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Post by Silver on Sept 25, 2021 11:54:22 GMT 1
Pepper inevitably hovers at around 40% of the 26 ounce bag. That greatly limits the amount of herbs and spices. Add to this the fact that MSG and some small percentage of the overall salt are also in the 26 ounce bag and herbs and spices are further restricted. I'm becoming convinced that the white and black pepper component within the bag is not occupying 40% of it, but is rather an enhanced pepper at perhaps no more than 20%-30% of the 26 ounces.
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flg
Souschef
Posts: 1,578
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Post by flg on Sept 25, 2021 14:31:40 GMT 1
Concentrated extracts I'm sure are in the 26 oz. Whether is pepper or combination of pepper and H&S.
I myself have always used the 26oz limits when working on recipes. But next I'm trying a higher ratio to flour. And if that doesn't fair well then I'm going to go over 26 were I feel the taste is missing. If I end up with 27 or 28, who cares other than the purists.
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Post by deepfriednew101 on Sept 25, 2021 16:19:55 GMT 1
I would start pepper at 30% to test your pepper strength first against your other Herbs and Spices
The 26oz Bag NEEDS TO BE THROWN OUT THE WINDOW for 2 reasons. #1 The 26oz might have worked in 1960 when spices were PURE, and they had some strength to them. # 2 Anyone that eats the New Age Chicken now in 2021 says its NO FLAVOR.
If people use a % value of your Flour you will be doing more good then setting a 1 oz per pound of flour. 26oz to 25 LBS flour.
WATCH any of the YouTube Video's where they Take Recipes from the OLD Days. Glen and Friends does some. He always say the Recipe needs more or it's lack luster flavor but has some potential
When people Grasp the different between a stone milled Herb and Spice compared to a high speed 2000 Era Grinding Process for spices you will see the difference, ALSO spices are GROWN way different then the spices of 1930's they are harvested quick and Mechanically dries NOT OPEN AIR dries like the 1930's
BUY any seed spice or Fresh Spice and use a Mortar and pestle a set of two simple tools used since the Stone Age to the present day to prepare ingredients or substances by crushing and grinding with a Stone or Granite.
YOU will see the difference in your Food Taste.
comparing the Spices and Herbs of 1930 to 2021 is like comparing the 1930 2.5 LBS chickens to the Chickens of 2021 its already been Proven and establish the chickens are NOT the SAME
GUESS WHAT the FLOUR AND THE HERBS AND SPICES have changed so CHANGE THE RECIPES TO ACCOMIDATE WHAT WE HAVE TO WORK WITH NOW.
Recipes from 1930's need almost a 25% increase in many experiments I have found and I have 500 to 600 old recipe Books from 1900 to 1950.
If you start below 32oz of Spices you will be to low. ALSO remember if you remember this possible thought the OLD KFC manuals said ADD 6oz more for a ZING.
which in 2021 means adding 8 to 10oz more
YES adding to much Herb and Spice will plato out at some level I agree and the extra spice does NOTHING to your flavor. BUT adding NOT enough also makes a flour coating well then just add salt and pepper and quick playing with the other spices. IF people went back to the Basic Salt and Pepper method First. and found the Starting point for HOW much Salt and Pepper you need in your recipe the OTHER spices can be worked into the total spice amount.
Again start with the chicken wings and make a salt and pepper chicken wing simple basic recipe, if you don't have MSG add a Chicke soup base to your flour also
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Post by Silver on Sept 30, 2021 14:09:04 GMT 1
Our deep fried chicken project is 'go' for launch at about noon today, and my wife and I have settled upon this recipe:
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Post by Silver on Sept 30, 2021 15:27:17 GMT 1
The mix as seen immediately above has been blended, and fine ground (sans for the coarse black pepper), and is presently melding. The anticipation is rising.
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Post by deepfriednew101 on Sept 30, 2021 16:26:08 GMT 1
what is the initial aroma you are finding.
did you just mix the spices and herbs or did you add salt and flour with it ?
if you did not add the salt i would suggest adding 1/3 of the salt to the spices to absorb some of the flavors into the salt.
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Post by Silver on Sept 30, 2021 18:26:15 GMT 1
My wife and I just finished eating the recipe seen two posts above this one. We are calling it recipe #6, as it is the 6th we actually cooked since we started building our own recipes. Here is my assessment: 1) My wife thought it was flat out the best deep fried chicken that we ever made. I did not, preferring recipe #4 (with orange zest). 2) We both agreed that #6 had only a faint hint of the 'note' of actual KFC_OR, vs. our recipe #4 which had an abundance of the KFC 'note'. 3) I could easily taste the licorice from the Star Anise at a level above my liking, but my wife couldn't detect it as licorice and liked it. 4) I could taste a very distinct and pronounced earthy grassiness of the Tarragon at a level above my liking, but my wife very much liked its taste. 5) I'm beginning to become convinced that a good portion of the note comes from a combination of Allspice and Orange Zest. 6) The Tones Chili Powder did not bring enough pepper zing along with it, and from our past assesment Cayenne is too one dimensionally potent, so it's time to try Crushed Chili Pepper Flakes instead. 7) The White Pepper (if not also the black) seems as if needs a very slight boost in quantity. With all of the above in mind, our next attempt may well look something like this:
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Post by Silver on Sept 30, 2021 18:52:14 GMT 1
Or perhaps better yet, like this (since in my opinion Tarragon needs to be minimized even more than as for the above):
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Post by Silver on Sept 30, 2021 18:55:23 GMT 1
I should also add that now that I've tried it, I don't think that I+G (IMP and GMP) boosts MSG's ability to enhance flavor nearly as much as I had presumed it would.
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Post by deepfriednew101 on Sept 30, 2021 19:12:03 GMT 1
the use of I+G (IMP and GMP) is used more of a two fold for NEW AGE KFC CORPORATION.
it is a cost saving to use less MSG approximately 25% less MSG.
it also helps in Modern times and Previously it allowed certain limits of MSG to be un classified so they dropped the amount of MSG under the radar levels and used the I+G as a top up to the MSG and because the I+G was a lower amount Also did not need listing in some countries.
I+G does NOT in anyway make a Silver Bullet for a Smash Big change for the 11 Herbs and Spices.
it helps with the Umami Taste over-all.
it helps a overall Enhancer BUT Plato's as a certain Level
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