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Post by Silver on Oct 20, 2021 16:00:38 GMT 1
What if I add a TSP of lemon juice to my milk and egg wash? Will that curdle it? Will it be too much citrus?
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Post by deepfriednew101 on Oct 20, 2021 16:15:22 GMT 1
Silver Please try this Trick
In your 11 Herb and Spice Mix USE Black and White Peppercorn fresh grind the Pepper last into your Mix and then let some of it Meld together with ALL the Spices but ONLY 30% mix and sift your flour then Add the last Pepper into the mix LAST Item. sift again.
Then Pepper will go on last step also
so you will need to use pepper in 3 steps and judge approximate amounts at each stage
the Pepper is a Key Note BUT only when Fresh Ground and Last mix
KFC New AGE is using Pepper Extract to get the Note
1) Put chicken into the Seasoned Flour FIRST Pre-Dust chicken 2) Brine your chicken with flour on the chicken 3) Then chicken rolled and pressed into the Seasoned Flour 4) Put Chicken on a floured plate or rack and grind your fresh Salt & Pepper onto the flour ( Larger or medium Crack Black and White Pepper and Corse Salt in a grinder) or even just the Black and White Pepper LAST STEP before OIL Bath The coarse Salt is Optional
You need Black and White Pepper or a Pepper Melody of colors More Black Pepper then the White Pepper in the Blend 70% Black to 30% White Pepper mix Approximate
LAST step on the coated chicken pre Oil Bath the Pepper Grinder
You should see the NOTE of the Chicken Jump to a higher level then you have previously had.
PLEASE NOT ALL OF the Pepper I use in ANY MIX is ALWAY Fresh ground and the LAST Item Added
This will make the Pepper Jump and you may need to adjust the level for your Preference as Fresh Ground is WAY different then pre ground which everyone knows
There is a reason Steak House add the Salt and Pepper just before they Flame throw the Beef on the Flame.
Timing with Pepper is a Key cooking trick
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Post by Silver on Oct 20, 2021 18:54:17 GMT 1
I think I understand a fair portion of the above, but two issues are getting into the way of my attempting to benefit from your advice.
1) I'm seriously lazy and tend to look for the easy way out. 2) All of my currently available pepper is pre-ground. (wherein #2 is actually a minor subset of #1)
Can I just add the pepper last, even though it is pre-ground?
I do realize that for any transition over to fresh un-ground pepper the likelihood is that I would need to reduce my amounts.
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Post by Silver on Oct 20, 2021 19:12:56 GMT 1
I'm not actually saying that Orange Zest is the note, but rather that (right or wrong) it seems to at least potentially be a partial contributor to the note. And wherein there are likely at least one or more additional partial contributors.
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Post by deepfriednew101 on Oct 20, 2021 20:09:39 GMT 1
I think I understand a fair portion of the above, but two issues are getting into the way of my attempting to benefit from your advice. 1) I'm seriously lazy and tend to look for the easy way out. 2) All of my currently available pepper is pre-ground. (wherein #2 is actually a minor subset of #1) Can I just add the pepper last, even though it is pre-ground? I do realize that for any transition over to fresh un-ground pepper the likelihood is that I would need to reduce my amounts. Yes add what you have existing
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flg
Souschef
Posts: 1,578
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Post by flg on Oct 20, 2021 21:49:52 GMT 1
I think I understand a fair portion of the above, but two issues are getting into the way of my attempting to benefit from your advice. 1) I'm seriously lazy and tend to look for the easy way out. 2) All of my currently available pepper is pre-ground. (wherein #2 is actually a minor subset of #1) Can I just add the pepper last, even though it is pre-ground? I do realize that for any transition over to fresh un-ground pepper the likelihood is that I would need to reduce my amounts. I love #1 above. Count me in that too
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flg
Souschef
Posts: 1,578
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Post by flg on Oct 20, 2021 21:59:00 GMT 1
So I don't forget. I'll go back to where I left off. My thought was this may be the list:
1) Pepper (Black and White) 2) Coriander Seed 3) Ginger 4) Seasoning Salt (Garlic,Celery and Onion) 5) Sage 6) Thyme 7) Marjoram 8) Clove Then other probable ingredients: 9) Cardamom or Allspice 10) Star Anise or Anise Seed or Tarragon 11) Paprika/cayenne or some other red pepper blend
But then I researched some data that points to the use of both allspice and cardamom and include the pairing of cardamom and anise.
So now I'm left with:
1) Pepper (Black and White) 2) Coriander Seed 3) Ginger 4) Seasoning Salt (Garlic,Celery and Onion) 5) Sage 6) Thyme 7) Marjoram 8) Clove Then other probable ingredients: 9) Cardamom 10) Allspice 11) Star Anise or Anise Seed 12) Paprika/cayenne or some other red pepper blend
Now my problem is I'm @ 12 when pepper is part of the "11". Now, if I'd be allowed to suggest that seasoning salt was used. It contained at minimum celery seed, garlic and probably onion. And that because it's a "seasoning salt" it is not counted in the 11. Then I would be OK.
Thoughts? could seasoning salt account for my overage?
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flg
Souschef
Posts: 1,578
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Post by flg on Oct 20, 2021 22:43:41 GMT 1
Should also add in getting to these number I have on paper removed savory which I have been carrying for a long while in my recipes. Else I'm at unlucky 13 or 12 depending on the seasoning sat debate.
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Post by Silver on Oct 20, 2021 23:34:59 GMT 1
Should also add in getting to these number I have on paper removed savory which I have been carrying for a long while in my recipes. Else I'm at unlucky 13 or 12 depending on the seasoning sat debate. + 1! I've often wondered how much contribution the Savory is making, and whether or not it could be pulled and/or replaced by a better contributor. There does not appear to be any Savory at all in Grace's. Maybe jettisoning the Savory is how I can retain Orange Zest without exceeding 11 H&S.
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Post by Silver on Oct 21, 2021 11:25:31 GMT 1
This is my first recipe proposal which eliminates Savory such that it can retain the dried Orange Zest and stay within the requisite of 11 H&S. Per deepfriednew101's guidance that states the need for red and green peppers whereby to be more 'official' it also removes Tones Chili Powder and replaces it with Cayenne warmed Red and Green Pepper flakes. And in keeping with my families wishes/comments after the eating of cooked recipe #7, it boosts both Sage and the eugenol carrying Tarragon. This one is tentatively called my Recipe #10, but I could see it becoming my actually cooked recipe #8. I'm excited by this recipe. All comments are welcome.
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