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Post by deepfriednew101 on Aug 31, 2023 15:22:51 GMT 1
FYI in the Recipe there is NO item with .75, .5g, .25g ETC ETC ETC
They are whole numbers anything below a Whole number will GIVE little or NO taste and be washed by the Deep Frying
BUT Ken or Dustin have maintained it OK to put .00001 of some spice while others who cooked many batches have said anything below 1g is a waste of spice and NO flavor
Air Frying also Has a different effect on Spices then Deep Frying and release of Flavor TWO different effects and results.
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Deleted
Deleted Member
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Post by Deleted on Aug 31, 2023 16:33:30 GMT 1
FYI in the Recipe there is NO item with .75, .5g, .25g ETC ETC ETC They are whole numbers anything below a Whole number will GIVE little or NO taste and be washed by the Deep Frying BUT Ken or Dustin have maintained it OK to put .00001 of some spice while others who cooked many batches have said anything below 1g is a waste of spice and NO flavor Air Frying also Has a different effect on Spices then Deep Frying and release of Flavor TWO different effects and results. I agree some of the amounts are ridiculous. Like 0,03125g Savory in 200g of flour. But still the easiest way to ruin the note or any dish is too much seasoning. Your measurements I find extremely high. I don't believe you are using low quality items that are so weak. Are you still endorsing a herb & spice to flour ratio of 40%? Even if "herb & spice" would include salt here, you would still add 133,33g to 200g of flour? |
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Post by Silver on Aug 31, 2023 18:58:08 GMT 1
We still have about half of the 'Winston Shelton,4' seasoned VWG mix remaining, and later today we will be Air Frying Chicken again. To this remainder I tossed in ~1-1/2 teaspoons of our Hot Hungarian Paprika, plus three pinches of extra Baker's salt. This on the fly revised 'Winston Shelton,4' seasoned mix will get tested this evening. The mix now tastes well more spicy hot and salty than it did before these mods.
I ate a couple cold 'next day' leg pieces for lunch today, and they were much improved, but not with any respect to any increased 'note'. The VWG coating had taken on more of the desired classic KFC soft and folded crust look and feel.
If you need to go super low on carbs, as I do, then VWG is definitely the way to go. It did not spike my blood glucose level at all.
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Post by Silver on Sept 1, 2023 0:12:30 GMT 1
We still have about half of the 'Winston Shelton,4' seasoned VWG mix remaining, and later today we will be Air Frying Chicken again. To this remainder I tossed in ~1-1/2 teaspoons of our Hot Hungarian Paprika, plus three pinches of extra Baker's salt. This on the fly revised 'Winston Shelton,4' seasoned mix will get tested this evening. The mix now tastes well more spicy hot and salty than it did before these mods. I ate a couple cold 'next day' leg pieces for lunch today, and they were much improved, but not with any respect to any increased 'note'. The VWG coating had taken on more of the desired classic KFC soft and folded crust look and feel. If you need to go super low on carbs, as I do, then VWG is definitely the way to go. It did not spike my blood glucose level at all. Here's the side-by-side eating report.
1) The Hungarian Paprika suppressed all other flavors, including the extra salt I added. It actually tasted like there was less of everything. And worst of all, it eliminated the ''note'. Not that there was much note to begin with. It was one dimensional.
2) The re-heated Chicken from yesterday tasted better. It's flavors popped more and were multi-dimensional. And it tasted decidedly saltier.
3) More Peppery taste and lingering bite was evident for the Hungarian Paprika zinged half, but it's not close to right. My wife hated it. 4) If there really is Paprika in KFC OR it's not a hot Hungarian variety. 5) Perhaps eliminating the Allspice will help. But this is a guess. 6) The theory that less is more seems more correct to me now than ever before. 7) I now think (I.E., It is now my opinion) that Winston Shelton likely made up the 100 grams story, which is fake news, and merely side tracks. 8) Recipe #17 is much much closer to grasping the brass ring.
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crazyforchicken
Kitchen Assistent
eating Kentucky Fried Chicken since 1960's
Posts: 188 
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Post by crazyforchicken on Sept 1, 2023 6:19:39 GMT 1
8) Recipe #17 is much much closer to grasping the brass ring
IMO, truer words have never been spoken my friend.
cfc
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Post by Silver on Sept 3, 2023 11:35:32 GMT 1
After eating the last of the Air Fried Chicken coated with the half of the H&S mix that received the Hot Hungarian Paprika, and detecting a nasty 'spent oil' taste in it yet again (even though it never hit oil) I'm almost fully suspecting that the Soy Lecithin burns and gives an off taste. I'm retracting my advice to use it. It's either that, or the 'spent oil' taste is due to my substitution of 'Vital Wheat Gluten' for standard flour. Perhaps this path to low carbohydrate fried Chicken is a dead end. Only one more attempt at it, while leaving out Lecithin, will tell. Who knows, but the recipe we just cooked, and which dissapointed, might have turned out much better without the Lecithin, and/or without the VWG. That said, there is now much higher hope for 9c, or a 9d with the B&W Pepper and MSG switched as per flg , and the Hot Paprika switched to standard (sweet) Paprika. |
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Post by Silver on Sept 3, 2023 16:19:19 GMT 1
After eating the last of the Air Fried Chicken coated with the half of the H&S mix that received the Hot Hungarian Paprika, and detecting a nasty 'spent oil' taste in it yet again (even though it never hit oil) I'm almost fully suspecting that the Soy Lecithin burns and gives an off taste. I'm retracting my advice to use it. It's either that, or the 'spent oil' taste is due to my substitution of 'Vital Wheat Gluten' for standard flour. Perhaps this path to low carbohydrate fried Chicken is a dead end. Only one more attempt at it, while leaving out Lecithin, will tell. Who knows, but the recipe we just cooked, and which dissapointed, might have turned out much better without the Lecithin, and/or without the VWG. That said, there is now much higher hope for 9c, or a 9d with the B&W Pepper and MSG switched as per flg , and the Hot Paprika switched to standard (sweet) Paprika. Also, since Mustard has an abundance of Lecithin, I can no longer recommend Mustard, albeit that I'll grant that the Lecithin within Mustard Seed does not arise via the 'Soy' route. |
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Post by Silver on Dec 31, 2023 17:10:52 GMT 1
Currently mixed and melding, pending cooking:
200.0 g. Flour
30.00 g. Salt
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2.250 g. MSG
2.250 g. White Pepper [1]
2.250 g. Black Peppercorns (Ground) [2]
2.250 g. 4-Color Peppercorns (Cracked) [2]
1.250 g. Coriander Seed [3]
1.250 g. Ginger [4]
0.500 g. Allspice [5]
0.375 g. Mace [6]
0.125 g. Garlic Powder [7]
0.125 g. Star-Anise [8]
0.125 g. Thyme [9]
0.125 g. Rosemary [10]
0.125 g. Oregano [11]
Edit: I'm tentatively contemplating the addition of the following and then washing only in water before coating the Chicken pieces:
2.5 grams Powdered Milk
2.5 grams Pure Unflavored Whey Protein Powder
2.5 grams Beef Gelatin Powder (for tackiness, and as an egg substitute)
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Post by Silver on Jan 3, 2024 0:18:56 GMT 1
The eating report for the recipe as seen directly above, complete with the powdered milk, whey powder, and beef gelatin added: 1) Very greasy, and particularly more so because it was Air Fried, with no oil sprayed on it. Lesson: Gelatin makes grease! 2) That said, the beef gelatin gave it a beef flavor that doesn't belong. 3) Zero KFC likeness. Now I know ho critical Sage and Savory are. 4) Sage sprinkled on in an attempt to rescue it did nothing to help. 5) Savory sprinkled on tasted far better than Sage. 6) Celery Salt also did a great job of saving it. About a tie between Savory and Celery Salt. 7) Mace without Nutmeg didn't bring forward any nuttiness. (This shocked me. Mace may be a dead end.) 8) Allspice went essentially undetected. (This also shocked me. Back to Clove and Nutmeg, and perhaps a pinch of Cinnamon) 9) I think Mexican Oregano works much better than ordinary Oregano. 10) It seemed lacking in both Salt and Pepper. Perhaps some Cayenne (or other red pepper) is needed after all.
11) I think Coriander needs to be higher for more nuttiness as well. 12) Ginger didn't seem to add anything of note (or of 'note', not a typo...)
13) One of my all time greatest recipe failures. But sometimes failure teaches valuable lessons.
Edit: Overall the most prominent features were an odd beef flavor and massive greasiness. The beef gelatin dominated greatly. But the coating adhered nicely and little to none fell off. Is there a more flavor neutral gelatin option?
Edit #2: I prefer the flavor that an egg wash (whole egg) brings, vs. the milk powder and whey. I'll likely never use these powders again.
Edit #3: I'm becoming more and more convinced that evolving nuttiness is key. This recipe failed to evolve any hint of nuttiness.
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cman
Kitchen Assistent
Posts: 203
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Post by cman on Jan 3, 2024 1:11:01 GMT 1
Sorry to hear about the failure. Just by Looking at the ingredients predicts that the recipe should have come close.
Are you considering using a traditional pressure frying to re-test the recipe?
It’s possible that the circulating air of an air fryer prevents the synergistic effect of the H & S on each other. The air fryer affixes the H & S in place as the convection hits them.
Also, the use of gelatin could also be acting more of a barrier than as a solvent for the H & S solutes to mix.
A lot of questions raised.
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