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Post by Silver on Nov 15, 2021 11:15:57 GMT 1
In fairness I must state that for Recipe #8 the chicken was 'washed' in Buttermilk and Egg, rather than the normal Milk and Egg. The Lactic Acid in Buttermilk may have played a part in destroying the note. And for those who might be wondering, the recipe size did prove fully adequate to coat my 8 huge pieces of chicken (4 each Legs and Thighs), with some left over at the end.
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flg
Souschef
Posts: 1,578
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Post by flg on Nov 15, 2021 13:44:29 GMT 1
I had absolutely no issue using Buttermilk and getting the note btw. I think you could remove that as a potential cause. Unless it didn't play well with something in you mixture.
I just don't things like Caraway Seeds fit. And I think the amount of red bell pepper seemed too high in that version. In the 99x analysis .1g of capsaicin would be in a 26g recipe. And from my experiments with some paprika .25g in 200g was the minimum at .35g I wouldn't want it any more red color to match today's KFC. I think .30g would be the sweet spot for me. So I think for me .30g paprika + 0.05g cayenne would work. You had good luck with your Chili Pepper blend.
Anyway. Sounds like you still have your base #4 to build on.
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Post by deepfriednew101 on Nov 15, 2021 15:20:08 GMT 1
I will agree that the Garlic Powder Over powering many items could have been a situation based on how powerful it can be with some varieties.
The Butter Milk should not have caused a major offset.
The Kitchen Sink shot gun effect is a harder way to define certain things but it does give like many things a learning
You currently Know the Garlic Powder at the level you used is higher then what you would ever consider ever. BUT more important you know you # 4 is a rock star to work upon
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Post by Silver on Nov 15, 2021 17:35:12 GMT 1
This very well may be my final recipe, as it satisfies or exceeds all of the goals I initially set out to achieve:
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Post by deepfriednew101 on Nov 15, 2021 17:45:13 GMT 1
have you tried similar with and without Orange Zest ?
You have a great taste and know what it brings out for flavor
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Post by Silver on Nov 15, 2021 17:46:36 GMT 1
If it helps you in locating the Dried Orange Zest component, a simple observation of mine (which I purchased at a reasonably local Amish bulk foods store) appears more likely to me to be simply ground Orange Rind, to a far greater degree than one in which it would appear to have been micro-shaved Zest taken from strictly/only the thin Orange surface of the Rind (as I believe it should be for true Zest).
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Post by Silver on Nov 15, 2021 17:51:06 GMT 1
have you tried similar with and without Orange Zest ? You have a great taste and know what it brings out for flavor Yes! My Recipe attempts #1, 2, 3, and 5 did not contain the Orange Zest. These have otherwise similar ingredients. #6 deviated in a number of ingredients, but did contain Orange Zest. #6 tasted of an overload predominance of both Oregano (strong/bitter) and Star-Anise (Licorice).
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flg
Souschef
Posts: 1,578
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Post by flg on Nov 15, 2021 18:09:13 GMT 1
I think the Orange Zest possibly brings some of the qualities I sensed with the Cardamom. The citrus block. I have left Cardamom out of my latest cook in favor of putting to bed once and for all for me if Anise was in the OR. It this recipe doesn't live up to my kitchen sink. Anise is out and Cardamom or orange/lemon zest is in.
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Post by Silver on Nov 15, 2021 18:56:11 GMT 1
I just finished eating 2 more pieces of Recipe #8, and (as I stated before) it is quite pleasingly good tasting Deep Fried Chicken. The 'Yuk' comments are in regard to it being both overly Garlic dominated as to H&S and lacking in delivering the 'note'. If I had never experienced KFC_OR, and I had cooked Recipe #8 without any intent to achieve both the 'note' and the overall flavor profile, I would be singing #8's praises as good Deep Fried Chicken.
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Post by Silver on Nov 15, 2021 19:05:03 GMT 1
In additional retrospective fairness to #8, it retained more 'next day' flavor than any of my other recipes. It may very well be that if the Garlic was reduced to only perhaps 1/3 of its level as seen in #8, this would be some great eating Deep Fried Chicken. That plus some of the adverse flavor is indeed coming from my simply having overcooked it.
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