cman
Kitchen Assistent
Posts: 205
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Post by cman on Apr 28, 2023 15:13:46 GMT 1
Hey all! Enjoying the quests and zeal to find the elusive recipe. Has anyone tried using Annato in their recipes as it pairs well with ginger?
On a larger issue, would the Colonel have found this ingredient in the groceries stores in the 40s when he started to develop his recipe? I would think that he might have had problems finding star anise. On a sub note, I find that star anise gives the recipe a five spice powder note giving the recipe an off taste.
Silver, on the addition of mustard, wouldn’t the addition of an acid to the milk provide the sulfurous smell to the recipe that IS also required to round out the “note”? How about enhancing that almost rancid smell by adding a cheese in small amounts?
Amazing site! Dutch thanks for the email and my apologies that I responded to the wrong site initially.
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Post by deepfriednew101 on Apr 28, 2023 15:26:53 GMT 1
There have been many who tried Annato in the Past. The reviews were all over the place when people tried it?
I think on YouTube chickentrials used it in 2 of there 65 Deep fried chicken videos ?
In one of there reviews they commented that Tomato gave a Way better taste then Annato.
its a subjective taste thing like many who say cilantro taste like soap
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smallgree
Chef
Here is a vial recipe:
Posts: 1,417
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Post by smallgree on Apr 28, 2023 20:34:23 GMT 1
Yves tried cheese years ago. Never heard a review from him. He was high on Parmesan cheese. Not literally.
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Deleted
Deleted Member
Posts: 0
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Post by Deleted on Apr 29, 2023 10:10:12 GMT 1
Hey all! Enjoying the quests and zeal to find the elusive recipe. Has anyone tried using Annato in their recipes as it pairs well with ginger? On a larger issue, would the Colonel have found this ingredient in the groceries stores in the 40s when he started to develop his recipe? I would think that he might have had problems finding star anise. On a sub note, I find that star anise gives the recipe a five spice powder note giving the recipe an off taste. Silver, on the addition of mustard, wouldn’t the addition of an acid to the milk provide the sulfurous smell to the recipe that IS also required to round out the “note”? How about enhancing that almost rancid smell by adding a cheese in small amounts? Amazing site! Dutch thanks for the email and my apologies that I responded to the wrong site initially. You can try 0,5g per 100 grams of flour or a blend of 0,25g Turmeric + 0,25g Annato. This however will not add to the 'note', only colouring. You need to use finely ground powder. Grind the powder again with a portion of the flour in a spice blender for best results. If you go too high, Annato (and Turmeric) will clash and compete with your herbs & spices. This is why I wouldn't recommend it for the OR. KFC use extracts. I'd rather use it for a hot and spicy breading because there wouldn't be any finely tuned blend of herbs and spices involved and the reddish colour makes it look more appealing. |
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cman
Kitchen Assistent
Posts: 205
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Post by cman on Apr 29, 2023 16:45:01 GMT 1
I have found that adding turmeric sends the “note“ into a totally different direction. Although turmeric is related to ginger, I would describe the flavor or aroma as dusty and clashes with the fragrant spices. It’s a very noticeable smell overpowers the other ingredients even in minute amounts.
As I had previously mentioned, star anise also has the same overpowering effect: giving a five spice taste to the mix.
DeepFried, I have tried tomato: both in powder form and diluted paste to no avail. It also sends the “note” to a different direction. Perhaps, it might work in ultra minute amounts. There in lies the original dilema if there truly are only 11 herbs and spices.
Has anyone also tried adding dill in minute amounts? At times it works and often dooms the final product. When just coming off the pressure fryer, it works. But when the fried chicken, sits longer, the dill starts to overpower the other spices.
It may be sacrilege to use the current KFC product as a benchmark. But the current KFC keeps it aroma even after the first day. Perhaps Silver or DeepFried can comment on the use of preservatives.
Best to all!
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Post by Silver on Apr 29, 2023 17:06:50 GMT 1
I've never added any preservatives, so I can't comment on that. I've considered adding some bromelain based meat tenderizer, as adding it to beef alters the flavor of the meat in what I perceive to be a positive way, in addition to tenderizing and retaining juiciness. Such a meat tenderizer may be about as close as we serfs are 'safely' going to get to a predominantly phosphate based form of commercial level marinating, or alternatively to (in such nations as have banned phosphates) Sodium Carbonate/Sodium Citrate marinating.
Edit: Likely such tenderizer should be sprinkled onto the bare chicken by following the directions provided for beef (such as for poking the meat). As these tenderizers contain Salt, some level of Salt cut-back whereby to compensate would be prudent.
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cman
Kitchen Assistent
Posts: 205
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Post by cman on Apr 29, 2023 18:16:05 GMT 1
And we would also have to consider what preservatives the Colonel would have used in his restaurant given the timeframe when he developed his recipe.
I find that using the pressure cooker releases the glucosamine chondroitin from the cartilage and other tissues within the boney structure and into the meat: thus rendering the day old fried product into a hardened product.
Would the addition of bicarbonate of soda prevent the hardening. However, the soda would then affect the flavor.
Bromelein extract might not have been available then: although pineapple juice have been used for ages to soften fish.
Thanks for the tip: I will try it. Oddly enough, the aroma still fits into the elusive “note”.
On a side issue, can the recipe be solely a function of the olfactory sense? If we block our sense of smell, could we still replicate the recipe. Thus, the recipe would necessitate focusing on the aroma and the taste. And I see that the caramelization, optic, has also been addressed.
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