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Post by deepfriednew101 on Mar 28, 2023 18:08:11 GMT 1
Make a Blend of Red Pepper & Cayenne MORE flavor
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Post by Silver on Mar 28, 2023 18:34:57 GMT 1
200 grams Cake Flour
34 grams Salt
7.5 grams MSG
3 grams Black Pepper [1]
3 grams White Pepper [2]
1.25 grams Coriander [3]
1.00 grams Allspice [4]
1.00 grams Ginger [5]
1.00 grams Paprika [6]
1.00 grams Poultry Seasoning [7]
0.50 grams Chili Powder* [8]
0.25 grams Cayenne Pepper [9]
0.25 grams Nutmeg [10]
0.25 grams Mace [11]
* Chili Powder = Paprika, Oregano, Garlic Powder, Onion Powder, Cumin
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Post by Silver on Mar 10, 2024 20:11:06 GMT 1
To be fair I guess I should reveal the name of the company which is touted as serving the very best deep fried chicken in Akron, Ohio. 'Showcase Meats' www.showcasemeat.com/I just finished eating Showcase Meats chicken again, and I believe I've uncovered something big as to it's flavor profile. The thick coating is a distinct yellow on the underside of the golden brown. When attempting to isolate this, the best I can figure by taste is that they may be dipping the chicken first into an extremely fine ground yellow cornmeal, and then the seasoned wheat flour coating covers over this distinct and separate under-layer. The complexity of flavor that this imparts is incredible. The key however seems to be to buy an extra fine ground yellow cornmeal flour. It's definitely not the coarse ground stuff that would be used for the likes of cornmeal muffins.
Has anyone tried this before?
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Post by underpressure on Mar 10, 2024 21:25:53 GMT 1
To be fair I guess I should reveal the name of the company which is touted as serving the very best deep fried chicken in Akron, Ohio. 'Showcase Meats' www.showcasemeat.com/I just finished eating Showcase Meats chicken again, and I believe I've uncovered something big as to it's flavor profile. The thick coating is a distinct yellow on the underside of the golden brown. When attempting to isolate this, the best I can figure by taste is that they may be dipping the chicken first into an extremely fine ground yellow cornmeal, and then the seasoned wheat flour coating covers over this distinct and separate under-layer. The complexity of flavor that this imparts is incredible. The key however seems to be to buy an extra fine ground yellow cornmeal flour. It's definitely not the coarse ground stuff that would be used for the likes of cornmeal muffins.
Has anyone tried this before?
I’m frying today or tomorrow. I’ll try a couple pieces and take a picture. I’ve also see many people toss the chicken in yellow mustard instead of using a wash. I might try that with a couple pieces that way too. |
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crazyforchicken
Kitchen Assistent
eating Kentucky Fried Chicken since 1960's
Posts: 191 
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Post by crazyforchicken on Mar 10, 2024 22:40:09 GMT 1
To be fair I guess I should reveal the name of the company which is touted as serving the very best deep fried chicken in Akron, Ohio. 'Showcase Meats' www.showcasemeat.com/.. the best I can figure by taste is that they may be dipping the chicken first into an extremely fine ground yellow cornmeal, and then the seasoned wheat flour coating covers over this distinct and separate under-layer. The complexity of flavor that this imparts is incredible. The key however seems to be to buy an extra fine ground yellow cornmeal flour. It's definitely not the coarse ground stuff that would be used for the likes of cornmeal muffins.
Has anyone tried this before?
I have added cornmeal to my wet fish batter. It creates a chewier finished product, but w/o any additional flavour imo. Yellow Corn flour (not corn starch which is bone white) can be purchased at our local Bulk Food store here, its as fine ground as AP flour. and is yellow in colour. |
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Post by Silver on Mar 10, 2024 23:30:44 GMT 1
I have added cornmeal to my wet fish batter. It creates a chewier finished product, but w/o any additional flavour imo. Yellow Corn flour (not corn starch which is bone white) can be purchased at our local Bulk Food store here, its as fine ground as AP flour. and is yellow in colour. The coarse cornmeal taste of many fish coating mixes turns me off big time. I dislike the texture. |
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Post by deepfriednew101 on Mar 11, 2024 15:24:53 GMT 1
Silver Dont discount HOW MUCH M.S.G they used ?
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flg
Souschef
Posts: 1,578
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Post by flg on Mar 11, 2024 15:29:20 GMT 1
.. the best I can figure by taste is that they may be dipping the chicken first into an extremely fine ground yellow cornmeal, and then the seasoned wheat flour coating covers over this distinct and separate under-layer. The complexity of flavor that this imparts is incredible. The key however seems to be to buy an extra fine ground yellow cornmeal flour. It's definitely not the coarse ground stuff that would be used for the likes of cornmeal muffins.
Has anyone tried this before?
I have added cornmeal to my wet fish batter. It creates a chewier finished product, but w/o any additional flavour imo. Yellow Corn flour (not corn starch which is bone white) can be purchased at our local Bulk Food store here, its as fine ground as AP flour. and is yellow in colour. For my fish coating. I mix 60/40 flour and fine ground cornmeal. I like the crust that way. Been using that plus my as secret as Willie’s chilli. Spices when deep frying catfish nuggets |
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