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Post by Silver on Sept 5, 2021 18:14:34 GMT 1
@fig, are you pressure frying, or open vat deep frying?
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Post by deepfriednew101 on Sept 5, 2021 18:22:25 GMT 1
when I review and make My Recipes this is how I review them
I Do Not Consider Salt in the 11 Herbs and Spice Personally MSG was added in the 1950s so Not counted
The Pepper is in the Spice Bag with the 11 Herbs and Spices BUT the Major contributor
I review All recipes in a Alphabetic as my spices are lined up in that order
then I review them in a Lowest to Highest or Highest to Lowest Contributor
I review total Spice weight to the Salt Amount and the Pepper Amount as the Salt and Pepper ALWAY ALWAY are picked up BY the people eating a Meal LONG BEFORE any other spice on the Market Think about this when you hear comments from ANYONE at a Meal "its to Salty or its to much Pepper" or pass the "Salt or Pass the Pepper" Everything revolves around the SALT n Pepper
I rarely hear anyone say ? "OH My the Chef used .003g or .00247389g to much of International Spice" THEY ONLY reference Salt, Pepper and Consistency
They will also Say "OH MY it smells Great or it Smells Spicy or It smells Burnt"
Salt and Pepper are Taken out of my equation's with the EXCEPTION of how much is going to Over or Under power the other items ? ? ? I always try and go on the Underside as Table top shakers can level the pallet of the Taster BUT they cannot remove the two essential spices. The people who find salt and pepper over can Not eat the food, or send it back when those two are OVER there Balance point or acceptable amount, for there taste. " Great recipes say Salt and Pepper to Taste "
I have cooked Without Pepper in some recipes and people have said there is to much Pepper and Never used pepper but other spices which were Hot in nature Go figure.
so with a simple thought of where Does My Salt and Pepper Level sit in the Value of the rest of the Items is where I start and how do they Compliment the other items
170 G Cake Flour
30 G Rice Flour Brown
28 G Salt Fine / Flour consistency
12 G MSG
10 3.3 G Pepper White Ground
10A 1.1 G Pepper Black Fine
10B 1.1 G Pepper Black Coarse
1 .20 G Cayenne Pepper
2 .30 G Clove
3 .50 G Coriander
4 .50 G Ginger
5 .20 G Nutmeg
6 .30 G Oregano
7 .40 G Sage
8 .60 G Savory
9 .40 G Thyme
1 .20 G Cayenne Pepper
5 .20 G Nutmeg
2 .30 G Clove
6 .30 G Oregano
7 .40 G Sage
9 .40 G Thyme
3 .50 G Coriander
4 .50 G Ginger
8 .60 G Savory
200 G Flours
40 G Salt & MSG
8.9 G Total Spices
5.5 G Peppers Combined B&W
3.4 G Herb & Spice
You have a Great Looking recipe BUT I think the Salt balance to Spice is to far apart it will be a great MIX and ONLY my though
PLEASE look at the Unwrapped Video if you have NOT seen it in a while and Watch the Amount of Spice and then the Amount of Salt
I await Anyone comment
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Post by deepfriednew101 on Sept 5, 2021 18:37:08 GMT 1
we use Both methods of cooking chicken for the catering the difference is a Open Top Deep Fryer can be moved easier to Locations, and can cook more items quicker.
when we cook with the Open Top quick recovery Deep fryers its just a Longer Cook time ? That's ALL
The moisture and flavor can be the same its all with Brine or Marinade and Temperature.
If you cook the chicken at to High a Temp is a dark cook color before proper internal temp is reached remember CHS used a High starting temp and then turned the temp down. once you Brown the chicken at a High temp its the internal that will take the time. in either cooking situation.
I always start at 340-360 start temp and then finish at a 250-260 Temp which can be hard with some of the Quick recovery Deep Fryers as they can get over 300 very quick and then turn chicken dark brown not golden brown
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Post by deepfriednew101 on Sept 5, 2021 18:39:29 GMT 1
I will work on a recipe with your Items and give you my Numbers BUT if you just use more Herbs and Spices to a higher amount closer to t your PREFERED Salt amount that's the KEY
equalize the Salt to other Spices more level balance
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Post by Silver on Sept 5, 2021 19:09:25 GMT 1
Are you suggesting that I triple my herbs and spices, or perhaps that I go even beyond tripling them?
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Post by Silver on Sept 5, 2021 19:10:15 GMT 1
They would never fit into the 26 ounce bag (when scaled up) if I triple them, or more....
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flg
Souschef
Posts: 1,578
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Post by flg on Sept 5, 2021 19:13:51 GMT 1
Boiling in oil certainly must change the perceived intensity for each herb and spice. Which flavors stay, and which are diminished (or the opposite, enhanced) when cooking? And which outright vanish? I doubt that you can directly correlate a bare/uncooked herbs and spices taste test to actual deep frying. I agree and that's why I'll cook with the 1 part Allspice to 1/2 part clove. You just have to use your nose and taste to see where to start from
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Post by Silver on Sept 5, 2021 19:14:33 GMT 1
I will work on a recipe with your Items and give you my Numbers BUT if you just use more Herbs and Spices to a higher amount closer to t your PREFERED Salt amount that's the KEY equalize the Salt to other Spices more level balance Thank you kindly! |
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flg
Souschef
Posts: 1,578
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Post by flg on Sept 5, 2021 19:14:44 GMT 1
@fig, are you pressure frying, or open vat deep frying? Open frying. Get the right color and it almost done. Move to the oven covered with foil to finish |
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Post by Silver on Sept 5, 2021 19:23:09 GMT 1
I initially started with 34 grams of salt to 200 grams of flour, and as my trials have progressed, I've worked it down to 28 grams based upon taste.
I initially started out with 5 grams of MSG to 200 grams of flour, and I worked it up to 15 grams, and then backed off to 12 grams, also based upon taste (whereby up until 12 grams it was improving things, then at 15 grams it seemed to make no further improvement that I could perceive, albeit that at 15 grams it also did nothing in a negative sense either. I could therefore just as easily leave it at 15 grams. This being for ordinary MSG with no IMP or GMP. For the enhanced type I would likely back it down to about 3.5 grams and then start moving it incrementally up from there until there was no further perception of improvement...
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