smallgree
Chef
Here is a vial recipe:
Posts: 1,417
|
Post by smallgree on Dec 22, 2023 20:01:15 GMT 1
I have used both baking soda and baking powder. My only concern was the aftertaste left. Kind of irony. When I come up with a finished process, I certainly will have tried baking soda again. I've wondered if it wasn't the sugar that reduced that aftertaste. I'm just not a scientist. I'm glad others are trying it.
|
|
cman
Kitchen Assistent
Posts: 205
|
Post by cman on Dec 22, 2023 23:38:32 GMT 1
Hey Smallgree!!
Similar to my questions to UnderPressure, what notable changes did you find to the finished product?
In particular, did the coating continue to get mushy since I assume you did not neutralize the baking soda or the baking powder.
I searched research articles relating to how ph affects spices but came up empty. In particular, if the spectacular burst of aroma or taste of the KFC OR might be somehow related to the addition of an alkaline substance. Or perhaps the alkaline environment might only neutralize the spices and herbs.
If there are culinary or agricultural college programs reading this, it might be a good research topic.
Still another question would be how the alkaline affects the oil especially in a high pressure environment. It could form more foam and creates the ideal situation for a saponification process.
Intriguing if the KFC OR taste is merely the saponification process thus creating an Herbs and spices soap.
|
|
smallgree
Chef
Here is a vial recipe:
Posts: 1,417
|
Post by smallgree on Dec 23, 2023 1:06:32 GMT 1
I'm not sure. There are suggested methods to counter the baking soda, but i didn't really follow up on them. I looked into Chinese "velveting" and did many of those procedures, but again, finding chicken that has not been brined, or injected is difficult, so I gave up. I'm not a scientist, but I know you shouldn't brine an already brined turkey. I have always, and will always maintain, that the chickens used in the old days are nothing like is used today. When I was a kid, I helped my Aunt pluck chickens after she had swung them around and separated their heads from their bodies. LOL. Todays' chicken isn't the same chicken, and it doesn't have the same collagen. It is all tasteless fat, and I have not mentioned it before, but most are fed soybean products which are poisonous and leaves a terrible aftertaste. Of course frying in soybean oil is a no no. But most here don't use it, so that is a misnomer.
I have used vanilla powder (vanilla and sugar), cornstarch and dried milk to get that custard effect, and I just don't like vanilla in my chicken. End of discussion for me. Collagen caused the stickiness. I thicken my chili with cornstarch, which makes it "sticky".
|
|
|
|
Post by deepfriednew101 on Dec 23, 2023 15:44:00 GMT 1
No C.H.S. got the whole Chickens from Butchers or Bought from stores.
He would often Buy a Who Frozen chicken and Brine it frozen to keep the water cold like a Ice Bath for the other Chickens which were unthawed. They were alway under 2.5 Lbs. The smaller Birds Cooked Faster.
In the Old days Salt Petre was used which is NOT available NOW.
I also printed many times Pickling Spice was used in the water as it controlled Bacteria and Smell while Giving Flavor.
Not many People have experimented with Pickling spice Ground up and added to Gravy Mix or Seasoned Flour for Fried Chicken.
Pickling Spice Ground down added into Spaghetti's or Chilli or pizza Sauce is Something which will Make the recipe Flavor jump
|
|
