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Post by deepfriednew101 on Apr 5, 2022 18:11:02 GMT 1
ONLY word of advice with Marinating with salt and full spices.
YOU may need to re-adjust your % of spice and Herbs and salt to flour ratio.
You may have a heavy Salt infusion or even Spice infusion if you are on a higher level of salt and Spice and herb in the Flour.
The seasoning and marinade will be great to the Inner chicken Taste and Aroma FULL DEPTH.
Add some Oil to the Marinade also it might seem a funny thing in the water Marinade BUT research shows its a Aid in the Marinade.
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Post by Silver on Apr 5, 2022 19:07:31 GMT 1
All I remember on the Salt and MSG front is explicitly following your guidance whereby Salt plus MSG should sum to 100, in addition to everything else also summing to 100.
We were not informed in advance that there would be salt marinading involved on top of summing the salt and MSG to 100.
I await the results, and I'll modify the recipe accordingly. But if it comes out too salty, then salt and MSG may not need to sum to 100.
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flg
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Post by flg on Apr 5, 2022 19:56:00 GMT 1
I’ll let you know. I’m not doing an overnight marinade. If I was overnight marinading I may have worried more about salt level. Spices I think the more the better when not pressure frying. What I did was use 1/3 seasoning/salt for marinade and the the 2/3 left goes into 150g flour.
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flg
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Post by flg on Apr 5, 2022 23:40:56 GMT 1
Tonight's cook:
3g MSG - Not in Shelton's Story or Vials 3g Black Pepper (K) 3g White Pepper (G) 1.3g Garlic Salt - Not in vials 0.4g Coriander (A) 0.4g Ginger (F) 0.4g Thyme (I) 0.35g Sage (D) 0.3g Savory (B) 0.25g Red Pepper(paprika+cayenne) (J) 0.2g Allspice (E) 0.2g Cloves (C) 0.2g Nutmeg (H)
27g fine salt 200g flour
I went with this to try to build my "fun one" recipe with single ingredients.
Changed this time was to use 1/3 of the seasoning and salt as a brine with 2 cups of water. And then mix the rest of the ingredients with 150g flour. Chicken was only in the brine for 5 hours, which really isn't enough. But this made me not worry about the salt level as much. As cooked, there was the perfect amount of salt.
I went with 3g each of Black and White Pepper and reduced MSG compared to last cook. I'm very close to having pepper on the mark. But I dare say I think I could still go a tad bit higher. It had good pepper flavor, but I know not too much as no complaints from my wife. Who hates my use of pepper.
Had a great smell when cooking and you could smell the note. As strong as ever for me. Juicy, tender and enough flavor in the skin. My wife said it was more tasty than last time and saved the skin until the end ala KFC. I think putting Nutmeg back into this one helps.
Now for me I believe there is a taste there that just doesn't belong. It has been there the last couple cooks. One single ingredient. I am really leaning on that being coriander. I know lots is mentioned about it. But it's just my best guess and I should recook this exactly but without coriander. I had fresh garlic salt and I thought I may be a bit high. Perhaps 1g would be better. My wife disagreed and thought it was the right amount.
Lowering the MSG from 6g down to 3g was a wash. It didn't take away from the flavor and I still have that "I want another piece" feeling. I think the 3-4g MSG range is right for our recipes.
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Post by Silver on Apr 5, 2022 23:50:17 GMT 1
flg, would you say that this recipe fully captured the elusive 'note' of KFC_OR?
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flg
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Post by flg on Apr 5, 2022 23:56:27 GMT 1
flg, would you say that this recipe fully captured the elusive 'note' of KFC_OR? I would say not fully. There is something that to me doesn’t belong. Which may be what kills getting full potential. Or best you can home deep frying. Without this one element it would be easier to tweak. I suspect coriander, second suspect ginger. Now it could be brand specific as well. I have used 2 types of ginger and I just can’t remember which one I used where. But I’m going to think on it a bit
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Post by Silver on Apr 6, 2022 0:00:50 GMT 1
I've pondered if ginger was part of the original 1940 locked down CHS recipe.
I've also pondered if coriander was a later replacement for celery seed.
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Post by Silver on Apr 6, 2022 0:05:06 GMT 1
My best guess as to your salt is that there was ~28.17 grams total. This from McCormick stating that their garlic salt is 90% Salt, with the remainder being garlic powder, garlic extract or juice, and a non caking agent.
90% of 1.3 grams is 1.17 grams of salt.
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flg
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Post by flg on Apr 6, 2022 0:06:17 GMT 1
I lean more and more to a fair amount of the note is in the correct pepper ratio as bad as that sounds.
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Post by Silver on Apr 6, 2022 0:08:44 GMT 1
I lean more and more to a fair amount of the note is in the correct pepper ratio as bad as that sounds. Quantity, or ratio, or both? Are you now moving toward 50/50 as per Dustin? Dustin had a ton of Cayenne in his recipe. What is your opinion on that?
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