|
|
Post by mpmn04 on May 20, 2017 23:12:03 GMT
I just finished preparing recipes DT-20 and KG-74M and had noticed some anomalies in the difference in weight vs.volume as given for the herbs in each recipe.
recipe DT-20 Sage (I used Club House brand bought 2 weeks ago) 1 tsp (0.7g) I weighed 1 tsp and it was 1.454g so I removed half, so it was 1/2 tsp by volume
"" "" "" " Tarragon (I used McCormicks bought 2 weeks ago) 3/8 tsp (0.6g) I needed 1 tsp to get it to weigh 0.6g
recipe 74M Sage 3/4 tsp (.525g) 3/4 tsp weighed 1.020g so I reduced volume by about half.
"" "" "" Marjoram 1/3 tsp (0.3g) I needed 3/4 tsp to get the 0.3g weight.
I gave precedence to weight over volume measurement, but because there was so much difference it was a little confusing as to which way to go. All the other ingredients were very close of volume to weight that I can only conclude it's the moisture content in those above ingredients.
Anyone else observe this? Is weight always the way to go?
mpmn04
|
|
|
|
Post by Ken_Griffiths on May 21, 2017 0:06:57 GMT
mpmn04
All the 'volume' measurements shown for the herbs and spices in the 'recipe comparison thread' on the forum are for ingredients in their 'ground' state.
Sage, as an example, often comes either 'rubbed' or in 'dried leaf' form and so it would need to be ground finely before measuring it out with a teaspoon. Even then, many people will often tightly pack their spoons and not realise they are far exceeding the real volumes that are required by a recipe. That's one reason why I suggest people try to check their recipe seasoning weighs 10g (13g incl. MSG) just before they add it to the flour, to ensure they have not made any mistakes with their measuring or weighing.
With weight measurements though, they are always the same for every 'form', whether the Sage that you use is rubbed, dried-leaf or finely ground to begin with.
Weight is always the best way to go and is the more accurate way to construct any of the recipes that you see on the forum.
Teaspoon volume to weight conversions are the reason the ASTA, Aqua-Calc and USDA conversion tables exist in the US and Canada... they provide an agreed standard and a certain level of consistency for trade purposes.
The simple way to think of these things is that we all pack our teaspoons differently and the size of the grains of herbs/spice across different brands can make a difference too.. whereas weight is the same for everyone and everything .. that's assuming the scales used are accurate and calibrated.. but even atmospheric pressure and height above sea level can play a part in the measurement of things by weight, albeit they are insignificant for our purposes... also moisture content can vary, even by country of origin or allowed drying times etc.
My advice is, if anyone decides to use the teaspoon volumes then grind each ingredient fine, before measuring and do not over-pack the spoon. To really get things a lot more accurate though, so that the recipes are the same as ours and the same each time you cook, then using weighing scales is definitely the best way to achieve a far better and accurate result.
I just want to add that MSG is usually an exception to the rule, when it comes to measuring it out by volume and I think it works better measuring out the 3/4 tsp straight from the container, without being ground, but it is still far better to weigh it, if you have the weighing scales to do these things.
Anyone serious about researching the Colonels secret original recipe would be in a much better position if they had access to weighing scales that are accurate to 0.01g or 0.001g and these are easily found on eBay or Amazon for less than $10.. though the more you are prepared to pay, the better quality you are likely to get.
|
|
|
|
Post by mpmn04 on May 21, 2017 0:12:53 GMT
Oh right, I knew that ... Brain fart. The sage was already ground though. The other 2 were in dried leaf form.
|
|
|
|
Post by Ken_Griffiths on May 21, 2017 0:46:30 GMT
The size of the grind can be an issue and the quality aswell sometimes...
ASTA members are the best companies to deal with, as they ensure things are regularly checked for plant disease and insect infestations etc.. I'm sure I must have eaten a few ground-up bugs in my lifetime and not realised it !! ... Yuch! ... the thought of it.
I think all recipe books should show the weight of each ingredient and then we would maybe get close to tasting things the way the author intended. It's a learning curve that the food writers still need to go through at some stage in the future. Some recipes are now including weights, but it's not as widespread as it ought to be.
The Colonels recipe requires not just accuracy in its construction, but it's proper cooking procedure is also quite a task. That's why Brown & Massey and others engaged his services to devolve his knowledge, experience, and advice and to also train the franchisees/cooks etc. and it's also why the cooking process became automated and 'computer controlled'.
Even the post cooking procedure in the Shelton CVac moisture controlled cabinets plays a role in the finished texture and taste experience... but my view is, if the Colonel could do it all by himself, then so can we.
It's just we have to find out many of the answers to all these things for ourselves... but we are getting there I think and I honestly believe we are really close to finding the real answers we seek.
|
|
|
|
Post by Ken_Griffiths on May 21, 2017 1:19:48 GMT
Oh right, I knew that ... Brain fart. The sage was already ground though. The other 2 were in dried leaf form. I didn't see your questions as a 'brain fart' I saw them as a very sensible set of questions and it shows you are serious about the research here and that you are stepping 'across' to the next level to find the answers you are seeking. Weighing ingredients accurately, is an important step in finding the real answers and when you do, you will then be able to recreate the recipe time and time again and it will be near-perfect every time. It is also easier to then share the same recipe with others, confident they are using the same precise weight (and amount) of every single ingredient... It's far more difficult to do that when folk are using tightly-packed, or loosely-packed teaspoon volumes, with ingredients that are finely ground, partly ground, or in dried leaf form etc. Quality of ingredients is also an issue that we may need to address at some point, but the research has to be both affordable and accessible to all. I just wish I could persuade everyone that using scales is certainly a much better way to move forward to discover the precise aroma and taste of the Colonels recipe, that has so far eluded a great many people for over well over 65+ years. |
|
