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Post by Silver on Sept 19, 2021 13:12:12 GMT 1
Its a good idea its a great spice and you know its there when you use it Its like a Fennel Seed you know you used fennel seed the Note and the taste is also a one you Do Not miss in recipes I have little doubt that Star Anise will be noticed, but more critically, will it be noticed in a beneficial (as in KFC_OR 'like') way, or merely noticed?
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Post by Silver on Sept 19, 2021 13:18:25 GMT 1
OK, I've worked Star Anise into two recipes as seen below, and I don't know which one to try. I know there is garlic in 'KFC_OR', but my very best recipe to date used Orange Zest and had no garlic in it. If the choice was opened to forum members, which of these two recipes would you go with?
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Post by Silver on Sept 19, 2021 13:21:17 GMT 1
Notice carefully how I 'chickened out' on splitting the Allspice and Star Anise 1:1 and went with less Star Anise and more Allspice. :-)
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flg
Souschef
Posts: 1,578
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Post by flg on Sept 19, 2021 13:52:02 GMT 1
Notice carefully how I 'chickened out' on splitting the Allspice and Star Anise 1:1 and went with less Star Anise and more Allspice. :-) I think that would be a good call to make. I would tend to keep Star Anise under 0.25g in a 13g spice mix. Your 0.20g seems like a great starting point
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flg
Souschef
Posts: 1,578
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Post by flg on Sept 19, 2021 14:04:20 GMT 1
Interesting Recipe from 2013:
- The notes at the bottom of the recipe are almost more interesting than the recipe. - Calls out the use of Winter Savory - I have always used Summer Savory. But look at the substitution list if you don't have it! - Yes the old Vanilla Bean is in this one, but consider the other items around it. This one loses it for me TBH. - Uses Anise Seed and directs to not use Star Anise.
I haven't done any calculations on weights and ratios etc. I found the notes were interesting enough to focus on those.
Mama Weiner & Friend's Recipes August 27, 2013 ·
Bulk K F C Original Recipe Seasoning (Copycat) KFC's 'Colonel’s Secret Original Recipe Seasoning' yields enough seasoning for 6 batches fried chicken or 12 batches Kentucky Fried Pork Chops. Mix 6 level tablespoons of this blend with 2 cups unbleached breading flour for frying one fryer chicken or up to 16 drumsticks. ngredients BASE MIXTURE (READ ALL NOTES) 8 1/2 tablespoons fine sea salt ( 1/2 cup, plus 1/2 tablespoon) 4 tablespoons white masa corn flour 3 tablespoons Accent seasoning 3 tablespoons nonfat dry milk powder 2 tablespoons egg white powder 3/8 teaspoon garlic powder 3/8 teaspoon onion powder 11 SECRET HERBS AND SPICES 6 tablespoons ground tellicherry black pepper 2 tablespoons fine white pepper 2 tablespoons ground sage 1 1/2 tablespoons ground ginger 1 tablespoon ground vanilla bean 2 1/4 teaspoons ground anise seeds 1 1/2 teaspoons ground cardamom 1 1/2 teaspoons ground cloves 1 1/2 teaspoons smoked paprika 1 1/2 teaspoons ground winter savory 3/4 teaspoon ground turkish bay leaf Directions NOTES: AFTER MUCH RESEARCH I HAVE CONCLUDED THAT GARLIC POWDER, ONION POWDER AND MSG WERE NOT IN HARLAND SANDERS' ORIGINAL RECIPE -- BUT ADDED AFTER HE SOLD HIS KENTUCKY FRIED CHICKEN CHAIN. DO NOT OMIT OR SUBSTITUTE ANY HERB OR SPICE UNLESS SPECIFIED. IF YOU MUST OMIT A BREADING BASE INGREDIENT SUCH AS ACCENT SEASONING (MSG), NONFAT DRY MILK OR EGG WHITE POWDER), REPLACE IT EQUALLY WITH THE BREADING FLOUR, TO MAINTAIN RATIOS. EGG WHITE POWDER IS SOLD IN HEALTH FOOD STORES. I RECOMMEND KIRKWOOD SIGNATURE BRAND TELLICHERRY BLACK PEPPERCORN GRINDER, MCCORMICK BRAND DALMATIAN SAGE AND SMOKED PAPRIKA, MARION-KAY BRAND GROUND (WINTER) SAVORY, GROUND (JAMAICAN) GINGER AND GROUND BAY LEAVES, AND WILLIAMS-SONOMA BRAND GROUND TAHITIAN VANILLA BEANS. IF USING ONION SALT INSTEAD OF ONION POWDER, ADD THE SAME AMOUNT (3/8 TEASPOON). FINELY GRIND DALMATIAN SAGE AND ANISE SEEDS (NOT STAR ANISE) SEPARATELY IN A CLEAN SPICE MILL OR COFFEE GRINDER. WINTER SAVORY MAY BE SUBSTITUTED WITH THE FOLLOWING BLEND (COMBINE ALL INGREDIENTS FIRST, THEN USE 1 1/2 TEASPOONS OF MIXTURE): 1 teaspoon ground coriander, 1 teaspoon ground dried lemon or lime peel, 1 teaspoon ground parsley, 1 teaspoon ground thyme, 1/2 teaspoon ground mint, 1/2 teaspoon ground rosemary. MEASURE only the BASE MIXTURE and 11 SECRET HERBS AND SPICES ingredients into a large sealable container, such as a GLAD food storage container or a Ziploc bag. BREAK up any clumps (and dry milk powder) using the back of a spoon. SEAL the container. SHAKE container to mix well. STORE container sealed and store in a cool dry place. WHEN ready to use, measure 6 level tablespoons of this mixture plus 2 cups unbleached breading flour into a large re-sealable container. SEAL the container with flour and seasoning; SHAKE well until thoroughly combined.
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Post by Silver on Sept 19, 2021 14:28:19 GMT 1
Thanks @fig, that was interesting indeed. As I have noted before on this forum, since the bulk of available 'Savory' offerings do not specify Summer or Winter, it is my opinion that if it doesn't directly state "Summer Savory" on the label, it is likely to be Winter Savory. I'm fairly certain that mine is Winter Savory.
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Post by deepfriednew101 on Sept 19, 2021 16:00:29 GMT 1
This Top Recipe is very similar to the Base 11 Herbs and Spices your recipe above list
Glen and friends TESTED the Top Recipe in Video thread #6 I believe and said with Jewel "IT WAS THE BEST CHICKEN AND WILL BE HIS GO TO RECIPE"
Ingredients: 102g (12 Tbsp / 36 tsp) white pepper 66g (9 Tbsp +1 tsp / 28 tsp) black pepper 18g (4 Tbsp / 12 tsp) ground sage 5g (2 tsp) ground coriander 18g (2 Tbsp / 6 tsp) ground ginger 11g (4 tsp) of cayenne 5g (2 tsp) vanilla bean powder 5g (1 Tbsp / 3 tsp) ground bay leaf 5g (1 Tbsp / 3 tsp) ground savory 2g (1 tsp) ground clove 4g (2 tsp) ground cardamom seeds 19g (4 tsp) msg
480g (24 Tbsp / 72 tsp) salt
11 SECRET HERBS AND SPICES 6 tablespoons ground tellicherry black pepper 2 tablespoons fine white pepper 2 tablespoons ground sage 1 1/2 tablespoons ground ginger 1 tablespoon ground vanilla bean 2 1/4 teaspoons ground anise seeds 1 1/2 teaspoons ground cardamom 1 1/2 teaspoons ground cloves 1 1/2 teaspoons smoked paprika 1 1/2 teaspoons ground winter savory 3/4 teaspoon ground turkish bay leaf
Now I'm NOT saying its a perfect match BUT VERY VERY similar
BOTH of these are Very Good recipes tried them both many times.
Vanilla Bean is a Expensive Item NOW so I use Vanilla extract liquid and drip it into the flour and hand rub the liquid droplets into the flour and sift it to equalize the flavor.
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flg
Souschef
Posts: 1,578
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Post by flg on Sept 23, 2021 0:35:56 GMT 1
Hopefully I can mix up my next recipe based on what I posted a few pages back. I have let the sweet paprika and cayenne meld enough. And it actually smells quite nice TBH. I do have adjustments from the previous cook. I am trying to hold myself to only a couple changes to avoid too many variables.
Must admit though the anise seed is burning a hole in my pocket so to speak. And it wasn't part of the changes I wanted to make from the previous cook.
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Post by Silver on Sept 23, 2021 2:11:33 GMT 1
Hopefully I can mix up my next recipe based on what I posted a few pages back. I have let the sweet paprika and cayenne meld enough. And it actually smells quite nice TBH. I do have adjustments from the previous cook. I am trying to hold myself to only a couple changes to avoid too many variables. Must admit though the anise seed is burning a hole in my pocket so to speak. And it wasn't part of the changes I wanted to make from the previous cook. Please post the recipe when you can find the time to do so. Or at least post it in conjunction with your comments upon it after cooking and tasting it.
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Post by Silver on Sept 23, 2021 12:50:14 GMT 1
After much prolonged procrastination, I've finally gone ahead and ordered a 50/50 blend of Disodium Inosinate and Disodium Guanylate (IMP and GMP).
I intend to use it at 2% of MSG, and cut MSG down from 12-15 grams in my recipes to 3-4 grams. Hoping for an ~4-fold enhancement of MSG thereby.
To 3 grams of MSG I intend to add 0.06 grams of IMP/GMP. And To 4 grams of MSG I intend to add 0.08 grams of IMP/GMP.
If anyone on the forum is already using this, what quantities of it are you using?
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