flg
Souschef
Posts: 1,578
|
Post by flg on Aug 26, 2021 0:02:29 GMT 1
I'm at it again with a new thought as to a revised basic building block coating:  If one assumes that the 26 ounce bag contained ~2.8 ounces of salt in it (since the bags state MSG, Salt, Herbs & Spices) and one halves this and then makes the ounce to gram conversion required to scale for 200 grams of flour 'mix', one gets 13 grams in the "bag" with 1.4 of those being salt. That leaves 11.6 grams remaining for MSG plus herbs & spices. Accomplishing this was targeted for the recipe posted here. I like that ingredient list. Weights I'm not sure on at this point. I'll try to run them through my spreadsheet.
However, I guess my thought is finding a flavor profile in adding 0.10g of seasoning to 190-200g of flour(breading). I know it will depend on the individual herb or spice and a person's sensitivity. But for example can the average person taste clove if 0.10g is mixed into 190g of flour?
It almost seems like an expensive and time consuming endeavor but maybe that is the teat. At what level does a particular ingredient need to be into 190g for the average person to taste it. May need multiple folks sampling.
|
|
|
|
Post by Silver on Aug 26, 2021 0:11:16 GMT 1
Ken, who is very popular on the other KFC forum, has ingredients at well lower than 0.10 gram in 200 grams.
|
|
|
|
Post by Silver on Aug 26, 2021 0:17:01 GMT 1
Ken' latest recipes have two of the coating ingredients at 0.03125 grams in 200 grams of flour.
|
|
flg
Souschef
Posts: 1,578
|
Post by flg on Aug 26, 2021 0:37:53 GMT 1
I have seen that as well. I still wonder if they are tasted at those low levels.
Has anyone taken 190 or 200g of flour and tried say marjoram @ 0.035g or garlic @ 0.10g etc. It would be a ton of testing but it could change peoples thoughts about the minimum requirement of each ingredient.
This is kind of why I use grams and then work back to measures of the CHS era.
If 190g of flour is right around 1 cup.
I have a chart showing 1 tsp of garlic powder is 2.8g
then
0.10g would be putting less than 1/16 of a teaspoon of garlic powder into 1 cup of flour. (assuming the conversions from google etc are somewhat close)
It maybe that is fine and the average person can taste it.
|
|
|
|
Post by Silver on Aug 26, 2021 1:54:29 GMT 1
1 cup of white wheat flour can 'ballpark' weigh from ~125 grams to ~135 grams. A metric cup (250 mL) will more likely be at about the 135 grams end of the range. A USA cup (236.56 mL) will more likely be at about the 125 grams end of the range.
|
|
|
|
Post by Silver on Aug 26, 2021 1:56:20 GMT 1
I presume 190 grams of flour plus 5 grams of dextrose plus 5 grams of maltodextrin to be the functional equivalent of 200 grams of flour without the dextrose and maltodextrin.
|
|
|
|
Post by Silver on Aug 26, 2021 2:03:22 GMT 1
I have been using Allspice in the 0.60 gram arena, but the nutmeg and cinnamon characteristics of it bothered my wife and daughter at that level. So I've cut it back to 0.40 grams and added clove at 0.10 grams to re-gain this aspect of the Allspice. Clove can thus be expanded to 0.20 grams if 0.10 grams is not cutting it, but then other items will need to be cut back. Clove at too high a level can be nasty, and the 0.40 grams of Allspice already has perhaps 0.15 grams equivalent of clove flavor. So 0.10 grams plus 0.15 grams is effectively in the ballpark of 0.25 grams of clove.
|
|
|
|
Post by Silver on Aug 26, 2021 2:08:13 GMT 1
A lot of websites suggest that if you don't have Allspice (Jamacian Pimento Corns) you can create an Allspice 'knock off' by using 1/3 Cinnamon, 1/3 Nutmeg, and 1/3 Clove. That would place each of these at ballpark 0.20 grams summing to 0.60 grams, or 0.133 grams summing to 0.40 grams.
|
|
|
|
Post by Silver on Aug 26, 2021 22:59:28 GMT 1
To simplify my last few posts, to retain the clove flavor aspect of Allspice while at the same time reducing Allspice whereby to reduce its cinnamon and nutmeg flavor contributions 'only' requires supplementing with clove at some nominal low level.
0.20 grams were reduced. 0.20/3 = 0.067
So technically, if in fact clove represents 1/3 by weight of the flavor component 'makeup' of Allspice, then my supplemental clove addition should have been 0.067 grams, rather than the 0.1 grams I'm initially suggesting adding.
|
|
flg
Souschef
Posts: 1,578
|
Post by flg on Aug 26, 2021 23:56:21 GMT 1
Last time I had KFC I did get a piece with some under cooked breading and was able to taste the nutmeg/cinnamon combo as well as garlic. It wasn't overpowering for sure but there. Last recipe I cooked I had Allspice @ 0.475g which seemed ok with the brand I used (generic). However, it was the first time I added Cinnamon to the mix. I don't think it is an ingredient that should be added tbh.
I do feel from my experiments that outside of the pepper combo, the Allspice/nutmeg/cinnamon/cloves whatever the combo. Is the next most important profile. But those can quickly get too much
|
|
