|
|
Post by Silver on Apr 2, 2023 14:02:07 GMT 1
All fooling aside, I have a real good feeling about this 'April Fools' recipe being a big winner.
April Fools
200. grams Pastry Flour
30.0 grams Salt
2.00 grams Dextrose
0.30 grams I+G
----------------------
3.00 grams MSG
3.00 grams Black Pepper (Medium Coarse)
2.50 grams White Pepper
2.50 grams Celery Salt (1)
1.25 grams Coriander Seed (2)
1.00 grams Garlic Salt (3)
0.75 grams Sage (4)
0.50 grams Anise Seed (5)
0.33 grams Peri-Peri (Tabasco) Pepper (6)
0.33 grams Mexican Oregano (7)
0.33 grams Clove (8)
0.25 grams Nutmeg (9)
0.125 grams Mace (10)
0.125 grams Thyme (11)
Sum = 16 grams below the dashed line, and therefore 32 ounce bag compliant (907 gram, 2 Lb.)
|
|
|
|
Post by deepfriednew101 on Apr 2, 2023 14:30:12 GMT 1
Can you Take a Photo of How much spice there is individually and together below ? So Others Can see the amount of comparison of the Bottom Spices to volume of Flour
Mix the below items together and Tell US what Flavor there is in the Flour?
200g Pastry Flour is ?
.33g Peri-Peri is ?
.33g Mexican Oregano is
.33g Clove is ?
.25g Nutmeg is
.125g Mace
.125g Thyme is
1.49g Total
The smallest Spice Bottle typically hold 75g of Spice Approximately so 1/70th of a Spice container into 200g of Flour.
I fail to see how 1.49 < 1.50g of spice will have a Flavor profile into Flour especially once Deep Fried ? WHILE there is NO Donut recipe ever wrote or Muffin Mix which contains 1.5g of spice to 200g and we Eat Donuts, Cakes, Muffins for the Flavor and Spice ?
Please Help Many understand the Amounts?
I only bring this comment to light Based on the Fact that on other Cooking Videos and Forums including the Other KFC Forum MANY debunked amounts under .50g as ZERO TO NO flavor while mixed into 200g Flour ?
Thank you for the consideration in this Posting for the understanding of Others.
|
|
|
|
Post by Silver on Apr 2, 2023 14:41:35 GMT 1
0.33 grams is actually intended to indicate 1/3 gram, so the total is 1.5 grams for this category, and not 1.49. But admittedly this is is merely splitting hairs, and thus meaningless. But the big question is: Why are you ignoring the Celery, Sage, Garlic, B&W Pepper, and Anise Seed as to their flavor and aroma contributions?
And the secondary question is: Why do your recipes never even come close to being "bag" compliant, and as such contain vastly excessive amounts of ingredients?
|
|
|
|
Post by deepfriednew101 on Apr 2, 2023 16:21:32 GMT 1
The Original Recipe was NOT based on a 26oz Bag being poured into a XYZ Bag size of Flour.
Bag Complaint ONLY is Reference to BROWN & Massey Manuals and the Way they started to make Items which need Quality control for uniformity and consistency.
Which C.H.S. DID NOT have a issue with C.H.S. Hand Trained the People how to make the Chicken Originally with measured Portion cups for Seasoning to Cups of Flour.
EVERYONE is working on a Bag ratio of 26oz. to anywhere from 18 to 25lbs of Flour. Which works out to approximately 1oz Per 1 Lbs. Flour.
In your recipe I only asked a simple question of It appears that the Lower items which I printed may or may NOT be over consumed by the flour and or the other items and spices only potentially having zero to little Flavor.
The Top end will Produce a Flavor Profile from the Higher Volumes
Many of your OTHER great recipes Had more Spice and Herbs in the higher range amount which were GREAT recipes when seasoned with Flour.
EVERYONE is MISSING THE SIMPLE FACT the 1940's PURE PURE spices were PURE we DO NOT have Pure spices in 2023. The Spices are Way weaker in General.
I have Spice Formulas at THE MAJOR Corporations like McCormick and Others and the R&D departments are currently working on FIXING recipes as the Range amount have to change DUE to poor Spices. MY mixes are 8 weeks delayed because the R&D are so far behind with realignments of MAJOR ACCOUNT recipe realignments. with NOT only NO spices its also POOR spices. ISSUES.
Go to a Costco and ask why they have changed distributors 3 or 4 times on Items in the last 2 years THEY CAN NOT get spices to fulfill shelf space. BUYING small quantities from Amazon or a Grocery small quantities are NOT effected except PRICE. Small quantities of HIGH quality items are $25.00 a bottle because of Price jacking. IF the Major companies Paid those prices YOU would never afford a Meal. The Majors need 1Lb of spice at a $6.00 to $9.00 cost. K.F.C. spice has Jumped to over $12.00lbs. to Franchise Owners
You cannot make a 1960's Recipe with a 26oz amount the same in 2023 UNLESS YOU boost the Formula or use extracts.
That's why a company like Grace's Perfect Blend mixes Flour and Seasoning they can alter the amount of seasoning in the Flour and still maintain a More then High Quality item. while Marion Kay Container or 99x EXERYONE SAY WHEN YOU MIX it to Direction is WEAK. They have NOT reprinted the Instructions and use it ONLY as a suggestion.
I will wait for the Comments?
|
|
|
|
Post by Silver on Apr 2, 2023 16:40:24 GMT 1
I'm not working on a bag weight of 26 ounces. See the first post to this thread.
Your position would be made more clear and believable if you simply posted a recipe that is something rather close (on a weight measure basis, as scaled to 200 grams of flour) to "the real recipe". Until then I'm in the camp that does not buy into your insistence upon a need for massive amounts of H&S.
Convert any 25 Lbs. of flour "full lug scale" recipe by:
1) Multiply ingredients in weight-ounces by 28.35 to convert them into grams. 2) Divide everything from #1 by 56.7 to scale each ingredient down to 200 grams of flour.
EDIT: Please critically take note that volume (or fluid) ounces ARE NOT weight-ounces.
|
|
|
|
Post by Silver on Apr 2, 2023 17:02:12 GMT 1
The Original Recipe was NOT based on a 26oz Bag being poured into a XYZ Bag size of Flour. But it assuredly had to be based upon some "bag" weight of H&S added to some "bag" weight of flour. |
|
|
|
Post by deepfriednew101 on Apr 2, 2023 17:13:51 GMT 1
It's NOT about a Massive amount of Spice and Herbs it's the Proper amount to Get a Seasoned item.
NO one has ever challenged this point.
If you have a Recipe that says ONLY 1oz to 3 cups of flour and it is always weak then you add 1.5oz of the same spice and Herbs and it's great DO you still ONLY make it with 1oz and make a inferior Product, or Do You go away from the recommended amount to your recipe which works with 1.5oz. and have a superior Product.
Everyone who BUYS Marion Kay that I know NEVER uses the Instruction's once they try it as instructed they ALL ADD more or the 99x to make it more flavorful
EVERY YOUTUBE maker who makes Marion Kay say ADD more. John O, Glen and Friends, other YouTubers all Make the Comment YET NONE of them have Made a YouTube with a Higher amount ? BUT in Private they all suggest 1.5 the amount ?
Watch Glen and Friends where Glen Made Dustin or old Employee's recipe and commented that They used MORE SPICE AND HERBS and SALT then ANY OTHER recipe and they were MUCH better then other recipes.
Also watch many of Glen's OLD recipe Book recipes HE USUALLY says they Lack flavor or are NOT to a expectation of the 2022-2023 taste profiles ?
It's NOT just my opinion it's Many others who agree some instructions from years ago are OUTDATED for what we have to use.
|
|
|
|
Post by Silver on Apr 3, 2023 12:56:35 GMT 1
For those who haven't noticed, my 'April Fools' recipe does not contain any Ginger. With all fooling aside, this recipe should be a great means of testing for the necessity of Ginger.
|
|
|
|
Post by Silver on Apr 3, 2023 18:53:53 GMT 1
Post April Fools Deep Fried Chicken. Ginger is back in, Anise Seed is out, and Mexican Oregano is covering for Anise and Citrus and Savory and Marjoram. Can anyone with experience tell me if 0.333 grams of Mexican Oregano will be too little? Or too much...?
Should Savory be added in, and Sage removed, and Mexican Oregano boosted?
|
|
smallgree
Chef
Here is a vial recipe:
Posts: 1,417
|
Post by smallgree on Apr 3, 2023 20:04:15 GMT 1
I once posted years ago an observation about the smells outside of Mexican Restaurants reminding of the smells outside the oldtime KFCs. What was inside those Mexican establishment? Lard, for re-fried beans, Mexican oregano, cumin, epazote, cilantro (but cilantro is used fresh, not fried in oil). That observation was ignored, with a few maintaining it was epazote.
|
|
