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Feb 12, 2022 22:21:55 GMT 1
Post by Silver on Feb 12, 2022 22:21:55 GMT 1
Bottom line: I fully embrace 6 USA Cups of common granulation "table salt" added to 25 pounds of cake flour.
5 Cups via the 3 Lb. box, and the 6th and final cup being inside the 26 ounce (740 gram) bag.
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Post by deepfriednew101 on Feb 12, 2022 23:02:50 GMT 1
I guess we are on similar math
like I said 24 Grams or 29 Grams in either event a person could split the difference and say 26 or 27 Grams if you want more salt add more.
it varies on which manual you view. I have 5 or 6 older manuals
some said 1 Box (2Lbs 9 oz.) Breading salt
some said 6 x 8oz. Cup of Popcorn salt
you need to remember there was a push to reduce sodium and KFC NEW AGE then added I&G to the mix and cut salt
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Feb 13, 2022 12:41:34 GMT 1
Post by Silver on Feb 13, 2022 12:41:34 GMT 1
The second recipe proposal which I deem worthy of posting to this thread.  |
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Feb 13, 2022 13:09:02 GMT 1
Post by Silver on Feb 13, 2022 13:09:02 GMT 1
For both of the recipes which I've posted to this thread there may or may not be some level of flavor benefit gained via the application of this derivation:
6.00g. Sage
5.00g. Coriander
4.00g. Ginger
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Feb 13, 2022 14:58:40 GMT 1
Post by Silver on Feb 13, 2022 14:58:40 GMT 1
Applying the above change and trimming it to 11 H&S.  |
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Feb 13, 2022 18:11:21 GMT 1
flg likes this
Post by Silver on Feb 13, 2022 18:11:21 GMT 1
My speculation as to the evolution of the KFC "bags":
7.5 grams MSG + 5.4 grams Pepper + 4.5 grams Salt + 2.6 grams other H&S = 20 grams = scaled compliance with the 40 ounce bag.
3.25 grams MSG + 5.4 grams Pepper + 4.5 grams Salt + 2.6 grams other H&S + 0.25 grams 'I+G' = 16 grams = scaled compliance with the 32 ounce bag.
The introduction of various extracts = the only method for full compliance with the 26 ounce bag.
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flg
Souschef
Posts: 1,578
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Post by flg on Feb 13, 2022 18:54:58 GMT 1
My speculation as to the evolution of the KFC "bags": 7.5 grams MSG + 5.4 grams Pepper + 4.5 grams Salt + 2.6 grams other H&S = 20 grams = scaled compliance with the 40 ounce bag. 3.25 grams MSG + 5.4 grams Pepper + 4.5 grams Salt + 2.6 grams other H&S + 0.25 grams 'I+G' = 16 grams = scaled compliance with the 32 ounce bag. The introduction of various extracts = the only method for full compliance with the 26 ounce bag. I'm coming to the conclusion that the right amount of H&S (not pepper) is in that 2.5 to 2.7g range as well. I think that's part of the issue. What I hear is you need to jack up the H&S, lots of it is needed. In 19XX they laid it on with the most mythical quality of spices available....
Were as the problem that has plagued me the most. Is having too much H&S flavor come through.
I tend to agree more with your speculative formula above. It may make sense that the extracts largely come from the pepper block. If you get the volume of pepper to about half what you have it could fit into a 26 ounce bag.
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Feb 13, 2022 19:30:36 GMT 1
Post by Silver on Feb 13, 2022 19:30:36 GMT 1
The lower the weight that my recipes have had with respect to 'other H&S' grams, the more likely it has been that I have enjoyed the recipe (presuming also here that a balance of H&S exists). But I have to admit to being favorable to an over-abundance of MSG.
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Feb 13, 2022 20:50:07 GMT 1
Post by deepfriednew101 on Feb 13, 2022 20:50:07 GMT 1
I Think there is a missing of the Boat on Cumberland lake when it comes to the understanding of the Spice and Herbs Amount.
The Equal Distribution of Spice & Herb to flour ratio Parts Per Million PPM of flour is the point to the Heavy Use of Spice and Herb.
In a Home Cooking setting and a Smaller Mixing Container keeps the spices more suspended in the FLOUR. When your using a Plastic Tote with 25Lbs of Flour and 3Lbs of Spice and Herb and 3Lbs of Salt with 250g of Milk & Egg Powder. the potential to NOT have a continual amount of seasoned chicken is reduced.
KFC NEW AGE PROCEEDURE have said to sift the Flour and seasoning after each round.
The problem is that as many times as you tell a employee to Sift the Flour they SKIP the process due to time and the issue becomes what we refer to is SPOTTY CHICKEN or Speckled Chicken or Flour flavored chicken. If produces a weak flavor chicken.
In a home cooking setting the mixing and fluffing of the chicken and the Hand breading is NOT a race against the clock. it produces a much more flavored chicken.
In the commercial world of time is money and lazy employees who skip the process cause lack luster product. It takes 5 minutes to sift the flour and sanitize a station and most hate the JOB.
when automated Breading machines were use we added a additional 6oz of Spice and Herb to the auto breading machines. They have not been used in a long time due to heavier waist, of Seasoned flour.
so as a principle Home cooking may NOT require the same level of spice and herb as commercial due to that process.
Put think about the PPM of spice that is on chicken with in volume.
I have full studies that we did in a Lab for chicken the amount that was retained with a 10 to 12% Seasoned Breading applied on Raw chicken. we conducted it with 10Lb of Flour and different weights of Spice and Herb and then tried different adhesion starches and binders.
2 cups of Milk to 1 Egg produced some of the Better coating over-all
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flg
Souschef
Posts: 1,578
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The End
Feb 13, 2022 21:36:43 GMT 1
Post by flg on Feb 13, 2022 21:36:43 GMT 1
The lower the weight that my recipes have had with respect to 'other H&S' grams, the more likely it has been that I have enjoyed the recipe (presuming also here that a balance of H&S exists). But I have to admit to being favorable to an over-abundance of MSG. I'm for sure conservative on the MSG. When I poured out 6g yesterday I was shaking. When I added 27g of Salt I was mortified. LOL |
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