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Post by Silver on Aug 29, 2023 11:55:39 GMT 1
Formalized for easy downloading and printing:  |
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Post by Silver on Aug 29, 2023 12:15:53 GMT 1
36 grams of Salt plus 20 grams of MSG (as the monohydrate) is the Sodium equivalent of right close to 42.25 grams of Salt alone. This scales to exactly 65 ounces of Salt alone (with no MSG present) in 25 pounds of Flour. And it scales to exactly 32.5 grams of Salt alone (with no MSG present) in 200 grams of Flour. An early KFC manual stated to add 3.75 pounds of Salt to 25 pounds of Flour plus 1 bag of Seasoning Mix. 3.75 pounds = 60 ounces I'm willing to bet that the original pre-MSG 'bag' contained 5 ounces of Salt. A very early 99-X photo said to add 4 pounds of Salt.
65 ounces of Salt = 4.0635 pounds of Salt
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Post by Silver on Aug 29, 2023 12:26:03 GMT 1
I've always said that KFC OR tastes like it has a whopper load of MSG in it. MSG is a sugar, and KFC OR tastes sweet in addition to having the quite distinctive telltale (almost 'note' like) flavor that one gets when touching a wee pinch of MSG to their tongue. MSG has been documented to elevate the blood sugar level in Diabetics, proving that it is a sugar. 20 grams of MSG in 260 grams of Flour scales to 15.38 grams of MSG in 200 grams of Flour. Now I know why my early recipes targeted 15 grams of MSG. Ballpark 0.375 grams of I+G can reduce the MSG demand (for a recipe scaled to 200 grams of Flour) down to about 3.75 grams for the case of 4-fold MSG flavor boost/enhancement via I+G.
Very early KFC had dextrose in it for sweetness. MSG now provides this sweetness.
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Post by Silver on Aug 29, 2023 12:42:18 GMT 1
Colman's Mustard Powder is the ingredient that CHS forgot to mention to Winston Shelton when his list summed to only 87 grams.
CHS likely forgot to mention it because by then it was no longer being added, having been replaced by other emulsifiers, likely injected directly into the Chicken.
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Post by Silver on Aug 29, 2023 13:20:58 GMT 1
Watching the "Mustard Deep Fried Chicken" video inspired me that Mustard can be added in whopper load proportions. If Colman's proves to be off, rather than rejecting Mustard, the next step would be to swap it out for the much milder yellow (also called white) mustard powder.
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Post by Deleted on Aug 29, 2023 13:25:31 GMT 1
Why is Basil trending now. Did I miss anything?
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Post by Silver on Aug 29, 2023 13:25:32 GMT 1
All credit goes to mackerbryanee14 for the discovery that Mustard is an emulsifier. Emulsifiers retain moisture by allowing oil and water to mix rather than separate. That's what Xanthan Gum does also. Hmmm? Oh the possibilities... |
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Post by Silver on Aug 29, 2023 13:27:09 GMT 1
Why is Basil trending now. Did I miss anything? It's relatively high in Eugenol, and as to flavor it quite resembles Tarragon, but with the licorice component removed. That plus it helps one get to Winston Shelton's 100 grams. |
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Post by Deleted on Aug 29, 2023 13:36:03 GMT 1
Never used it in any of my Chicken attempts tbh. It is the herb with the worst transformation from fresh to dry in my opinion. Amazing herb when fresh, miserable when dried. Will give it a try some day though.
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Post by Silver on Aug 29, 2023 13:44:57 GMT 1
The next level of refinement. Toning down the Eugenol from Allspice a bit due to the Eugenol in Sweet Basil:
260 grams flour (2 Metric Cups)
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36 grams Salt
20 grams MSG
13 grams B&W Pepper [1][2]
13 grams Colman's Mustard Powder [3]
10 grams Sweet Basil [4]
1.5 grams Allspice [5]
1.5 grams Coriander Seed [6]
1.5 grams Sage [7]
1.5 grams Ginger [8]
0.75 gram Savory [9]
0.75 gram Marjoram [10]
0.5 gram Garlic Powder [11]
100 grams below the dashed line
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