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Post by Chickenman on Jan 22, 2024 10:18:08 GMT 1
Where did this "white pepper heaviest" idea originate from? every recipe i do that has either too much white pepper, or dominant in white pepper has this sickening white pepper flavour. But every recipe i've done with black pepper heavier is always better, and better pepper flavour.
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Post by deepfriednew101 on Jan 22, 2024 16:15:56 GMT 1
It came into Question when Bags of NEW AGE K.F.C. started listing White Pepper First and then the Claudia Joe L Recipe ?
Tuxedo Pepper is something Overlooked from the 1920's Which was a Blend of the Black and White Peppercorn.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,392
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Post by smallgree on Jan 22, 2024 21:45:34 GMT 1
They were probably equal in volume, but white pepper is heavier so was listed first. MSG and white pepper were listed first and second, which meant that MSG was heavier, or it and white pepper were equal in weight (alphabetical order). Since white pepper was listed before black pepper, it couldn't have been equal in weight because they were in the wrong alphabetical order. Thus white pepper had to be "heavier" than black pepper. Here's the kicker. How were weights figured if part of the pepper contents were in extracts?
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flg
Souschef
Posts: 1,578
Member is Online
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Post by flg on Jan 22, 2024 22:09:29 GMT 1
I guessed that Black Pepper may have been heavier pre packaging we have seen. But replaced with extracts enough that White Pepper became heavier.
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Post by Chickenman on Jan 23, 2024 11:34:24 GMT 1
On another note, and to save making a new thread, i am done with caraway seed.
Caraway seed doesn't fit the flavour profile. I can see that now. It is like putting toothpaste on the chicken. Coriander seed is in the recipe tho.
I also don't think there is any stare anise/ fennel seed either and that anise seed is the real one in the recipe. All recipes i've done with just anise seed turned out the best.
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Post by jseo12 on Jan 26, 2024 23:47:24 GMT 1
Hi Chickenman, that's a great question. I had the same experience but now I found the answer. Yes, using a lot of white pepper will make chicken taste far from the original recipe. However, it's true that white pepper is still a dominant ingredient. The most difficult part is finding out the reasonable amount of white pepper to use. After so many trials and errors, I finally came out with the proper amount. Feel free to try this recipe and let me know how it went. Thanks
KFC Original Recipe
Brine
1) 4 Cups of Water
2) 8 Tsp of Salt
3) 1 1/2 Tsp of MSG
Milk And Egg Wash
1) 2 Cups of Milk
2) An Egg
11 Herbs And Spices
Mix with 45 g of Salt, 22.5 g of 10-X Confectioners Sugar, 12 g of MSG, and 1 lb of White Flour
1) 5.0 g of White Pepper
2) 4.5 g of Black Pepper
3) 3.5 g of Cayenne Pepper
4) 2.5 g of Coriander
5) 2.5 g of Marjoram
6) 2.3 g of Garlic Powder
7) 1.3 g of Sage
8) 1.0 g of Savory
9) 0.8 g of Ginger
10) 0.3 g of Cloves
11) 0.3 g of Allspice
Recommended Oil: All Vegetable Shortening & Canola Oil 1:1 Blend
Cut down and wash the chicken 5 times. Dissolve the given amount of salt and MSG in the given amount of water. Brine overnight and rinse off the chicken with water. Then soak the chicken in the milk and egg wash.
Mix the given amount of herbs and spices with 12 grams of MSG and add it to 1 pound of All-Purpose Flour (Recommended Gold Medal Brand) along with 45 grams of salt and 22.5 grams of confectioner's sugar. Make sure all the ingredients are pulverized including salt and sugar.
Heat the frying oil to 400 F and pressure fry for 10 minutes. If you are using a deep fryer, then you will need to flip the ratio of milk and egg and fry longer at 300 F.
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