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Post by Chickenman on Jul 26, 2023 11:30:25 GMT 1
Mustard powder 100% in the recipe lol. And it is definitely a big part of the note. How will you crack the recipe if you cannot see mustard powder is in it?
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Post by Silver on Jul 26, 2023 11:53:38 GMT 1
When you begin tossing large quantities of Paprika and Mustard Powder and MSG into the 'bag' in conjunction with similar large quantities of B&W Pepper, you rapidly choke off (restrict) everything else that might also go into the bag. It's a clear example of "You can't have your cake and eat it too." when it is well established that bags are factual. I tried Mustard Powder yesterday and was going to say the same thing. I went up to 2g added to 100 grams of flour as suggested, in steps though. Here is my opinion: - There is a gluing effect
- Mustard does not affect the overall taste negatively even in large quantities
- 0% note contribution or improvement
- I noticed a slight bite/numbness on my tongue at 2g
- Enormous quantities needed; no effect in much lower quantities
I don't know if Mustard Powder was an OR item. Quite possible. But I am very confident you don't need Mustard to create the note. So for me, for now, Mustard is out. Thank you for undertaking this test. 0% note evolution and 0% improvement in flavor do not bode well for mustard powder. Was yours the yellow (also called white) variety? |
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Deleted
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Post by Deleted on Jul 26, 2023 12:02:58 GMT 1
Mustard powder 100% in the recipe lol. And it is definitely a big part of the note. How will you crack the recipe if you cannot see mustard powder is in it? None of the better recipes online like Dustin's, Silver's or even Ken's use Mustard, neither does mine, but LOL you cracked it innit. You are so amazing LOL. |
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Deleted
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Post by Deleted on Jul 26, 2023 12:11:14 GMT 1
I tried Mustard Powder yesterday and was going to say the same thing. I went up to 2g added to 100 grams of flour as suggested, in steps though. Here is my opinion: - There is a gluing effect
- Mustard does not affect the overall taste negatively even in large quantities
- 0% note contribution or improvement
- I noticed a slight bite/numbness on my tongue at 2g
- Enormous quantities needed; no effect in much lower quantities
I don't know if Mustard Powder was an OR item. Quite possible. But I am very confident you don't need Mustard to create the note. So for me, for now, Mustard is out. Thank you for undertaking this test. 0% note evolution and 0% improvement in flavor do not bode well for mustard powder. Was yours the yellow (also called white) variety? My pleasure. Yes, I used the standard white/yellow variety. Freshly ground. I will do the test again with a different brand some day, just to be sure there was no quality issue. Open minded we are, aren't we. |
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flg
Souschef
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Post by flg on Jul 26, 2023 13:03:44 GMT 1
Begs the question and what I have been trying to piece together. What may have been in the OR into the 50's. And what folks like Bill Summers and the corporation felt not necessary by the mid 60's.
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flg
Souschef
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Post by flg on Jul 26, 2023 13:05:52 GMT 1
Anything related to a stickier skin or...? |
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Post by Silver on Jul 26, 2023 13:23:02 GMT 1
My pleasure. Yes, I used the standard white/yellow variety. Freshly ground. I will do the test again with a different brand some day, just to be sure there was no quality issue. Open minded we are, aren't we. The CHS Museum features Coleman's Mustard tins as I recall. Coleman's is a blend of Yellow/White and Brown mustard. I don't know the blend ratio, but Yellow/White is listed first on the label, followed by Brown. Therefore 80/20 as to Yellow/Brown would be my first guess. I'm big on first guesses that apply the 80/20 rule. 80% by weight Yellow/White, and 20% by weight Brown. Not more than 50/50, as pure Brown Mustard will knock your socks off and grow hair on your chest. And bring tears to your eyes... Though high temperature deep frying likely mitigates/alleviates this somewhat. |
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Post by deepfriednew101 on Jul 26, 2023 14:40:48 GMT 1
General Information Regarding Mustard:
It was Originally used as a Medical Botanical Item for Centuries (Mustard Packs Paste) it Did create a Paste which was Tacky, and Minimal Aroma when applies.
The BBQ Contestants use Mustard as a Item to adhere other Spices and Herbs especially on Rotisserie spigots and is the Glue for most other items as it Usually ONLY gives a Minimal Earthy flavor to items and NEVER over powering in general and can help create a crust.
So Any expectation that MUSTARD will be a NOTE for Aroma and or Taste in Fried Chicken would NOT be expected except it helps Bind the Flour and Seasoning more to the Chicken and will help with coating and NO adverse tatse
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smallgree
Chef
Here is a vial recipe:
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Post by smallgree on Jul 26, 2023 19:38:38 GMT 1
"...pure Brown Mustard will knock your socks off and grow hair on your chest...". Kind of contradicts all of the statements about mustard contributing little to taste doesn't it? Have you ever put Chinese mustard on an egg roll. Explodes in the back "nasal" area of the mouth and sinuses. I've been looking for that "bite" for years, and anything that gives a bite is worthy of experimentation.
If today's KFC lacks that "bite", then maybe the conclusion that mustard was eliminated because it was negligible towards the note is a reason that KFC "sucks" today.
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Deleted
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Post by Deleted on Jul 26, 2023 20:39:30 GMT 1
Anything related to a stickier skin or...? Yes, the breading adhered better to the chicken but no finger stickiness. I used skinless breast.. |
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