|
|
Post by deepfriednew101 on Aug 26, 2023 0:20:56 GMT 1
Remember Tommy S and others Franchise Owner's said LOTS of Imported Ginger ?
|
|
smallgree
Chef
Here is a vial recipe:
Posts: 1,417
|
Post by smallgree on Aug 26, 2023 0:45:36 GMT 1
I've got to admit, with all of the crap that flies around here, that the statement that paprika is used to enhance the pepper and sage, but not overpower it, I find to be highly credible. Is it KFC? Not sure, but it explains a standard in frying chicken.
|
|
|
|
Post by Silver on Aug 26, 2023 1:10:16 GMT 1
I give up. There is no math which needs corrected for any recipe scaled in grams or ounces.
|
|
|
|
Post by Silver on Aug 26, 2023 1:11:57 GMT 1
All recipes inherently sum to 100 percent. We've traveled this road so often that the road is worn out.
|
|
|
|
Post by deepfriednew101 on Aug 26, 2023 3:19:14 GMT 1
Silver Start from Scratch and make a Silver breakdown for the two recipes?
Don't complain make a Chart the Silver way and Let's see it.
No negligent just show everyone how to do it Make a Broken down example sheet for the both recipes?
|
|
|
|
Post by Chickenman on Aug 26, 2023 4:32:27 GMT 1
Paprika would not of been in high quantities because it quickly ruins the oil and colour of the chicken. If you have paprika too high, it only takes one cook and it has coloured the oil. You're chicken will end up a dark burnt looking colour opposed to golden brown. Paprika in high quantities makes no sense at all. Yeah when you add it in huge quantities you get more cooking aroma, but that's all. You are getting more aroma and confusing it as the "note" but really it's not the note, and just the note of paprika.
When you got all the right herbs/spices in right ratios you will get a far stronger note than just adding paprika in ridiculous amounts.
|
|
|
|
Post by Silver on Aug 26, 2023 10:58:03 GMT 1
Silver Start from Scratch and make a Silver breakdown for the two recipes? Don't complain make a Chart the Silver way and Let's see it. No negligent just show everyone how to do it Make a Broken down example sheet for the both recipes? If you want to percentagize my recipes, have at it. |
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Aug 26, 2023 11:09:39 GMT 1
Paprika would not of been in high quantities because it quickly ruins the oil and colour of the chicken. If you have paprika too high, it only takes one cook and it has coloured the oil. Your chicken will end up a dark burnt looking colour opposed to golden brown. Ruining the oil surely might be a problem and one of the reasons why the industry would use extracts or oil additives. Since I don't run a chicken business and fry chicken all day, this is none of my concerns. Your second statement I don't agree with. I never burnt my chicken with higher amounts of Paprika. Not once. Control your temperature. I do not confuse the paprika aroma with the note. Remember you are the confused one as I showed a couple of days ago. So humble yourself fellow. You ain't the expert you want to be. Let me give you just one example. Thomas Keller, one of the highest decorated chefs in the world who currently holds 8 michelin stars (!) uses exactly 9 grams of capsicum in 360 grams of flour. I guess he doesn't know a thing about basic cookery and is an idiot, right? www.masterclass.com/articles/chef-thomas-kellers-best-fried-chicken-recipe |
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Aug 26, 2023 11:12:28 GMT 1
Me: Paprika should be highest behind Salt, no proper amounts used in popular recipes.
DF: Paprika should not be in the Top 3, posts two unpopular recipes that both have Paprika at the very top.
You can't make this up. This man has lost his sanity long time ago and every word about or with him is completely wasted.
|
|
|
|
Post by deepfriednew101 on Aug 26, 2023 14:57:01 GMT 1
East Frisian The Two were shown as a High Amount of paprika and TOO High as you said A HIGH amount of paprika WAS NEEDED.
NOW You back track and agree NOT the Highest Ingredient WHO is Back Typing YOU ARE.
I never said that USE HIGH amount as YOU POSTED.
I indicated it SHOULD NOT BE IN THE TOP 3 Ingredients and I Do Not count salt and MSG as the TOP 2
SALT AND MSG are NOT part of the original recipe or the 100g Winton Point ? Which it seems People Do Not what to TALK about ?
|
|
