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Post by Silver on Jun 8, 2023 20:31:00 GMT 1
My Wife and I will be air frying Chicken legs and thighs later today. So I made up a mixture of 2 TSP Celery Salt (my Wife's favorite Chicken spice) and 1 TSP of Summer Savory. This will be the only thing to be sprinkled upon the Chicken pieces before cooking them in our Air Fryer. To me the uncooked mixture tastes awful,. My hope is for improvement with cooking. The Salty blend tastes way better than raw Savory alone, but the Celery (although tasting great alone) is not outright saving things very much. There is indeed a sort of pepperiness to the Savory. And a boldly distinct bitterness as well. I wonder if my 'Marshalls Creek Spices' brand of Savory is actually the Winter variety. I can't imagine whatever kind of Savory we have as being a 1:1 replacement or substitute for Sage. They don't taste similar to me at all. Did I mention a distinct bitterness?
Stay tuned for the outcome. I may wind up wearing the Air Fryer over my head.
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crazyforchicken
Kitchen Assistent
eating Kentucky Fried Chicken since 1960's
Posts: 191 
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Post by crazyforchicken on Jun 8, 2023 21:24:59 GMT 1
LOL, well ya gotta try cause' ya never know!!
cfc
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Post by Silver on Jun 8, 2023 22:13:08 GMT 1
The eating report:
Shockingly quite good! The heat of cooking clearly mellows out the nasty bitterness of the raw/dried Savory. Both my Wife and I were pleasantly surprised by the nice flavor the combination of Celery and Savory contributed while working together. It's not Sage, but my Wife is no longer afraid of using Savory.
I'm not sure how Savory alone might have fared, but I can vouch that Celery and Savory work very well together when combined with Salt.
No note of KFC though. Next time I should toss in some Coriander...
Edit: There was a respectable level of pepperiness. I did not have to Pepper my Chicken pieces, and neither did my Wife. Close to as much pepperiness as for 3 grams each of Black and White Pepper in my Deep Fried Chicken recipes. And more of a lingering bite. But the Savory and Celery Salt was definitely applied liberally in good measure. Perhaps the bitterness was transformed into pepperiness via the heat of cooking. It seems that my Deep Fried Chicken recipes could stand to have the Savory well boosted from my current meager levels. And it seems that Celery Seed or Celery Salt deserve another go as well.
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flg
Souschef
Posts: 1,578
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Post by flg on Jun 8, 2023 22:14:56 GMT 1
Great experiment. Positive learning outcome
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Post by Silver on Jun 8, 2023 22:22:20 GMT 1
I edited my eating report to mention the pepperiness.
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Post by Silver on Jun 8, 2023 22:31:12 GMT 1
This might actually prove to be a winner!
200.g. Cake or Pastry Flour
30.0g. Salt
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7.00g. MSG
2.50g. Black Pepper (half fine, half medium coarse)
2.50g. White Pepper
2.50g. Savory [1]
1.50g. Celery Seed [2]
1.50g. Coriander Seed [3]
1.25g. Allspice [4]
1.25g. Ginger [5]
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flg
Souschef
Posts: 1,578
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Post by flg on Jun 8, 2023 22:31:28 GMT 1
I think once both were in the OR recipe. Today we know celery is not and savory is likely at best a chemical spray
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Post by Silver on Jun 8, 2023 22:44:57 GMT 1
Elevated Savory (at some yet to be determined level) 'may' be the answer to providing for the lingering pepper bite. In my test today it worked better in that regard (IMHO) than does Cayenne.
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Post by Silver on Jun 9, 2023 11:18:30 GMT 1
The Savory and Celery Salt experiment lays to rest (for me) the notion that Savory should be added at microscopic gram levels.
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Post by Silver on Jun 9, 2023 11:24:03 GMT 1
The Savory and Celery Salt experiment lays to rest the idea that we should be juggling 11 or more H&S at a time. The secret to achieving the 'note' appears to be to start with a base of minimal ingredients (Flour, Salt, B&W Pepper) and add only one or two H&S ingredient at a time, cumulatively, until the 'note' finally appears. This may be the way CHS did it. ?
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