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Post by Chickenman on Apr 1, 2024 13:01:56 GMT 1
Fried Chicken Recipe. This has the Real note and essence to it  Make sure to use all fresh, aromatic, and quality herbs/spices for the best result. Flour: 400g. Salt: 3 tsp. Msg: 1 tsp. Chicken Stock/bouillon powder: 1/2 tsp. 1. Black Pepper. 3 1/2 tsp. 2. White Pepper. 2 tsp. 3. Cayenne Pepper. 1 tsp. 4. Tomato Powder. 1/2 tsp. 5. Garlic Powder. 1/2 tsp. 6. Onion Powder. 1/2 tsp. 7. Celery Seed. 1/2 tsp. 8. Mustard Powder. 1/8 tsp. 9. Fenugreek seed 1/8 tsp. 10. Ginger. 1 tsp. 11. Cinnamon. 1/4 tsp. 12. Mace. 1/4tsp. (fresh ground blade for proper effect) Can sub with nutmeg. 13. Clove. 1/8 tsp. 14. Cardamom. 1/8 tsp. (could instead slightly up this one just below 1/4 tsp, and slightly lower Mace just tad under 1/4tsp) 15. Anise Seed. 1/4 tsp. (could substitute it with 1/8tsp Star Anise) 16. Caraway seed. 1/8 tsp. 17. Coriander Seed. 1/2 tsp. 18. Sage. 1 tsp. 19. Thyme. 1/4 tsp. 20. Oregano. 1/4 tsp. 21. Basil. 1/4 tsp. 22. Marjoram. 1/4 tsp. 23. Rosemary. 1/8 tsp. 24. Bay Leaves. 1/4 tsp. |
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Post by Chickenman on Apr 3, 2024 0:31:23 GMT 1
Same recipe with modified ratios. For example, 1/4 tsp celery seed instead of 1/2 tsp. This is a cleaner version with some spices toned back letting the pepper be the dominant spice.
Flour: 400g.
Salt: 3 tsp.
Msg: 1 tsp.
Chicken Stock/bouillon powder: 1/2 tsp.
1. Black Pepper. 3 1/2 tsp.
2. White Pepper. 2 tsp.
3. Cayenne Pepper. 1/2 tsp.
4. Tomato Powder. 1/2 tsp.
5. Garlic Powder. 1/4 tsp.
6. Onion Powder. 1/4 tsp.
7. Celery Seed. 1/4 tsp.
8. Mustard Powder. 1/8 tsp.
9. Fenugreek seed 1/8 tsp.
10. Ginger. 1 tsp.
11. Cinnamon. 1/4 tsp.
12. Mace. 1/4tsp. (fresh ground blade for proper effect) Can sub with nutmeg.
13. Clove. 1/8 tsp.
14. Cardamom. 1/8 tsp.
15. Anise Seed. 1/4 tsp. (could substitute it with 1/8tsp Star Anise)
16. Caraway seed. 1/8 tsp.
17. Coriander Seed. 1/4 tsp.
18. Sage. 1 tsp.
19. Thyme. 1/4 tsp.
20. Oregano. 1/4 tsp.
21. Basil. 1/4 tsp.
22. Marjoram. 1/4 tsp.
23. Rosemary. 1/8 tsp.
24. Bay Leaves. 1/4 tsp.
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Post by Chickenman on Apr 3, 2024 0:37:21 GMT 1
Nobody seems to realize that Black Pepper is made up of more White pepper than the outer black casing. This is why you need to have black pepper heavier otherwise you just get an overload of white pepper.
For example, in 4 tsp of black pepper there will already be atleast 2 and 1/2 tsp white pepper. Mix 4 tsp black pepper with 2 tsp white pepper, and you now have a total of atleast 4 and a half tsp of white pepper.
So White pepper becomes heavier even tho you used 4tsp black/2tsp White because black pepper is made up of mostly WHITE PEPPER!
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Post by Chickenman on Apr 4, 2024 3:55:23 GMT 1
Star anise is officially in now. Never was convinced about Fennel seed, but always thought anise seed/star anise worked really well. Anise seed is close to the flavour of Star Anise. But fennel just has something about it that doesn't work imo. Yeah it has some licorice flavour but also some other flavour that doesn't work. Star anise/anise seed has a much cleaner anise flavour.
I can see crystal clear that STAR ANISE! is the anise based ingredient in the recipe.
Also, Allspice is out and cloves officially in!
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Post by Chickenman on Apr 5, 2024 10:37:08 GMT 1
I've removed Bay leaves from my mix. I'm more convinced about cardamom over bay leaves. I've always been on the fence about Bay leaves but for these reasons i've removed it.
1. Bay leaves/Cardamom are similar in flavours, and both have the camphor eucalyptus profile to them, but Cardamom just fits better and is more consistent in flavour. Bay leaves you need a really potent batch or you just get weak camphor notes, and it just feels like you are adding a filler to the recipe because the flavour is so weak.
2. Why use both if both are offering similar flavour? imo, it's not necessary to need both and cardamom is all that is needed.
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Post by Chickenman on Apr 5, 2024 10:51:32 GMT 1
*Updated Recipe*
Changes made: Star anise in, and anise seed removed. Bay leaves removed. Allspice added back, and cloves removed. Coriander seed removed for now. 22 herbs/spices total now. If not counting pepper and garlic/onion then i've got a total of 18 herbs/spices. I feel extremely close now. Still want to try Cocoa Powder. Not sure what to think about Nigella seed, but for now i'm leaving it out.
Flour: 400g.
Salt: 3 tsp.
Msg: 1 tsp.
Chicken Stock/bouillon powder: 1/2 tsp.
1. Black Pepper. 3 1/2 tsp.
2. White Pepper. 2 tsp.
3. Cayenne Pepper. 1 tsp.
4. Tomato Powder. 1/2 tsp.
5. Garlic Powder. 1/2 tsp.
6. Onion Powder. 1/2 tsp.
7. Celery Seed. 1/2 tsp.
8. Mustard Powder. 1/8 tsp.
9. Fenugreek seed 1/8 tsp.
10. Ginger. 1 tsp.
11. Cinnamon. 1/4 tsp.
12. Mace. 1/4tsp. (fresh ground blade for proper effect) Can sub with nutmeg.
13. Allspice. 1/8 tsp.
14. Cardamom. 1/8 tsp. (could instead slightly up this one just below 1/4 tsp, and slightly lower Mace just tad under 1/4tsp)
15. Star Anise. 1/8tsp
16. Caraway seed. 1/8 tsp.
18. Sage. 1 tsp.
19. Thyme. 1/4 tsp.
20. Oregano. 1/4 tsp.
21. Basil. 1/4 tsp. *might replace with winter or summer savoury*
22. Marjoram. 1/4 tsp.
23. Rosemary. 1/8 tsp.
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Post by Silver on Apr 5, 2024 13:26:29 GMT 1
This simple yet totally delicious herb free recipe which my wife and I enjoyed back on February 17th proved to the two of us that Herbs are totally unnecessary to the note.
200. g. Flour
34.0 g. Salt
1 TSP Baking Powder
1 TSP Cream Of Tartar
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4.00 g. MSG
4.00 g. Black Pepper (Medium Coarse)
3.00 g. White Pepper
2.00 g. White Sugar
1.33 g. Coriander Seed [1]
0.75 g. Pizza Pepper Flakes [2]
0.33 g. Mace [3]
0.33 g. Nutmeg [4]
0.25 g. Clove [5]
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Post by Silver on Apr 5, 2024 13:32:06 GMT 1
If I was to try the herb free recipe again it would look like this: 200. g. Flour 30.0 g. Salt 1 TSP Baking Powder 1 TSP Cream Of Tartar 1 TBSP Chinese Red Oil added to the deep frying oil ---------------- 4.00 g. MSG 4.00 g. Black Pepper (Medium Coarse) 3.00 g. White Pepper 2.00 g. White Sugar 1.50 g. Coriander Seed [1] 1.50 g. Pizza Pepper Flakes [2] 0.40 g. Mace [3] 0.40 g. Nutmeg [4] 0.20 g. Clove [5] (Or like this:) 200. g. Flour 30.0 g. Salt 1 TSP Baking Powder 1 TSP Cream Of Tartar 1 TBSP Chinese Red Oil added to the deep frying oil ---------------- 4.00 g. MSG 4.00 g. Black Pepper (Medium Coarse) 3.00 g. White Pepper 2.00 g. White Sugar 1.50 g. Coriander Seed [1] 1.50 g. Pizza Pepper Flakes [2] 1.00 g. Allspice [3] 0.50 g. Mace [4] 0.25 g. Cardamom [5]
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Post by Chickenman on Apr 5, 2024 14:12:21 GMT 1
This simple yet totally delicious herb free recipe which my wife and I enjoyed back on February 17th proved to the two of us that Herbs are totally unnecessary to the note. 200. g. Flour 34.0 g. Salt 1 TSP Baking Powder 1 TSP Cream Of Tartar ---------------- 4.00 g. MSG 4.00 g. Black Pepper (Medium Coarse) 3.00 g. White Pepper 2.00 g. White Sugar 1.33 g. Coriander Seed [1] 0.75 g. Pizza Pepper Flakes [2] 0.33 g. Mace [3] 0.33 g. Nutmeg [4] 0.25 g. Clove [5] Herbs not important for the note? Completely wrong. Sage is one of the most important for the note. |
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Post by deepfriednew101 on Apr 5, 2024 15:03:50 GMT 1
C.H.S. said He used items which complimented the Chicken
How is it that THOUSAND of Other professionals and OLD 1930's Recipes for Southern Chicken relied UPON Herb's and many old USED Herb's ?
Herbs were More readily available and grown in the Gardens as they could grow them and NOT the more exotic spices which were imported from Jamacia and India or other Countries which could grow them.
Most Sausage Recipes used combinations of Herbs and Spices to achieve the Taste and the Aroma
I'm Sure any Old Italian would defend the the understanding that Herbs are Most important in many of the sauces they make. Plus other Countries like Jamacia and there base for Jerk seasoning being Herbs
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