flg
Souschef
Posts: 1,578
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Post by flg on Sept 30, 2021 21:49:41 GMT 1
I need to start my next cook too. I have been sitting on the Sweet Paprika/Cayenne blend that's been melding as my "red" pepper for the next cook. It does smell good which seems odd but promising
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Post by Silver on Sept 30, 2021 22:07:30 GMT 1
I need to start my next cook too. I have been sitting on the Sweet Paprika/Cayenne blend that's been melding as my "red" pepper for the next cook. It does smell good which seems odd but promising Your method of moderating what I've called the 'one dimensional' character of Cayenne with Paprika may prove to be even better than my thought to replace Chili Powder with ground 'crushed red pepper flakes'.
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Post by Silver on Sept 30, 2021 22:15:01 GMT 1
I simply can't over-emphasize the overarching flavor dominance of Tarragon. Use it sparingly, if at all. I'm not necessarily saying in this that Tarragon is not of potential flavor benefit, as clearly my wife enjoyed it, but rather that it is not going to assist in capturing the flavor of KFC if it is allowed to dominate the flavors of the other herbs/spices. I had no idea as to how much it would dominate at only 0.20 grams in 200 grams of flour mix.
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flg
Souschef
Posts: 1,578
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Post by flg on Sept 30, 2021 22:52:41 GMT 1
I have been delaying somewhat committing to my next cook. All my personal versions I post I cook. So it feels cemented in once I hit save. Any how, to keep the variables down. I think I will adjust the ingredients as I have talked about since the last cook. However, I will stay with the same 200g of flour and 24g Salt. Probably disappoint Deepfried101 as I am so tempted to drop the flour to the 150-175g range. But for now the recipe will be:
3g MSG 3g White Pepper 2.5g Black Pepper (fine, course 50/50) 1.3g Garlic Salt 0.5g Coriander 0.5g Ginger 0.35g Allspice 0.35g Thyme 0.35g Sage 0.35g Sweet Paprika/Cayenne (60/40 blend) 0.25g Summer Savory 0.25g Clove 0.15g Anise Seed 0.15g Marjoram
I will let this meld for 4 or so days and then cook. First cook with Anise Seed as well as keeping Allspice and Cloves in play. It may well take a combination of 3 of these to get the right eugenol flavor.
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flg
Souschef
Posts: 1,578
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Post by flg on Sept 30, 2021 22:58:02 GMT 1
Instead of tossing any leftover flour mix I will make a Roux out of it and use that to taste the flavor as well.
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Post by deepfriednew101 on Sept 30, 2021 23:34:25 GMT 1
its always a Great Roux for Gravy yes
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flg
Souschef
Posts: 1,578
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Post by flg on Oct 1, 2021 0:01:08 GMT 1
As above mixed and melding. Left the salt out his time will add it to the flour like KFC.
I can say this. And later on my hopes will be dashed. But this is the best smelling mixture to me in the sense of a KFC smell. My wife actually said she can smell the right flavors she'd expect so. Here is hoping. I'll wait out the melding process. And you can bet I will smell it each day to see what pops through.
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Post by Silver on Oct 1, 2021 1:36:44 GMT 1
As above mixed and melding. Left the salt out his time will add it to the flour like KFC. I can say this. And later on my hopes will be dashed. But this is the best smelling mixture to me in the sense of a KFC smell. My wife actually said she can smell the right flavors she'd expect so. Here is hoping. I'll wait out the melding process. And you can bet I will smell it each day to see what pops through. It looks like it will get you very close, if not spot on. I really like the 60/40 Paprika and Cayenne blend.
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Post by deepfriednew101 on Oct 1, 2021 6:00:39 GMT 1
I like your thought process with 1 exception Your Seasoning is to Low in my opinion
if I look at your spice amount it appears to be 13g of seasoning which in MY math is to LOW.
when current Math Canadian KFC uses NOW 2021 Present Day they use a 18% spice to Flour
My math per 100g or Flour in your mix is 6.5% Spice or 200g Flour / 13g Spice with your mix
your salt appears good for a % to Flour
Please Correct me if I'm off or incorrect with my Math
if video like Unwrapped show a 740g Bag of seasoning added to a 18Lbs. Flour 740m/ 18 = 40g per 1 Lbs. of Flour or 450 g Flour
I would increase your spice by another 3.5g minimal and that's a minimal increase.
if I was mixing your spices I would personally ADD more spice to a % of spice of 14g spice to 100g flour
or double your spice amount My Opinion only
1 lbs. of seasoned flour should ONLY coat 9 pieces of chicken dredge properly
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flg
Souschef
Posts: 1,578
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Post by flg on Oct 1, 2021 13:07:59 GMT 1
I like your thought process with 1 exception Your Seasoning is to Low in my opinion if I look at your spice amount it appears to be 13g of seasoning which in MY math is to LOW. when current Math Canadian KFC uses NOW 2021 Present Day they use a 18% spice to Flour My math per 100g or Flour in your mix is 6.5% Spice or 200g Flour / 13g Spice with your mix your salt appears good for a % to Flour Please Correct me if I'm off or incorrect with my Math if video like Unwrapped show a 740g Bag of seasoning added to a 18Lbs. Flour 740m/ 18 = 40g per 1 Lbs. of Flour or 450 g Flour I would increase your spice by another 3.5g minimal and that's a minimal increase. if I was mixing your spices I would personally ADD more spice to a % of spice of 14g spice to 100g flour or double your spice amount My Opinion only 1 lbs. of seasoned flour should ONLY coat 9 pieces of chicken dredge properly Well I did include in my original post that you would be disappointed with sticking to the 200g recipe with this spice amount!
I hear you and do believe that for home cooking if nothing else, and specially since I open fry. A higher season to flour ratio is required. I choose to leave the salt out of my spice pack this time in the event I decide to lower the flour weight on cook day. As mentioned I felt I already had too many variables at the time.
So last night I think I came up with a viable solution. Split my spice pack in half and mix that with 100g of flour and the appropriate ratio of salt. Cook a few wings. take the remaining spice and mix that into 50g of flour, appropriate salt and cook a couple more wings. And then compare. Effectively a double the spice recipe. My gut tells me that 13g into 150g flour is likely a sweet spot for small batch home cooking. But the above recipe should confirm or deny that "feeling".
BTW - Morning spice smell. Still the most balanced and KFC like. I'll keep monitoring everyday
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