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Post by Silver on Dec 3, 2021 13:07:43 GMT 1
#10 also eliminates Savory, whereby to determine if it is required. There is no Savory in Grace's Strong Blend/Perfect Blend. And since 99-X lists Sage as the top H/S, I suspect that it doesn't contain Savory either, so I've bumped Sage up to a level that covers up for the missing Savory.
I'm still of the opinion that in the USA there would not have been Savory in every Spice cabinet back in the 1930's-1950's. I never even heard of it until I began attempting to clone the note of KFC_OR. And when I went to buy it, I had to mail order it, as it isn't in any stores around me. So even today it is a rarity.
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Post by Silver on Dec 3, 2021 16:31:44 GMT 1
The Ground/Dried Orange Rind (Orange Zest) is providing both Citric Acid and Sugar, and I'm leaving out Dextrose Sugar this time (as well as Paprika, a component of Chili Powder, which will also sit this one out) to see if my chicken cooks to a lighter color, so the Orange Zest has been bumped up a bit also.
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Post by Silver on Dec 3, 2021 16:39:28 GMT 1
And lastly, Chili Pepper Flakes (of the kind sprinkled onto Pizza's) are sitting in for the touch of Chili Peppers left behind by the absence of Chili Powder. If I had some dried Ancho Peppers I would grind and used them, but I don't have any. The key here is to keep the Capsaicin on the low side, matching analyticals seen for KFC. Cayenne has way too much Capsaicin.
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Post by Silver on Dec 3, 2021 16:44:40 GMT 1
If the Basil is a flop, it will get pulled out and replaced with trustworthy Allspice.
Tarragon can be replaced by Celery Seed if you are among those who don't like the mildly licorice taste of Tarragon.
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Post by Silver on Dec 3, 2021 23:25:26 GMT 1
Tarragon also supplies some of the licorice/anise flavor that Star-Anise is well known for, albeit at nowhere the strength level of Star-Anise.
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Post by Silver on Dec 4, 2021 12:41:52 GMT 1
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Post by Silver on Dec 4, 2021 16:53:40 GMT 1
I'm currently hoping to cook recipe #10 (which will magically be transformed into both recipe and cook #9) either tomorrow or Monday. I'm debating cooking it in our Air Fryer (my Wife's preference) or our Deep Fryer (my preference). My Wife is out buying the Chicken presently. I told her to try to find a whole Chicken that weighs only about 3 Lbs. After removing the back (piece #9, to be used for soup stock) and cutting the rest of it into the typical 8 pieces, the hope is to have about 2-2/3 Lbs. for 8 pieces of chicken, or about the weight I presume to be normal for 8 pieces real KFC_OR (pre coating and cooking).
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Post by Silver on Dec 4, 2021 19:26:18 GMT 1
Well, the smallest Chicken at the store my Wife went to weighs 4.45 Lbs. complete with 'partial' Giblets, the Back, and plastic wrap packaging, plus some inevitable water padding. Likely when cut into pieces it will still weigh noticeably more than a KFC Chicken, but such is life.
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Post by Silver on Dec 4, 2021 20:07:18 GMT 1
OK, the plans have been moved up, and cooking will now be today. Former Recipe #10 is now Recipe #9, and Former Recipe #9_Rev_3 is now Recipe #10. Here is what is being cooked today:
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flg
Souschef
Posts: 1,578
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Post by flg on Dec 4, 2021 20:13:05 GMT 1
I have really thought about trying basil. So I am looking forward to your findings
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