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Post by Silver on Jun 15, 2023 13:25:36 GMT 1
The theory here is that elevated Savory and Ginger, plus the Ginger heat decomposition product 'Shogaol' will work in harmony to provide for a lingering Pepper bite, without any need to resort to Capsaicin or Mustard. This recipe is both Allspice and Clove free. In theory, Nutmeg, Mace, and Cinnamon, plus the Zingerone evolved from heat decomposed Ginger will have this absence well covered. Edit: Glen (of Glen and Friends Cooking) noted that KFC OR has no taste of Clove. The essence of Clove is Eugenol. Next to Clove, Allspice ranks #2 for Eugenol content among all spices. Edit #2: This recipe allows for the potential validity of the Franchise Owner's story that CHS instructed him to add 4 ounces of Ginger. 2 grams scales directly to 4 ounces. When I tried this months ago in a recipe that had Clove and Allspice I got a massive flavor overload which I blamed on the Ginger at the time. But the problem may also have originated from the Clove and Allspice. Edit #3: This recipe also allows for Glen's Canadian KFC insider friends contention that Savory should get the top billing in a recipe that then is left with zero Allspice (or Clove).
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Post by Silver on Jun 15, 2023 14:30:52 GMT 1
If I can convince my wife (yet again) that deep frying is a good idea, I think the above recipe is looking like it may be a potential grand prize winner when cooked. It definitely represents out of the box thinking, in a mired down era of exclusively and repetitively thinking inside the box.
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