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Post by Chickenman on Mar 1, 2023 6:47:20 GMT 1
The type of black pepper you need for the recipe needs to be of the highest quality or it wont work. Mass produced, early harvested black pepper has too much heat like a chilli and simply ruins the recipe. Everyone says "no matter how much pepper i add, i cant get pepper flavour" because common mass produced black pepper is more like a chilli than pepper. In Colonel Sanders days i would say just about all the pepper available was incredibly high quality simply by default.
There was roughly 2.5b worldwide population in 1950, fast forward to 2023 and you can only imagine what the extra 5 billion people has done to the pepper quality.
There is only two ways to get the pepper flavour imo. You need the absolute highest quality black pepper you can find in right grinds, or you need to use extracts.
And guess what? Telicherry doesn't work in the recipe because it has too much HEAT. Maybe it can be used if you don't add cayenne pepper, or only in a small amount mixed with lower heat black pepper.
Alot of people might think adding high quality ingredients is being too fancy, or why would you put such high quality in FRIED CHICKEN? but that is literally the exact reason it has to be the highest quality, so even after frying in hot oil there is some flavour left.
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flg
Souschef
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Post by flg on Mar 1, 2023 13:52:11 GMT 1
I agree. I also believe he used more than one source for black pepper. As many as 4 different regions it came from. And that the representation in Glen's and other labeling showing multiple grinds of pepper. Wasn't Tellicherry ground 3 different ways. Each of those grinds is a different black pepper. I switched to that a few months back and it's a difference maker. I believe I have mostly worked out the types of black pepper. But I still experiment when I find a new high quality one.
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Post by Silver on Mar 1, 2023 13:57:01 GMT 1
There is no black pepper sub-species called Tellicherry. Tellicherry is merely a fruit size measurement used to define and quantify a certain size range of black pepper. Any sub-species of black pepper can be Tellicherry if it has the correct diameter range for Tellicherry.
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Post by Chickenman on Mar 2, 2023 0:45:41 GMT 1
 I received that pepper yesterday ^ Super high quality black pepper grown in my own country. Probably the freshest and highest quality pepper i have ever used. I did a taste test of it between the regular supermarket black peppercorns i also grinded up and the difference was night and day. And after grinding it was incredibly aromatic. I mixed up a recipe with it yesterday that i'm cooking today and it's the strongest smelling mix i have ever mixed. All this time i could of been using it but never knew it was available. |
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Post by Chickenman on Mar 2, 2023 4:07:13 GMT 1
There is no black pepper sub-species called Tellicherry. Tellicherry is merely a fruit size measurement used to define and quantify a certain size range of black pepper. Any sub-species of black pepper can be Tellicherry if it has the correct diameter range for Tellicherry. I never said there was? I am well aware Telicherry pepper is simply the larger berries separated from the smaller berries. but it is an entirely different flavour profile which is too fruity, too much heat, and doesn't fit the O.R flavour profile. If it is in the OG recipe then it is mixed with another type of black pepper. I could be wrong tho, for all i know the original recipe could contain only telicherry black pepper/ white pepper. From a cooking standpoint this doesn't make sense, and Colonel Sanders knew ALOT about cooking. |
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Post by Chickenman on Mar 2, 2023 12:20:37 GMT 1
I cooked up the recipe made with that pepper and the pepper worked good, but recipe was terrible. Amazing how I can get so close, and then 1 recipe later with a few changes and i feel like i'm back to where i started.
I have completely ruled out coriander now, in last cook i had no coriander and it was much better. I added half a teaspoon of coriander and it literally didn't do a thing. Didn't notice a single thing different in the note, or taste. I also now see how important ginger is for the recipe and cooking aroma, i lowered ginger by 1/2 teaspoon and you could really notice the difference. Also increased mustard powder by not even that much but it ruined the whole recipe. Mustard powder is incredibly overpowering and needs to be used sparingly. Like 1/8 tsp to 300g flour.
I'm also having doubts about star anise now, I no longer think it works good in the recipe. Might try licorice root.
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Deleted
Deleted Member
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Post by Deleted on Mar 2, 2023 13:06:23 GMT 1
I cooked up the recipe made with that pepper and the pepper worked good, but recipe was terrible. Amazing how I can get so close, and then 1 recipe later with a few changes and i feel like i'm back to where i started. I have completely ruled out coriander now, in last cook i had no coriander and it was much better. I added half a teaspoon of coriander and it literally didn't do a thing. Didn't notice a single thing different in the note, or taste. I also now see how important ginger is for the recipe and cooking aroma, i lowered ginger by 1/2 teaspoon and you could really notice the difference. Also increased mustard powder by not even that much but it ruined the whole recipe. Mustard powder is incredibly overpowering and needs to be used sparingly. Like 1/8 tsp to 300g flour. I'm also having doubts about star anise now, I no longer think it works good in the recipe. Might try licorice root. Coriander is an issue for me too. Evidence is there and I can see it in the OR. But when the chicken is cold, I get curry vibes that cover the note. And Coriander is THE main ingredient in most curry powders. It is under surveillance for me now. |
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Post by Silver on Mar 2, 2023 13:33:31 GMT 1
Try Sorghum Seed in place of Coriander Seed.
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Deleted
Deleted Member
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Post by Deleted on Mar 2, 2023 13:50:14 GMT 1
Try Sorghum Seed in place of Coriander Seed. Plain flour of the seeds, or roasted? It is not considered a spice here and I have never used it. |
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Post by Silver on Mar 2, 2023 14:08:28 GMT 1
Try Sorghum Seed in place of Coriander Seed. Plain flour of the seeds, or roasted? It is not considered a spice here and I have never used it. I've never used it either, so I can't help you as to plain or roasted. |
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