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Post by Silver on Oct 26, 2022 1:42:27 GMT 1
Silver How was the "Final Answer?" pepper level? Might it stand to be increased? No, I don't think it needs to be raised. Do you thing the "Final Answer?" Herbs level is adequate? I think the ingredients are balanced just fine. Edit: Did you use Marjoram or Mexican Oregano? Marjoram, McCormicks brand. Did you add the "optional" Garlic Powder? No, just the .15g... was 29 grams of Salt about right vs. the real KFC OR? Salt level was fine, and I brined for 24 hrs in 2 tsp MSG, 2.5 tsp kosher salt, 3.5 cups watercfc Many thanks again!!! Feedback like this is tremendously helpful. |
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Post by Silver on Oct 27, 2022 14:06:58 GMT 1
Summing up all of my and my wife's thoughts post my failed experience with Modified #17 (the experiment with tripled Ginger). Might this be the final answer? If not, then I'm thinking it will be mighty close.  I just finished cooking/eating the above recipe Silver Final Answer Oct.3 2022, and Silver recipe #17 June 16 2022. As good as #17 was, the final recipe was better imo. The note was strong and no particular H or S stood out. However, I don't know why, but #17 had a noticeable cinnamon aftertaste that I didn't notice before. The H&S blend for it was made several weeks ago and stored in a sealed mason jar. Its the same mixture that I cooked when I posted about how good it was way back when. cfc Rather than Cinnamon as the noted aftertaste culprit, it could potentially be that the Nutmeg in my Recipe #17 is/was giving you the subtly undesirable aftertaste. My "Final Answer?" recipe eliminates Nutmeg (plus Cinnamon) and allows Mace to fly solo. Or it could very well be that the undesirable aftertaste derives from both Nutmeg and Cinnamon...
As reference here: For one of my earlier recipes, while the family was eating it my wife claimed that it has an undesirable Cinnamon background, and in immediate response to my wife, my oldest daughter claimed that to her it had an undesirable Nutmeg background.
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Post by deepfriednew101 on Oct 27, 2022 16:48:33 GMT 1
add some Sugar to your Cinnamon and shake it keep it with the cinnamon and it will cut the After taste. This 1930's Cinnamon Sugar claimed NO aftertaste of Cinnamon when used ?  |
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crazyforchicken
Kitchen Assistent
eating Kentucky Fried Chicken since 1960's
Posts: 191 
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Post by crazyforchicken on Oct 27, 2022 22:11:26 GMT 1
Summing up all of my and my wife's thoughts post my failed experience with Modified #17 (the experiment with tripled Ginger). Might this be the final answer? If not, then I'm thinking it will be mighty close. I just finished cooking/eating the above recipe Silver Final Answer Oct.3 2022, and Silver recipe #17 June 16 2022. As good as #17 was, the final recipe was better imo. The note was strong and no particular H or S stood out. However, I don't know why, but #17 had a noticeable cinnamon aftertaste that I didn't notice before. The H&S blend for it was made several weeks ago and stored in a sealed mason jar. Its the same mixture that I cooked when I posted about how good it was way back when. cfc Pressure Cooked again for supper; loved it! If I would change anything it might be the heat from pepper. Reduce the heat a tad (the cayenne maybe?). cfc |
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Post by Silver on Oct 28, 2022 1:30:37 GMT 1
Pressure Cooked again for supper; loved it! If I would change anything it might be the heat from pepper. Reduce the heat a tad (the cayenne maybe?). cfc Thanks again!!! You could try either reducing or skipping the Cayenne Pepper. |
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Post by Silver on Nov 4, 2022 15:19:26 GMT 1
I just finished cooking/eating the above recipe Silver Final Answer Oct.3 2022, and Silver recipe #17 June 16 2022. As good as #17 was, the final recipe was better imo. The note was strong and no particular H or S stood out. However, I don't know why, but #17 had a noticeable cinnamon aftertaste that I didn't notice before. The H&S blend for it was made several weeks ago and stored in a sealed mason jar. Its the same mixture that I cooked when I posted about how good it was way back when. cfc Consider cooking this one next time: 200 g. Pastry Flour (or) 50:50 Cake & AP Flour 29.0g. Salt 0.40g. Dextrose 7.25g. MSG 5.00g. Black Pepper (Half Fine, Half Coarse) 2.50g. White Pepper (Fine) 1.50g. Coriander Seed (1) 1.25g. Ginger (2) 0.75g. Sage (3) 0.50g. Anise Seed (4) 0.30g. Allspice (5) 0.30g. Mace (6) 0.15g. Clove (7) 0.15g. Thyme (8) 0.15g. Summer Savory (9) 0.15g. Marjoram (10) 0.15g. Garlic Powder (11) |
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Post by Silver on Dec 19, 2022 1:18:48 GMT 1
I'm getting very tempted to cook this one:
200 g. Pastry Flour (or 50:50 Cake & AP)
24.0g. Table Salt (or) Bakers Salt
7.00g. MSG
5.00g. Celery Salt
3.00g. Black Pepper (50:50 Fine and Coarse)
3.00g. White Pepper
1.50g. Mustard Seed (50:50 White and Brown, or just use Coleman's Dry Mustard powder)
1.50g. Coriander Seed
1.50g. Ginger
1.50g. Garlic Salt
0.75g. Sage
0.50g. Allspice
0.25g. Mace
0.25g. Thyme
0.25g. Clove
Note: White Mustard Seed is the same thing as Yellow Mustard seed. Brown mustard is the same thing as Chinese Dry Mustard.
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Post by Silver on Dec 19, 2022 13:30:49 GMT 1
For me the purpose of cooking the above recipe will be twofold:
1) It will prove to me as to whether or not licorice is definitively required whereby to evolve the 'note'.
2) It will establish as to whether or not brown mustard delivers the requisite lingering pepper 'bite'.
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Post by deepfriednew101 on Dec 19, 2022 14:17:00 GMT 1
They Only way you know is cooking the Chicken or other items for a Flavor and Profile with the recipe.
Many including myself advocate multiple cooks of a recipe or side by side test with a second recipe with same ingredients just amount changes.
In the Last few years during the evolved way of life change which has inadvertently happen and the supply change situations bringing Lack of spices and change of spice availability Branding I have noticed EVERYWHERE.
Costco was one of the Largest Noticed Market place who went through as many as 3 Branded Companies suppling Spices and Herbs on the shelves which then contributed to SUPPLY availability and switching to keep supplies on the Warehouse Racks
In our Trade and the Catering and Food industry consistency of Quality of Food and consistent Flavor WHICH is Paramount to every MAJOR Food player.
We saw More New items in Other location and in Grocery story changes from Potatoes chips to Frozen prepared foods THEY had MORE changes of recipes and Box Packing informing NEW Flavor of the old item. WHICH was due to Spice and Herb shortage and Changes to what they could get.
THE point being made is that Doing 1 test of a recipe sometimes is the situation we make by making changes to quick.
C.H.S. commented he Knew his spices and herbs and Claudia said when there was a Issue, that Harland always knew what to do.
Can't wait for your review and comparison to Sweet 16 Recipe ?
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Post by Silver on Dec 25, 2022 12:44:44 GMT 1
A Short Christmas Story  |
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