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Post by Deleted on Jan 9, 2023 2:05:24 GMT 1
Has anyone tried Annatto before and could provide metric details? I am talking (self) ground Annatto Seeds, not extracts. For colouring only. 0.5 grams of Turmeric get you a golden colour in 100 grams of flour. I am wondering if Annatto is more or less potent than Turmeric. Trying to achieve that appealing orange colour of Publix chicken.
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Post by Silver on Jan 9, 2023 2:19:22 GMT 1
Has anyone tried Annatto before and could provide metric details? I am talking (self) ground Annatto Seeds, not extracts. For colouring only. 0.5 grams of Turmeric get you a golden colour in 100 grams of flour. I am wondering if Annatto is more or less potent than Turmeric. Trying to achieve that appealing orange colour of Publix chicken. I would approach this from a perspective that Annatto is a more potent colorant than is Turmeric. Err on the side of safety. |
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Post by deepfriednew101 on Jan 9, 2023 16:24:19 GMT 1
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Post by deepfriednew101 on Jan 9, 2023 16:31:45 GMT 1
From the Perspective of New Age KFC and others wanting Nature Color in Golden or Orange color cheese etc, and Orange salad liquid Dressing they use the spices like the you mentioned.
Most Major Company usually use the Item which is MORE grown in the Country they are in FOR Multiple reasons they can claim they purchase Local sourced items and Cost can be less cheaper from local used items as long as supply is available.
On the Internet and speaking with many people including Franchise Owners Jamaican - Trinidad KFC has consecutively been know to make the BEST Tasting KFC in the World and it has been NOTED that the Spies and Herbs are Packed locally from LOCAL suppliers first and then other items located and shipped to there country.
YOUR idea FRESH Grind your own items
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Post by deepfriednew101 on Jan 9, 2023 16:34:39 GMT 1
Annatto has More Orange Hue typically then Turmeric
Kraft uses Annatto to help color there Powdered cheese to a Old Cheddar Color Orange compared to a Golden Hue from Turmeric
The Turmeric has more Taste then the Annatto more earthy Taste
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Post by Deleted on Jan 12, 2023 14:55:35 GMT 1
See below drumsticks with 0.5 grams of Annatto Seed Powder added to 100 grams of flour. Seasoning: Dustin's recipe + MSGFlour: APMethod: Egg and milk wash + single dredge Temp: 160°Conclusion: It does add some orange/red colour and will not spoil the flavour. However, for colouring, Annatto seems to work best when extracted in water or oil first. This is how indigenous people do it, just like you would do with Saffron. Persians e.g. would pour hot water on ground Saffron before using it in dishes. Throwing ground Annatto seed into plain flour will not develop its full potential I suppose. Also, it will not start colourising the breading before 15 Mins of frying, so I am not sure how good it will work on tenders etc that have a much shorter bathing time. I might give it a try next time. Will definitively use it in mac 'n' cheese too.   |
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Post by deepfriednew101 on Jan 12, 2023 15:06:01 GMT 1
Looks like a Great Cook presentation in color and texture
How was the overall flavor ?
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Post by Silver on Jan 12, 2023 15:22:19 GMT 1
@11serbs, how well did you like Dustin's recipe?
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Post by deepfriednew101 on Jan 12, 2023 16:02:27 GMT 1
Silver have you cooked Dustin's / Ken's Recipe ?
In the Past we preformed a Side by Side Test of Todd Wilbur vs Dustin's / Ken's Recipes
They were Both Great chicken recipes and were a flip of a coin who would win in the taste comparison OUR End result was that Todd Wilbur had a MORE Original Flavor taste and Dustin's / Ken's recipe was more a NEW AGE K.F.C. taste.
what needs to be tested is a Pound per pound exact seasoning weight to flour comparison vs the recipe against recipe to see when same amount of seasoning flour mix is compared to each other
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Post by Deleted on Jan 12, 2023 17:17:33 GMT 1
@11serbs , how well did you like Dustin's recipe? Good question. So you know the struggle. You go left, right, find interest in a new item, do this, do that. And sometimes get utterly lost. After years of research and frying now, I keep arriving at the same conclusion/ratios/ingredients as Dustin it seems. And I haven't tried Dustin's recipe until rather recently I must admit. It is solid, well-balanced and, with a little effort and twist, it is exactly what I remember KFC to taste like. Now please remember, I am not that old. And I am in Europe. (UK, NL, Germany). Maybe I don't have the slightest clue about the taste of the real OR. But KFC managed to ruin many generations, not just the oldtimer's. The chicken I had as a kid and teenager was much, much better and different than what they serve today. And if folks want to call Dustin's recipe names like 'new age' etc, please step up finally and present a better version that will be considered legit by many and will stand the test of time.So for me, Dustin's recipe is more or less spot on if you add MSG and do brine (chicken powder, salt, garlic). |
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