominated by tomato, worcestershire sauce, allspice, celery, mustard, sugar and various other ingredients. A hamburger without onions and mustard is bland. In chili, it is cumin. I think it is much simpler than I've realized. I'm tired of chasing dead ends. The phrase "found in everyone's cupboard" may indicate common ingredients that give dishes "bite", as in onion, celery, garlic, chili peppers, thyme, sage, etc.
I was watching America's Test Kitchen the other day, and they roasted a whole chicken over stuffing using these basic ingredients. As technically a lab, they must have tried every possible ingredient, as CHS probably did. Here is what they used:
Sage
Thyme
Garlic
Parsley
Celery
Salt
Black pepper
Onion
Mushroom.
To make eleven, I added ginger and allspice. If there were actually 12, as I think there was, I would debate mustard, but I'm not sure about coriander. Coriander still tastes like donuts.
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Post by deepfriednew101 on Mar 2, 2023 4:45:41 GMT 1
I cannot say I have got a Donut taste from coriander before Have had it from Mace but not coriander ?
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