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Post by Silver on Jan 10, 2022 11:53:51 GMT 1
Silver did you marinate the chicken? If so, what did you use and for how long? cfc I did not marinate.
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Post by Silver on Jan 10, 2022 17:25:03 GMT 1
Based upon the #11 transformation, I suddenly have very high hopes for the hybrid 50/50 mix of #11 and the 100% Celery Seed recipe (which tasted even better than #11 when eaten day old and cold, and also tasted amazing straight from the deep fryer).
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Post by Silver on Jan 10, 2022 18:20:04 GMT 1
This is the blend I'm calling the Hybrid:
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Post by Silver on Jan 10, 2022 18:31:31 GMT 1
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flg
Souschef
Posts: 1,578
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Post by flg on Jan 10, 2022 18:39:29 GMT 1
Today is cook day!
I have the chicken thighs marinating in water, salt, MSG and garlic.
Flour, spices and salt is mixed together. I will remix before using.
Awaiting go time!
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Post by deepfriednew101 on Jan 10, 2022 18:45:43 GMT 1
Your Sage is WAY TOO LOW
For everyone's INFO Sage was listed Higher then Coriander on OLD list KFC had listed for ingredients LONG AGO
Sage needs to be one of the Higher Items ( it was listed on some Bags and listed higher then Coriander)
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Post by deepfriednew101 on Jan 10, 2022 18:46:52 GMT 1
200g Flour
28.0g Salt 15.0g MSG 10.0g Dextrose
3.0g White Pepper 1.50g Black Pepper Medium or Heavy Grind 1.0g Black Pepper Ground Fine
1.5g Celery Seed .75g Garlic Powder .75g Onion Powder
2.0g Sweet Paprika 1.5g Sage 1.5g Coriander 1.0g Allspice .75g Savory .75g Thyme .75g Ginger .50g Rosemary .50g Cumin .50g Parsley .50g Cinnamon
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Post by Silver on Jan 10, 2022 18:47:14 GMT 1
flg, what are the quantity details of the marinade?
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flg
Souschef
Posts: 1,578
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Post by flg on Jan 10, 2022 18:53:26 GMT 1
I only have 8 small thighs so I went with:
2 cups water 1 teaspoon salt 1/2 tsp MSG 1/8tsp garlic.
I will see how this rolls with adding the garlic
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flg
Souschef
Posts: 1,578
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Post by flg on Jan 11, 2022 0:10:36 GMT 1
Review time: To save looking for the recipe: Recipe A Shelton story: 2.5g White Pepper 2.0g Black Pepper (cracked) 1.3g Garlic Salt (1g Salt+ 0.3g Dehydrated ground Garlic) 1.0g Coriander 1.0g Sweet Paprika/Cayenne (0.7g paprika + 0.3g cayenne) 0.50g Ginger 0.50g Sage 0.35g Rosemary (Dried) 0.35g Thyme (Dried) 0.25g Allspice 0.25g Clove Plus 24g Salt, 6g MSG into 200g Flour. This time I marinated with: 2 cups water 1 teaspoon salt 1/2 tsp MSG 1/8tsp garlic My normal cooking method. Milk and Egg Wash. Deep fried and then into a warm oven to finish up and rest. I always have it on a rack with foil over it in the oven. Results - This is my personal best. Enough salt, and for me 6g MSG was plenty fine. Someday for fun I will load up on it just for experimentation. It looked the part finished and had a good amount of the note. We will have to see what the leftovers are like cold and warmed. It will be hard for me to figure out where to go next. I think I'd like more black pepper. I'm plenty fine with the white where it's at. Half a gram more black pepper tops. I love black pepper so this could be just me. Rosemary - I can't say it made it better. Certainly not worse and I didn't miss the savory in the end product. It can play a part and I will hold onto it for awhile. I also didn't miss marjoram. However my gut says one more herb be it savory, rosemary or oregano may be the icing. The brine worked well. I may not include garlic or as much next time. But it had flavor to the bone. I have to keep the brine. Perhaps add some of the mix as I don't pressure cook (yet). Consider some Garlic, onion and clove in the brine as an option as well? I didn't mix up the full 200g so I do have some mix I can add a touch more black pepper and cook again. Just need a couple wings or something like that. Pics or it didn't happen
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