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Post by Silver on Nov 23, 2021 23:51:12 GMT 1
Someone over on Ken's forum discovered that different bags of White Flour have quite different levels of listed Sugar(s), ranging from 1.8 grams to 7 grams per some not mentioned serving size.
I thought of this for awhile, and I "may" have at least a partial explanation. CHS presumably used Cake Flour. Cake Flour is listed as being (by weight) 7% to 9% Protein. Regular All Purpose White Flour is more on the order of (by weight) 10% - 12% Protein. Here is the revelation that hit me (right or wrong):
If it isn't a Protein, it is a Carbohydrate!
And Sugars are merely a subset of Carbohydrates. So it is likely that (on average) Cake Flour has 3% more inherent Sugar (and/or Sugar related Carbohydrates) by weight than does All Purpose Flour. Something to consider if you are squeamish about adding a bit of Sugar to the Flour mix.
I've been adding Dextrose, but regular Table Sugar is about 15% more sweet than Dextrose, so add less Table Sugar accordingly to accomplish the same goal.
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flg
Souschef
Posts: 1,578
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Post by flg on Nov 24, 2021 0:05:06 GMT 1
The Flavor of Air Frying can be satisfying's but will lack the juicy oil texture which is achieved with the pressure cooking or Deep frying under volume pressure of oil. BUT the seasoning should be found. People all forget the Gloria P cook creations of Big Bucket in the sky were accidently created in a Oven on the Donahue show as Donahue staff gave her a easy bake oven counter top style oven to cook the chicken in NOT a Pressure Fryer in the first Donahue show. Once I get a recipe that I'm happy with. I will start work on a air fried version with a low sodium salt. Which is my reason for doing all this.
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Post by Silver on Nov 24, 2021 0:07:01 GMT 1
Did I mention that (to me at least) Star-Anise tastes sweet.
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Post by Silver on Nov 24, 2021 11:46:26 GMT 1
This tentative recipe for my solo cooking attempt #9 actually fits into the 26 ounce bag (when scaled up to 25 Lbs. of Flour). If I added correctly, every ingredient from MSG down (inclusive of the MSG) sums to 13 grams. It's been a long time since I've managed that! It seems to check all of the requisite flavor boxes. The Basil sits in for some of the Allspice and all of the Coriander. The Star-Anise and Tarragon plus the Basil add enough Eugenol oil to cover for that lost to the reduced Allspice. And the Basil also provides for all of the Linalool that the missing Coriander would have added if present. I just observed that there is no Coriander in the Ledington Recipe. I know from trying it twice that the Ledington Recipe makes awful Chicken. Am I all wet in even thinking of making Fried Chicken without adding in some Coriander? Should I reduce the Basil and add some Coriander back in? Or should I go for it as seen above? king
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Post by Silver on Nov 28, 2021 13:34:21 GMT 1
A new cook #9 proposal. The earlier #9 proposal proved to be too radical a departure from my earlier success for my liking. As to changes: Orange Zest is back and Citric Acid is out. There are a number of flavor oils in Zest that are not present in plain Citric Acid, and Orange Zest also contains some level of Citric Acid, plus a tad of sweetness. Orange Zest is also promoted to a higher weight here (vs. my previous recipes), whereby to better express its sweetness and other essential qualities. Basil is out and both Allspice and Coriander have been brought back. Star-Anise is out, and the Tarragon will fly solo in providing a touch of Anise/Licorice flavor. Accordingly, Tarragon has been boosted a bit in weight. I'm also leaving out the Dextrose, Maltodextrin, and Chili Powder, in an attempt to fry lighter colored Chicken, albeit that I have a sneaking suspicion that I will miss (at least) the Cumin contribution of the Chili Powder. Here is the new proposed #9:
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Post by Silver on Nov 28, 2021 15:42:08 GMT 1
The 30 grams of Salt, plus 3 grams of MSG, plus 0.30 grams of I+G is scaled down from a typical recipe for 'Super Salt', whereby:
Super Salt Recipe ----------------- 100 grams Salt 10 grams MSG 1 gram I+G (where I+G = 50% by weight Disodium Inosinate and 50% by weight Dsodium Guanylate)
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Post by Silver on Nov 30, 2021 0:15:47 GMT 1
For those wondering as to the Salt content of KFC_OR, I believe CHS started out by adding 4 pounds of Salt per 25 pounds of Cake Flour, and then changed it at some juncture to 3.75 pounds. I'm not sure of this, but I believe 3.75 lbs. of Salt to 25 pounds of Cake Flour may have still been the practice back when the early franchises were getting up and running, although it may have been down to 3.5 pounds by that juncture. If anyone has better info here it is well appreciated.
Presently only a 3 pound box of Salt is added to 25 pounds of flour, but some unknown quantity of additional Salt is also present within the 26 ounce H&S bag. If anyone knows how much additional Salt the 26 ounce bag provides, this would be great information. Also, information as to when the 3 pound box of Salt was introduced would be helpful and appreciated.
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Post by Silver on Nov 30, 2021 17:41:19 GMT 1
I caved in and added in some Cumin and Garlic, both of which are present within the 'Tones Chili Powder' that I'm leaving out of Recipe (and Cook) #9. With that, here is my third revision to Recipe #9:
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Post by Silver on Dec 3, 2021 12:23:30 GMT 1
I may leap-frog #9 for now and try #10 instead:
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Post by Silver on Dec 3, 2021 13:01:53 GMT 1
As to my proposed recipe #10, I guess I'll just have to face the fact that there's only one way to discover if Allspice (and/or Cinnamon, Nutmeg, and/or Clove oils, essences, and flavors) is/are required, and that's to completely leave it out. Basil contains Eugenol oil, and so does Tarragon (albeit as Methyl-Eugenol oil). But both deliver their Eugenol derivatives at lower levels than for Allspice. So accordingly, both are given a bit more weight.
I'll admit that my bias is strongly in favor of Allspice, and biases are very hard to overcome. And thus they become a rut. And a hindrance to progress...
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