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Post by Silver on Nov 22, 2022 18:57:34 GMT 1
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1939
Nov 22, 2022 19:26:46 GMT 1
Post by deepfriednew101 on Nov 22, 2022 19:26:46 GMT 1
Yes that was in older manuals Great correct THANK YOU
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1939
Nov 23, 2022 11:14:38 GMT 1
Post by Silver on Nov 23, 2022 11:14:38 GMT 1
3.75 Lbs. of Salt = 60 ounces
Scaled, this becomes:
1) For 1.5 Metric Cups of flour (= 200 grams), 30 grams Salt
2) For 2 Metric Cups of flour (= 267 grams), 40 grams Salt
3) For 3 Metric Cups of Flour (= 400 grams), 60 grams Salt
The page 5 snapshot seen above from a KFC franchise manual is believed to be circa 1970.
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1939
Nov 23, 2022 11:18:17 GMT 1
Post by Silver on Nov 23, 2022 11:18:17 GMT 1
I have settled on 2 TBS, or roughly 36.6g of salt per 2 cups of flour. MSG is always 1/2 of the total amount of white and black pepper. I have a difficult time seeing CHS pull out the scales to add salt to a batch. 2 TBSP of Aldi Table Salt at 6.62 grams per TSP would deliver 39.72 grams of Salt. Perfect for circa 1970. |
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Post by Silver on Nov 23, 2022 13:14:13 GMT 1
when I asked Him the reference between the MSG and Salt use His Math was 1 Tbsp Salt 1 ½ tsp Accent With the presumption that "Him" = CHS, this becomes valuable information which we all can use whereby to relate the percentage of MSG to Salt. Lets begin going down this Rabbit Hole:
1) We know that an early franchise instruction manual indicated 3.75 Lbs. of Salt to be added to 25 Lbs. of Flour. 2) We know that CHS instructed to add 6 Cups of Salt to 25 Lbs. of Flour. 3) We can thus presume that CHS intended 6 Cups of Salt to weigh in at 3.75 Lbs. 4) There are 48 teaspoons in 1 Cup, so there are 288 teaspoons in 6 Cups. 5) 3.75 Lbs. = 60 Ounces. 6) 60/288 x 28.35 = 5.90625 grams of Salt per teaspoon for the kind (granulation and/or flake) of Salt CHS used. 7) 1 tablespoon of this Salt weighs 3 x 5.90625 grams = 17.71875 grams 8) 1 teaspoon of MSG weighs 4.12 grams, so 1-1/2 teaspoons of MSG weigh 6.18 grams. 9) 17.72 grams plus 6.18 grams = 23.9 grams.
Therefore:
1) 17.72/23.9 x 100 = 74.14% Salt 2) 6.18/23.9 x 100 = 25.86% MSG
For CHS the ideal (by weight) ratio of MSG to Salt is therefore roughly 25 grams of MSG for every 75 grams of Salt.
Now we all know how much MSG to add.
For example, scaling this to 200 grams of flour.
1) Salt must weigh in at 30 grams. 2) 30/0.75 = 40 grams 3) 40 - 30 = 10 grams
So we can now definitively state that when scaling a recipe to 200 grams of Flour one MUST add both 30 grams of Salt and 10 grams of MSG.
This should settle the matter once and for all!!!
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flg
Souschef
Posts: 1,578
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1939
Nov 23, 2022 23:21:14 GMT 1
Post by flg on Nov 23, 2022 23:21:14 GMT 1
I am a bit lost and need to figure out how we got from 3.75lbs salt to Salt plus MSG. I see the math but missing the connection I guess
Long day so I will reread tomorrow.
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1939
Dec 22, 2022 17:11:32 GMT 1
Post by Silver on Dec 22, 2022 17:11:32 GMT 1
New circa 1939 26 Ounce Bag proposal:
12.0 Ounces Pepper (Half White, Half Black)
3.00 Ounces Salt
2.00 Ounces Coleman's Dry Mustard Powder (1)
2.00 Ounces Ginger (2)
1.50 Ounces Allspice (3)
1.50 Ounces Caraway Seed (4)
1.00 Ounces Sage (5)
1.00 Ounces Anise Seed (6)
0.50 Ounces Mild Paprika (7)
0.50 Ounces Mace (8)
0.50 Ounces Clove (9)
0.25 Ounces Thyme (10)
0.25 Ounces Marjoram (11)
Add to 25 Lbs. Pastry Flour plus 3.75 Lbs. Salt
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Post by deepfriednew101 on Dec 22, 2022 20:29:10 GMT 1
I have the scale out and will MIX it
I have some Sweet 16 Left over and might even mix more as its a Great Wing Mix that many enjoyed
BUT as per MY way of doing side by side I will possibly Do a modified version Based on 30 Ounce Spice Bag
I Will say this FROM personal experience the 26 Ounces Might have ONCE worked with PURE spices and herbs WHICH we DO NOT HAVE in 2022.
The ONLY way to contend with Crap spices which have stems and Non ripe items which have NOT been separated out is a inevitable increase in the Base amount BUT sometimes increasing the BASE with Crap items Does Nothing to the Quality of the Item with a increase of Ounces.
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1939
Dec 22, 2022 20:38:39 GMT 1
Silver likes this
Post by deepfriednew101 on Dec 22, 2022 20:38:39 GMT 1
sometimes throwing what you perceive as Good after Bad does not help the recipe
or adding more Bad Spice or Herb just makes it worse ?
A test done yesterday with what I perceived as Average or Non Pure spices I increased the spice amount and it DID NOT change the Quality end result of the Meal ?
The Platform was a Hamburger Mix for Burrito Wraps increased the seasoning and it Did not help the Flavor profile UNTIL I added Pure Spice and Herbs BUT by then you are chasing a waging dogs tail recipe and that can be a chase you don't want to do. END result was added Fresh onions and fresh Red Pepper and Tomato to save the Taste NOT spices
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1939
Dec 23, 2022 15:34:48 GMT 1
Post by Silver on Dec 23, 2022 15:34:48 GMT 1
I have the scale out and will MIX it BUT as per MY way of doing side by side I will possibly Do a modified version Based on 30 Ounce Spice Bag I Will say this FROM personal experience the 26 Ounces Might have ONCE worked with PURE spices and herbs WHICH we DO NOT HAVE in 2022. The ONLY way to contend with Crap spices which have stems and Non ripe items which have NOT been separated out is a inevitable increase in the Base amount BUT sometimes increasing the BASE with Crap items Does Nothing to the Quality of the Item with a increase of Ounces. I'm excited to see how my latest guess at 1939 comes out. |
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