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Post by Silver on Mar 12, 2022 23:49:00 GMT 1
I just ate a thigh from Cooked Recipe #13, and before heating it in the microwave I rather liberally poured on some MSG, Tarragon, Celery Salt, and White Pepper. I can't say it was the note of KFC, but the note it had was super tasty.
I'm now beginning to wonder if it's actually possible to overdo White Pepper. Or MSG...
The Tarragon was (to me at least) somewhat reminiscent of the taste I got from my Sweet Basil experiment. But I'd say the Tarragon stands out a bit more.
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flg
Souschef
Posts: 1,578
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Post by flg on Mar 13, 2022 1:16:18 GMT 1
Unless information comes out that I haven't considered. This will be my next cook. To get here I went back and looked at my 2 best cooks to date. That being the "Kitchen Sink" and the "Fun one" bonus to "Fun one v.2". I had notes on what I would want to improve on in each. A good handful of ingredient weights matched between those recipes. deepfriednew101 maintains that most likely CHS worked on batches equal to 3.5 cups of sifted flour early on. From there I went and validated volume measurements into 3.5 cups of flour. Looking for whole, half and quarter measurements. I then converted things back to 200g flour. All done as a check point. Everyone knows I love the Shelton Winston story and his 10 ingredient missing one 13g ingredient. (If I never solve this. Here is the reason future self). Back to the spice handbook to double check percentage of ingredient combinations in recipes. I even went back to the vials as much as I don't put a ton of faith in them. But I can make this fit in the vials. 8g MSG - Not in Shelton's Story or Vials 3g Black Pepper (K) 3g White Pepper (G) 1.3g Garlic Salt - Yes, the missing 13 - Not in vials 0.4g Coriander (A) 0.4g Ginger (F) 0.4g Thyme (I) 0.3g Red Pepper form (paprika+cayenne) or flakes (J) 0.3g Sage (D) 0.3g Savory (B) 0.2g Allspice (E) 0.2g Cloves (C) 0.2g Nutmeg (H) To be mixed into 200g flour and 27-29g salt range - I think what confused Shelton is CHS gave him Pepper as 1 ingredient. But explained the weights of how he blended it. He meant to include garlic salt but forgot. - I think the vials don't include garlic/garlic salt. It was most likely garlic powder by this time and listed outside of the other H&S as per packaging - If I had to remove ingredients for legal reasons. I drop Cloves and Nutmeg and up Allspice. Now it sits in the position Glen said Carl told him. Right before Coriander. Marjoram for savory which may have been hard to source in some regions. Red pepper and garlic may not be make or break items so they could be dropped as well. I get to Carl's list with with reasonable decisions. Being honest. From an ingredient perspective the only real consideration for me would be is savory in or marjoram from the start. Savory has been mentioned in a commercial and in the Todd Wilbur show. Which could be meant to throw folks off. Other than that I could tweak an ingredient or two (+/-) 0.1g but not more for now.
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flg
Souschef
Posts: 1,578
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Post by flg on Mar 13, 2022 1:28:02 GMT 1
The pepper amount and ratio is key for me at this point. I have been to 3.5g White and 3g Black. Not too much, but I sensed I was on the line. But who knows. I may revisit if I have any leftover mix from the above. Just as an experiment. The real reason I set both to 3g
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Post by Silver on Mar 13, 2022 19:48:09 GMT 1
Here's my obligatory cold chicken eating report for Cooked Recipe #13:
Just as for several of my recipes that have similarly failed to deliver the note when eaten hot, this recipe tastes fantastic and very close to the full note of KFC when eaten refrigerator cold.
This very odd phenomenon is starting to seriously confound me. Why should eating it cold (~3 degrees C.) develop the 'note' and make for some delicious and fully pleasurable chicken?
Note: I sprinkled a wee bit of salt and pepper onto the cold chicken. But That was it. Otherwise it was 'stock' Recipe #13.
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Post by Silver on Mar 13, 2022 19:59:36 GMT 1
Is it the 'norm' for cold chicken to taste fantastic, even when the hot chicken did not? Any ideas as to why? Any ideas as to how to move such depth of flavor over to hot chicken?
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Post by Silver on Mar 13, 2022 20:05:36 GMT 1
Could it be the Coriander that pops and makes cold deep fried chicken taste great? Should I try ratcheting it (alone) up by about 50%?
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Post by deepfriednew101 on Mar 13, 2022 21:01:02 GMT 1
Are you Resting the Chicken after you cook it for 15 to 20 minutes ?
Resting the Chicken is a Must NO difference then a Steak Roast or Pork.
KFC would note have Cpak Steamers to hold the chicken.
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Post by Silver on Mar 13, 2022 21:34:45 GMT 1
Are you Resting the Chicken after you cook it for 15 to 20 minutes ? Resting the Chicken is a Must NO difference then a Steak Roast or Pork. KFC would note have Cpak Steamers to hold the chicken. Yes, this time it was properly rested.
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flg
Souschef
Posts: 1,578
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Post by flg on Mar 13, 2022 22:47:21 GMT 1
I do find the warm oven trick works well. I didn’t do it last cook as I was doing some oven wings at the same time. My wife pointed out that it needs the oven rest and foil trick. Last time I turned them on the rack a couple times and it gave it that out of the barrel look and texture.
I also think it helps with the flavour
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Post by deepfriednew101 on Mar 14, 2022 1:41:19 GMT 1
We have Done Many Test with chicken Removed from the Pressure fryers and served with-in 4 to 5 Minutes and THE THERMAL DESTRCUTIVE internal temperature kills any flavor that one may experience.
The same principle applies to BBQ ribs and other Beef Cuts. Our BBQ ribs get tented over with Saran Wrap and then Foil. It does Miracle's to the Ribs and A must we can hold the Ribs tented for 45 Minutes under the Double Tented Plastic Saran and Foil and they ONLY get better.
the Saran tented over Deep Fried chicken will make a NON crisp Coating MORE ORIGINAL KFC which was a deep fried NO Crunch chicken but still deep fried coating.
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