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Post by Silver on Jan 20, 2024 1:33:22 GMT 1
The cold chicken eating report:
There was only a single thigh remaining, and I got the munchies, so I ate it.
1) Completely blows away KFC OR. I'm stating it this way rather than merely reiterating that it's excellent chicken.
2) Nothing from the hot eating report changes, sans that it tastes even better cold than hot. Which is rather typical...
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Post by Silver on Jan 20, 2024 19:25:46 GMT 1
I still have roughly half of my just cooked recipes seasoned flour left, so into it went a bit of each of the following:
1) Szedged Hot Paprika, 1 gram
2) Sweet Paprika, 1 gram
3) Mace, 0.2 gram
4) Allspice, 0.3 gram
5) Sage, 0.6 gram
Snippet samples of the raw mix now seem to have well more of a certain KFC_ness to them that was lacking before. Nuttiness seems somewhat improved, but may still be falling short of the mark. More Mace needed perhaps, but I drew the line where it will stand until we cook Chicken again. Much of the 'note' of KFC/Showcase Meats seems to have a high potential to reside within this added extra ingredients group.
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Post by Silver on Jan 31, 2024 0:46:29 GMT 1
I just ate the best tasting Fried Chicken I've tasted in perhaps 40 years. 'Showcase Meats' in Akron, Ohio served it up. Very Peppery, with a prominent and zinging Pepper bite to it, and with lots of Salt goodness as well. Plus a soft and greasy coating to die for. Everything that KFC no longer exhibits, but once did, is to be found in the Chicken served at (or ordered from)'Showcase Meats'. My wife and I just had some more Showcase Meats deep fried chicken today. If they had been first a lot of history would be well different today. Fantastic chicken, much along the lines of KFC. Only packing more flavor punch, and definitely more pepper punch. The bite is distinctly of the black pepper variety, and not a red pepper sort of heat. The black specs are abundant, and they must use quality pepper. Even more specifically, it's not white pepper that bites. The closest I can come to this type of pepper flavor is via using abundant cracked 4-Color Peppercorns. This makes me believe that pepper plays a huge role in the note. And it has to be the right kind. The other thing that Showcase gets right, and KFC has begun to get completely wrong, is in keeping the Salt level adequately high. I'd have to step my recipes up to about 34 grams of Salt to bring them on par with Showcase Meats deep fried chicken in this regard. And once again the pressure cooked oily tenderness and finger stickin goodness shines through. I bought 16 pieces this time, so cold chicken will be on the dockets for tomorrow. |
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crazyforchicken
Kitchen Assistent
eating Kentucky Fried Chicken since 1960's
Posts: 188 
Member is Online
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Post by crazyforchicken on Jan 31, 2024 0:55:29 GMT 1
Interesting. Is the extra saltiness in the brined meat (if you think its brined) or is it in the batter?
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Post by Silver on Jan 31, 2024 1:48:58 GMT 1
Interesting. Is the extra saltiness in the brined meat (if you think its brined) or is it in the batter? I think it's in the coating, as my wife pulled some off of a thigh and handed it to me (because she said it was too peppery), and when I ate the skin and coating it was major salt and pepper. I don't have a clue as to whether or not it gets brined or marinated. It's as close to 1960's era KFC's soft and greasy and thickly coated crust (if it can be called that, since to me crust implies a crunchiness nowhere to be found here) as you can get. |
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smallgree
Chef
Here is a vial recipe:
Posts: 1,392
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Post by smallgree on Jan 31, 2024 6:18:11 GMT 1
Years ago i bragged about my Mother-in-law's broasted chicken at her convenience store. 2nd to none in my book. She bought a spice mix and brined the chicken overnight with the mix dissolved in water.
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Post by Silver on Jan 31, 2024 21:42:10 GMT 1
Seven Come Eleven (A two for one special):  |
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Post by Silver on Feb 16, 2024 19:58:44 GMT 1
A Clove and Allspice free recipe proposal: Attempting To Put It All Together (Feb. 16, 2024) 200. g. Flour 34.0 g. Salt ---------------- 4.00 g. MSG 4.00 g. Black Pepper (Medium Coarse) [1] 3.00 g. White Pepper [2] 2.00 g. Fresh Ginger Root [3] 1.375 g. Coriander Seed [4]
0.50 g. Savory 5] 0.25 g. Sage [6] 0.25 g. Nutmeg [7] 0.25 g. Mace [8] 0.125 g. Cinnamon [9] 0.125 g. Star-Anise [10] 0.125 g. Garlic Powder [11]
16 grams below the dashed line |
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Post by Silver on Feb 16, 2024 20:28:37 GMT 1
The fresh Ginger Root evolves Zingerone from contact with the hot oil. The Zingerone covers for Vanilla and Eugenol and Capsaicin.
The Savory covers for both Thyme and Oregano/Marjoram, plus it additionally covers for the slight Shoagol pepperiness missed by using fresh Ginger as opposed to using dried Ginger Powder.
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Post by Silver on Feb 18, 2024 14:10:37 GMT 1
For those who insist upon 5 spices and 6 herbs, might I propose something along these lines:  |
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