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MSG
Aug 12, 2021 15:15:10 GMT 1
Post by deepfriednew101 on Aug 12, 2021 15:15:10 GMT 1
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MSG
Aug 12, 2021 15:17:09 GMT 1
Post by deepfriednew101 on Aug 12, 2021 15:17:09 GMT 1
sorry if the page does not work www.aqua-calc.com should pull up a easy work sheet for product calculations |
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MSG
Aug 12, 2021 15:18:36 GMT 1
Post by Silver on Aug 12, 2021 15:18:36 GMT 1
My guess is that 2 handfuls of standard (not enhanced) MSG in 10 pounds of flour would be ballpark 8-10 grams of MSG in 200 grams of flour. The highest I've gone so far is 10 grams, and it was my best chicken to date.
If it was however 2 handfuls in 25 pounds of flour that would only be ballpark 3-4 grams in 200 grams of flour.
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flg
Souschef
Posts: 1,578
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MSG
Aug 12, 2021 16:07:58 GMT 1
Silver likes this
Post by flg on Aug 12, 2021 16:07:58 GMT 1
As Deepfried101 mentioned. Originally no MSG late 30's on. Mid 50's introduces it, most likely just the normal MSG. Locks down his recipe from there. I agree, at that point it was probably around 8g give or take into 200g flour.
One would think that perhaps as the corporation started cutting back more and more on real herbs and spices. The thought of using a super charged MSG became a topic. They probably didn't want to increase the MSG usage because of all the negative press that would garner. So super charged MSG and perhaps more concentrates being used, now synthetic herbs etc. Producing the current tasteless mess.
For me I just want back to the mid 70's KFC that I can remember in Canada anyway.
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MSG
Aug 14, 2021 16:37:22 GMT 1
Post by deepfriednew101 on Aug 14, 2021 16:37:22 GMT 1
MSG is a enhancer of Flavor and if you watch any Social Media which has compared MSG enhances items to NON MSG made items the winner with Majority is the Item enhanced with MSG. There has been many that said it enhances a BAD FLAVOR also.
I laugh that Both Campbell's and Kraft USED MSG in the 1930's then again started using it upon it's return in the 11950's KFC started using it in 1955's ish and no one complained about sickness I sure some got sick as its possible. BUT in 1966 1 case of Chinese Food caused the MSG china food degrading.
KFC, Kraft, Campbell's NEVER said BOO HOO Chinese Food and never said they were the main users and sold Billions more when people turned away from MSG. LOL
I think it would be harder to find items NOT using MSG in any processed food or MSG enhancer in processed food.
I will say this KFC Original Used MSG and LOTS of it CHS ordered 100LBS barrels at a time. I want someone to PROVE the 100LBS Barrels in the Museum are NOT MSG Barrels.
I think Many should look at the numbers on the MSG Barrel and Do reverse math of 40 and the weight then look at MSG Label of use and compare it to what CHS threw into the Cumberland Lake Flour Seasoning it ALL seems the same amount would be possible.
When the MSG was shipped to CHS they needed the Barrels to fill his mixed spices and herbs so the MSG was Bagged in easy to used premeasures amount that were mixed. SO the MSG Barrels were premeasured into Bags and stored outside the Barrels and the Barrels were Filled with the 11 Herbs and Spices. The MSG was Added to the 11 Herbs and Spices as the 12th item.
What KFC New Age has done with MSG and other extracts and enhancers is after the sale of KFC to Brown/Massey AND DO NOT concern the ORIGINAL RECIPE.
CHS said very Clear and if you read Court Cases list to CHS interviews it always REFERS to common items.
MSG was in the Original with Herbs and Spices Like
Parsley, Sage, Rosemary, and Thyme which became a part of a Song in the 1960's
the 4 item's were VERY prominent in 1920 and 1930 Dishes very specific to Chicken and Dumplings which CHS did reference to what to do with left over KFC or any leftover Chicken. It was often used to season Chicken Gizzard's also.
Many Poultry seasoning was based on the 4 items also for the flavor profile.
CHS said he took certain seasoning and combinations and made other seasons
Parsley & Sage
Rosemary & Thyme
Salt & Pepper
Sage & Savory
Onion & Garlic
Cinnamon & Sugar
Plus many other combination of spices
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MSG
Aug 14, 2021 16:43:08 GMT 1
Post by Silver on Aug 14, 2021 16:43:08 GMT 1
I'll be trying this standard MSG loaded recipe later today:  |
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MSG
Aug 14, 2021 16:59:14 GMT 1
Post by deepfriednew101 on Aug 14, 2021 16:59:14 GMT 1
I will be interested in the Orange Peal
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MSG
Aug 14, 2021 17:20:07 GMT 1
Post by deepfriednew101 on Aug 14, 2021 17:20:07 GMT 1
When I review your recipe this is how I break it down
190Grams Flour & Extra
30Grams Baker Salt
15Grams MSG
9.45Grams Herb’s & Spice’s
54.45Grams Baker Salt, MSG, Herb’s & Spice’s
9.45Grams / 190 Flour and Extra
My personal view on the 9.45Gram Herb's and Spice's will be Low
It will be a great test what I would Do is try a small portion of chicken and if there is Not enough NOTE or Flavor top up the Herb and Spices
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MSG
Aug 14, 2021 17:26:53 GMT 1
Post by deepfriednew101 on Aug 14, 2021 17:26:53 GMT 1
You Could Mix two amounts
190Grams Flour & Extra
25Grams Baker Salt
10Grams MSG
20Grams Herb’s & Spice’s ( round up the spices to a even 10Grams easy math with rounded numbers then if you need to increase make rounded numbers increase as small % of .005 Grams are so minimal but a 5Gram amount is a change that should be Noticed easy.
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MSG
Aug 14, 2021 20:01:41 GMT 1
Post by Silver on Aug 14, 2021 20:01:41 GMT 1
Just finished eating it. The after meal consensus of my wife, my oldest daughter (well into adulthood), and myself is as follows:
1) Far and away the best deep fried chicken we've ever made, bar none
2) The pulverized salt makes a huge difference and salt needs to be reduced ~10%
3) The 15 grams of MSG (standard, not enhanced) is potentially getting to be too much, and needs to be reduced by ~10%
4) The Allspice needs to be reduced by ~10% to trim the cinnamon and nutmeg flavor notes down a bit
5) Everything else is likely very close to perfect as is
6) The orange zest is a serious step in the right direction
7) Replacing Cayenne with Chili Powder is another serious step in the right direction
With the future introduction of changes 2, 3, and 4, the current expectation is that we should be right close to "there", and we may need no further adjustments, or at least that is the hope.
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