|
|
Post by silver on Oct 8, 2022 17:37:17 GMT
If you have used this herb in your efforts at chasing the flavor and aroma of KFC OR please let me know how it turned out. And at what quantities you tried it relative to a given amount of flour.
|
|
|
|
Post by silver on Oct 8, 2022 22:47:55 GMT
After reading that Mexican Oregano is packed with Thymol, plus that it delivers a noticeable Citrus flavor, I simply have to give it a try. With it's load of Thymol it may be capable of replacing Savory or Thyme or both. And it's Carvacrol defines Oregano and Marjoram, both of which it may also be capable of replacing. The bonus of a Citrus-like background flavor makes it seem almost irresistible. That plus it tastes good when I eat a pinch of it straight up, unlike Oregano and Marjoram. And it has a fantastic aroma. It almost begs for experimentation.
|
|
|
|
Post by willy on Oct 9, 2022 15:58:52 GMT
Don't forget that CHS was once stationed in Cuba and was exposed to "other" oreganos.
|
|
|
|
Post by silver on Oct 10, 2022 7:57:39 GMT
A recipe proposal for testing Mexican Oregano:
|
|
|
|
Post by silver on Oct 10, 2022 8:42:22 GMT
In the recipe as seen immediately above Mexican Oregano (as specifically Lippia graveolens, whereby other species of Mexican herbs are also referred to as Mexican Oregano and/or Mexican Sage) is replacing Thyme, Savory, Marjoram, and Oregano (in any of its several Mediterranean derivatives).
|
|
|
|
Post by silver on Oct 10, 2022 8:53:29 GMT
Given that this particular Mexican Oregano is sometimes seen referred to as Mexican Sage (whereby again, as a precaution, other of Mexican herbs are also referred to as Mexican Sage) it may also be a potential replacement for Sage. But my concern here is that at some level it's Oregano (Carvacrol) nature will come to dominate and give the seasoning an Oregano overload.
The trick here will be to add only enough Lippia graveolens such as that an Oregano like flavor overload does not occur. As to this level, I have no idea (at this time). Perhaps even my initial guess of using 0.35 grams will prove to be too much...
|
|
|
|
Post by silver on Oct 10, 2022 9:11:33 GMT
My only experimentation with this Mexican Oregano to date has been in Spaghetti Sauce as a replacement for Italian Seasoning and Oregano, and sprinkled on eggs. I liked the Spaghetti, but my wife and oldest daughter thought the flavor was oddly a tad overbearing and Mexicanized. If forced to 'somewhat vaguely' describe the difference, it was perhaps almost as if I had added a wee bit of Lime and Cumin to the Spaghetti sauce. Clearly I tossed in a bit too much. It tastes great sprinkled on eggs though (in my opinion). I've sprinkled it (in cautious moderation) on eggs (or in eggs if scrambled) multiple times now because I like the result.
|
|
|
|
Post by silver on Oct 10, 2022 9:28:43 GMT
A quick web search of tomato based Spaghetti sauce recipes indicates that adding a bit of lime or lemon brings up multiple recipe hits, and the same is evident for adding a bit of Cumin. So I think I can make the Mexican Oregano work in this Italian application simply by adding it in moderation as opposed to sprinkling it in rather liberally (as I had done).
|
|
|
|
Post by silver on Oct 10, 2022 9:47:28 GMT
A rather interesting blurb I came across on the web regarding the best substitution for Mexican Oregano:
Edit: My strong initial guess here is that 'Coriander' in this context 'might' well be referring to Cilantro, as opposed to Coriander Seed.
|
|
