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Post by underpressure on Aug 7, 2023 18:56:49 GMT 1
Yeah but I think he’s looking for taste and aroma not texture. Do you disagree with my statement that the high heat would burn off much of the aromatics? The texture of the meat will be different even if you only use salt and mix the meat or for that matter if you don’t put anything in it and mix the meat the protein strands will be gain to tangle. If you just break the meat up a little, season it and gently toss and fold (not smash and mix) the meat should be fine. Just get some of that seasoning protected from the direct high heat.
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flg
Souschef
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Post by flg on Aug 7, 2023 18:59:20 GMT 1
Yeah but I think he’s looking for taste and aroma not texture. Do you disagree with my statement that the high heat would burn off much of the aromatics? The texture of the meat will be different even if you only use salt and mix the meat or for that matter if you don’t put anything in it and mix the meat the protein strands will be gain to tangle. If you just break the meat up a little, season it and gently toss and fold (not smash and mix) the meat should be fine. Just get some of that seasoning protected from the direct high heat. Correct. Mix has a nice aroma. I'm looking to see how it tastes and smells cooking. I had planned on mixing it in with the ground beef as underpressure assumed
And as guessed. It's been said that Eula's chicken recipe relied heavily on a commercial seasoning salt. If that's true than there weren't a ton of mainstream ones available then. Now perhaps "seasoning salt" as written by Ed Pierce was another seasoning product like poultry seasoning and he got it wrong or generalized it as a seasoning salt. Who knows. But worth a small side trip.
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Post by Silver on Aug 30, 2023 20:24:50 GMT 1
My 'Winston Shelton, 4' recipe (as seen below) is mixed and awaiting Air Frying. With the following twists: 1) I added 1/2 tsp of Lecithin beads to the H&S in the grinder. (this had the bonus effect of making the ground H&S dust free) 2) I added 0.50 grams of ground Caraway seeds. 3) I used 'Vital Wheat Gluten' instead of Cake Flour. (substituting volume for volume)  This mix has the nicest gray/green color I've ever seen. |
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Post by Silver on Aug 30, 2023 20:36:22 GMT 1
I tasted the mix as detailed in the post above in the flour (actually it was 'VWG') before and after adding the Caraway Seeds, and it tastes (plus even smells) much better with them added in my opinion. Only time will tell though. Report should be coming in several hours. Many firsts (for me) here: --------------------------------- 1) Vital Wheat Gluten (VWG) 2) Colman's Mustard Powder 3) Lecithin 4) Caraway Seeds 5) Massive Sweet Basil quantity
Edit: Ground Caraway Seeds when tasted straight up are awful. Please don't try this at home.
Edit #2: Pepper was 1/3 White, 1/3 Fine Black, and 1/3 Medium Coarse Black. Only the Medium Coarse BP was not ground. Everything else (sans the VWG) got ground.
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Post by Silver on Aug 30, 2023 21:11:24 GMT 1
I can't believe how great this VWG, H&S, and Salt mixture tastes. I keep going into the Kitchen and tasting pinches of it. Lots of MSG also. Ummm...
Edit: I can't believe it, but I'm not tasting the Mustard in it. When tasted alone, Colman's Mustard will curl your toes, grow hair on your chest, and knock your socks off. But within the seasoned flour mixture it seems to disappear. And I have a lot of it in there.
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Post by deepfriednew101 on Aug 30, 2023 22:54:58 GMT 1
In one of the Winston S conversations I submitted that the missing 13g was Mustard Coleman's Double Fine as Mustard was removed FROM the NEW AGE K.F.C. and had to be listed as a allergen.
With time as everything C.H.S. just omitted the Mustard as a item as He was making spices Mixes continually in the Head Office work area He had and would have been NOT using the Mustard much if at all because of label laws and He never wanted to list item's
When you look at Many Blends out on the Markey mustard is Rarely used NOW and most precaution say May contain Mustard or Celery ?
The Canadian Laws are changing and they are NOT accepting the words MAY contain if YOU knowing Place Mustard in a item and ONLY list May contain ? BIG PROBLEMS IF YOU MISLEAD Label Law's
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Post by Silver on Aug 31, 2023 0:09:07 GMT 1
The eating report for 'Winston Shelton, 4':
1st: We had a lot of chicken legs and thighs, so half got Air Fried @ 400 F. for 12 minutes per side, and half got pan fried, with oil at an initial 1/2 inch depth, and with drop at 340 F., followed by sustained 285 - 290 F. for 10 minutes on each side (which should have been 11-12 minutes per side). The Air Fried Chicken tasted overall better, but it was more close overall than I initially would have guessed. Both browned up equally, and by looking at the finished product you wouldn't know which was which if you weren't told. The VWG worked surprisingly well. But there was a bit of an annoying oil aftertaste that made the pan fried Chicken loose out. Based upon this, my wife said we will Air Fry from here on out. The H&S flavor expression level was dead-heat identical between the Air Fried and the Pan Fried. And the meat was equal in texture and juiciness for both cooking methods.
Now for the report:
1) Pretty good tasting Chicken overall. Some note, but not more than about 25% of KFC OR. Better overall on both the taste and note score than at least my last 3-4 attempts, but nowhere near the almost 100% note hitting level of my recipe #17.
2) As surmised, the Mustard must have simply vanished. I can't see where it accomplished anything, either flavor or juiciness retention, or meat texture wise. Neutral is the score here. I probably won't use it again. Seems like a dead end.
3) The Allspice let me down big time once again. Nowhere near the flavor and note benefit of my standard Nutmeg, Clove, Mace, and Cinnamon combination.
4) No lingering Pepper bite aftertaste, and once again Pepper overall seemed weak. Even though this is my greatest ever amount of B&W Pepper.
5) Salt was a bit short of meeting the goal, but close. The huge amount of Sodium contribution from the high level of MSG did not contribute to a Salt boost at all. Salt's flavor must stem from the Chloride ion.
6) The Lecithin gave both the pan fried and air fried chicken a soy oil like taste (since it is sourced from soybeans). A negative here.
7) I'm neutral on the massive amount of Basil. It's sort of like the Mustard. No real presence. It didn't contribute any Eugenol flavor that I could detect.
8) I don't think Caraway was bad, but I also don't think it was of any note delivering benefit. Neutral at best. I'll probably leave it out from here forward.
9) The huge amount of MSG did not contribute any of the anticipated sweetness. Dextrose works better here, but I won't be adding any Dextrose from now on.
10) I also don't think that any beneficial note stemmed from the MSG, with this being different from my initial thought for MSG. It can likely be cut at least in half.
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Post by Chickenman on Aug 31, 2023 0:31:11 GMT 1
I can notice mustards effect every single time i use it. It is night and day difference.
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Post by Silver on Aug 31, 2023 0:48:45 GMT 1
I'm now suspecting that any recipe with Allspice in it is doomed to miss out on delivering the full song 'note'. And I care less if it is used in 99-X and Grace's.
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Deleted
Deleted Member
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Post by Deleted on Aug 31, 2023 9:25:48 GMT 1
I'm now suspecting that any recipe with Allspice in it is doomed to miss out on delivering the full song 'note'. And I care less if it is used in 99-X and Grace's. Thanks for the report. But I would not jump to conclusions here, Silver. You had two questionable items (Mustard, Basil) in rather high quantities in your recipe. One of which you said contains Eugenol too. Misplaced and wrong ingredients can ruin the note I would say. How many times did we fail on the note but barely questioned Sage, Pepper, Coriander etc. Why always blame Allspice. Allspice will not save your recipe no matter what. DF said Cloves was used only in the brine, not part of the OR 11. But you could try large amounts of Paprika now that you don't have to worry about ruining the oil in your Air Fryer  |
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