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Post by Silver on Oct 21, 2021 12:08:13 GMT 1
I'm hoping that another potential benefit of replacing Chili Powder with sweet Red and Green Bell Peppers plus a pinch of Cayenne for heat infusion is going to be a bit lighter colored fried chicken, as with the Chili Powder (which I suspect from the look of it is essentially a heat infused Paprika with some Cumin and Garlic and salt added) the color of my chicken was getting a bit too dark.
In doing this, I hope that Cumin doesn't somehow wind up being a 'note' delivering ingredient. Chili Powder was my garlic source also, so now I'm left without garlic...
And since my family noticed that real KFC_OR was a wee bit saltier than my #7 attempt, and Chili Powder contains salt (whereby via removing it, I'm lowering the salt level), I've bumped Salt to 90 grams (from 87 for #7) for nominally 600 grams of flour mix.
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Post by deepfriednew101 on Oct 21, 2021 15:48:09 GMT 1
I will and want to maintain that CHS said you take certain spice(s) from Sausage and certain spice(s) from Stuffing and you make new spice(s)
DO NOT be afraid to MIX TWO spices in 2021 to recreate the OLD 1930's Spices that were once was and hard to find NOW in 2021
Sage and Savory were a brother sister act in some stuffing and they were combined or the Mexican Oregano (sage) and Savory
everyone is trying to jack hammer the recipe into 11 ONLY and YES 11 Herbs and Spices was and has been mentioned since 1940's
BUT they also removed the TERM Vegetable from ALL Bags and Labels and then started Labeling the word Garlic & Onion OUTSIDE THE WORDS Original 11 Herbs and Spices.
There are a LOT of play on words the KFC uses to there advantage ? ? ?
Again KFC has NEVER been challenge in Court regarding the Term 11 Herbs and Spices
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Post by Silver on Oct 21, 2021 16:12:14 GMT 1
deepfriednew101, based upon your commentary above, do you think my recipe #10 will be a failure due to my removal of the Savory?
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Post by deepfriednew101 on Oct 21, 2021 16:16:26 GMT 1
No never a failure all a learning curve.
You and your Family and so many others have great learning and knowledge base
I always say this try a few pieces of chicken cooked if its off top the next pieces up with some Savory and see if it changes the taste.
or MIX 2 separate small bathes one with some and one without and do a side by side compare
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flg
Souschef
Posts: 1,578
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Post by flg on Oct 22, 2021 23:29:39 GMT 1
Back and forth on this one a bit. From my last cook I wanted more Sage and thought about backing down the White Pepper a hair. Then cook again with one batch having even a bit higher spice to flour ratio. Keep my variables low. Then I went on a Cardamom research kick. So I acknowledge I have too many variables in this one. So it may be one of those go back to your last recipes, but that's how you learn. We've all been there.
Tackling the eugenol block mostly so here goes.
3g MSG 3g White Pepper 2.5g Black Pepper 1.3g Seasoning Salt (celery, garlic, onion)-- changed from garlic salt to a homemade seasoning salt 0.7g Sage ---- doubled up 0.5g Coriander 0.5g Ginger 0.4g Allspice 0.35g Sweet Paprika/Cayenne (60/40 blend) 0.15g Cardamom - new ingredient 0.15g Cloves -- less than before to balance eugenol block 0.15g Anise Seed 0.15g Marjoram 0.15g Thyme - reduced by .10g
for 200g flour or less (I'm thinking 160g as of now). 12.5g salt less @ 160g
I'm going to build the seasoning salt and the sweet paprika/cayenne items and let those each meld in advance. While I think on this a bit more. But I am thinking about melding the Anise Seed, Cloves and Cardamom for a day and seeing what it smells and tastes like and then add the Allspice. May be a good check before a full cook.
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flg
Souschef
Posts: 1,578
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Post by flg on Oct 22, 2021 23:32:27 GMT 1
For those pointing out more than 11. Both White and Black Pepper are 1 ingredient. Seasoning salt doesn't count because it's salt and because I say so. LOL
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flg
Souschef
Posts: 1,578
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Post by flg on Oct 24, 2021 23:28:02 GMT 1
Tonight I mixed up the Eugenol block of the my recipe above. Trying to see how it smells etc.
0.4g Allspice 0.15g Cardamom - new ingredient 0.15g Cloves -- less than before to balance eugenol block 0.15g Anise Seed
Smells like you'd expect. I added the allspice last and I think it made it smell more rounded. Has a bit of a sweet smell that I didn't detect until all 4 where mixed together.
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Post by deepfriednew101 on Oct 24, 2021 23:31:28 GMT 1
Great job
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Post by Silver on Oct 25, 2021 11:18:23 GMT 1
I'm willing to take a stab at 13 ingredients (actually 14) whereby to capture all of the essentials. Comments are welcome.
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Post by Silver on Oct 25, 2021 13:03:02 GMT 1
Oops, I forgot Savory. That makes 14 (actually 15) H&S ingredients.
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