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Post by Silver on Dec 24, 2021 15:40:33 GMT 1
A recipe with quantities inspired by crazyforchicken and deepfriednew101 and @eastfrisian. An attempt to boost certain H&S to compensate for extracts vs. the real things. I'm trying to hone in on cook session #11.
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Post by Silver on Dec 24, 2021 15:45:13 GMT 1
PS: When it comes down to actual cook session #11 time the above recipe will likely have the MSG boosted to 20 grams.
Why? Every time I eat real KFC_OR I get from it a long lasting and unique aftertaste and mouthfeel that can only come from adding handfuls of MSG.
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flg
Souschef
Posts: 1,578
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Post by flg on Dec 24, 2021 18:00:08 GMT 1
For my next cook, rosemary will make it's first appearance. Meaning savory will sit this one out.
Considering using chili powder again. I've felt my blend of sweet paprika and cayenne was better. But still a consideration.
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flg
Souschef
Posts: 1,578
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Post by flg on Dec 24, 2021 18:50:44 GMT 1
After some back and forth on a couple changes. I'm fairly certain this is my next cook. It will be the first with rosemary and first without savory. More MSG (sorry not at your level yet Silver). First with a reduced white pepper, which has been on my mind for the last couple cooks. I had tried a reduced black pepper and didn't like the results. No anise of any kind plus one of the lowest allspice levels too. 4g MSG 2.5g White Pepper 2.5g Black Pepper (fine, course 50/50) 1.3g Garlic Salt (1g Salt+ 0.3g Dehydrated ground Garlic) 0.50g Coriander 0.50g Ginger 0.50g Sage 0.25g Rosemary 0.25g Sweet Paprika/Cayenne (.05g cayenne + .20g Sweet Paprika) 0.25g Thyme (Dried) 0.15g Allspice 0.15g Clove 0.15g Marjoram
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crazyforchicken
Kitchen Assistent
eating Kentucky Fried Chicken since 1960's
Posts: 188
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Post by crazyforchicken on Dec 24, 2021 19:09:37 GMT 1
If possible, when posting results, things to include in the results that would aid the rest of us would be things such as: chicken: fresh/frozen, which piece, its weight, brining yes/no and/or how you did it cooking method: oil type & new/old, open fried/pressure fried, drop temperature, open fry length before capping, total cooking time, how long before eating, 24 hr.later taste test Of course the recipe! along with comments. AND PICS too! There are probably other things to add to this list, so please add.
CFC
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Post by Silver on Dec 24, 2021 19:56:04 GMT 1
flg, I'm very interested in how the Rosemary turns out! And whether or not you miss the Savory. As for mine, if I leave it at 6 grams of MSG, I may add 0.3 grams of I+G to it (despite insisting that I'll never waste my time with I+G again).
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flg
Souschef
Posts: 1,578
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Post by flg on Dec 24, 2021 21:45:15 GMT 1
Last time I mixed up. I started with the combination of thyme and savory, and I really liked the smell. It to me seemed like the basis I remember KFC having in the 70's here in Canada. So I may miss it. However, I need to get rosemary figured out.
I guess another possibility is to eliminate marjoram. A popular and almost staple of recipes. Which has been found scientifically in 99x etc. And run the combination of sage and savory and rosemary and thyme.
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Deleted
Deleted Member
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Post by Deleted on Dec 25, 2021 0:46:40 GMT 1
You can substitute Sage with Rosemary, Thyme with Summer Savory, and Marjoram with Oregano. Or you combine them accordingly at a 50/50 ratio. Remember, 6 herbs it is... Thou shall not substitute in any other order.
Wish everyone celebrating a blessed and joyful time.
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Deleted
Deleted Member
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Post by Deleted on Dec 25, 2021 1:28:08 GMT 1
Don't be afraid of MSG. MSG is your friend. For a long time, I couldn't improve with my recipe because I was too focused on the herbs and spices, the ratios, the order etc. But the real key to success is MSG. Lots of MSG. The herbs and spices are just the cherry on the cake in my opinion. The basic recipe consists of Salt, MSG, Garlic and Pepper. If you use the right quantities of these four, you will always have amazing and delicious chicken. I liked your less is more approach, as it shows that a recipe needs a solid base. Think of it as a house: You shouldn't care about the curtains before you have the foundation. Changing from herbs X to herb Y at low amounts will not take you there. Please don't get me wrong, I don't want to be rude. But I can see you swapping spices at 0.010 grams and chasing "licorice" for the next 10 years, expecting them to magically generate the note. I couldn't agree more with Helen from the other forum on this. The recipe and the note must be robust and should not diminish with smaller adjustments or variations in quality even.
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flg
Souschef
Posts: 1,578
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Post by flg on Dec 25, 2021 2:04:03 GMT 1
Don't be afraid of MSG. MSG is your friend. For a long time, I couldn't improve with my recipe because I was too focused on the herbs and spices, the ratios, the order etc. But the real key to success is MSG. Lots of MSG. The herbs and spices are just the cherry on the cake in my opinion. The basic recipe consists of Salt, MSG, Garlic and Pepper. If you use the right quantities of these four, you will always have amazing and delicious chicken. I liked your less is more approach, as it shows that a recipe needs a solid base. Think of it as a house: You shouldn't care about the curtains before you have the foundation. Changing from herbs X to herb Y at low amounts will not take you there. Please don't get me wrong, I don't want to be rude. But I can see you swapping spices at 0.010 grams and chasing "licorice" for the next 10 years, expecting them to magically generate the note. I couldn't agree more with Helen from the other forum on this. The recipe and the note must be robust and should not diminish with smaller adjustments or variations in quality even. Glad you liked my “less is more” recipe. I refined it the other day to get to the 11. But keep the idea of upping MSG and not relying as much on the H&S. I will post it as soon as the festivities are over!!
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