|
Post by deepfriednew101 on Nov 14, 2021 3:19:17 GMT 1
Please watch the TEF Video
CHS Did let the chicken sit in the Milk and Egg Warsh.
He Had chicken in the Milk and Egg Warsh for 30 Minutes or longer. It saved time for the making the chicken.
CHS did not take a Bird and cut each piece as required he prepped the Day in advance.
Chicken was also Brined when he went from Location to Location in the Trunk of his car. CHS carried a ICE CHEST full of chicken as MOST locations Did not cook chicken and did not have chicken in the Burger Stands ?
CHS said Many Times he Got chickens in the Morning and ice chest them until later as many placed did not let him show his stuff until after they closed.
CHS has a 50Lbs Tin of seasoned flour or seasoning he made and mixed on the road.
|
|
|
Post by Silver on Nov 14, 2021 23:16:19 GMT 1
Ok, here's the brief cooked Chicken report for my cooked Recipe #8:
1) First and foremost, absolutely zero hint of any 'note'! A huge disappointment vs. the great uncooked smell. 2) Garlic can't possibly belong. It was about all I could taste beyond the Salt and Pepper. Way too much. Definitely not required at all. Yuk!!! 3) Without the Chili Powder it took a huge step backwards. The Bell Peppers are just not right and added nothing. Perhaps it's the Cumin in the Chili Powder that is a requisite. ?? 4) Caraway Seeds, Nutmeg, Clove, and Star-Anise are simply not necessary for the note and contributed nothing to the good. Only neutral to detrimental. 5) There was zero Tarragon detected, despite it having been bumped up a bit. The Garlic likely completely killed it, along with killing everything else.
Not bad for Deep Fried Chicken mind you, just nowhere close to the 'note' or to any other perceivable flavor anticipated/expected of KFC Original Recipe. Tastes like Garlic...
Back to my Recipe #4 (per me), or perhaps better, (per my Wife), my Recipe #4 plus Tarragon. Both of those recipes would (and will) run circles around this one (my Recipe #8). And both of those both have the note and (in my book, as well as to my Wife) meet or exceed the flavor of KFC_OR on all fronts. Recipe #4 comes closest of them all. But the Tarragon addition adds a nice flavor touch, when not being swamped by Garlic. Garlic, yuk!!! I'm still tasting it. And mind you, I like Garlic! Just not in KFC_like Chicken. Never again for Garlic!!!
|
|
|
Post by Silver on Nov 14, 2021 23:19:35 GMT 1
I almost forgot the Bakers Yeast and the Nutritional Yeast Flakes. Both of these are also useless ingredients.
|
|
|
Post by Silver on Nov 14, 2021 23:26:11 GMT 1
For a rapid comparative perspective, here are my Recipe #4 (a big winner in my book), and my Recipe #8 (a big loser in my book):
|
|
|
Post by Silver on Nov 14, 2021 23:30:43 GMT 1
Lastly, my wife and I both agreed that the slightly lesser Pepper level in #4 is better than the slightly greater Pepper level in #8.
|
|
flg
Souschef
Posts: 1,578
|
Post by flg on Nov 15, 2021 0:15:19 GMT 1
Ah I feel for you. My kitchen sink seemed to work out better for me. Thing is we know garlic is in the recipe. But I assume at a small amount. I think it’s more thought of as a ‘garlic salt’ level. I am thinking no more than .30g in 200g max. Somewhere between .20g and .30g I’d say.
|
|
flg
Souschef
Posts: 1,578
|
Post by flg on Nov 15, 2021 2:10:16 GMT 1
I think this will be my next cook. Hopefully Monday or Tuesday. I have went back and forth on a version 1 and a version 2. Really comes down to the level of sage and then "borrowing" room from marjoram, savory and red pepper for it.
Version 1 maintains more of the higher amount of spices similar to my Kitchen Sink recipe. The main change from the Kitchen Sink was lowering of Black Pepper based on the research of 99x. If this doesn't work I would head back to my Kitchen Sink recipe and start tweaking that. As mentioned upped sage, upped allspice, down black pepper and a couple small changes in weights
3g MSG 3g White Pepper 2g Black Pepper (fine, course 50/50) 1.3g Garlic Salt (1.1g Salt+ 0.2g Dehydrated ground Garlic) 0.5g Allspice 0.5g Coriander 0.5g Ginger 0.5g Sage 0.35g Sweet Paprika/Cayenne (.05g cayenne + .30g Sweet Paprika) 0.35g Thyme (Dried) 0.30g Marjoram 0.25g Clove 0.25g Summer Savory 0.20g Anise Seed or Star Anise
|
|
|
Post by Silver on Nov 15, 2021 2:45:38 GMT 1
I would lose the clove and the Anise, and add a citrus or citric acid component. And I would abandon the idea that the 'note' comes from Eugenol. And I would accept the idea that the note comes from Umami. And maximize Umami.
I now see that bumping up Sage brought no value to my recipe #8, so I believe your Sage to be at a good level.
Recall that in Grace's ingredient list there is no Clove or Anise or Garlic. They simply are not necessary, and do not promote the 'note'.
At a level where it is in the background, Garlic may be an Umami promoter, but as soon as it reaches flavor dominance it seems to turn into an Umami destroyer.
These are my current thoughts. Derived primarily from the joy of having cooked and eaten my Recipe #4, but also somewhat (albeit lesser) from Grace's ingredient list..
|
|
flg
Souschef
Posts: 1,578
|
Post by flg on Nov 15, 2021 2:58:52 GMT 1
My last couple cooks including my best. Sage was at .35g so I felt going to .50g a good place to stop for now. My version 2 I drove it to 0.70g which I thought doubling the amount I have been using isn’t what I want at this point.
If this isn’t as good as the kitchen sink. Then onion powder, cardamom or nutmeg are items I’ll look at again in place of anise or cloves or allspice
|
|
|
Post by Silver on Nov 15, 2021 3:00:46 GMT 1
Regarding Recipe #8, one mistake that I made manifested itself in Chicken that was too dark (or darker than my liking). I'm still trying to come to grips with my new Deep Fryer. I think my solution will have to be to lower the dial setting to 300 degrees next time. I've been keeping the dial on my new unit at 325 degrees just as for the old unit. And I've been keeping my cook time the same also. But where the old Deep Fryer made Chicken at a color level to my liking, the new unit is making it too dark. Whatever actual temperature my old fryer was delivering, the new one simply must be hotter, or faster in recovery, or both.
|
|