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Post by Silver on Nov 15, 2021 19:17:03 GMT 1
I'm almost tempted to cook #8 again with 1/3 the Garlic, and at a lower oil temperature. But effectively the same could be achieved by adding a reduced level of Garlic to Recipe #4, or to Recipe #4 with Tarragon.
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Post by Silver on Nov 15, 2021 19:29:01 GMT 1
I'm also speculating as to whether some of the reduction/loss of the 'note' for #8 is due to the presence of the ground Caraway Seeds. Or it could be that Caraway plus Garlic results in a sort of "super Garlic". If I ever again consider Caraway seeds, it will be at a reduction of half or more.
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Post by deepfriednew101 on Nov 15, 2021 20:38:04 GMT 1
The Major component if you look at anything know from Many who talk about the Original Recipe and there after from Decade.
Some have said there are Only items Salt Pepper, MSG in the Mix.
Others have said that the Salt and MSG are the Key.
when you look into after KFC was sold they hired Engineers, They had Winston Group working on issues, They Had Krafco and Strange Plus McCormick working on there NUMBER 1 Problem in 1973 PEPPER PEPPER PEPPER. It has been well said it was a Problem even Bill S of Marion Kay said it BEST there was NOT enough Tellicherry Pepper to supply KFC alone as they were starting to use So much of it.
Marion Kay also secured the Largest Exclusive rights to Market the Tellicherry in the USA. WHICH put KFC in a BIND.
Bill S Marion Kay wanted to use his Hold on the exclusive to 99x and KFC sale of spices and KFC NEW AGE CORPORATION said NO and went in search of alternatives in the forum of Extract.
Extract could be used at a 30% amount of Whole Pepper.
Think about this EVERYONE KFC NOTE is NOW carried in EXTRACT how the hell else could they make Fire Logs and Nail Polish smell like 11 Herbs and Spices. Enhanced Aroma aka Natural Spices they can use extracts to make a Horse Barn smell like a KFC if they want.
IT has NOTHING to Do with the Original 11 Herbs and Spices.
If you want a Example Mix Flour Salt Black and White Pepper BUT NO 6% Pepper and cook the chicken you need to mix the Pepper HEAVY and see the Aroma the Paprika will enhance Pepper if you add some Paprika. BUT YOU NEED A CARRIER which will NOT burn off the Pepper Oil from the Peppercorns.
KFC make the Pepper Extract mixed into a HIGH TEMP OIL and Extracts it to NOT burn off as quick they also MIX it with other Solid Items which do not burn off the Oil quick, Corn Starch is a Great Base for essential oil extract.
you have to fight the Loss of the Essential Oils ONLY in the First 3 Minutes of Pressure Cooking while Browning once capped and under pressure the reverse happens and the Pepper Seals under Pressure and so does the coating it only Browns 10% after Browning and Capped to pressure.
Buy the Highest resistant Oil you can Buy and Mix Peppercorns into it. Soak the Peppercorns and then Grind the Peppercorns in a slow process not high speed grinder. The Peppercorns will become more resistant to Burn Off and give a Aroma the Lingers. WHY DO YOU THINK the bucket smell 2 Days Later the Oil is releasing from the Cooked Chicken as IT REST. BUT its the High Temp Oil that releases SLOW.
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flg
Souschef
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Post by flg on Nov 15, 2021 22:39:35 GMT 1
I'm also speculating as to whether some of the reduction/loss of the 'note' for #8 is due to the presence of the ground Caraway Seeds. Or it could be that Caraway plus Garlic results in a sort of "super Garlic". If I ever again consider Caraway seeds, it will be at a reduction of half or more. I feel each person's recipe and take on where they are headed is their own. However, I took a deeper look at your #8 and I think quite a bit of it holds up. I agree with 1/3 garlic no more than 0.25g. Maybe set the sage back to around the .50g mark. Swap out back to Chili pepper if you like it more and get it around the 0.25-.50g range. Dump Caraway Seeds and try it again?
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flg
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Post by flg on Nov 15, 2021 22:44:30 GMT 1
Other thing I have been using largely dried summer savory not ground. And in my kitchen sink I turned back and started using dried thyme again and not ground. For me I liked the results of Dried Thyme over the pre ground stuff. For it I made sure both were the dried version.
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flg
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Post by flg on Nov 16, 2021 1:10:15 GMT 1
Mixed and melding my last posted recipe. Hopefully tomorrow is go night.
I was real careful to keep smelling the mixture as I was adding things. I started backwards this time. Meaning lowest weight which made me run through most of the Herbs first. I put my thyme and summer savory, I use dried, in my pestle and I ground them a bit before mixing into my container. Between those I had a lot of what I remember as the underlying KFC Herb smell. I then added the anise seed to that as well and ground them all together. All 3 had a good smell and the right smell. I then added the clove and TBH that killed the smell largely of those 3. Sat on it pretty good in my opinion. Not to say clove shouldn't be there. But in 200g I'm thinking more like 0.15 than 0.25g based on dry smell.
Also, for me the other game changer was when sage entered the ring. Again maybe it cooks off more but so far dry smell, I'm thinking 0.5g is more than enough in a 200g recipe. Highest I have been previously is 0.35g which might be where I end up after this cook.
Just trying to get the smells and what items seem to negate others in that sense.
I'll give it another whiff in the morning
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Post by Silver on Nov 16, 2021 1:29:35 GMT 1
Looking forward to your review!
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Post by deepfriednew101 on Nov 16, 2021 1:42:46 GMT 1
You may pick up on a note that stands out of lost.
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flg
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Posts: 1,578
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Post by flg on Nov 16, 2021 2:26:08 GMT 1
Deepfried101 if you have 99x what does it smell the heaviest in?
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Post by Silver on Nov 16, 2021 13:49:14 GMT 1
For those who might wish to explore Star-Anise, I offer this 'more highly speculative' derivation of my bedrock Recipe #4: Cautionary Note: At a Star-Anise quantity of 0.15g. I could taste the Licorice at an annoying level within my Recipe #6. A whiff of freshly ground Star-Anise will slam you with an over-abundance of the aroma of anise/licorice. So weigh carefully.
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