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Post by deepfriednew101 on Oct 20, 2021 2:09:57 GMT 1
Old cook habits carry over in many different cooking items Baking, Meals, and desserts.
when you are a kid in the candy store you typically go to the same loved candy first then might venture to other items after you got your long standing old go to items first.
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Post by Silver on Oct 20, 2021 13:08:47 GMT 1
Currently my 8th actual attempt is torn between these two recipes (labeled 8 and 9). Which should I cook?
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flg
Souschef
Posts: 1,578
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Post by flg on Oct 20, 2021 13:24:43 GMT 1
Digging a bit deeper in my research as I have always been curious about the star anise ingredient. As others have pointed out, how common and easy and in "every kitchen" would this have been. I know I can only get it today in a specialized Asian Market where I live. So how may it have gotten into KFC if it was? What I came to learn was that Star Anise or Anise in general is complementary spice to cardamom. They "pair well" together. So this may be how that relationship to the recipe formed.
So is it Star Anise or Anise Seed. What I could dig up is that if it was to be removed before serving, then Star Anise would be used. If it was to remain in the dish than Anise Seed was used. I think this is a rule of thumb practice so holds little weight in the answer. But worth noting. From what I gather for the purpose of this recipe either will work.
I'm close to closing the loop on this for me. So far, allspice, cardamom, clove and "anise". I have looked at spice handbook formulas for allspice, cardamom and clove as posted above. Best I can find and this is just by web surfing some recipes, is that cardamom and anise are often equal parts but certainly that isn't consistent findings.
Now the dilemma for me. I know I'm well over 11 ingredients. I still call into question. Was any pepper claimed as part of the 11. I realize that photos depict pepper plus 10 others. Still not sure the photos are all accurate in the sense of containing all the ingredients. Then looking at the court case settlements. It's been printed the person can continue to use MSG, Salt and Pepper and then often no more than 5 other ingredients. Part of me thinks that may not be random. So could it be the official recipe is MSG, Salt, Pepper and 10 more ingredients and the settlement is allowing the use of half of them? If so, supports that pepper is in the 11.
The other possibility still remains like the sweet bell pepper/cayenne and perhaps a seasoned salt like I suggest. That some other blends where used and therefore equal 1 slot on the recipe.
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flg
Souschef
Posts: 1,578
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Post by flg on Oct 20, 2021 13:55:03 GMT 1
Currently my 8th actual attempt is torn between these two recipes (labeled 8 and 9). Which should I cook? Hard call. Your family preferred the Chili Powder you mentioned. For me in recipe #9 you need more cayenne to sweet pepper ratio. So how about 8 and keep the family happy?
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Post by Silver on Oct 20, 2021 14:17:14 GMT 1
My perspective is that the Tones Chili Powder likely has a Scoville heat rating of around 1,500 units, and my mix in #9 is actually a bit hotter than that.
1.15(0) + ~40,000(0.05) = 1.20(X) X = ~1,667 Scoville
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Post by Silver on Oct 20, 2021 14:21:06 GMT 1
If, however, my Cayenne averages only 36,000 Scoville heat units, then my blend will have 1,500 Scoville heat units.
1.15(0) + 36,000(0.05) = 1.20(X) X = 1,500 Scoville
Most sources list Cayenne at anywhere from 30,000 to 50,000 Scoville units of heat.
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Post by Silver on Oct 20, 2021 14:22:18 GMT 1
I've seen dried Ancho Peppers rated at anywhere from 1,000 to 2,000 Scoville heat units. Average = 1,500
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Post by Silver on Oct 20, 2021 14:29:29 GMT 1
If my Cayenne has 30,000 Scoville units, then my blend has 1,250.
If my Cayenne has 50,000 Scoville units, then my blend has 2,083.
Average = 1,667
VS. 1,000 to 2,000 for Ancho.
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Post by Silver on Oct 20, 2021 15:09:08 GMT 1
What does worry me is that the note is potentially going to wither away at least somewhat due to my having dropped the Orange Zest. To date I've only gotten the note sufficiently enough to please when Orange Zest has been in my recipes. This could however be merely a coincidence.
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Post by deepfriednew101 on Oct 20, 2021 15:47:08 GMT 1
If you think the Orange is the NOTE
Mix flour Salt, Pepper, MSG Orange Zest and cook some chicken in that Flour Mix and see what NOTE you get ?
I will say this you can also use Lemon Juice dripped into the Flour and sift the Flour.
where the citrus original came into the mix is the Milk and Egg, Lemon or Citrus was added to Brine the Chicken or Marinade the Chicken.
CHS left the Chicken in the Milk and Egg for up to 2 hours originally.
Watch the TEF video the Chicken was sitting in the Milk & Egg Warsh. It was in the Milk and Egg Warsh for 20 Minutes on that video shoot. BUT you don't see the cuts and stops plus pre prep time
The dipping in the Water is only a short period to wet the chicken, Milk and Egg, with Citrus and Vanilla and spices were used as a Brine and Marinade.
The Milk and Egg Bath does make a darker color cooker coating.
The citrus in the Milk made a Buttermilk effect and the Milk lasted Longer if taking in and out of a fridge
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