|
|
Post by Silver on Jun 30, 2021 17:18:47 GMT 1
Oops, the last line above should have read:
70.875/453.6 x 200 = 31.25
Is there a means to edit ones thread posts?
|
|
|
|
Post by Silver on Jun 30, 2021 21:40:50 GMT 1
Update; Iteration #6 has been blended, and the chicken is currently marinading in a wash of buttermilk and egg. I know this isn't the approved way to prep the chicken, but it is what my wife and I are doing for this, a quick first trial run.
We are actually going to deviate even further from the norm and air fry this trial run instead of deep frying it. Stay tuned. About 1.5 hours remaining on the buttermilk marinade as I'm typing this.
|
|
|
|
Post by Silver on Jun 30, 2021 22:34:27 GMT 1
Actually our buttermilk is from milk and added buttermilk powder. Not fresh buttermilk.
|
|
|
|
Post by Silver on Jul 1, 2021 1:05:39 GMT 1
The verdict from my wife and I is now in on iteration #6: 1) Not quite enough salt 2) Not quite enough MSG 3) Too much pepper for our tastes (noticed by me, but a serious flaw per my wife) 4) At least one spice is predominating a bit too heavily, but we don't know which one So with all we have learned from taste testing #6 today, it's time for iteration #7:  PS: For those wondering about the Air Fryer, we cooked all thighs, and did so at 400 F. for 15 minutes with top side up, and then 12 minutes with bottom side up. Both sides were sprayed with a bit of butter flavored cooking oil spray before Air Frying. The chicken came out nicely done, and was deliciously juicy, but we should have double coated it rather than single coat as we did. |
|
|
|
Post by Silver on Jul 1, 2021 1:18:34 GMT 1
PS2: We purchased 8 ounces of maltodextrin powder from a local home beer brewing and wine making supplies store. You may however be able to find it in supermarkets, though of this I'm not certain, having never really looked for it in a grocery supermarket.
|
|
|
|
Post by deepfriednew101 on Jul 1, 2021 5:54:05 GMT 1
I have heard many people say they air fry and its good.
If you review Gloria P 1980 on Donahue she used a Toaster oven and said it gives great results so Looking back if a Toaster Oven worked 40 Years ago a Air Fryer or convection oven should work perfect.
|
|
|
|
Post by Silver on Jul 1, 2021 15:04:05 GMT 1
The more I actually try these 'guess' recipes, the more respect I gain for those who advocate that flour, pepper (in various forms and quantities), a lot of salt, and a lot of MSG may be all that is actually required.
Each of my attempted iterations has resulted in raising salt and lowering spices. When I eventually get to the juncture of zero spices perhaps I'll be there.
|
|
|
|
Post by Silver on Jul 1, 2021 15:14:21 GMT 1
A recipe attempt devoid of any spices might look something like this:
190 grams of flour
33 grams of salt
10 grams of maltodextrin
5 grams of MSG
3 or 4 grams of white and black pepper in various blends and grinds
1 gram of ground red pepper flakes (just like the kind people shake on pizzas, only ground up)
|
|
|
|
Post by Silver on Jul 1, 2021 15:18:22 GMT 1
When it is mentioned that 2.5 ounces of salt should be added to each pound of flour, does that mean flour alone, or flour with spices, MSG, maltodextrin, yeast, etc... already added to it (and thereby included within the "pound")?
I'm currently trending toward the latter...
|
|
|
|
Post by deepfriednew101 on Jul 1, 2021 16:38:38 GMT 1
Salt, Flour, and Spices with KFC except when they had premade seasoning in one bag is always 3 separate weights
salt was references to 6 x 8oz of salt 48oz total salt to 25 LBS of Flour. 1960 information. the increase in Salt is 2021 salt amount of 2.5oz
I would suggest always starting at under 2oz of salt you can always add more easier then trying to dilute it later Start with 1.5 OZ and then increase to your preference You also get more Flavor by adding some salt into the seasoning BUT NOT all.
|
|
