|
Post by Silver on Mar 11, 2022 22:46:53 GMT 1
Lastly, in all honesty it seems to be a total waste of time to use multiple grinds of black pepper. @eastfrisian gets full credit for being the first one to come to this conclusion. Simply grind the black pepper along with everything else that requires grinding, and simplify your life. I'm becoming more convinced all the time that White Pepper should Be 3:1 over Black. So therefore:
|
|
|
Post by Silver on Mar 11, 2022 22:54:33 GMT 1
Maybe it needs both for the note Spot on!
|
|
flg
Souschef
Posts: 1,578
|
Post by flg on Mar 11, 2022 22:56:34 GMT 1
What is the comparison between what you consider your best to date. And cook session #14?
Reason I ask is I have stopped myself twice this week and forced myself to consider my 2 most successful cooks. Look to see what was similar and what was different between the two. And then to go back to see what I felt could have been improved on. Trying my best to self impose a lock down on part of my recipe.
|
|
flg
Souschef
Posts: 1,578
|
Post by flg on Mar 11, 2022 22:59:56 GMT 1
Lastly, in all honesty it seems to be a total waste of time to use multiple grinds of black pepper. @eastfrisian gets full credit for being the first one to come to this conclusion. Simply grind the black pepper along with everything else that requires grinding, and simplify your life. I'm becoming more convinced all the time that White Pepper should Be 3:1 over Black. So therefore: I have found I had to have black pepper at 2.5g personally to get the pepper kick I'm use to. As mentioned at 3.0g it wasn't too much and no one complained. I wouldn't push it higher though. 2.0g or less didn't do it for me. YMMV
|
|
|
Post by Silver on Mar 12, 2022 0:01:38 GMT 1
What is the comparison between what you consider your best to date. And cook session #14? Reason I ask is I have stopped myself twice this week and forced myself to consider my 2 most successful cooks. Look to see what was similar and what was different between the two. And then to go back to see what I felt could have been improved on. Trying my best to self impose a lock down on part of my recipe. #4 (my best to date) was (in my opinion) hitting directly upon the note of real KFC_OR. #4 had Celery Seed, Chili Powder, and Orange Rind/Zest. And it had only 5.2 grams of B&W Pepper, with no Capsicum Pepper sans for that of the Chili Powder. #4 also had no garlic sans for whatever was supplied by the Chili Powder. #4 had a life to it with nothing cloying. No clove in #4. Allspice at 0.65 grams. But it did also have 15 grams of MSG, and perhaps that is critical. And it had 30 grams of Salt. Perhaps I simply need to cook #4 again, so here is a 10X scaled very near clone of my Cooked Recipe #4, rounded to 300 grams. I'm not quite sure how to equate the flavor of #4 to #14. All I can say is that #4 is demonstrably better tasting, and the further I drift from #4 the more disappointed and frustrated and disgruntled I'm becoming.
|
|
|
Post by Silver on Mar 12, 2022 0:29:24 GMT 1
For comparison, here is my actual (and as Cooked) Recipe #4:
|
|
|
Post by Silver on Mar 12, 2022 0:44:31 GMT 1
My second best recipe was my Cooked Recipe #7. It was my Cooked Recipe #4 with some Tarragon added to it.
|
|
|
Post by Silver on Mar 12, 2022 1:13:51 GMT 1
In fairness, I must yet again reiterate that Cooked Recipe #13 was deep fried in 100% fresh oil, and I don't know the extent to which that negatively altered its flavor.
|
|
flg
Souschef
Posts: 1,578
|
Post by flg on Mar 12, 2022 1:43:54 GMT 1
What is the comparison between what you consider your best to date. And cook session #14? Reason I ask is I have stopped myself twice this week and forced myself to consider my 2 most successful cooks. Look to see what was similar and what was different between the two. And then to go back to see what I felt could have been improved on. Trying my best to self impose a lock down on part of my recipe. #4 (my best to date) was (in my opinion) hitting directly upon the note of real KFC_OR. #4 had Celery Seed, Chili Powder, and Orange Rind/Zest. And it had only 5.2 grams of B&W Pepper, with no Capsicum Pepper sans for that of the Chili Powder. #4 also had no garlic sans for whatever was supplied by the Chili Powder. #4 had a life to it with nothing cloying. No clove in #4. Allspice at 0.65 grams. But it did also have 15 grams of MSG, and perhaps that is critical. And it had 30 grams of Salt. Perhaps I simply need to cook #4 again, so here is a 10X scaled very near clone of my Cooked Recipe #4, rounded to 300 grams. I'm not quite sure how to equate the flavor of #4 to #14. All I can say is that #4 is demonstrably better tasting, and the further I drift from #4 the more disappointed and frustrated and disgruntled I'm becoming. I wonder if you took this version and cranked up the pepper just a tad. White to 3.5g and maybe even Black just to 2.5g and cooked it again?
I'm starting to really think the right amount and ratio of pepper has more to do with the note than any magical spice or herb. You need something like allspice. But it won't win the race on it's own.
|
|
|
Post by Silver on Mar 12, 2022 12:17:33 GMT 1
An observation. Every recipe to which I've added 'I+G' (which means 3 of my 13 cooked recipes) has been rated poorly by me.
But, as they say, correlation does not necessarily imply causation.
That said, I'm becoming convinced that if you want the 'note' contribution of MSG, you must add actual MSG. Accept no substitutes.
Does the note primarily = B&W Pepper, Allspice, and MSG. (in just the right ratio relationship with other H&S) ??
|
|