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Post by silver on Jun 28, 2022 17:26:53 GMT
... for the following list:
0.25 grams Nutmeg
0.20 grams Clove
0.15 grams Mace
0.10 grams Cinnamon
I'm initially presuming (OK, guessing, right or wrong) that an even 1 gram of Allspice should adequately sub for the items/weights seen above. And my question is: Will 1 gram of Allspice actually deliver right close to the flavors/oils that these 4 spices at these given weights are delivering, or should I best simply continue using what works?
The background story leading to my asking of this question is that I have recently cooked a recipe built upon a base of 200 grams of cake flour using exactly the above listed weights of Nutmeg, Clove, Mace, and Cinnamon, and I seriously enjoyed the outcome, but subbing in Allspice to cover for this spice quartet would allow me to trim down to 11 H&S.
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Post by willy on Jun 28, 2022 19:17:25 GMT
Continue with what you're doing. There is no definitive proof that the OR has only 11 secret herbs and spices.
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Post by silver on Oct 21, 2022 14:05:03 GMT
Revisiting this subject, with the knowledge that Allspice delivers ~20% of the Eugenol of Clove, my thinking is (currently, and subject to change) something along these lines.
0.25 grams Nutmeg
0.20 grams Clove
0.15 grams Mace
0.10 grams Cinnamon
'Might' nominally be substituted by:
1.00 grams Allspice
0.10 grams Nutmeg
0.10 grams Mace
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Post by silver on Oct 21, 2022 14:16:57 GMT
For those among us who have trialed 'Grace's Strong Blend' and found it to be weak, it might be interesting to see if the addition of a small amount of ground Nutmeg and ground Mace (perhaps 1/8 gram of each for 200 grams of Grace's seasoned flour, or 1/4 gram of each for 400 grams of Grace's seasoned flour)improves it.
Then if signs of improvement are evident, repeat with this same experiment, but with also the addition of 1/2 gram of ground Anise Seed for 200 grams of Grace's seasoned flour, or 1 gram for the case of 400 grams of Graces seasoned flour.
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Post by cascader on Oct 21, 2022 23:43:46 GMT
Revisiting this subject, with the knowledge that Allspice delivers ~20% of the Eugenol of Clove, my thinking is (currently, and subject to change) something along these lines. 0.25 grams Nutmeg 0.20 grams Clove 0.15 grams Mace 0.10 grams Cinnamon 'Might' nominally be substituted by: 1.00 grams Allspice 0.10 grams Nutmeg 0.10 grams Mace Could you help me understand better why the nutmeg was was lowered? Isn’t the overall flavor more than just eugenol? It seems important to specify Jamaican allspice vs. Mexican allspice as some Jamaican allspice has around 70% eugenol in the oil, but an allspice berry is less oily than a clove bud. |
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Post by silver on Oct 21, 2022 23:57:18 GMT
Nutmeg and Mace were lowered, and Clove and Cinnamon were eliminated, because some degree of the flavor of each of these is said to reside within Allspice.
But only the degree of Clove(ness) within Allspice is nominally quantifiable. The others are guesses. As 'Number 5' once famously stated: "Need input!".
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Post by kgp on Oct 22, 2022 0:28:44 GMT
Nutmeg and Mace were lowered, and Clove and Cinnamon were eliminated, because some degree of the flavor of each of these is said to reside within Allspice.
But only the degree of Clove(ness) within Allspice is nominally quantifiable. The others are guesses. As 'Number 5' once famously stated: "Need input!".
I don't find cinnamon in any degree of flavor of allspice. Cinnamon stands on its own. Even Johnny 5 will tell you that. |
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Post by silver on Oct 22, 2022 0:33:59 GMT
Just about every cooking website on the planet touts that Allspice tastes like a blend of Clove, Cinnamon, and Nutmeg. Some also add Mace and Pepper.
Plus a few more: Etc...
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Post by willy on Oct 22, 2022 4:57:38 GMT
I couldn't imagine allspice toast, or apple pie with allspice. LOL
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Post by jwoz on Oct 22, 2022 13:57:04 GMT
I know you said this on another thread a while back but I didn’t know if the info was still current.
Could you say what ppm of eugenol you are using for those 4 ingredients?
And were those ppm numbers derived from tests done on the actual spices, or on essential oils from those spices?
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Post by silver on Oct 22, 2022 15:06:55 GMT
I know you said this on another thread a while back but I didn’t know if the info was still current. Could you say what ppm of eugenol you are using for those 4 ingredients? And were those ppm numbers derived from tests done on the actual spices, or on essential oils from those spices? It should all be available here. See page 2.
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Post by kgp on Oct 22, 2022 15:14:11 GMT
I couldn't imagine allspice toast, or apple pie with allspice. LOL LMAO! I think for most people they would say a "Allspice tastes like a blend of Clove, Cinnamon, and Nutmeg." I don't dispute that. |
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Post by silver on Oct 22, 2022 15:35:08 GMT
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Post by willy on Oct 22, 2022 16:45:10 GMT
I've watched thousands of apple pies made in my lifetime. Only used cinnamon.
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Post by silver on Oct 22, 2022 17:08:53 GMT
I've watched thousands of apple pies made in my lifetime. Only used cinnamon. That's how my mom and my wife always did it. That is, until I convinced my wife to add a wee bit of nutmeg. I don't think I will ever convince her to try Allspice. Mace perhaps... |
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