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Post by Chickenman on Apr 6, 2024 6:16:39 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 Ledington recipe is the first fried chicken i cooked and what got me into all of this. I played around with the Ledington ingredients until i decided to add sage in. The minute i dunked the chicken into the hot oil with the sage i knew straight away it was apart of the recipe. Massive increase to the note. Sage is one of the biggest contributors to the note of the Original Recipe. You could have every other herb/spice correct but without sage you will still be missing about 40% of the entire note of the recipe. Oregano is another important herb for the note. |
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Post by deepfriednew101 on Apr 6, 2024 14:48:33 GMT 1
Rubbed ingredients are Better than ground
OH But the Density and weight of Rubbed Ingredients are not the same as Ground Ingredients BUT what you loose in the weight You FAR outgain in the Aroma and the Taste
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smallgree
Chef
Here is a vial recipe:
Posts: 1,416
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Post by smallgree on Apr 6, 2024 15:52:27 GMT 1
I've read that rubbed is not as strong as ground, but releases oils quicker.
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Post by deepfriednew101 on Apr 6, 2024 20:10:07 GMT 1
Rubbed can be Strong in all aspects
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smallgree
Chef
Here is a vial recipe:
Posts: 1,416
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Post by smallgree on Apr 6, 2024 22:53:43 GMT 1
Your opinion, of course.
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Post by Silver on Apr 7, 2024 1:25:35 GMT 1
I've read that rubbed is not as strong as ground, but releases oils quicker. Cooking literature agrees with ground being stronger. |
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Post by Chickenman on Apr 7, 2024 4:30:01 GMT 1
I'm going back to paprika over the Tomato powder. Firstly, Tomato powder is too difficult to use and spoils quickly becoming clumpy. Even after re grinding the clumpy tomato powder it still wants to clump! Also, my recipe feels like it's missing something without the paprika.
I'm also thinking about removing mustard powder. Reason being is that i feel like it reacts with the other herbs/spices and makes the mix smell weaker.
The two spices i've used that seem to have this effect of choking out the mix is mustard and coriander seed. Also, while mustard powder does increase the note, it could just be because it has sulfur compounds like garlic/onion. The other reason i want to remove it is that i feel like it burns in the oil and gives this unpleasant burnt flavour.
Mustard powder baffles me because there's many times i've not used it, added it back in, and it really brings it closer to that Kentucky flavour, but lately it just doesn't want to work anymore. But i would never even consider removing celery seed.
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Post by Chickenman on Apr 7, 2024 4:42:46 GMT 1
Also, i'm sick of this chicken stock/bouillon powder. It does add flavour but not the same way i smell it off the modern O.R. On the modern O.R i can smell a stench of chicken bouillon coming off their chicken but when i use it in mine it only adds flavour, but not a chickeny aroma coming off the chicken.
I am thinking it's because they are instead using something like Aromat. Smallgree said "it smells more like chicken than actual chicken bouillon" also, i've detected mushroom taste in modern O.R, and Aromat contains mushroom. I am going to order some Aromat and see for myself.
I have a feeling it actually will work better than the chicken booster because about 7 years ago when i first started cooking the Ledington recipe and decided to add new ingredients to it like Sage, Cayenne, onion, i also added some "Chicken sprinkle" and that really had a big effect on it, but guess what? that chicken sprinkle contained no actual Chicken flavour.
These are the ingredients: Salt, Cereal Binder (Wheat), Sugar, Hydrolysed Vegetable Protein (Soy/Wheat), Vegetable Protein Extract (Maize), Dehydrated Vegetable, Vegetable Oil (Canola), Rice Flour, Herbs and Spices , Flavour Enhance (635), Food Acid (330).
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Post by Chickenman on Apr 7, 2024 4:52:40 GMT 1
Also, i am thinking SUGAR is in the recipe, and as important as the Salt/msg.
With all that in mind, here is my updated recipe. Tomato removed, Mustard removed, Basil removed, Ginger lowered to 1/2 Tsp.
I did two recent cooks btw and that is what brought about these changes.
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. Paprika. 1/2 tsp.
5. Garlic Powder. 1/2 tsp.
6. Onion Powder. 1/4 tsp.
7. Celery Seed. 1/4 tsp.
8. Fenugreek seed 1/8 tsp.
9. Ginger. 1/2 tsp.
10. Cinnamon. 1/4 tsp.
11. Mace. 1/4tsp. (fresh ground blade for proper effect) Can sub with nutmeg.
12. Allspice. 1/8 tsp.
13. Cardamom. 1/8 tsp. (could instead slightly up this one just below 1/4 tsp, and slightly lower Mace just tad under 1/4tsp)
14. Star Anise. 1/8tsp
15. Caraway seed. 1/8 tsp.
16. Sage. 1 tsp.
17. Thyme. 1/4 tsp.
18. Oregano. 1/4 tsp.
19. Summer savoury. 1/4 tsp.
20. Marjoram. 1/4 tsp.
21. Rosemary. 1/8 tsp.
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Post by Chickenman on Apr 7, 2024 12:25:18 GMT 1
Ok just cooked up another recipe with some changes made and these are my key takeaways:
Ginger: Ginger worked so much better at 1/2 a tsp compared to 1 tsp. I can really see how ginger can spoil the whole recipe used in excess.
Pepper: 3 tsp black to 2 tsp white pepper is the sweet spot.
Tomato/paprika. Yep, i am done with tomato powder. Paprika is 100% in the recipe.
Cayenne pepper. Cayenne pepper needs to be at atleast 1 tsp to my 400g flour. I tried 1/2 tsp yesterday and recipe suffered.
Garlic/onion. Garlic and onion need to be at minimum 1/2 tsp each in my 400g flour. I tried them at 1/4 tsp each yesterday and recipe suffered.
I'm also removing Star Anise even tho i just mentioned how i am convinced on it. After a cook with it yesterday i can see how it just overpowers the recipe.
The cook that i just did then, is by far the best, and most Kentucky flavour i've had now. Was first time using sugar. I used 1tsp sugar to the 400g flour and it definitely belongs in the recipe.
*Updated Recipe*
Flour: 400g.
Salt: 2 tsp.
Sugar: 1 tsp.
Msg: 1 tsp.
Chicken Stock/bouillon powder: 1 tsp.
1. Black Pepper. 3 tsp.
2. White Pepper. 2 tsp.
3. Cayenne Pepper. 1 tsp.
4. Paprika. 1/2 tsp.
5. Garlic Powder. 1/2 tsp.
6. Onion Powder. 1/2 tsp.
7. Celery Seed. 1/4 tsp.
8. Fenugreek seed 1/8 tsp.
9. Ginger. 1/2 tsp.
10. Cinnamon. 1/4 tsp.
11. Mace. 1/4tsp. (fresh ground blade for proper effect) Can sub with nutmeg.
12. Allspice. 1/8 tsp.
13. Cardamom. 1/8 tsp. (could instead slightly up this one just below 1/4 tsp, and slightly lower Mace just tad under 1/4tsp)
14. Coriander seed 1/2 tsp.
15. Caraway seed. 1/8 tsp.
Tarragon. 1/4 tsp.
16. Sage. 1 tsp.
17. Thyme. 1/4 tsp.
18. Oregano. 1/4 tsp.
19. Summer savoury. 1/4 tsp.
20. Marjoram. 1/4 tsp.
21. Rosemary. 1/8 tsp.
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