flg
Souschef
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Post by flg on Nov 17, 2021 22:34:13 GMT 1
I think I am narrowing in on the amount of red pepper that is needed into 200g. At 25g chicken can cook a lot longer before it starts to get dark. At 35g it gets dark maybe a tad faster than I like. I think for me .30g may be the sweet spot. In the oven. to be eaten in a bit.
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flg
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Post by flg on Nov 17, 2021 23:49:56 GMT 1
As always the day after is more telling however:
1) Good chicken. My preparation and cook times etc are getting there. Better than you are gonna get from our local KFC taste wise. 2) I'm not convinced this was any better than the Kitchen Sink cook. Interestingly enough I felt there was more of the right aroma during the cook but I "think" the Kitchen Sink of mine had more note in the taste. Next day cold chicken skin is a good tell. 3) I lowered the Black Pepper by 0.5g. And to me I would have liked more pepper. I'm at a cross between swapping the weights of the White and Black which goes against the grain of not only 99x labeling but those thinking it's a 3:1 ratio. It's close in pepper but not 100% yet. 4) Increasing the Sage from 0.35g to 0.5g seemed to do nothing. I expect going any higher may just be all wrong. 5) Increasing Allspice didn't increase the note either. 6) Like the Kitchen Sink, lots of flavor at 13g to 200g. So I haven't lost that. And once again I nailed the Salt or at least for me.
A couple random thoughts.
- Somewhere between my last 2 cooks should be my base for minor tweaks going forward. - I feel there is a sweetness in KFC or modern KFC I haven't achieved yet. - Garlic wasn't too high. But I wouldn't go higher. But I think I miss the onion powder. Even though it's not listed on the ingredients. Could it be Onion Salt so it skirts the labeling laws?
We will see what I change my mind on after cold chicken skin and microwaved.
Next step for me I think is a head to head between my kitchen sink and this recipe. Pick a winner and then tweak. It may be awhile before I get back to a new recipe version.
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Post by Silver on Nov 18, 2021 0:03:23 GMT 1
I would advise that you try cooking this exact same recipe again sans for adding 15 grams of MSG, whereby to assess any changes in the 'note' and it's delivery.
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Post by deepfriednew101 on Nov 18, 2021 18:17:34 GMT 1
The chicken looked good on the rack
How was the FLAVOR or SPICES overall
was it weak in flavor ?
KFC has always been sweet and Dextrose and Sugars were used In Butcher shops for sausage.
There were some Combo Spices in 1930 that used Dextrose as a carrier in the spices
Sugar is a Know carrier for Spices to Stabilize the Loss of Oil from spices while in a Heat cooking process.
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flg
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Post by flg on Nov 18, 2021 18:59:29 GMT 1
The chicken looked good on the rack How was the FLAVOR or SPICES overall was it weak in flavor ? KFC has always been sweet and Dextrose and Sugars were used In Butcher shops for sausage. There were some Combo Spices in 1930 that used Dextrose as a carrier in the spices Sugar is a Know carrier for Spices to Stabilize the Loss of Oil from spices while in a Heat cooking process. It had lots of flavor which was good. For me I would have like more pepper and I think Black Pepper. It's the first time I reduced Black Pepper but I really feel like swapping the Black and White Pepper weights. I would add I'm not sure it was better than my Kitchen Sink. So I have some of each left so a head to head will happen. Missing for me was that little bit of sweetness I detect in the real OR.
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Post by deepfriednew101 on Nov 18, 2021 20:28:33 GMT 1
the Sugar or Dextrose can help Pepper Oil not loose much effect in Deep Frying.
If you look back to 1974 Esquire
Two made comment Sweet and was Guessed at Roy Andries Said James Vilas Honey, Brown Sugar, Sugar then when you look at Todd W CMT he used sugar
1974 Esquire KFC
Janes Beard Cayenne Pepper, Cinnamon, MSG Roy Andries Rosemary, Savory, Tarragon, Thyme, Pepper, Turmeric, Cinnamon, Salt, MSG, Honey or Brown Sugar, Almond, Mint Waverly Root Flour, Milk, Egg, Salt, Pepper, Celery Salt, Caraway, Chili Powder, Horseradish James Vilas Cinnamon, Cloves, Sugar
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flg
Souschef
Posts: 1,578
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Post by flg on Nov 18, 2021 23:12:22 GMT 1
there isn't a lot of sweetness. But it's there. I looked at Todd's recipe. I wonder at what point is it introduced in the OR process?
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flg
Souschef
Posts: 1,578
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Post by flg on Nov 19, 2021 18:30:36 GMT 1
Sorry cold and reheat chicken had to wait a day. But, it to me is the best test.
Result - This recipe wasn't as good as the kitchen sink. I'm convinced of that, although I will do a head to head to help design the next recipe.
1) the removal of 0.5g black Pepper was a killer. It just needed more 2) Increase of Allspice didn't work and I am actually getting closer to thinking it either wasn't there, or replaced something at a lower quantity. Either way it shouldn't be more than 0.25g if at all. I might try a recipe without it and add a bit of Nutmeg like my Kitchen Sink recipe 3) The increase in Sage didn't help so I tend to think Glens order of having it between Thyme and Marjoram is spot on. 4) jury is out on the Onion. I only had a bit in the Kitchen Sink but I may miss it in this one. Which is one of the reasons to cook a head to head
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Post by Silver on Nov 19, 2021 18:49:38 GMT 1
I've been giving some thought as to why my fried chicken is coming out so dark and red, and I've decided to try a batch without any Red Pepper carrying Pepper blend. I'm also willing to try adding ground Citric Acid in place of the Orange Zest. Since there will be no Cayenne, I've bumped up the Pepper a tad. Plus to get a more golden brown color I've added some Turmeric. And with all of these modifications this is where my present thinking lies (subject to change) as to my recipe: Is it possible that my oil is carrying redness and thereby boosting the redness of my cooked chicken at this juncture due to all of the batches I've cooked previously with Paprika, or Chili Powder, or Red Bell Pepper?
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Post by deepfriednew101 on Nov 19, 2021 18:51:02 GMT 1
In the 1930's Allspice was a stand in for Mace.
In the 1930's Nutmeg was a item they used on a finger Plainer grater. Anyone with Whole nutmeg blended the Nutmeg and Mace together for Flavor Many cooks back then had NO clue the difference between the Nutmeg / Mace difference.
So standing back Like CHS did and Using the OR Nutmeg in whole form was a preference Originally, as time and change Allspice was used for convivence.
Nutmeg/Mace were used Tons in southern cooking, the Allspice gave a quick similar powdered use.
Mexican Oregano vs Sage is a item to evaluate
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