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Post by deepfriednew101 on Jan 7, 2022 17:26:35 GMT 1
Try the Recipes and Taste the Flavor
IN Canada CHS said YOU NEED to Season the Flour of its just salt and pepper seasoned flour
I cannot stress enough that the Spice & Herb MUST BE at a Higher % then the 26oz amount because HOME COOKS are NOT using extracts
I Never Mix any Herb & Spice to flour at under a 18% Spice and Herb amount to Flour. The reason also is that the Heavy Spice and Herbs settle down to the BOTTON of the LUGS on the Third fold of chicken so by the time you try and coat the chicken 1/4 of the Spice and Herb are at the Bottom of the flour and Do NOT get on the chicken
YOU MUST keep sifting the flour or a HOME cooking trick is put the Seasoned flour in a Zip lock Bag and the continual shakings keeps the seasoning in suspension in the flour. It mixes the seasoning continual
If you order KFC chicken at a store ASK the question when did they SIFT the Seasoned flour compared to the chicken that is cooked (WE KNOW IT HAS TO BE WROTE DOWN) also ask for the Chicken from the Back of the Cvap as you want the Most current cooked chicken or you want a Fresh batch made with sifted flour.
as a home cook you can sprinkle some season on the chicken prior to coating the chicken in the flour.
ALSO do the Pre Season put the chicken in the season flour then the egg warsh then the seasoned flour ( THIS IS NOT A DOUBLE DIPPED CHICKEN )
also with a HIGHER SEASONED Flour Mix if you are using a Pressure cooker YOU MUST BROWN THE CHICKEN for 3 minutes Prior to locking the Lid or your chicken will be a dark color.
if you use a Open deep Fryer Cook the chicken for 3 Minutes at a higher temp for 3 minutes then add some cold oil to the deep fryer to drop the temperature for final cooking. It will NOT be greasy if you seared the coating
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Post by Silver on Jan 7, 2022 17:36:37 GMT 1
Try the Recipes and Taste the Flavor I can only cook one recipe or the other for this session.
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Post by deepfriednew101 on Jan 7, 2022 17:57:43 GMT 1
cook 11 First
The paprika will brown the chicken quick and make it Dark
If you are Pressure cooking it BROWN THE CHICKEN 3 minutes before capping
If you are cooking in a open Deep fryer start at 400deg for 3 minutes and chicken is browning then add some cold oil to drop the temperature down for the final cooking
remember CHS when cooking in a skillet his mother showed him pour water down they side of the skillet and put a lid on it to create steam and cooler cooking
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Post by Silver on Jan 7, 2022 18:54:38 GMT 1
I went with Recipe #11, using 15 grams of MSG, and I also added a bonus 0.5 grams of Dextrose Sugar to cover for the Lactose Sugar that I will not be adding since I don't have powdered milk for the egg wash. I was also tempted to toss in some Sweet Basil, but I did not add it.
The #11 mixture is ground and melding.
#12 is on deck for consideration for next time, with a lot riding on how #11 turns out.
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flg
Souschef
Posts: 1,578
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Post by flg on Jan 7, 2022 19:23:48 GMT 1
I went with Recipe #11, using 15 grams of MSG, and I also added a bonus 0.5 grams of Dextrose Sugar to cover for the Lactose Sugar that I will not be adding since I don't have powdered milk for the egg wash. I was also tempted to toss in some Sweet Basil, but I did not add it. The #11 mixture is ground and melding. #12 is on deck for consideration for next time, with a lot riding on how #11 turns out. Anxiously awaiting your results!
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flg
Souschef
Posts: 1,578
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Post by flg on Jan 7, 2022 22:43:30 GMT 1
I'll be cooking next week for sure. Just need to decide which recipe of the 2 versions I have on the go
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Post by Silver on Jan 8, 2022 1:23:44 GMT 1
OK, here is the eating report on recipe #11.
1) Very good tasting chicken overall, with the following 'plus/minus' rated comments: 2) The Paprika did not overly darken the chicken, but did darken it some. Plus. 3) The 3X spice boost factor was not overly excessive, and garners a Plus, but I'm thinking 2X might be fully adequate. My wife likes 3X though! 4) Disappointingly, there was very little KFC_OR like note. A major Minus. 5) The pepper got lost behind the H&S, and the recipe is begging for more Pepper to re-balance/compensate for the extra spice. Minus (but fixable). 6) The 27.5 grams of Salt should have been 28.5 grams. A minor Minus (but fixable) 7) Needs a touch of Garlic. Minus (but fixable) 8) Needs a touch of Red Chili Pepper taste plus the heat that comes with it. Minus (but fixable) 9) The Tarragon did not add enough of the licorice that a pinch of Star-Anise would have. Minus (but fixable) 10) The Cumin was a nice flavor touch, but did not deliver the note. Plus,Minus
Some random follow up thoughts: 1) Chili Powder would have added some Chili Pepper flavor and heat, plus adding in some Onion, Garlic, and Cumin. Ditch Paprika for Chili Powder? 2) Add two tenths of a gram more White Pepper, and one tenth of a gram more Black Pepper. Or ditch Black Pepper and go with all White Pepper? 3) Allspice alone obviously does not deliver the 'note'. This one shocked me. A pinch of Star-Anise and Clove might help here? Basil? I'm lost. 4) How will I ever keep it at 11 H&S? Ditch the Celery? Ditch the Tarragon? Ditch both of them? 5) Somehow I miss the Orange Zest. #4 had Orange Zest, and also carried a noticeable degree of the 'note'. 6) I've got to get over the mental block and ratchet MSG to 20 grams. 7) The flavor roundness department is overall begging for more Dextrose and perhaps also some Maltodextrin. 8) Ditch Cumin for Garlic. 9) Needs some coarse Black Pepper. This batch used all fine, plus ground it. 10) Add some ground 'Crushed Red Chili Pepper Flakes' or a pinch of Cayenne.
Edit: The previous 'Deep Fried' batch, which used only Celery Seed as the Spice beyond Salt, Pepper, and MSG tasted better than this batch!!! A big Plus for my Wife here!!!
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Deleted
Deleted Member
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Post by Deleted on Jan 8, 2022 3:05:57 GMT 1
Let me share with you my first thoughts. This might be one of my last posts.
1. No brine
No brine, no deep flavour. Salt, Pepper and Garlic need to penetrate the chicken to the bone. The outer skin + breading are just a tiny layer of the entire chicken. If you bite into your drumstick, most of what you have in your mouth is unseasoned. People then often overseason the breading in the attempt to make up for the lack of deep chicken flavour. Overseasoning can screw up the note just like:
2. Wrong ratios
Allspice is very important. But I think you use far too much. Don't use more than .5 grams per 100 grams of flour. If you use Cloves as well, use less. You use a lot of Celery here. It's a delicious yet very strong ingredient. I think at this level it is too high and will overpower other ingredients. If you use it as the single ingredient in a fried chicken recipe, it would be totally fine. But here it needs to blend in and be in harmony with others.
3. Distracting ingredients
This is totally subjective, but Cumin does not add to the note and tarragon is useless. I never understood the craze about "licorice" anyway. I truly don't get it. I never had KFC and thought it tasted licoricey. But since you like it, use Star Anise. Again, it will not add to the note if you ask me. It can only be a background dancer.
4. No garlic
I said it many times. Garlic is utterly important. Garlic enhances and integrates all the other ingredients. I think we all remember when we had good OR chicken, that when you have to burp many hours later, the aroma of KFC surfaces again... That carrier is garlic. No garlic, no aftertaste. No garlic, no finger licking.
5. Not enough MSG
You need more MSG. Probably the most important single item in the entire recipe. I mean it.
I can only repeat myself: Get the base right first. The herbs and spices are the cherry on the cake.
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Post by Silver on Jan 8, 2022 10:51:30 GMT 1
All good and very welcomed comments.
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Post by Silver on Jan 8, 2022 11:14:59 GMT 1
I'm now settling upon this for attempt #12. Hopefully it will be better balanced, and better express the 'note'.
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