flg
Souschef
Posts: 1,578
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Post by flg on Oct 4, 2021 15:45:11 GMT 1
I'm going to use milk and egg. I think I will opt not to add salt to that at this time. Just so that I have a more controlled test of the overall salt and spices. I'm feeling like I have more variables than I really should at this point.
However, I will keep track of what I change along the way with today's cook. I'm most excited about the result of the % of spices that I should have more of an answer on after the cook. I do feel 6.5% isn't enough in home cooking. But is 13% too much or still not enough will be my take away tonight.
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Post by deepfriednew101 on Oct 4, 2021 16:12:32 GMT 1
I use the KFC Canada Amount % Today 2021
its a average of 16% weight to weight ratio
3LBS Herb and Spice to 18LBS Flour and everyone says there is NO Taste.
The sifting of the flour is also very important. Home or otherwise to Blend and Have the Flour fluffy or aired and lighter not packed to start.
When cooking the Chicken Home or Commercial the higher heat then lower continual cooking temperature also sets the coating
I find that a 360 - 375 Start temperature for the first 3 minutes and getting the temperature down. With bigger commercial cooker the heat can drop when your cooking 10 LBS of chicken at a time. Home cooking and cooking 4 pieces which is usually a typical home batch cooked. If your cooking it on a stove Drop the chicken into the Hot Oil and remover the Pot from the Burner. (watch the TEF Video CHS drops the chicken and then removed the pot from the BOXED portable cooker. CHS moved it to a open low temperature element for the final cook). (( Most people do not even notice this step when he does it ))
a electric open fryer is more difficult to drop the temperature like a stove style Heavy Pot. If I use a smaller home style electric deep fryer I drop the chicken and but the Temperature is already turned down. prior to Dropping the chicken.
I always use a thermometer to see the Oil temp drop while Browning.
NOW in other situations a also use colder chicken then room temperature chicken BUT this can also cause the coating to fall off the chicken after cooked. so sometimes its a struggle to get the best of the cooking right without a dark color chicken.
BACK to the Volume % It will be interesting to see your family review.
Please repost your recipe with your review for easy of the Millions waiting for your review.
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Post by Silver on Oct 4, 2021 16:20:41 GMT 1
I'm going to use milk and egg. I think I will opt not to add salt to that at this time. Just so that I have a more controlled test of the overall salt and spices. I'm feeling like I have more variables than I really should at this point. However, I will keep track of what I change along the way with today's cook. I'm most excited about the result of the % of spices that I should have more of an answer on after the cook. I do feel 6.5% isn't enough in home cooking. But is 13% too much or still not enough will be my take away tonight. Add me to the list of those curious as to how doubling the H&S will turn out.
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flg
Souschef
Posts: 1,578
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Post by flg on Oct 4, 2021 17:12:08 GMT 1
Both are premixed in the flour and waiting. As posted a 13% H%S vs a 6.5% is the net result.
Spices still smelt good. Nothing really poking out as I have had with other mixes at this point. If anything a bit more "clove" on the top. but just a hint more. So I will keep an eye on that in the taste test.
More than obvious you can smell the H&S more in the 13% mix. Before I cook I'll sniff again to see if either seems way too weak or strong. You probably want to be able to easily detect that the flour mixture has the KFC smell in it. A hint is probably not enough
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Post by deepfriednew101 on Oct 4, 2021 17:50:04 GMT 1
Too get a more pure test please make sure you cook the weaker sample first. The heavy Herb and Spice sample will absorb the flavor
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flg
Souschef
Posts: 1,578
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Post by flg on Oct 4, 2021 21:34:46 GMT 1
Too get a more pure test please make sure you cook the weaker sample first. The heavy Herb and Spice sample will absorb the flavor Doing exactly this. I figured it would make the test more valid
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flg
Souschef
Posts: 1,578
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Post by flg on Oct 4, 2021 21:36:23 GMT 1
First batch out of the oil has the right smell
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Post by deepfriednew101 on Oct 4, 2021 22:17:44 GMT 1
which recipe was this again ?
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flg
Souschef
Posts: 1,578
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Post by flg on Oct 4, 2021 23:10:15 GMT 1
I'll copy the recipe in here again just so no one has to search for it. 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 Batch 1 - 100g flour - 6.5g H&S - 12g salt ----- 6.5% spice to flour Batch 2 - 50g flour - 6.5g H&S - 6g salt ------- 13% spice to flour Long winded so I'll cut to the end first. Absolutely my best recipe. Batch 1 even had the KFC smell when cooked. Cooking - I fry mine in an electric deep fryer. My fryer actually has a lid that closes fairly tightly when frying so it stays at a fairly constant temp. Used drum sticks again. Deep frying for 10 minutes at 360F. Then into the oven at 225F covered on a rack to finish up. If I didn't feel I was rushed a bit for time. I'd probably lower the oven temp to 200F and just let it sit a tad longer. But this is the second time doing this method and it is working for me. So I will keep this until I try pressure frying. I was happy with both batches. As previously stated, even batch 1 had the KFC smell and I could taste the note. Nothing came through as the wrong taste or really out of place. Batch 2 - This batch tasted as close to modern KFC as I have ever come to. Much easier to tell you where trying to copy KFC. I asked my wife which one she preferred and straight away Batch 2. And I agree. Not too peppery, good amount of note and again nothing pushed through in a bad way. We both ate 2 pieces of Batch #2, so it was the winner. So what would I change? Honestly, and this is getting harder. Perhaps just a tad more salt. As I mentioned I'm on a salt reduced diet so I probably personally will stay here. But I may try one more cook that I go to 13-14% added salt but no more. It's very close I think where it's at (to me). And I think that given my method of cooking I may be able to go 2-3% more spice ratio to flour. Landing me in the 15-16% range. Pressure cooking must be allowing people to do this @ 6.5% spice to flour. The one thing I would worry a bit about is if I go to 16% spice to flour I may need to lower the pepper a smidge. It was just right for me on Batch 2 and my wife hates pepper. And she never mentioned it so I know I'm good that way for now. So for my next cook: I am going to do nothing to the overall recipe. It needs to stay the same for now. My focus will be on 2 things. First, the flour and looking at some of the ideas around getting it 100% right. Second, marinating the chicken. Salt, MSG, anything else that should be part of it. Based on the marinate I will determine if I add 1-2g more salt to the flour. I will not be returning to the old 6.5g H&S to 200g flour. That ship sailed for me.
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flg
Souschef
Posts: 1,578
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Post by flg on Oct 4, 2021 23:19:06 GMT 1
Tomorrow lunch will be a cold leftover drum stick of each. This is in my opinion a good test to see if you have it right. KFC tastes good cold to me. I bit more flavor to it it seems. Let's see how much I change my mind after that. LOL
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