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Post by Silver on Jun 20, 2023 2:24:41 GMT 1
And now for the cold eating report for the final thigh piece. My wife sat this one out and left it for me.
Simply out of this world delicious. But I must admit that once again I added extra Salt.
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Post by Silver on Jul 29, 2023 18:19:51 GMT 1
Mixed, melding, and waiting to be cooked shortly.  |
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Post by Silver on Jul 29, 2023 18:39:31 GMT 1
Cooked Recipe #25 has now been blended into the flour, and a pinch that I sampled tasted quite nice (albeit that this practice has more often than not proved to be quite misleading in the end). I had forgotten how tasty Celery Seed can be. The Pepper taste seems quite mild though. There's no Cayenne (or equivalent) within this recipe. I'm dissapointed by this, but between the lower pepper bite and the flavor of Celery, my wife is tentatively happy (pending the cooked chicken taste test).
Edit: I'm thinking that Coleman's Mustard (a blend of Yellow and Brown at some unknown ratio) might evolve the pepper bite, but this ingredient was removed, likely in the very early 70's (and likely right along with the removal of Celery Seed). I have no idea as to where the lingering mild pepper bite comes from at present. It doesn't seem possible to achieve it with B&W Pepper alone.
Edit #2: This is the most combined B&W Pepper I've ever added.
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Post by Silver on Jul 29, 2023 23:01:21 GMT 1
The Cooked Recipe #25 eating report:
This recipe proved to be an enigma in many ways.
1) Salt at 30 grams was a tad high. I think I reached my limit at 28-29 grams of Salt. But then again, I've often notedthat Celery Seed acts as a Salt enhancer.
2) An Allspice overload. It would likely have been much better with 0.40 grams Allspice and 0.125 grams Clove.
3) Not the fault of the Chicken coating, but my oil has reached the end of it's life, and as evidence there was a load of oxidation foam. Some off flavor is definitively due to the oil.
4) I think I can live with 5 grams of Black and 3 grams of White Pepper. It's not right for KFC OR likeness, but it's passable.
5) 0.25 grams of Mace is too much. Mace may not be necessary at all. Nutmeg might be better after all.
6) I'm finally coming to the realization that Anise Seed (licorice in general) is not needed.
7) A bit of Dextrose (perhaps 1.5 to 2 grams) might offer improvement. A couple of the Esquire experts tasted sugar.
8) My afterthought is that Savory at 0.25 grams would be better than 0.50 grams. Add the other 0.25 grams to Sage.
9) The Celery Seed flavor was simply off. Out it goes. It certainly doesn't belong. Only works well when by itself.
10) I very well may return to 3 grams each of B&W Pepper, plus 0.25 grams of cayenne Pepper.
11) There was a hint of the note, but nowhere near the note level of Recipe #17.
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Post by Silver on Jul 30, 2023 0:05:37 GMT 1
12) 1.375 grams of Coriander may also be an overload. Either that, or it clashed with the Celery Seed. After all, I've grown accustomed of adding 1.5 grams of Coriander of late, and never bashed it until now. 13) Yet again, Thyme ruins things way more than it helps. Will I ever let this oft repeated and hard learned lesson actually sink in and stop bothering with Thyme? 14) I have never observed Marjoram to enhance one of my recipes either. Oregano works far better (when at 0.125 grams), but may also be unnecessary. 15) That trims it down to Sage ad Savory as to Herbs. Perhaps leaving room for Tarragon... 16) Nothing tops tossing out Allspice completely and replacing it with 0.25 g. Nutmeg, 0.20 g. Clove, 0.15 g. Mace, and 0.10 g. Cinnamon. 17) Garlic also seems to be unnecessary.
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Post by Chickenman on Jul 30, 2023 1:39:43 GMT 1
Cannot believe you would say "garlic seems to be unnecessary" it is a huge part of the note and recipe. There is nothing that i know of that can give you the pepper bite except black and white pepper. It needs to be in the right ratio and grinds. The only other way i can think of that would give you the pepper bite is if you use a pepper extract.
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flg
Souschef
Posts: 1,578
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Post by flg on Jul 30, 2023 1:48:12 GMT 1
Had real KFC tonight. No flavour at all. I found a small piece of skin I could taste salt, pepper and garlic on. That was it. Hot garbage
The weird thing was the gravy was better than the chicken and actually tasted like KFC. Not the way it used to, but 100 times better than it has in years
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Post by Silver on Jul 30, 2023 2:10:56 GMT 1
New thought for a recipe with 26 Oz. bag compliance:
200. g. Pastry Flour
29.0 g. Salt
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6 grams MSG
3 grams Black Pepper
3 grams White Pepper
0.30 grams Cayenne Pepper
0.25 grams Nutmeg
0.20 grams Clove
0.15 grams Mace
0.10 grams Cinnamon
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Post by Silver on Jul 30, 2023 11:50:03 GMT 1
I just realized that the 'originally quasi-joke' recipe which I posted above fits into the category of 5 ingredients beyond B&W Pepper. I'm more serious about it now. Everyone needs a baseline recipe from which to build upon. None of us should be attempting to juggle 11 H&S right out of the starting gate. Certainly the CHS story indicates that he began with only Salt and Pepper and added ingredients one at a time from there. Why do exactly none of us do the same?
PS: If Nutmeg, Clove, Mace, and Cinnamon are seen to be a stand-in for Allspice, then the above recipe can be seen as having only 2 ingredients beyond B&W Pepper.
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Post by Silver on Jul 30, 2023 12:26:15 GMT 1
A proposed fix for my Recipe #25 (ergo: Proposed Recipe #26):
200. g. Pastry Flour
28.5 g. Salt
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8.00 g. MSG
1.50 g. Demerara Sugar (a natural and very light brown sugar)
3.20 g. Black Pepper (1/2 Fine, 1/2 Medium Coarse) [1]
3.00 g. White Pepper [1]
1.25 g. Coriander [2]
1.25 g. Sage [3]
0.50 g. Ginger [4]
0.25 g. Savory [5]
0.25 g. Cayenne (or) Tabasco Pepper [6]
0.25 g. Nutmeg [7]
0.20 g. Clove [8]
0.15 g. Mace [9]
0.10 g. Cinnamon [10]
0.10 g. Garlic Powder [11]
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