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Post by Silver on Feb 16, 2024 13:11:58 GMT 1
Vanilla seems somewhat redundant in light of the fact that high heat decomposes Ginger into Zingerone, which is also called Vanillylacetone, and tastes like Vanilla. Perhaps i might be worth dropping Ginger and adding finely ground vanilla bean.
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cman
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Post by cman on Feb 16, 2024 13:27:33 GMT 1
In addition to dill weed, I have temporarily dropped marjoram and bay leaf because of the penchant for overpowering the other spices after the third day. These three are my 15 round fighters. Perhaps worth a second look. I’m thinking if pre-treating with baking soda can tame the character. Or just combine all three and have them sing like a trio.
I see Dill weed is used often in Greek and Scandinavian dishes.
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cman
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Post by cman on Feb 16, 2024 13:44:42 GMT 1
Vanilla seems somewhat redundant in light of the fact that high heat decomposes Ginger into Zingerone, which is also called Vanillylacetone, and tastes like Vanilla. Perhaps i might be worth dropping Ginger and adding finely ground vanilla bean. I believe Ginger is very necessary. It has that sting that adds to the KFC OR aftertaste, the very hallmark of the “note”. Vanilla lacks that character. The ground ginger often lacks the bite or explosion of flavor and smell. I often use fresh instead. In a corporate setting where profit margins are crucial, I wonder how the company gets around the impotence of powdered ginger. Could ginger extracts be the answer? |
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Post by Silver on Feb 16, 2024 14:01:00 GMT 1
Ginger actually decomposes under heat into two components. The second, or Shoagol decomposition component is the one that is purported to deliver a pungent bite. I tried adding Ginger at the scaled down weight equivalent of 4 ounces in 25 Lbs. of Flour, and both my wife and I were greatly put off by the flavor. It not only tasted pronouncedly odd, but it exhibited none of the Pepper bite of KFC. This was done to test the story that a franchisee was told to add an extra 4 ounces of Ginger to the lug with each new batch. That story (like so many others in print) doesn't pan out.
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cman
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Post by cman on Feb 16, 2024 14:17:00 GMT 1
Interesting. I assume that you are referring to the ground ginger.
I will test out the decomposition by frying slivered ginger in oil. Is there a gradient of temperatures relative to the decomposition? Or just any heat?
The fresh ginger, in my experience at least, survives the heat. There must be a protective mechanism if that is indeed the case. The water content, the encasement in flour and presence of other spices need to be considered.
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Post by Silver on Feb 16, 2024 15:03:15 GMT 1
Interesting. I assume that you are referring to the ground ginger. I will test out the decomposition by frying slivered ginger in oil. Is there a gradient of temperatures relative to the decomposition? Or just any heat? The fresh ginger, in my experience at least, survives the heat. There must be a protective mechanism if that is indeed the case. The water content, the encasement in flour and presence of other spices need to be considered. I'm not sure as to the decomposition temperature that yields Zingerone and Shoagol, but I presume that hot oil should do it. Actually, the dehydrating process itself at least partially does it, and dehydration is generally done at rather low temperature elevations.
Edit: Yes, I'm referring to ground/dehydrated ginger. I've never added fresh ginger.
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Post by deepfriednew101 on Feb 16, 2024 15:19:16 GMT 1
In asking for translation it is also noted that
Radish is most likely Horse Radish
which is interesting 1974 esquire Waverly Root Listed the following items: Flour, Milk, Egg, Salt, Pepper, Celery Salt, Caraway, Chili Powder, Horseradish
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cman
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Post by cman on Feb 16, 2024 15:31:07 GMT 1
Interesting. I assume that you are referring to the ground ginger. I will test out the decomposition by frying slivered ginger in oil. Is there a gradient of temperatures relative to the decomposition? Or just any heat? The fresh ginger, in my experience at least, survives the heat. There must be a protective mechanism if that is indeed the case. The water content, the encasement in flour and presence of other spices need to be considered. I'm not sure as to the decomposition temperature that yields Zingerone and Shoagol, but I presume that hot oil should do it. Actually, the dehydrating process itself at least partially does it, and dehydration is generally done at rather low temperature elevations.
Edit: Yes, I'm referring to ground/dehydrated ginger. I've never added fresh ginger.
Here’s one recipe for fried ginger. Apparently, the oil is also made flavorful turning into what’s defined as an extract. Then, the question becomes: is it the temperature or the expulsion of H2O that is involved in the denaturation. |
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cman
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Post by cman on Feb 16, 2024 15:31:55 GMT 1
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cman
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Post by cman on Feb 16, 2024 16:24:54 GMT 1
Of the 15 ingredients, I might take out Dill weed again and place it in the Egyptian Target Market additions to fit the countrys’
culinary preferences. I see Dill weed is used in Mediterranean, Middle Eastern and Egyptian cuisines.
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