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Post by Chickenman on Sept 22, 2023 2:49:14 GMT 1
If you are using regular white and black pepper your recipes will fail and fail. You can have every other ingredient in the highest quality form but if you're b/w pepper is off it will ruin your whole recipe. I have used enough different brands/ types of b/w pepper to see they are all not the same and very different to each other. The regular supermarket b/w pepper is made in Vietnam and this is the absolute worst kind of pepper you could use. Incredibly bitter, hot like a chilli and just does not work in fried chicken. The cinnamon i use is from Vietnam and is the best i have ever tried tho, but Vietnam is renowned for having the best cinnamon in the world.
Today i got some kampot, regular Indian, and muntok white pepper. The kampot is an excellent pepper to use but very expensive. I am very happy with just the regular Indian white pepper i received today because the other brand i bought of it in organic form which is also from India was very mellow, weak, and not very aromatic at all. This other brand of Indian white pepper i got today is absolutely bursting with great white pepper aroma. The muntok is very interesting tho, it is like a toned down version of sarawak white pepper and the peppercorns are massive!
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smallgree
Chef
Here is a vial recipe:
Posts: 1,417
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Post by smallgree on Sept 22, 2023 4:07:07 GMT 1
I'm a skeptic. This analysis works only if you have every other ingredient correct, and in the correct amounts. If you do, then what in the heck are you doing on this forum?
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Post by Chickenman on Sept 22, 2023 7:44:41 GMT 1
I'm a skeptic. This analysis works only if you have every other ingredient correct, and in the correct amounts. If you do, then what in the heck are you doing on this forum? Only if you have every other ingredient correct? what? So you should only worry about pepper if you have all the correct ingredients? makes no sense. Even if you were not trying to crack the O.R, but instead create your own recipe, it would still be important. |
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smallgree
Chef
Here is a vial recipe:
Posts: 1,417
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Post by smallgree on Sept 22, 2023 16:31:32 GMT 1
Totally illogical.
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Post by Chickenman on Sept 23, 2023 0:42:15 GMT 1
Gl ever cracking anything lol. I bet you use cheap low grade pepper. You don't even use flour. |
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smallgree
Chef
Here is a vial recipe:
Posts: 1,417
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Post by smallgree on Sept 23, 2023 2:20:48 GMT 1
Not on buffalo wings. This discussion is not worth my finger use.
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Post by Chickenman on Sept 23, 2023 2:40:43 GMT 1
Not on buffalo wings. This discussion is not worth my finger use. Then why even reply to it if you got nothing positive to say? i bring up a valid point that pepper quality is very important, and instead you try and dispute it saying how it is only important if you have all the other ingredients correct, which makes no sense at all. The pepper acts as the true msg and enhances all the other flavours. That's why if you don't make sure you have a good quality batch your recipes will suffer tremendously. |
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Post by deepfriednew101 on Sept 23, 2023 14:33:06 GMT 1
I will state this as A FACT of Cooking any item Chicken or Steak Pork of Fish
Using Quality Ingredient's even lemon and Lime and Fruits are Critical and the Spices and Herbs are NO different.
BUT in the REAL WORLD and the Cost plus Supply and Demand shortages it's crazy.
EVERY DAY the R&D of major spice Companies who work for ALL THE MAJOR Corporations and create the spices they use are testing NEW items as alternative ingredients as they cannot get the Spices and Herbs they need.
Our Last Seasoning Blend for Steaks and Pot Roast which we have made up in 50Lbs Bags we have been having issue getting the Ingredient's and They are Pantry related items NOT ONE OFF SPICES and HERBS It has been like this for 3 years.
NEW AGE KFC just taste like a High output Pepper and low volume Spice and Herbs
The Korean Fried Chicken Franchise we are with HAS Fried Chicken with 100 Times the Flavor of Our KFC locations with NEW AGE KFC.
Reality is we sometime just need to use what we have and make what we can and where we can use the BEST ingredient YOU know it will be Great.
Tellicherry Pepper has the Oil infusion which helps Flavor and Taste and there are few other reasonably Priced Peppers that match the Quality for cost.
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Post by deepfriednew101 on Sept 23, 2023 15:18:23 GMT 1
I forgot to mention that this year we have had many Spice or Herb Canadian Re-Calls for Food Safety and this week alone we Had
Red Chili Powder Re-Call
Parsley Curley Re-Call
Curry Spice Re-call
Just in ONE week, YES it has ONLY applied to the Brand and Packaging that it was specific to BUT IT HAPPEN
The Parsley was a Trudeau Farm Brand item Possible Salmonella (Canadian Joke of You KNOW who Trudeau is in Canada)
This was just to show the Issue we are Having with Supply and Demand
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Post by Chickenman on Sept 24, 2023 5:46:14 GMT 1
I think the pepper quality is more important than the quality of the rest. You can have the highest grade of every other herb/spice but then use low quality pepper and it won't enhance or grow stronger in aroma. You could then have average quality herb/spice but fresh, aromatic, strong smelling pepper and it will enhance and bring the others to life. Whenever i've used weak smelling pepper i've noticed the mix doesn't grow stronger in smell even after adding more herbs/spices, but when the pepper is super aromatic I notice the smell becomes stronger and STRONGER as i add each herb/spice. That's why i say the pepper is the real msg. And then after melding for atleast 10 hours it is starting to stink up the closet i have it stored in.
Strong smelling spice mix = strong smelling cooking aroma. Weak smelling spice mix (from weak pepper) = weak pathetic cooking aroma. You can also end up with a weak smelling mix if you mess up ratios and smother the smell, kinda like putting too much wood on a fire and making the flame weaker. But in my case the pepper is biggest reason because i know exactly what ratios work etc
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