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Post by Silver on Sept 11, 2021 23:33:54 GMT 1
And if you recall, my wife and daughter asked me to tone down both the Salt and the Allspice from the recipe seen immediately above a wee bit, so I'd have to say that this recipe (see below) should be about as good as it gets (for right now):  |
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Post by Silver on Sept 11, 2021 23:36:50 GMT 1
Ground Celery Seeds are apparently essential to the 'note' also... I should have listened to my wife, and never messed with removing them.
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Post by Silver on Sept 11, 2021 23:39:08 GMT 1
And lastly, replacing Allspice with Savory as the main ingredient is a serious mistake. I should have headed my own taste buds advice that Savory has never helped the flavor profile of anything I've put it on. It needs to be given a lesser roll for sure.
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Post by Silver on Sept 12, 2021 0:05:37 GMT 1
I will never add Oregano to another fried chicken recipe. It is awful to the max, and cutting/bitter when compared to the far more mellow and rounded flavor of Marjoram.
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Post by deepfriednew101 on Sept 12, 2021 1:10:17 GMT 1
I can say that Lemon Flavored Ac'cent was similar to your recipe with a Orange Zest peal Both Give a Citrus effect.
If a person does Not have Orange Zest, A Liquid Lemon squeeze dripped into the Flour and sifted will create a Lemon Flavor similar or like adding Orange Zest
I also suggest using a Knorr Citrus Liquid which is a Blend of Citrus items and drizzle it into the Flour. small drops drizzled into the flour and then rub the flour to break down the Lemon flour balls and sift the flour will flavor the Flour evenly as using a Orange Zest.
Dried Orange Zest an be located at Bulk Barns in Canada sold in quantities you desire by weight, The simple zest from a Orange peel works and Lemon Peal works perfect, Except Larger pieces may not sift.
Does this last attempt help determine total Weight of spices ?
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Post by Silver on Sept 12, 2021 1:14:46 GMT 1
Does this last attempt help determine total Weight of spices ? My last attempt only shows that the wrong mix of spices can truly mess things up. |
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Post by Silver on Sept 12, 2021 1:20:39 GMT 1
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Post by deepfriednew101 on Sept 12, 2021 3:17:42 GMT 1
Yes wrong spice throw things off.
The Lemon Flavor Ac'cent was unreal and was great.
I recommend that you try the method of Seasoning Flour. IE adding the Lemon, Vanilla drizzle into the flour and rubbing the seasoned liquid balls into the flour and sifting it.
It will make the Flavor much higher. I have used liquid extracts in the last two days and it adds Major flavor to the Taste.
Vanilla many or may NOT be what people want to talk about about it does Give a flavor which is something CHS spoke about while giving interviews, He references that the way its used in some items ONLY he did and there were NO pre-existing recipes that used it the way he did.
CHS often spoke about Baking Bread and the use of Potato water in the Bread making he said that was a regional way it was done and NOT everywhere. He also spoke about the type of Baking Powder and when he tried a different brand compared to his Regular Brand and he ONLY tried the ONE different brand ONCE and then never went away from his GO TO KNOWN brand.
The one thing many people fail to remember is Herbs, were used Fresh in the Growing and it did not matter if it was skillet fried or baked ETC. The powders were more a winter out of season use item.
CHS knew how to work with anything and Claudia ALWAY said CHS knew what to do in any situation.
When people are making recipe they need to GO BACK to BASIC and work from the BASIC to the final product
." The chicken is flavorful, but no herb or spice predominates. The New York Times quoted Sanders as maintaining that the herbs and spices "stand on everybody's shelf."
OLD COOKS cook by Habit and skill set, plus what they know to grab from experience and trial and error
stand on everybody's shelf in the 1930's to OLD people they had fresh Onions and Garlic on the shelf ALL summer. They had fresh Herbs in growing season on the shelf also.
so when you think in 1930 mode what herbs and spices go well fresh and in powder is key.
ALSO remember that CHS was the President of the Hotel Foods association etc. HE always said the Southern SEASONS MORE then anyone else. He called some Canadian food Bland and Plain and DID NOT season it enough
MORE seasoning means more seasoning not 26 ONLY
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flg
Souschef
Posts: 1,578
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Post by flg on Sept 12, 2021 14:41:41 GMT 1
Silver - Sorry to hear such a failed attempt. But you obviously learned a bunch out of it so in that respect not a failure. You had a lot of variables in the changes between #4 and #5.
I agree Oregano isn't there. And as much as others ditch Allspice. I think it is there with some helpers
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flg
Souschef
Posts: 1,578
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Post by flg on Sept 12, 2021 14:55:48 GMT 1
Find this kind of odd. I picked up some Anise Seed yesterday to see if there is merit to the Licorice flavor some people can taste. I couldn't in today's KFC but it is weak compared to what it may have been. So Anise Seed is different from Star Anise, different plant, different region. When I look at the McCormick bottle it says Anise Seed but to me it shows a picture of a Star Anise?  |
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