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Post by Silver on Nov 5, 2021 15:25:22 GMT 1
In keeping with the need for Bakers Yeast and Citric Acid, I'm now up to proposed recipe #8, Modification_3:
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Post by Silver on Nov 5, 2021 15:32:34 GMT 1
Perhaps when a pinch of Citric Acid is present in the coating the need for Orange Zest is eliminated. There is likely some measure of Citric Acid in Orange Zest. In effect they may be substitutes for each other.
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Post by Silver on Nov 5, 2021 15:35:29 GMT 1
I'm guessing that 4.5 grams of both Bread Yeast and Nutritional Yeast Flakes should be the equivalent of roughly a teaspoon of each. Should I cut it back to half a teaspoon of each?
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Post by Silver on Nov 5, 2021 15:40:52 GMT 1
Of course Citric Acid is neither an Herb or a Spice, so my numbering of it among them was a mistake.
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flg
Souschef
Posts: 1,578
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Post by flg on Nov 6, 2021 0:06:26 GMT 1
Very close to posting my next cook. I have settled now for 3 days without making a change to it. I don't think my wife will put up with another KFC cook again this week coming. So I may have to wait 1 more week. (sigh)
Anyone else cooking soon?
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Post by Silver on Nov 6, 2021 0:14:44 GMT 1
I'm at least a week out from cooking.
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Post by deepfriednew101 on Nov 6, 2021 1:09:24 GMT 1
Its a everyday cook out of chicken my skin is permutated with cooked chicken smell
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Deleted
Deleted Member
Posts: 0
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Post by Deleted on Nov 6, 2021 1:22:17 GMT 1
Its a everyday cook out of chicken my skin is permutated with cooked chicken smell No way Are you trying out new recipes or is your go to recipe that good? And what does your cardiologist say?
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Post by deepfriednew101 on Nov 6, 2021 15:15:49 GMT 1
It's the real way and full of flavor.
Canada had one advantage over everywhere else CHS and Claudia lived in Canada for 16 years, and stayed in Alberta so much it was a great thing.
So having the Greatest Chicken ever made until CHS passed away was a pleasure, compared to other countries where Brown and Massey totally changed the Chicken and lost the flavor.
it's why I tell people they cannot make the OR only using 26Oz it was NOT done originally that was a NEW AGE KFC way.
BUT i can only tell people these MAJOR points so many times
The Spices from 1930 are different then 2021 They use to be stone milled cold pressed, NOW they are Metal Blade chopped and then mechanically ground with fasted grinding methods which LOOSE the oils in the spices and its all been proven that the majority of spice exporters are mixing fillers the dried stalks and stems as filler and other fillers which have taken the PURE spice away like the 1930. Look at any 1930 recipe and ERA when you cook it they are very weak to standard 2021 cooking
I cannot for understand why YouTubers like Glen who makes OLD recipes don't DO A REAL cook off and increase the spice 30% from the old recipes and do a taste test? ? ? The world has changed with the spice laws after 1980's its easy to see it went to Crap after then.
There are very few companies doing cold press spices BUT then the world does NOT grow and harvest the spices like the 1930"s where they were all hand picked and the picker ONLY picked the BEST of the best and then went back and repicked the ripe ONLY. NOW they Mass harvest the spices ripe or not all picked and all harvested in one pass.
More spice is needed to make a Great chicken then what everyone is doing with 26 Oz. Even KFC was selling Zinger KFC in the early days.
WHY is it a simple MATH of 3Lbs of Spice and 18Lbs of Flour does NOT set the base % for KFC New Age Corporation use in 2021. that's 16% and people think it taste like weak seasoned flour so what's that TEACH YOU
It teaches Me that Like I have said you need a 20% amount of seasoning to get it correct then add your salt.
if your using 200Grams of Flour Add 40Grams of Spices
CHS uses 100Grams of Spice to 450Grams of Flour in His mix typically and if he had some left over pre mixed seasoned flour then he added that to the mix. He never waisted anything.
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Post by Silver on Nov 6, 2021 16:28:07 GMT 1
I'm confused. Marion-Kay says this: Marion-Kay says to add 25 ounces of H&S to 25 Lbs. of flour. deepfriednew101 , what you are proposing is that 80 ounces of H&S are required to be added to 25 Lbs. of flour (as shown below). 25 Lbs. = 11,340g. of flour 40g./200g. x 11,340g. = 2,268g. of H&S 28.35g. = 1 Oz. 2,268g./28.35 = 80 Oz. of H&S If Marion-Kay knows that it requires 80 Oz. of H&S for the adequate seasoning of 25 Lbs. of Flour, why don' they simply say so?
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