Post by smallgree on Mar 9, 2023 6:12:35 GMT 1
I'm going to do this in increments. Each vial is ground together with pestle and mortar. They sit for 10 to 15 minutes and are then added to their category: 20/13/10/57. The peppers are ground separately with 1/2 of the msg. The salt is ground last and then mixed with all of the other categories together. There are variations, but I'll get to that later. I used clove and allspice that had already been ground. I finely ground the garlic and onion from larger particles.
A - English thyme - Rosemary
B - Thai basil - Tarragon
C - Pasilla chili - smoked paprika
D - Mex. oregano - Marjoram
E - Clove - Allspice
F - Grated dry ginger - ground brown mustard
G - Granulated garlic - dried minced onion
H - Cumin - Celery seed
I - Sage - Savory
J - Coriander - Nutmeg
K - White pepper - Black pepper
I will use 6g of msg and 40g fine salt for 2 cups of pastry flour. Before I cook, I'm going to grind and sift and experiment with sorghum flour. I plan to wet brine with salt, msg, sugar, turmeric, corn starch and baking powder. I will fry in a cast Iron Dutch oven using hydrogenated pork lard, and a little corn oil.
The categories are: 20% - herbs/ 13% - ginger and mustard/ 10% - spices/ 57% pepper.
I'll give my breakdown once I begin to see some feedback, or no feedback. Then it will be available in private.
I've noticed that this is as easy to mix up as only 11 elements. IMHO, we, and myself, have always failed because we have used too few ingredients because of the seasoning bags, the vials, and peer pressure. We try to boost the taste by using too much of this or that. This gives a muddy taste, or an aftertaste. Now tell me, how can a "universal taste" be limited as we have done?
A - English thyme - Rosemary
B - Thai basil - Tarragon
C - Pasilla chili - smoked paprika
D - Mex. oregano - Marjoram
E - Clove - Allspice
F - Grated dry ginger - ground brown mustard
G - Granulated garlic - dried minced onion
H - Cumin - Celery seed
I - Sage - Savory
J - Coriander - Nutmeg
K - White pepper - Black pepper
I will use 6g of msg and 40g fine salt for 2 cups of pastry flour. Before I cook, I'm going to grind and sift and experiment with sorghum flour. I plan to wet brine with salt, msg, sugar, turmeric, corn starch and baking powder. I will fry in a cast Iron Dutch oven using hydrogenated pork lard, and a little corn oil.
The categories are: 20% - herbs/ 13% - ginger and mustard/ 10% - spices/ 57% pepper.
I'll give my breakdown once I begin to see some feedback, or no feedback. Then it will be available in private.
I've noticed that this is as easy to mix up as only 11 elements. IMHO, we, and myself, have always failed because we have used too few ingredients because of the seasoning bags, the vials, and peer pressure. We try to boost the taste by using too much of this or that. This gives a muddy taste, or an aftertaste. Now tell me, how can a "universal taste" be limited as we have done?
