flg
Souschef
Posts: 1,578
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Post by flg on Sept 8, 2021 16:35:41 GMT 1
flg the extra salt can be added to the flour. If you want a more spread out flavor season ALL the Salt with the spices or add more salt to the season it only absorbs the season flavor while melding together for some time. Personally feel it tons the salt taste down and more people seem to not notice the salt BANG. They usually say or Pepper in the chicken. A smart move is take 60% of the salt and Meld it with the spices and mix your flavor then use your remaining NON seasoned salt to top up your preferred salt taste I like that idea. Blend somewhere around half the salt with the H&S and let meld. Then the balance straight into the flour.
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Post by Silver on Sept 10, 2021 16:06:07 GMT 1
My spices are weighed, and presently melding in the salt. Next batch will be fried tomorrow, where I will try setting the oil at 300 degrees F. instead of 325 degrees F., and it will be eaten alongside of some KFC Original and Crispy that is left over from my KFC Restaurant excursion yesterday. Everything except the two flours is melding from this attached recipe (which I was tweaking up until the very last moment):  |
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Post by deepfriednew101 on Sept 10, 2021 16:23:23 GMT 1
This is MY Suggestion DO NOT Start at 300 its TOO LOW of a starting Temperature. I have Cooked THOUSANDS of LBS of chicken. YOU need to Drop chicken at a MIN of 340 and it will Drop down to 260 or 280 Deg in the first 3 Minutes. where you are already turning the temperature down to maintain a Min 260 Temperature.
I would suggest Getting some Fresh Herbs if you can. Fresh Sage, Thyme, Parsley, Nutmeg, Ginger, Garlic, and put them ALL into the flour chopped up and rubbed through our Hands to dry them some then silt it so the herbs grind down. If you have to use a Coffee Grinder Pulse it BUT DO NO heat the spices.
I will be posting a Herb Post later.
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flg
Souschef
Posts: 1,578
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Post by flg on Sept 10, 2021 17:48:12 GMT 1
My spices are weighed, and presently melding in the salt. Next batch will be fried tomorrow, where I will try setting the oil at 300 degrees F. instead of 325 degrees F., and it will be eaten alongside of some KFC Original and Crispy that is left over from my KFC Restaurant excursion yesterday. Everything except the two flours is melding from this attached recipe (which I was tweaking up until the very last moment): Can't wait for pictures and an update |
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Post by Silver on Sept 10, 2021 18:16:22 GMT 1
This is MY Suggestion DO NOT Start at 300 its TOO LOW of a starting Temperature. I have Cooked THOUSANDS of LBS of chicken. YOU need to Drop chicken at a MIN of 340 and it will Drop down to 260 or 280 Deg in the first 3 Minutes. where you are already turning the temperature down to maintain a Min 260 Temperature. I would suggest Getting some Fresh Herbs if you can. Fresh Sage, Thyme, Parsley, Nutmeg, Ginger, Garlic, and put them ALL into the flour chopped up and rubbed through our Hands to dry them some then silt it so the herbs grind down. If you have to use a Coffee Grinder Pulse it BUT DO NO heat the spices. I will be posting a Herb Post later. , I am not pressure frying, so I will not be turning the temperature down, but rather I will be leaving the electric deep fryer set at 300 degrees F. throughout the cooking time, which will be timed at 14 minutes and 40 seconds. At my usual 325 degrees F. setting the cooking time is 13 minutes and 30 seconds.... |
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Post by deepfriednew101 on Sept 11, 2021 4:43:38 GMT 1
Yes you have mentioned before you open fry. There is NO difference in Open Fry or Pressure Fry except time saving
In BOTH cooking procedure I start at the 340 and drop it down to the 260 deg for remaining it works for Our way and its a consistent cook for us
We use open High recovery fryers Old pressure pots and Brand New commercial chicken cookers so cook each method.
The Open fryer is used for ALL small Batches where the extra time is NOT a issue. You CANNOT tell the difference with properly cooked chicken in either cooking vessel. BUT to high of temp does turn the coating a crispy and darker color
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flg
Souschef
Posts: 1,578
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Post by flg on Sept 11, 2021 21:57:53 GMT 1
Although it won't be part of my next recipe as I want to stay the course on a couple ingredients. I did pickup some Anise Seed. Even though Star Anise is called for in some current recipes. Some older ones used Anise Seed. So I will eventually try both.
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Post by deepfriednew101 on Sept 11, 2021 22:02:42 GMT 1
Star Anise is a important in the Recipe.
I agree use it
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Post by Silver on Sept 11, 2021 23:18:10 GMT 1
The meal has been eaten, and albeit that there was a technical glitch whereby our 30+ year old electric deep fryer gave up the ghost during the initial heat-up, forcing us to deep fry on our induction range instead, in the end we made the chicken seen in the recipe 7 posts above this one. The only change was that I skipped the rice flour and went with 200 grams of straight cake flour instead. Here is the verdict:
1) We totally lost any semblance of the "note". Below I will post the recipe that was definitely hitting the note.
2) The Oregano and clove and are way to dominating.
3) None of the delicious flavor essence of Allspice was recovered via taking it out and replacing it with clove and nutmeg.
4) My leaving out of the dextrose and maltodextrin was a huge mistake. These work to round out the flavors, and are in my opinion essential.
5) At 27.5 grams of salt it was not as salty as the real KFC.
6) Stovetop control is lacking vs. a deep fryer, so the crust ended up too crunchy, and not soft.
7) No way can Oregano substitute for the flavor of Marjoram.
8) I will never make another attempt that does not include the dried/ground Orange Zest. Absolutely vital to the note.
9) We were noticeably overboard on the white pepper for sure.
10) Cayenne Pepper is a failure when stacked against Chili Powder. You can taste the awfulness of the Cayenne. No one liked it.
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Post by Silver on Sept 11, 2021 23:23:47 GMT 1
Here I'm posting the recipe that hit the note wonderfully, and was superior to our last attempt by every possible measure:  |
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