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Post by Silver on Jan 11, 2022 0:30:58 GMT 1
flg, that's some mighty fine looking Chicken there! Nice to hear that it is hitting the note!!! Was that deep fried for ~10 minutes, then ovened at ~200 deg. F. for 20 minutes or so?
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flg
Souschef
Posts: 1,578
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Post by flg on Jan 11, 2022 0:41:45 GMT 1
flg , that's some mighty fine looking Chicken there! Nice to hear that it is hitting the note!!! Was that deep fried for ~10 minutes, then ovened at ~200 deg. F. for 20 minutes or so? Yes deep fried about 10 minutes. I did 2x3 piece batches that long. And a 2x2 piece batch for about 9 minutes. This time in the oven @ 180F for 35 minutes. I had something to do and needed the extra 15 minutes so I adjusted. Worked out great that way.
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Post by deepfriednew101 on Jan 11, 2022 0:59:16 GMT 1
GREAT JOB
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Post by Silver on Jan 12, 2022 1:08:39 GMT 1
I've refined my tentative recipe for an upcoming cook session #12 as follows. Within #12 I'm contemplating revisiting a few ingredients which I had previously dismissed as being overall contribution negatives. They are: Clove Star-Anise Oregano And I'm tempted to give Rosemary a shot in place of Tarragon. Rosemary is potent, and it seems as if it would stand out and be significantly more noticed than for the rather subtle Tarragon.
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Post by Silver on Jan 12, 2022 13:27:51 GMT 1
740 gram bag compliant. (Note: 740 grams ~= 26.1 ounces)
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flg
Souschef
Posts: 1,578
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Post by flg on Jan 12, 2022 19:18:49 GMT 1
I hope to update the cold left overs later today.
So far for me I think I want more Black Pepper. So I plan on increasing it back to 2.5g. I'm starting to split hairs on the pepper at this point. For me, in a 200g recipe. It's either 2.5g of each or it's 3g Black Pepper and 2g White. Regardless, the thought of 3x White to black pepper isn't a thing. So for the next cook I'll start with equal portions. The theory on this would be IF both peppers counted as 1. Then Xg of a 50/50 mixture of Black and White Pepper makes it more acceptable to me. Else, they count as 2 items in my mind.
I am proposing the following may be my next cook. I took .5g away from the paprika/cayenne to allocate back to black pepper. I rearranged Sage to be higher than coriander as suggested. And spent my allowance on an extra herb.
In the 50/50 pepper recipe I say Pepper = 1 item. Because I can, so:
6g MSG 2.5g White Pepper 2.5g Black Pepper (cracked) 1.3g Garlic Salt (1g Salt+ 0.3g Dehydrated ground Garlic) 0.7g Sage 0.5g Coriander 0.5g Ginger 0.5g Sweet Paprika/Cayenne (0.25g paprika + 0.25g cayenne) 0.35g Rosemary (Dried) 0.35g Thyme (Dried) 0.30g Marjoram or Savory 0.25g Allspice 0.25g Clove
I am starting to really lock some ingredients and amounts down.
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Post by Silver on Jan 12, 2022 19:38:12 GMT 1
Perhaps we need to think in terms of 25 Lbs. Flour in grams. From the MSG on down sums to 740 grams. Multiplier for Scaling to 200 grams ----------------------------------- 200/11340 = 0.017636684 as the multiplier
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Post by Silver on Jan 12, 2022 19:42:57 GMT 1
... spent my allowance on an extra herb. An extra degree of freedom never hurts.
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Post by deepfriednew101 on Jan 12, 2022 20:04:59 GMT 1
Its easier to calculate the % of Spice to the Amount of flour
Use simple math
if you use 15% spice to 200g of four its easy Math 30g Herbs and Spices or 15g of spice and herb per 100g Flour
MAKE IT SIMPLE
CHS MADE IT SIMPLE
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flg
Souschef
Posts: 1,578
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Post by flg on Jan 12, 2022 20:22:45 GMT 1
While it won't be perfect as I can't remove some paprika and coriander. It won't be a horrible experiment to add more black pepper, sage and either Savory or Marjoram to the bit of mix I have left. I have done the math to get to the answer of the tiny amounts.
Allows a quicker turnaround as I can cook myself 4 or 5 wings. Keeps my wife's too much chicken at bay. LOL
Savory or Marjoram? that is the question, where to spend my allowance
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