|
Post by deepfriednew101 on Nov 2, 2021 17:25:30 GMT 1
souv vide yes cooked in vac sealed bag cooled in water bath.
you can cook it to any temperature you want set and will not over cook
|
|
flg
Souschef
Posts: 1,578
Member is Online
|
Post by flg on Nov 2, 2021 17:49:52 GMT 1
Next day cold and Microwave test:
We wrapped the leftover wings in foil and then put in a zip lock bag and into the fridge. So sealed well. Out of the package I could smell the note. About as strong as yesterday. Which could and should be a bit more. I could still taste about the same level of the note cold. Microwaved the chicken tasted better but I felt lost more of the note.
My thoughts.
I could taste something in a few bites I wasn't all that interested in, only when cold. Stood out just a tad. Suspect may be the Cardamom. Could be the floral taste some say they get from Allspice. Could be the combination of Nutmeg and Allspice. Thing is it's very faint and only when cold and in a few bites. I'll ponder this more.
Even though I mixed the hell out of it. I think I need to do even a better job in folding and working the flour once the seasoning is in it. Some spots of the chicken when heated were bang on. Others weak or perhaps too much salt or pepper. Applies to the above thought.
Still think I'll reverse black and white pepper weights - Means I ignore the 99x label and testing but whatever for now
After the cold and reheat test. This is my best overall attempt so far I'd say.
|
|
|
Post by deepfriednew101 on Nov 2, 2021 18:06:53 GMT 1
There are a Few countries who list the Black Pepper first in ingredients
|
|
|
Post by Silver on Nov 2, 2021 18:23:27 GMT 1
If there was a long term means to edit (which there isn't) we could start a new folder titled "Current Best Recipes", and each time one of us comes up with a definitively better recipe we could edit out the old recipe for the new. That way every one of us (plus the many who observe but do not post) can see each others current best recipe at any juncture in time.
|
|
|
Post by deepfriednew101 on Nov 2, 2021 18:26:09 GMT 1
Great Idea
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Nov 2, 2021 19:00:58 GMT 1
@eastfrisian , would you mind posting your best (to date) recipe within this thread for the benefit of all of us here on the form. Thank you for your interest. I will surely post my final recipe soon.
|
|
flg
Souschef
Posts: 1,578
Member is Online
|
Post by flg on Nov 2, 2021 23:23:51 GMT 1
Regrouping and working on the next version. Stuck right now on Allspice. To try to cut the Kitchen Sink down. Keep what I think were improvements. But not forgetting the cook before which also was heading down a good road. I am a crossroads. I feel it has to have cloves, I liked Nutmeg and I have been holding on to Allspice. I just can't have all three in the context of trying to get close to 11. Or really under 13.
What I have been thinking about is that I had a bit of a taste in the cold chicken, couple of bites were a bit floral. Maybe Allspice, maybe cardamom. I'm thinking about driving the Allspice a bit higher, eliminating nutmeg and Cardamom from the next cook and seeing if it's the Allspice. But after this I think I will have a better feeling if Allspice should be there or if it's Cloves and Nutmeg. I guess it could be just cloves.
Cardamom may sit this one out. Although it may have contributed to a better flavor. It would help with determining if a floral taste is in Allspice. Dilemma time.
|
|
|
Post by Silver on Nov 2, 2021 23:31:42 GMT 1
I'd run the Allspice up to about 0.60g and let it cover for the clove and the nutmeg with its own clove_like and nutmeg_like character. That eliminates 2 items.
|
|
flg
Souschef
Posts: 1,578
Member is Online
|
Post by flg on Nov 2, 2021 23:44:20 GMT 1
I'm thinking this over:
3g MSG 3g White Pepper 2.5g Black Pepper (fine, course 50/50) 1.3g Seasoning Salt (0.65g Salt+ 0.40g Garlic + 0.25g Onion) 0.5g Allspice 0.5g Coriander 0.5g Ginger 0.5g Sage 0.25g Clove 0.25g Sweet Paprika/Cayenne (60/40 blend) 0.25g Thyme 0.15g Anise Seed 0.15g Marjoram 0.15g Summer Savory
Main difference is more allspice, no nutmeg, more sage, more clove no Cardamom (for now). Plus for my Seasoning Salt. More Garlic and Onion, no Celery and less salt.
It becomes a merge of the last 2 cooks with a few of the things I talked about trying. Only last thing is I may swap the peppers.
I'm NOT counting the seasoning Salt as an ingredient. Well, because I can.
|
|
|
Post by Silver on Nov 3, 2021 2:49:49 GMT 1
I believe I've now finalized what will be my 'actual' Recipe #8 in preparation for cooking it (soon I hope) as follows:
|
|