Post by smallgree on Mar 12, 2023 2:49:24 GMT 1
Ledington's, the code broken:
Note: The code is 2/3 Ts Salt (Ts is tsp, TS, or T is TBS. Remember the person who wrote this down misspelled oregano). I count 1 tsp table salt as 6g.
The approx. amount of salt in garlic salt (1 1/2 tsp, 9g) and celery salt (1/2 tsp, 3g), plus 2/3 tsp from the recipe (4g) equals 16g total in the recipe.
After mixing the recipe, I add 4 tsp salt (24g) to total 40g salt for the completed recipe for 2 cups of flour.
2/3 also indicates that the 4 letters of salt represent 5 secret ingredients. 2 indicates the first letter is two ingredients, with 3 representing the remaining ingredients.
Therefor, S (or Sa) indicates 2/3 Ts each for sage and savory.
A is 2/3 Ts allspice.
L is 2/3 Ts licorice root powder.
T is 2/3 Ts tarragon.
In the recipe I used smoked paprika, which I love, but it probably should be regular paprika.
I ground everything with pestle and mortar, including garlic salt and celery salt, and also the added salt.
I ground the white and black peppers each with 3g of msg, or 6g total. I believe this is how it was originally done. More msg might be in order.
I mixed and ground the thyme and basil together; oregano and sage; savory and tarragon. These are comprised in three of the 11 vials, or 6 total.
2/3 tsp fine salt
2/3 tsp sage
2/3 tsp savory
2/3 tsp allspice
2/3 tsp licorice root powder
2/3 tsp tarragon
1/2 tsp thyme
1/2 tsp basil
1/3 tsp oregano (I used Mexican)
1 tsp celery salt
1 tsp black pepper (Tellicherry)
1 tsp Coleman's mustard powder
4 tsp paprika
2 tsp garlic salt
1 tsp ginger (grated from whole dried ginger)
3 tsp white pepper
All together just short of 1/2 cup for 2 cups of pastry flour (1/4 cup replaced with 1/4 cup sorghum flour is optional).
Milk and egg wash.
Chicken wet brined overnight with salt, msg, sugar, turmeric, cornstarch and baking powder.
Fried in cast iron Dutch oven using "flavored" hydrogenated pork lard. After browning, I a little water then reduce heat and cover with a heavy weight until done. That's up to your own kitchen and stove.
This mix is slightly sweet, but without any sugar. It tastes great. The white pepper is nearly 13% of the total weight, counting salt. Paprika is a key element IMHO.
It all fits the 11 vials.
Note: The code is 2/3 Ts Salt (Ts is tsp, TS, or T is TBS. Remember the person who wrote this down misspelled oregano). I count 1 tsp table salt as 6g.
The approx. amount of salt in garlic salt (1 1/2 tsp, 9g) and celery salt (1/2 tsp, 3g), plus 2/3 tsp from the recipe (4g) equals 16g total in the recipe.
After mixing the recipe, I add 4 tsp salt (24g) to total 40g salt for the completed recipe for 2 cups of flour.
2/3 also indicates that the 4 letters of salt represent 5 secret ingredients. 2 indicates the first letter is two ingredients, with 3 representing the remaining ingredients.
Therefor, S (or Sa) indicates 2/3 Ts each for sage and savory.
A is 2/3 Ts allspice.
L is 2/3 Ts licorice root powder.
T is 2/3 Ts tarragon.
In the recipe I used smoked paprika, which I love, but it probably should be regular paprika.
I ground everything with pestle and mortar, including garlic salt and celery salt, and also the added salt.
I ground the white and black peppers each with 3g of msg, or 6g total. I believe this is how it was originally done. More msg might be in order.
I mixed and ground the thyme and basil together; oregano and sage; savory and tarragon. These are comprised in three of the 11 vials, or 6 total.
2/3 tsp fine salt
2/3 tsp sage
2/3 tsp savory
2/3 tsp allspice
2/3 tsp licorice root powder
2/3 tsp tarragon
1/2 tsp thyme
1/2 tsp basil
1/3 tsp oregano (I used Mexican)
1 tsp celery salt
1 tsp black pepper (Tellicherry)
1 tsp Coleman's mustard powder
4 tsp paprika
2 tsp garlic salt
1 tsp ginger (grated from whole dried ginger)
3 tsp white pepper
All together just short of 1/2 cup for 2 cups of pastry flour (1/4 cup replaced with 1/4 cup sorghum flour is optional).
Milk and egg wash.
Chicken wet brined overnight with salt, msg, sugar, turmeric, cornstarch and baking powder.
Fried in cast iron Dutch oven using "flavored" hydrogenated pork lard. After browning, I a little water then reduce heat and cover with a heavy weight until done. That's up to your own kitchen and stove.
This mix is slightly sweet, but without any sugar. It tastes great. The white pepper is nearly 13% of the total weight, counting salt. Paprika is a key element IMHO.
It all fits the 11 vials.