|
Post by Silver on Oct 5, 2021 18:33:31 GMT 1
Salt is about 11.9% of the total recipe weight.
|
|
|
Post by Silver on Oct 5, 2021 18:44:10 GMT 1
MSG is about 5.9%
Flour is about 79.1%
|
|
|
Post by deepfriednew101 on Oct 5, 2021 19:06:15 GMT 1
I will do a example for your review.
I base ALL recipes on a % of spice to each other and over-all spice
ALL my calculations for salt are a stand alone %
Pepper(s) % to over all spice amounts are a relevant % number and a % level of the spice out weights or out powders the remaining spices YOUR over all taste is salt and pepper chicken.
% of spices to Pepper is a key thing to know
Everyone is doing such great job to make great chicken
|
|
flg
Souschef
Posts: 1,578
|
Post by flg on Oct 5, 2021 21:52:24 GMT 1
When I look at my recipes on my spreadsheet I kind of look at ratios 2 ways.
1) % of Salt, H&S (including MSG), and other additives to the flour
Batch # 2 for me was 12% salt to flour, 13% H&S(including MSG) --- I had no other flour additives.
2) % of Pepper in the H&S(including MSG) to the other Herbs and Spices.
Latest recipe. 5.5g pepper in a 13g recipe = 42.3%
I'm sure there are other ways people think about it but that's how I do. I have went back and forth on keeping the MSG within the H&S percentages or moving it to % of flour. The reason I left it is that MSG isn't added separately in the franchises. you could do the same for each ingredient but I don't
|
|
|
Post by Silver on Oct 5, 2021 23:19:45 GMT 1
If Tarragon does not lead to the pot of gold at the end of the rainbow, I may try replacing it straight up with Cardamom. But at this juncture I'm trying not to rock the boat that got us oh so tantalizingly close. Something is needed whereby to amend for (I.E., modify, or alter) the minor floral-sweetness defect detected within my 'Edition #4'. No more. No less.
And if neither Tarragon or Cardamom prove to be steps in the right direction, then I will try replacing the Tones Chili Powder component with Ground Dried Crushed Red Pepper Flakes (the red pepper flakes found in shakers sitting on the tables in many Pizzeria's). Or I'll try @fig's Paprika and Cayenne blend.
|
|
|
Post by deepfriednew101 on Oct 6, 2021 0:28:51 GMT 1
Tarragon is a background flavor NOT a BIG WHAMMIE spice. Do Not expect the show stopped flavor expect a spice that draws with others
Caraway is a more WHAMMIE spice then Tarragon
|
|
|
Post by Silver on Oct 6, 2021 12:57:12 GMT 1
A whammie is not what I need. I need only a bit of background alteration.
|
|
|
Post by Silver on Oct 6, 2021 13:02:59 GMT 1
you can try numbers like this and add the lemon instead of a lemon zest or orange zest 3g White Pepper 2.5g Black Pepper (fine, course 50/50) 1.5g Lemon Pepper 1.3g Garlic Salt 0.8g Coriander 0.6g Ginger 0.5g Allspice 0.4g Thyme 0.4g Sage 0.4g Sweet Paprika/Cayenne (60/40 blend) 0.25g Summer Savory 0.30g Clove 0.20g Anise Seed 0.20g Marjoram I'm of the opinion that the recipes being presented on this forum across several of us are now starting to highly converge. That convergence is (to me at least) a sign that we are closing in on the target.
|
|
flg
Souschef
Posts: 1,578
|
Post by flg on Oct 6, 2021 13:22:20 GMT 1
Couple things.
I like that on this forum. You do not have to fit in the school of public opinion to get people to give constructive feedback on your recipes and ideas. I have proved to myself that the method I use to cook chicken doesn't support the gold standard 6.5% H&S/MSG that is so highly regarded. It may well work for other cooking methods and temps. But that shouldn't mean I have to make it work.
I agree that specially around the pepper and some of the heavier ingredients multiples on this forum aren't miles apart. Splitting hairs is more like it.
I have learned it's not all about the 11. Big part. But I think even if CHS whispered the correct ingredients in your ear. You still may only get 90% there. It's the chicken, the brine, the oil, the temp, the flour, the flour additives, the cook method, the cook time, the quality of the ingredients .... You get it.
I think ingredients have been substituted in and out of the years to the extent it is impossible now to determine what YOU consider OR unless you stick to a particular era. And I do believe in the flavor blocks, so substitution may not always have been 1-1 in the sense. 2 or more ingredients may have needed to be changed up to keep the flavor block intact.
Personally the Tarragon route doesn't at this point intrigue me. But, I have put some thought into Cardamom, looking at it's flavor and substitutions it could replace some ingredients I am using. Notice replace not added too. The thing with Tarragon is there seems to be 3 distinct types so not all are even the same flavor profile. French Tarragon seemed to fit more to the flavor blocks I think exist. In my store, there wasn't any real indication of what type it was even.
|
|
|
Post by Silver on Oct 6, 2021 13:41:23 GMT 1
What ratio of spice to flour are you at for this one?
It depends upon what one considers to be 'in' the herb/spice category. Since I use very high quantities of MSG when compared with those trying to strictly adhere to the 26 ounce bag, this alone would disqualify me from such adherence. Are white and black pepper in the herb/spice category? Is salt? Is MSG? But if (as has been speculated) KFC potentially includes within its 26 ounce bag such things as a multitude of Umami class enhancers (various yeast derivatives, autolyzed this/that or the other, fermented this/that or the other (including yeast), IMP, GMP, and the proverbial 'other natural flavors' ...) and pepper enhancers (piperine, ...), and spice extracts, and spice oils, etc..., then strict conformance to 26 ounces via conventional approaches available at our level may not be fully possible. Edit: Having tried MSG at just about everywhere from 3 to 15 grams (in 'nominally' 200 grams of flour) I can vouch that much more of the 'note' presents itself (pops) at 15 grams than at 3 grams. But the one time I added a minimal amount of IMP/GMP to 3.5 grams of MSG it did not (in my opinion) magically transform 3.5 grams of MSG into 14 grams, such as a four-fold enhancement would be presumed to do. I'm actually of the opinion that it instead did 'nothing'. Not knowing the dangers/allergens of I+G, I'm hesitant at this time to venture beyond adding the bare minimum.
|
|