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Post by Silver on Apr 10, 2023 20:48:36 GMT 1
Toasting (or Roasting) Mustard Seed is said to bring forth the essential flavor of "Nuttiness".
Perhaps a secret of early era Kentucky Fried Chicken (or even earlier, simply Colonel Sanders Fried Chicken) is toasted Mustard Seed as opposed to Coriander. And we've all likely been missing this due to merely adding Mustard Seed. As a first guess 1.25 to 1.5 grams should be pan roasted/toasted and then ground into the seasoning mixture as intended for addition to 200 grams of flour, while leaving out Coriander.
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Post by Silver on Apr 10, 2023 21:01:04 GMT 1
Of course when you remove Coriander you remove Linalool. And that's where Basil steps in!!!
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Post by Silver on Apr 10, 2023 21:11:32 GMT 1
200 grams Cake Flour
32 grams Salt
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3 grams MSG
3 grams Black Pepper (1)
3 grams White Pepper (2)
3 grams Basil (3)
1.5 grams Toasted Mustard Seed (4)
1 gram Ginger (5)
0.375 grams Mexican Oregano (6)
0.375 grams Allspice (7)
0.25 grams Clove (8)
0.25 grams Nutmeg (9)
0.125 grams Mace (10)
0.125 grams Garlic Powder (11)
Sum = 16 grams below the dashed line
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Post by Silver on Apr 10, 2023 21:26:32 GMT 1
The big question is: What kind of Mustard Seed?
Yellow (also called White)
Brown
Black
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Post by DutchGuy on Apr 13, 2023 13:01:56 GMT 1
The big question is: What kind of Mustard Seed? Yellow (also called White) Brown Black I have tried Brown and Yellow mustard seeds and for me there is no difference... |
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Post by Silver on Apr 13, 2023 13:15:59 GMT 1
I have tried Brown and Yellow mustard seeds and for me there is no difference... Does mustard provide for the somewhat lingering pepper bite that I perceive within KFC OR, or would it be best to stick with Cayenne Pepper whereby to express this bite? |
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Post by Silver on Apr 13, 2023 13:19:20 GMT 1
If mustard is a failure, then my thoughts would shift in this direction:
200 grams Cake Flour
30 grams Salt
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5.0 grams MSG
2.5 grams Black Pepper
2.5 grams White Pepper
1.25 grams Coriander (1)
1.25 grams Ginger (2)
1.00 grams Sage (3)
0.50 grams Savory (4)
0.50 grams Mexican Oregano (5)
0.50 grams Cayenne Pepper (6)
0.25 grams Clove (7)
0.25 grams Nutmeg (8)
0.25 grams Mace (9)
0.125 grams Cassia Cinnamon (10)
0.125 grams Garlic Powder (11)
Sum = 16 grams below the dashed line
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Post by Silver on Apr 13, 2023 13:29:51 GMT 1
Or perhaps better yet, in this direction. Getting back to the basics:
200 grams Cake Flour
32 grams Salt
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5.0 grams MSG
2.5 grams Black Pepper
2.5 grams White Pepper
1.25 grams Coriander (1)
1.25 grams Ginger (2)
1.00 grams Sage (3)
0.50 grams Savory (4)
0.50 grams Cayenne Pepper (5)
0.25 grams Allspice (6)
0.25 grams Clove (7)
0.25 grams Nutmeg (8)
0.25 grams Mace (9)
0.25 grams Marjoram (10)
0.25 grams Garlic Powder (11)
Sum = 16 grams below the dashed line
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Post by DutchGuy on Apr 13, 2023 14:08:40 GMT 1
Does mustard provide for the somewhat lingering pepper bite that I perceive within KFC OR, or would it be best to stick with Cayenne Pepper whereby to express this bite? To be honest, I've never felt like I was missing mustard if I hadn't used it. Perhaps I hadnt used enough mustard. Idk... |
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Post by Silver on Apr 13, 2023 14:25:21 GMT 1
Does mustard provide for the somewhat lingering pepper bite that I perceive within KFC OR, or would it be best to stick with Cayenne Pepper whereby to express this bite? To be honest, I've never felt like I was missing mustard if I hadn't used it. Perhaps I hadnt used enough mustard. Idk... I think I'll just stick with Cayenne then. Certainly the recipe no longer contains Mustard powder. And despite my (and my Wife's) love for Celery on Chicken, I now doubt that Celery Seed (or Celery Salt) was ever an ingredient.
I fully agree with your assessment. When I've added yellow (white) Mustard as either seed or powder, it's as if I didn't add any. It's as if it were flavorless. That's why I dreamed up toasting it to give it some flavor.
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