flg
Souschef
Posts: 1,578
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Post by flg on Aug 31, 2021 13:12:59 GMT 1
Deepfriednew101 - Appreciate your kind words. It's all about the testing and the process you go through. It does take effort to test and keep track of what you do along the way. My plan with the ratio of H&S to flour is to keep decreasing the volume of flour an Salt each cook until I hit the sweet spot. If 150g is too much, I will go 125g etc.
On the topic of testing.
I know I need to work on the area of the recipe that contains Allspice. So I did some research and found a few easy things. First as posted earlier. I found a sausage seasoning recipe that is very close to the ratios I use in my H&S and shows matching my Sage level may help. I also noticed the most common Allspice substitute recipes are normally either 1:1:1 or 1:0.5:0.5 with cinnamon being the highest weight.
This won't be perfect but I'm going to start by mixing the following and just tasting them to see as a spice area. Do any of these just seem wrong for this recipe.
1) 1 Part Cinnamon + 1 Part Nutmeg + 1 Part Clove
2) 1 Part Cinnamon + 1/2 part Nutmeg + 1/2 Part Clove
3) 0.5g Allspice + 0.35g Nutmeg
I can then tweak the version that seems the closest to me for the recipe. Once done I will post what I plan on cooking next.
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flg
Souschef
Posts: 1,578
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Post by flg on Aug 31, 2021 13:15:43 GMT 1
Should have mentioned I will use my existing Allspice as the baseline as I know I need more flavor profile than it gives
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flg
Souschef
Posts: 1,578
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Post by flg on Aug 31, 2021 13:21:14 GMT 1
Forgot I took a photo  |
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Post by deepfriednew101 on Aug 31, 2021 15:03:02 GMT 1
I agree you need to test a way your comfortable and way you can ACCURATEY track your trial and error chicken attempts
I just try to give a Baseline for a start where it would save you extra attempts BUT there is noting wrong with trying
This is something that I have told People in the past BUT have not mentioned in a while
when your making chicken make a Gravy with the crackling or the seasoned Flour?
You can get a good taste of the spices in a Gravy mix and distinguish the spices better then in the chicken.
NEXT time you go to a NEW AGE KFC try the Gravy and see the Flavor of the Gravy. KFC New Age in Canada and other areas Do use the 11 Herbs and Spices in the Gravy Powder mix. Usually the Gravy has a Herb and Spice taste. Way more then the chicken
You are doing great work great photo
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Post by Silver on Aug 31, 2021 15:36:12 GMT 1
Forgot I took a photo That's making me very hungry.  |
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Post by Silver on Aug 31, 2021 15:44:14 GMT 1
I find it a bit ironic that on our last batch of chicken, with Allspice at 0.65 grams in nominally 200 grams of flour, and zero actual Nutmeg, my wife complained that the Nutmeg flavor was overpowering and needs to be reduced. On our next batch I will add some Clove to offset a reduction in Allspice, whereby to boost the Clove flavor aspect and suppress the Cinnamon and Nutmeg aspects of Allspice.
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flg
Souschef
Posts: 1,578
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Post by flg on Aug 31, 2021 16:00:44 GMT 1
I was thinking the same thing last night when I was mulling around my next steps. Now that being said it could be down to the brand of Allspice I used or you used. Mine is a no name version although reports to be from the right region to produce a good flavor.
It is concerning that at 0.65g your family found the Nutmeg and Cinnamon flavoring too high. But at 0.5g of Allspice I need more flavor, and nothing sticks out. It could be that they are sensitive to those 2 spices and that would be a big help to you in determining the level or if anyone is more dominant in today's KFC. If you do, try to look for a hidden spot on a piece that is not as deep fried. That is where I got the most flavor from modern Kentucky Duck
When are you cooking again?
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Post by Silver on Aug 31, 2021 17:09:46 GMT 1
My Allspice is Walmart Organic, which is their premium organic, but in the end is still merely a house brand as opposed to a name brand.
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Post by Silver on Aug 31, 2021 17:12:28 GMT 1
While my wife was complaining of too much nutmeg, our adult daughter was complaining of too much cinnamon. Reducing Allspice, and replacing the reduction 1:1 with Clove should satisfy both complaints (I hope).
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Post by deepfriednew101 on Aug 31, 2021 17:18:49 GMT 1
Most House Brand Spice's are made by the NAME BRAND labels and lots of the spices are the over run 15% extra they have in the production batch's they produce.
If you view many of the Spice Manufactures Web sites they show who they pack spices for ?
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