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Post by Chickenman on Feb 25, 2023 1:28:29 GMT 1
I have had some fenugreek seed for a few months now and i'm not sure if it's in the recipe. At first i was like "absolutely not in the recipe" but the more i opened it up later on, something about it's aroma is screaming kfc to me. It's flavour is incredibly aromatic and will linger where you opened the bag.
I have used it in two recipes, but i can't say if it worked or didn't work. I had my family smell some fenugreek vs fresh modern O.R they all said "yes that's in it!!" it is 100% matching an aroma of modern O.R. I've used it in fajitas tho, and it doesn't give me the maple flavour i wanted, instead it just gives it more of a curry flavour.
Whether it is in the recipe or not, something about it's maple/vanilla like smell is matching kfc. Fenugreek, vanilla, tarragon, star anise are the only spices i can think of that are giving the modern O.R this subtle vanilla like aroma.
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Post by deepfriednew101 on Feb 25, 2023 10:28:21 GMT 1
We have always places Fugugreek, Fennel Seed and Caraway on same levels
They All have a unique Aroma and Flavor
All 3 when attempting to use in a K.F.C. copycat style recipe are hard to find a happy medium of use to make a balances flavor
Fugugreek Aroma would Top higher in the Recipes for Aroma But Caraway has more Flavor pack.
Definitely agree you get more Cross aroma from the Fugugreek then any other item and used to High of amount gives the Bite of Curry
As for a Item that was easy found in 1930's was more rare and harder to obtain and its a Harder Antique Spice Tin to find now in 2023 compared to many other spices of the 1930's
When we Tried using Fugugreek in a recipe mix of 100g we averages 3g on the Low side and 5g on the High side the 5g was to much when we used 3g it was more balanced. To be fair in the Process of Flavor it was not a detriment at all but the problem was the Mixes we were mixing were trying 2 to 3 New spices and Herbs in our seasoning we were mixing which can make flavors go up and down and never nailing down the greatness of any. If we use it again I would start with 3g
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flg
Souschef
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Post by flg on Feb 25, 2023 14:02:16 GMT 1
I have never tried fenugreek. I have tried caraway and fennel. For my recipe I felt caraway wasn't a fit. It couldn't replace say coriander with it and be satisfied. Fennel seed worked OK. It didn't make or break my recipe. Anise Seed worked as well or better.
Now that's not to say mixing caraway with celery seed and fennel may be great or caraway and fenugreek may be excellent
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Post by Chickenman on Feb 26, 2023 9:47:37 GMT 1
I'm also not sure about caraway seed anymore, it used to be my 100%er. In recent cooks i did with it i noticed it adding a strange aroma like balsamic vinegar or something like that which doesn't fit the flavour profile of what i think the O.R is. Coriander i love the smell of it, and by smell it fits the profile, but by taste it doesn't. It just taste nutty, barely any citrus flavour or any flavour in mouth.
So even 1/4tsp in say 300g is going to offer just about no noticeable flavour imo. To even get any kind of flavour it would need to be at high levels like 1/2 tsp, or even 1 tsp.
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Post by Silver on Feb 26, 2023 10:41:17 GMT 1
Coriander is needed for the nuttiness. If it doesn't also deliver on the orange/citrus front, add some dried and ground Orange Rind. No one will care if it breaks the 11 H&S rule. It's all about the flavor and aroma notes.
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flg
Souschef
Posts: 1,578
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Post by flg on Feb 26, 2023 13:39:31 GMT 1
I'm also not sure about caraway seed anymore, it used to be my 100%er. In recent cooks i did with it i noticed it adding a strange aroma like balsamic vinegar or something like that which doesn't fit the flavour profile of what i think the O.R is. Coriander i love the smell of it, and by smell it fits the profile, but by taste it doesn't. It just taste nutty, barely any citrus flavour or any flavour in mouth. So even 1/4tsp in say 300g is going to offer just about no noticeable flavour imo. To even get any kind of flavour it would need to be at high levels like 1/2 tsp, or even 1 tsp. You'd have to go down the road of ground mustard. But I was looking at some recipes for rubs and marinates. It appears that perhaps 1 part coriander plus 1 part mustard seed, plus 1/2 part celery seed may be favorable. I may try it as a dry rub on something just to see.
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Post by deepfriednew101 on Feb 26, 2023 16:02:01 GMT 1
In the absence of Orange Ring Liquid Orange or Lemon Extract ( Lemon Juice ) Citrus Based items
THEY Work Great and we even drizzle sole Liquid extract into the Flour Prior to Sifting
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smallgree
Chef
Here is a vial recipe:
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Post by smallgree on Feb 26, 2023 16:46:59 GMT 1
Fenugreek has a funky taste. I don't remember funky.
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Post by Chickenman on Feb 27, 2023 1:19:58 GMT 1
I wouldn't say it has a funky taste at all. Raw yes, but once cooked it changes. I tried 1/4 tsp in 300g flour and it was like it wasn't even there, so it's flavour very easily blends into the mix imo. For now, fenugreek still on the cards and works beautifully. At 1/4tsp my problem with it is that i couldn't notice that it did anything. On other forum someone said "be very careful with fenugreek it has wrecked recipes of mine" not the case with any of mine so far. I also trialled long pepper and that will ruin a recipe at even 1/4tsp.
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Post by Chickenman on Feb 27, 2023 1:55:43 GMT 1
In my other post about vanilla i mention that the modern O.R has an obvious vanilla like aroma. I am fully convinced there is no actual vanilla in the recipe, but still convinced something is giving it that vanilla smell. If you google "vanilla substitute" maple syrup is mentioned as a go to substitute for vanilla. Fenugreek seed gives maple syrup flavour.
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