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Post by Silver on Feb 16, 2024 16:39:21 GMT 1
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. I may have finally figured Ginger and Vanilla out, based upon this: Putting it all together, if fresh Ginger Root is heated it's Gingerol is mainly transformed into the sweet and Vanilla like compound called Zingerone, but if Ginger is first dehydrated it's Gingerol is transformed into the somewhat Pepper_Like Shoagol. Thus when adding ground/dried Ginger the Zingerone Vanilla_Like character transformation is bypassed, as Shoagol does not convert into Zingerone like Gingerol does. This seems like a case wherein it is quite likely that early CHS efforts utilizsed fresh Ginger, but when dehydrated Ginger was substituted the Vanilla essence was mostly lost and thus required Vanilla supplementation. This explains why both Ginger and Vanilla appear within the recipe. |
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Post by Silver on Feb 16, 2024 17:10:10 GMT 1
More interesting stuff:
There are indeed multiple paths to the 'note'.
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Post by Silver on Feb 16, 2024 17:18:53 GMT 1
So with the addition of fresh/raw undried Ginger rhizome (root) there may be no need for the likes of Cayenne, Clove, or Allspice. But with the substitution of dried Ginger (which highly bypasses Zingerone and favors Shoagol) there is suddenly a chemical need for these other ingredients.
Indeed it seems quite likely that there was initially no need for 11 H&S, let alone 20.
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cman
Kitchen Assistent
Posts: 205
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Post by cman on Feb 16, 2024 17:21:39 GMT 1
More interesting stuff: There are indeed multiple paths to the 'note'. Agreed.. looking really good. And cinnamon is also about 60% eugenol. Silver, btw, do you add a post powdering of your mix prior to your serving your Silver KFC OR chicken? Or just plain Black pepper? Thoughts from all? |
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Post by Silver on Feb 16, 2024 17:23:21 GMT 1
Silver, btw, do you add a post powdering of your mix prior to your serving your Silver KFC OR chicken? Or just plain Black pepper? I'm not following what is being asked here. |
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cman
Kitchen Assistent
Posts: 205
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Post by cman on Feb 16, 2024 17:34:08 GMT 1
In other words, do you sprinkle more of your spice mix onto the finished KFC Fried Chicken to achieve the perfect spicy explosion. Or do you just rely on the cooking process itself.
For some chefs, it’s taboo to taste a “raw” spice on a dish.
And yet, those same chefs have no qualms about black pepper on a dish.
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Post by Silver on Feb 16, 2024 18:44:19 GMT 1
In other words, do you sprinkle more of your spice mix onto the finished KFC Fried Chicken to achieve the perfect spicy explosion. Or do you just rely on the cooking process itself. For some chefs, it’s taboo to taste a “raw” spice on a dish. And yet, those same chefs have no qualms about black pepper on a dish. I've never sprinkled extra spice mix on my chicken. I've done this with individual spices though. I taste my spice mixes before coating chicken. I've yet to make a good correlation to success or non-success by tasting the raw mix though. |
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Post by deepfriednew101 on Feb 16, 2024 18:55:04 GMT 1
A regional Item Dill Weed your correct
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Post by Silver on Feb 16, 2024 19:27:36 GMT 1
So with the addition of fresh/raw undried Ginger rhizome (root) there may be no need for the likes of Cayenne, Clove, or Allspice. But with the substitution of dried Ginger (which highly bypasses Zingerone and favors Shoagol) there is suddenly a chemical need for these other ingredients.
Indeed it seems quite likely that there was initially no need for 11 H&S, let alone 20.
I'm amending this. There would be no need for Allspice's Eugenol (Clove_like) component, but it would still have benefit due to it's Nutmeg_like and Cinnamon_like and possibly Mace_like nature. Unless these are added separately.
Was Glen passing along a hint when he stated during one of his YouTube series of videos that he never tasted Clove in real KFC? Certainly if Allspice is an ingredient he would have tasted it's Eugenol. Unless the Eugenol_like nature of Ginger suffices in this flavor regard.
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Post by deepfriednew101 on Feb 16, 2024 20:43:21 GMT 1
It was Jamaican Pimento ORIGINALLY
New AGE engineers as C.H.S. references tried to BLEND 3 items to make there own Allspice Pimento BLEND
That's when C.H.S. Not only Flipped over the Jamaican Ginger change they also changed the Jamaican Pimento trying to make there own Blend from USA grown items similar to Jamaican Pimento making there own Allspice
IT DID NOT work
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