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Post by deepfriednew101 on Mar 8, 2023 12:28:57 GMT 1
something that NEEDS to be discussed
In Many Many K.F.C. New Age Ingredient list or Bags E.T.C.
The Black and White Pepper position Flip Flop from what's Printed first the Black or White ?
I know ONLY one thing that as a Example if YOU take the straight Claudia L recipe and cut the Paprika Down by 1/2
Then ONLY ONLY Flip Flop the Black and White Pepper amounts around and TRY THE CHICKEN it is TOTALLY two Different Tasting Chicken BUT IM sure NO ONE HAS TRIED THE TSET ? ? ?
TRY it and report Back ON the Flavor Difference ?
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flg
Souschef
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Post by flg on Mar 8, 2023 13:59:00 GMT 1
For the first year or so of my cooking I set White Pepper higher than Black. I went from a almost 1:1 to 3:1 WP. But in doing so I never got the pepper bite or flavor I was used to. Flipped Black Pepper to be heavier and right away it tasted more KFC pepper like. I suspect the flopping has to do with the pepper extracts to be honest.
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Deleted
Deleted Member
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Post by Deleted on Mar 8, 2023 15:18:12 GMT 1
I believe Black Pepper is much higher than White Pepper, maybe 2:1 and that White Pepper would only appear higher in ingredient lists because of Black Pepper extracts being used. Just look at any KFC Seasoning or 99X closely. The amount of Black Pepper specks is overwhelming. Grace's seasoned flour smells of Black Pepper and it's full of specks. All you literally see and smell is Black Pepper.
KFC is super high in Salt, Black Pepper and MSG. Garlic and Grease the main carriers and enhancers. I think the remaining H&S are merely refinement. We focus so much on the Herbs and Spices, jumping from Savory to Thyme etc that we don't see this. Adding to many H&S is the fastest and safest way to ruin the note.
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Post by deepfriednew101 on Mar 8, 2023 15:41:18 GMT 1
I have been Using Butcher grind size Black Pepper and White Pepper Great Visual Black spec
Also rubbed Thyme and Oregano turn a Black when Flashed which the Powder Just add Flavor SO SOME of the Black specs can be other items
the Proper Grind of ALL spices and Herbs Gives Visual and Better Flavor
Especially Pepper
We have Liquid Black Pepper extract which will be used to Jump Start some Black peppercorns (we are Going to infuse the existing Black peppercorn with liquid extract for additional flavor and see if it improves Flavor with a reduction of Real Pepper) Black Pepper Extract test
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Deleted
Deleted Member
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Post by Deleted on Mar 8, 2023 16:59:18 GMT 1
I have been Using Butcher grind size Black Pepper and White Pepper Great Visual Black spec Also rubbed Thyme and Oregano turn a Black when Flashed which the Powder Just add Flavor SO SOME of the Black specs can be other items the Proper Grind of ALL spices and Herbs Gives Visual and Better Flavor Especially Pepper We have Liquid Black Pepper extract which will be used to Jump Start some Black peppercorns (we are Going to infuse the existing Black peppercorn with liquid extract for additional flavor and see if it improves Flavor with a reduction of Real Pepper) Black Pepper Extract test I was not referring to black specks in the final coating. I mean the chunks/bits/pieces of cracked pepper in the seasoning or seasoned flour. The amount is so high, you will not get there with small amounts. I know the difference between Thyme flakes and and coarse pepper  |
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Post by deepfriednew101 on Mar 8, 2023 17:28:04 GMT 1
You are correct BUT some people Do Not know the difference, that Herbs visually look.
On this Forum Lucky Many have tried so many different ways we know it.
There are Some Great people on the Forum who post Great items Like yourself and Silver Flg and other Willie also has great point
we just need more input from the Administrator and other sorry if I did not post your names to many BUT you know what I mean
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smallgree
Chef
Here is a vial recipe:
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Post by smallgree on Mar 8, 2023 18:08:36 GMT 1
Honestly, if the white pepper is not ground from whole peppercorns, it has little taste in the final product. Maybe this verifies that black pepper is most prevalent. White pepper being listed first could indicate extracts, although my research indicates that white pepper produces more extract than black. On the other hand, to be in line with the misinformation KFC is known for, if you line up one white peppercorn, and one black peppercorn, then remove the skin from the black peppercorn, you have mostly white peppercorn. Is this legal? Who knows because everything is secret, right? Also, who has ever filed a lawsuit challenging the labeling of peppercorns? Other proof that white peppercorn dominates is Ledington. But he has been discredited, right? LOL. It is humpday, so have a good day.
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Post by deepfriednew101 on Mar 8, 2023 18:28:34 GMT 1
The First K.F.C. seasoning Bags just Listed Pepper, or Black Pepper.
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Post by Silver on Mar 8, 2023 21:06:23 GMT 1
I believe Black Pepper is much higher than White Pepper, maybe 2:1 and that White Pepper would only appear higher in ingredient lists because of Black Pepper extracts being used. Just look at any KFC Seasoning or 99X closely. The amount of Black Pepper specks is overwhelming. Grace's seasoned flour smells of Black Pepper and it's full of specks. All you literally see and smell is Black Pepper. KFC is super high in Salt, Black Pepper and MSG. Garlic and Grease the main carriers and enhancers. I think the remaining H&S are merely refinement. We focus so much on the Herbs and Spices, jumping from Savory to Thyme etc that we don't see this. Adding to many H&S is the fastest and safest way to ruin the note. Since no one responded whereby to help me decide which to cook, I now think my upcoming deep frying session this weekend will use the Lee's clone guess recipe instead of the Winston Shelton clone guess recipe, in keeping with your assessment (as above) that adding to many H&S is the fastest and safest way to ruin the note. |
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Post by deepfriednew101 on Mar 8, 2023 23:40:29 GMT 1
Silver sorry Just had a Busy week and it slipped through the cracks on Helping this time.
Either way YOUR cooking and reviews are Always Great.
Cant wait for your review of ANY COOKING you do.
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