Post by flg on Nov 1, 2021 23:10:40 GMT 1
Ok. Finished those of quick. LOL
Where to start?
Not a failed attempt.
This will disappoint Deepfried101. But just because so many folks stick to the 13g - 200g. And because to be honest. I was a bit afraid of The Kitchen sink being too much. I cooked it that way. I thought about a batch at regular and at closer to 16% ratio. But I chickened out in the end. hehe . Don't fear Deepfried101, I still think home cooking needs to be at a higher ratio.
End result.
Really good chicken. I kind of wished I had made an extra strength version just because. The interesting thing is to me this at 13g to 200g had more flavor than the batch of my last cook when I doubled up the spice to flour ratio. So something was there I was missing.
I could smell the note when i opened the fryer nearing the end of the cook. I could smell it on the finished product. I wish it was a bit more. I had the salt level bang on store bought. And the finished color was better than precious batches. It does need a bit more note upfront. But I can't wait until the cold test.
Random thoughts.
Not sure where I turn next. I do think this was my best batch albeit it had a lot of ingredients. I may go back and look at where the major differences were between the 2 with a better eye on which ingredients I feel need to be there.
I'm really considering either switching the weights or having Black and White pepper the same. I'm close real close on pepper but the pepper change has stayed in my mind the last 2 or 3 cooks.
Type of oil I think makes a bit of a difference. The chicken has the note, oil not so much. And this is only cook number 3 on that oil so it should be OK
Top of my head. Nutmeg needs to stay for now. Cloves I think should be boosted. Garlic needs to go up. Onion should stay for now. Celery Seed can go, I don't use enough to make it worth keeping. I liked the Cardamom or at minimum it didn't harm anything and can stay for now. More Black Pepper less White (may be an experiment)
I can say I wasn't disappointed. When it was fresh, if I tossed a wing in with a 3 piece meal not many people would say something was wrong.
Off to design the next cook.
Where to start?
Not a failed attempt.
This will disappoint Deepfried101. But just because so many folks stick to the 13g - 200g. And because to be honest. I was a bit afraid of The Kitchen sink being too much. I cooked it that way. I thought about a batch at regular and at closer to 16% ratio. But I chickened out in the end. hehe . Don't fear Deepfried101, I still think home cooking needs to be at a higher ratio.
End result.
Really good chicken. I kind of wished I had made an extra strength version just because. The interesting thing is to me this at 13g to 200g had more flavor than the batch of my last cook when I doubled up the spice to flour ratio. So something was there I was missing.
I could smell the note when i opened the fryer nearing the end of the cook. I could smell it on the finished product. I wish it was a bit more. I had the salt level bang on store bought. And the finished color was better than precious batches. It does need a bit more note upfront. But I can't wait until the cold test.
Random thoughts.
Not sure where I turn next. I do think this was my best batch albeit it had a lot of ingredients. I may go back and look at where the major differences were between the 2 with a better eye on which ingredients I feel need to be there.
I'm really considering either switching the weights or having Black and White pepper the same. I'm close real close on pepper but the pepper change has stayed in my mind the last 2 or 3 cooks.
Type of oil I think makes a bit of a difference. The chicken has the note, oil not so much. And this is only cook number 3 on that oil so it should be OK
Top of my head. Nutmeg needs to stay for now. Cloves I think should be boosted. Garlic needs to go up. Onion should stay for now. Celery Seed can go, I don't use enough to make it worth keeping. I liked the Cardamom or at minimum it didn't harm anything and can stay for now. More Black Pepper less White (may be an experiment)
I can say I wasn't disappointed. When it was fresh, if I tossed a wing in with a 3 piece meal not many people would say something was wrong.
Off to design the next cook.