flg
Souschef
Posts: 1,578
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Post by flg on Oct 1, 2021 13:16:51 GMT 1
From the KFC math post it would appear if those are numbers from a Canadian franchise. They are running approx 12.5% salt and 12.5% spice ratio to flour. So that being said my second batch of wings 6.5g spices to 50g flour should be the bomb strength wise.
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Post by Silver on Oct 1, 2021 13:18:57 GMT 1
It's amazing how you can smell the "note" in the dry coating mixture and in the deep frying stage before even tasting it. That's precisely how I knew my latest attempt was doomed to failure before tasting it. It smelled good as flour and while deep frying, but it did not smell like KFC. For those wondering, the recipe that has given us (to date) the best "note" in the dry coating mix stage, the deep frying stage, and the eating stage has been:
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Post by deepfriednew101 on Oct 1, 2021 15:47:47 GMT 1
Great Smell is always a good thing
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Post by Silver on Oct 1, 2021 18:16:35 GMT 1
I've rethought attempt #7 completely. My family agreed that our attempt #4 (as seen two posts above this one) hit the 'note' strongly, sans for a certain floral sweetness that my wife attributed to nutmeg, and our oldest daughter attributed to cinnamon. Our attempt #5 went off the board and eliminated Allspice completely, replacing it with Savory as the most weighty herb/spice, as per Glen's (of 'Glen and Friends') Canadian source who said that in Canada Savory was used in the place of Allspice. #5 was abjectly terrible. No hint of the 'note'. Then yesterday we made attempt #6, adding Tarragon and Star Anise, and greatly diminishing Allspice. The Tarragon was tasty, but overpowering, and in my opinion the Star Anise was simply wrong. #6 regained at best only 25% of the 'note' that we had achieved in our attempt #4. This leads to future attempt #7. The rethink (of yesterdays thinking as to #7) is to go directly back to attempt #4, and duplicate it exactly sans for adding some Tarragon (at a 1/3 reduction vs. the amount in attempt #6) whereby to have the earthy/grassy flavor of the Tarragon cover over the floral sweetness issue of attempt #4, while making zero other changes. And with that said our 'Final Edition #7' will be as follows:
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Post by Silver on Oct 1, 2021 18:36:00 GMT 1
Our total failure (attempt #5) smelled bad when mixed, and also smelled bad during deep frying. The odor was dominated by Savory and even more so by Oregano (which we added 1:1 in place of Marjoram). In my opinion #5 was not at all like KFC as to its smell.
OTOH, Allspice at high quantities delivers the smell of KFC.
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Post by deepfriednew101 on Oct 1, 2021 19:04:02 GMT 1
You could try a Sweet Bell Pepper and Cayenne Blend instead of straight Cayenne
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Post by Silver on Oct 1, 2021 19:16:05 GMT 1
Isn't Sweet Paprika simply ground sweet red peppers?
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Post by deepfriednew101 on Oct 1, 2021 19:26:43 GMT 1
Sweet Ground Peppers are Green, Red, Yellow Peppers NOT Paprika Looking at the Tin showing the Sweet Pepper and the Tins show California Sweet Bell Paepper
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Post by Silver on Oct 1, 2021 19:38:27 GMT 1
A sweet green pepper turns yellow and then eventually orange and lastly red as it ages on the vine. The same as for banana peppers, and also for the hotter but similar Hungarian peppers. Remove the green ones, dry and then grind the yellow, orange, and red ones, and you have Paprika.
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Post by deepfriednew101 on Oct 1, 2021 19:47:51 GMT 1
I will not dispute the Paprika is made with Bell Peppers BUT taste a sweet bell pepper flake and taste paprika and the two are a different strength, and taste.
in 1930 they put the sweet Bell pepper in with Cayenne they did not mix Paprika and Cayenne for a reason strength of flavor
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