flg
Souschef
Posts: 1,578
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Post by flg on Apr 6, 2022 0:46:46 GMT 1
I used fresh cracked and a medium/fine combination of black pepper. Around 50/50. I only have fine ground white on hand so that is another avenue. I moved to 50/50 primarily to see if I was at or close to a limit on black pepper. Then for an experiment I could add either to try going higher. I feel I'm closing in on pepper. But you are right there are 2 variables. Amount and ratio. I don't as of today believe amount would be any above 7g for our amount of flour. If there is any truth to either the Eula or Ledington it could be the amount of pepper. Which I believe falls in the 6-7g range as of the weekend calculations.
Cayenne. I didn't use much. I don't think it adds to what I'm doing and I wonder if others use it to get the heat they could get by adding more or a different ratio of pepper. The red pepper thing bothers me in general. In my personal opinion sweet paprika adds more to the color than the flavor. Or at least in the low quantities used. I don't feel cayenne is it either. And mixing like I do is a band aid to what is really there. It's a more complex red pepper that I think I'm missing. If cayenne is it. I need to use my whole red pepper space up with it. There is still a huge possibility it was a certain brand of Chili Pepper and they cloned it or licensed it.
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Post by deepfriednew101 on Apr 6, 2022 0:47:03 GMT 1
Chicken cook Out I had one of the Staff try and take photo's Sorry for the Quality
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Post by deepfriednew101 on Apr 6, 2022 1:16:43 GMT 1
I'm having a issue uploading more Photo's BUT will get it done.
We used Butcher Grind Black and White Pepper in the test For ALL Pepper.
we cooked A Ton of chicken and wings.
This review is on:
400g Flour 58g Salt 42g MSG
14g White Pepper 6g Black Pepper 13g Allspice 11g Coriander 11g Celery Seed 10g Sage 6g Ginger 4g Thyme 3g Mustard Seed 3g Garlic Powder 1g Cumin
The chicken had flavor and was heavy on the Salt per the mix. Which could be balanced out easy with a increase of the Pepper. Both White Pepper and Black, The Garlic a bit up would give more zing. Its missing more Herb Note.
Over All not bad chicken. My assessment may seem off to some BUT I Gauge the Chicken to the 1970's and Prior chicken NOT the NEW AGE CHICKEN. The NAC is more salt then seasoning. The Celery Does have a Great Flavor in ANY chicken.
What I want to try with this recipe is Take the Seed Items Celery, Mustard, Ultra Powder the two and have it seated in some of the Salt, I also think the Garlic and Onion (absent) should make a Garlic and Onion Salt from the Salt amount. Doing this may cut the Salt amount if your set ON THAT Salt amount.
It went well on the Wings. Would I cook it again YES with adjustment.
ANY one who attempts to convince anyone who knows the OLDER KFC would NEVER say take MUSTARD out you need that Flavor.
You could tell the Spice needed more Pepper on the Pasta KEEPING in mind I have a SET EXPECATION of Pepper and Sage HIGH amount so when I compare ones with lower amount I may be prejudice.
The Appearance was PERFECT the Meat was just Chicken once the Breading was removed and that Is where the Pre 1970's really Out did the NEW AGE KFC. The Older KFC had a sweet and seasoned Taste into the meat
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Post by Silver on Apr 6, 2022 1:41:58 GMT 1
@deepfried, thank you kindly for the in depth review!!!
A couple comments/questions if I may.
58 ounces of Salt ÷ 16 ounces per pound = 3.625 Lbs. of Salt. Several times you have referenced Salt as being properly at the level of 3.625 Lbs. And on top of that KFC circa 1970 said to add 3.75 Lbs. of Salt to 400 ounces of flour directly within their very own instruction manual. That would be 60 ounces. So I fail to see how the Salt at 58 ounces could be too much unless you brined or marinated in a solution containing additional Salt.
Did you replace my 11 ounces of Coriander with 8 ounces of Caraway and 3 ounces of Cumin as per your PM to me stating that this was what you had done? Or did you actually cook my recipe using the 11 ounces of Coriander that I had in it?
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Post by Silver on Apr 6, 2022 1:46:30 GMT 1
Here is my actual recipe. I see that you also left out the 18 grams of Paprika.
400 ounces flour (25 Lbs.) 58 ounces Salt 42 ounces MSG 20 ounces B&W Pepper (14 White, 6 Black) 18 ounces Mild Paprika 13 ounces Allspice 11 ounces Coriander 11 ounces Celery Seed 10 ounces Sage 6 ounces Ginger 4 ounces Thyme 3 ounces Mustard Seed 3 ounces Garlic Powder 1 ounce Cumin (or) Cardamom (or) Onion Powder
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Post by Silver on Apr 6, 2022 2:01:08 GMT 1
Perhaps the 18 ounces of Sweet Paprika that was left out would have provided the sweetness that you mention is lacking in my recipe. I generally add a bit of Dextrose Sugar to my flour, as I've likely mentioned by now, but then I haven't added Sweet Paprika to my actual cooked recipes to date...
It must be mentioned that I only whipped up this recipe whereby to comply with your 20,18,13,11,11,10,6,4,3,3,1 = 100 advice. And to comply with your separate advice that Salt plus MSG must also total to 100 just as for the H&S.
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Post by Silver on Apr 6, 2022 2:14:30 GMT 1
Since you comment that it is missing the herb note and needs more, and since Sage and Thyme are my only herbs, where in your advised 20,18,13,11,11,10,6,4,3,3,1 pecking order might I have better placed these two?
Or should a third herb such as (perhaps) Basil or Tarragon have been slotted into one of the positions, whereby to eliminate one item?
You have often mentioned the need for Paprika, and as witness to this you posted the picture of the Kentucky Fried Chicken box which states upon it that Paprika is one of the 11.
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Post by deepfriednew101 on Apr 6, 2022 2:47:50 GMT 1
Sorry for the Typo on My part this was the Used Ingredient 18 Paprika Mild was Definitely used We used the 11 Coriander. I stuck to your Original Amounts, and ingredient. Yes it Needed a bit of Sugar or Dextrose. The sugar can cut the Salt also It has a Good Solid Base to it
I also WILL try it again with some adjustment
The Problem we have been Having is Obtaining Spices and the Paprika Mild was a Shelf Brand from T&T Asian Market as we Have been out of Our Butcher Supplier Paprika and its Different then what we typically use and THERE is a difference.
White and Black Pepper, Paprika, Sage are KEY ITEMS ALLWAYS use those. Garlic Celery Onion Always also.
We used a AP Flour also WHICH WE NEVER use. It Did make a Good Looking Chicken BUT was a little flatter then typical where the Coating is more corn flake style with the Ultra Fine Flour or Pastry Flour. The Flour is also a issue that can offset taste.
Parsley, Rosemary, Thyme usually give a great flavor
400 Flour 58 Salt 42 MSG
14 White Pepper 6 Black Pepper 18 Paprika Mild 13 Allspice 11 Coriander 11 Celery Seed 10 Sage 6 Ginger 4 Thyme 3 Mustard Seed 3 Garlic Powder 1 Cumin
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Post by Silver on Apr 6, 2022 4:22:45 GMT 1
Thanks for the update. I always use Cake Flour.
You were offered the option of using Onion Powder or Cardamom instead of Cumin within my recipe. Since you mentioned that one should always use Onion Powder, do you think Cumin belongs at a low level, or would Onion Powder or Cardamom have worked better in that slot?
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Post by Silver on Apr 6, 2022 4:48:15 GMT 1
Might this have worked overall better?
400 Cake or Pastry Flour 56 Salt 44 MSG 4 Dextrose
14 White Pepper 6 Black Pepper 18 Paprika Mild 13 Allspice 11 Sage 11 Celery Seed 10 Ginger 6 Thyme 4 Garlic Powder 3 Onion Powder 3 Mustard Seed 1 Mediterranean Oregano
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