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Post by deepfriednew101 on Nov 4, 2021 4:00:09 GMT 1
Also Do not be afraid to test one or two pieces and Fry then see your first profile of aroma and taste.
I would rater test two different cooks then 1 complete which does not fit the taste.
I can advise to taste the flour with spices 100 times but until you do it. YOU will never cook again without doing it.
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Post by Silver on Nov 4, 2021 9:26:05 GMT 1
Like this?
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Post by Silver on Nov 4, 2021 9:32:10 GMT 1
When I ground the Red and Green Bell Pepper flakes with a pinch of Cayenne the resulting color of the ground mixture was a somewhat mildly burnt orange. I'd have to look very close, or with a microscope to see the green in it.
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Post by Silver on Nov 4, 2021 9:50:39 GMT 1
FWIW: Since I grew both Hungarian and Bell peppers this year I can vouch that Bell peppers are far more flavorful. To the taste-buds of my wife and myself there isn't very much flavor in (at least our) Hungarian peppers. It could be that our soil isn't quite right for Hungarian Peppers flavor-wise, but they grew like crazy and the yield from only 3 plants was amazing.
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flg
Souschef
Posts: 1,578
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Post by flg on Nov 4, 2021 12:23:20 GMT 1
Like this? That's closer to the level of Nutmeg and Cloves my Kitchen sink cook had in it.
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flg
Souschef
Posts: 1,578
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Post by flg on Nov 4, 2021 12:25:01 GMT 1
Time permitting it would be neat to try MSG, Salt, Pepper Garlic and your red pepper mix only. To see what those do together.
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Post by Silver on Nov 4, 2021 12:58:57 GMT 1
If #8 Modified_2 doesn't bring about a full expression of the note, as well as the overall flavor perception, I'm going to be at a loss as to where to turn next.
I'm wondering if for #8 Modified_2 I should drop the MSG down to about 3.5 grams, and then bolster it with a shot of 0.5 grams of I+G. Or should I just leave it at 14.5 grams of MSG, with no I+G?
I already know that at 0.1 grams, the I+G did nothing that I could perceive whereby to enhance or bolster the Unmami (ness) of reduced MSG.
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Post by Silver on Nov 4, 2021 13:11:17 GMT 1
The variety of Hungarian peppers that we grew has close to zero Scoville heat. Even when fully red ripe. That plus almost zero flavor led to a big disappointment. But when sliced, de-seeded, soaked in a heavy salt brine for a few hours, and then lastly canned in vinigar along with garlic, celery seed, and coriander seed they taste great. Even if not hot.
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Post by Silver on Nov 4, 2021 13:23:25 GMT 1
Oh, and about a dozen Black Peppercorns per quart jar also. Leave the canning jars sit in the refrigerator for ~2 weeks (or more) for the salt, vinegar, peppercorns, garlic cloves, celery and coriander seeds to meld with the peppers, then eat...
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Post by deepfriednew101 on Nov 4, 2021 14:40:01 GMT 1
The I & G were a New Age KFC Corporation item not the CHS original Recipe But the MSG was a CHS item in the Original in 1955 not 1939
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