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Post by Silver on Jan 13, 2022 11:39:25 GMT 1
I scaled the recipe which (as seen a page or two back) I had formulated at full size (11,340 grams of flour, or 25 Lbs.) down to 200 grams of flour and it looks like this. From MSG on down it sums to 13.05 grams, precisely as it should be for 'scaled down' conformance to the 740 gram bag.
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Post by Silver on Jan 13, 2022 12:12:58 GMT 1
I'm now nigh-on fully convinced that a major 'key' to unlocking the 'note' is not to be found via endlessly juggling nominally the same general set of ingredients around (such as dozens to hundreds of us have been doing for decades), but rather it is storage for some period of time at some specific water humidity level and some specific temperature within what is generically referred to as a 'steam oven'. The questions I have are:
What nominal percentage 'range' of humidity is maintained within KFC's (Winston Shelton designed and manufactured) CVap ovens, and how long do they keep the chicken so ovened, and at what temperature?
I seem to have hit upon overnight refrigeration while confined within a sealed container as a sort of alternative means whereby to get that soft and oily coating which appears (to me at least) to be associated with liberating the 'note'. I've noticed that this method also seems to induce a form of post cooking marination or brining.
Perhaps the standard method (for those of us who do not possess steam ovens) should be to refrigerate overnight, then microwave heat and eat the next day.
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flg
Souschef
Posts: 1,578
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Post by flg on Jan 13, 2022 14:23:51 GMT 1
flg , did you notice any benefit from bumping the MSG up to 6 grams for your last cook? It didn't move mountains for me and I feel there is no point for me to go any higher. I think between 3 and 6g works for me. Specially when you have the right amount of salt. At some point I will cook the exact recipe with 3 and 6 as a comparison.
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Post by Silver on Jan 13, 2022 14:24:01 GMT 1
I read @eastfrisian 's comment regarding the importance of Ginger, believed, and then decided savory should be in (plus rosemary should be out), plus I lastly decided that since other ingredients need more prominence the Crushed Red Chili Pepper Flakes needed to be replaced by much hotter Cayenne at a much lower quantity so as to compensate, and came up with this, which may be my last recipe attempt. After all, it's mainly just an endless ingredient quantity juggling and descending order repositioning excercise at this juncture. If this regression to what appears to be a rather mainstream looking recipe fails to please, I'll likely go back to my cooked recipe #4 and hang up my juggling hat. I do reserve the right to cook this recipe with up to 20 grams of MSG instead of 3.53.
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flg
Souschef
Posts: 1,578
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Post by flg on Jan 13, 2022 14:28:05 GMT 1
I'm now nigh-on fully convinced that a major 'key' to unlocking the 'note' is not to be found via endlessly juggling nominally the same general set of ingredients around (such as dozens to hundreds of us have been doing for decades), but rather it is storage for some period of time at some specific water humidity level and some specific temperature within what is generically referred to as a 'steam oven'. The questions I have are: What nominal percentage 'range' of humidity is maintained within KFC's (Winston Shelton designed and manufactured) CVap ovens, and how long do they keep the chicken so ovened, and at what temperature? I seem to have hit upon overnight refrigeration while confined within a sealed container as a sort of alternative means whereby to get that soft and oily coating which appears (to me at least) to be associated with liberating the 'note'. I've noticed that this method also seems to induce a form of post cooking marination or brining. Perhaps the standard method (for those of us who do not possess steam ovens) should be to refrigerate overnight, then microwave heat and eat the next day. I kind of remember someone that had a bag of the real OR trying pan frying etc to see if the note changed. I believe the answer was no. The note was there same as pressure cooking. The thing to look for or ask them would be if they steamed it after. The more soft, sticky and moist skin comes from that process for sure.
I can't remember. Do you do the the warm oven step like I do?
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Post by Silver on Jan 13, 2022 14:33:46 GMT 1
I can't remember. Do you do the the warm oven step like I do? I've been going straight from the deep fryer to the table.
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flg
Souschef
Posts: 1,578
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Post by flg on Jan 13, 2022 14:35:16 GMT 1
I read @eastfrisian 's comment regarding the importance of Ginger, believed, and then decided savory should be in (plus rosemary should be out), plus I lastly decided that since other ingredients need more prominence the Crushed Red Chili Pepper Flakes needed to be replaced by much hotter Cayenne at a much lower quantity so as to compensate, and came up with this, which may be my last recipe attempt. After all, it's mainly just an endless ingredient quantity juggling and descending order repositioning excercise at this juncture. If this regression to what appears to be a rather mainstream looking recipe fails to please, I'll likely go back to my cooked recipe #4 and hang up my juggling hat. I do reserve the right to cook this recipe with up to 20 grams of MSG instead of 3.53. I'm close to the same thought. I will do a small cook with my left over mix. But my next full recipe may be my last as well. So I hear where you are coming from.
The one thought I had is in the marinate. I think there is still room for experimentation there. I was thinking a bit last night not only about garlic and onion. But what about cloves in the marinate and then seeing if you could remove clove from the breading. Go with Allspice only or Allspice and nutmeg or something else. Was just a quick thought.
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Post by Silver on Jan 13, 2022 14:40:05 GMT 1
Brining or marinade experimentation may keep me in the game for a bit, but endless recipe juggling is not the answer. I wish I could afford the 'Anova Precision' steam oven.
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crazyforchicken
Kitchen Assistent
eating Kentucky Fried Chicken since 1960's
Posts: 188
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Post by crazyforchicken on Jan 13, 2022 14:43:34 GMT 1
I'm now nigh-on fully convinced that a major 'key' to unlocking the 'note' is not to be found via endlessly juggling nominally the same general set of ingredients around (such as dozens to hundreds of us have been doing for decades), but rather it is storage for some period of time at some specific water humidity level and some specific temperature within what is generically referred to as a 'steam oven'. The questions I have are: What nominal percentage 'range' of humidity is maintained within KFC's (Winston Shelton designed and manufactured) CVap ovens, and how long do they keep the chicken so ovened, and at what temperature? I seem to have hit upon overnight refrigeration while confined within a sealed container as a sort of alternative means whereby to get that soft and oily coating which appears (to me at least) to be associated with liberating the 'note'. I've noticed that this method also seems to induce a form of post cooking marination or brining. Perhaps the standard method (for those of us who do not possess steam ovens) should be to refrigerate overnight, then microwave heat and eat the next day. My thoughts exactly silver, particularly the cooking, refrigerating, then heat n eat the next day. Another factor to promote the flavor intensity in the chicken is the cooking oil. Not only the type of oil (I use corn oil) but how many cooking cycles it has been used. I'm speaking of pressure / deep frying method here. I've cooked using new oil and the flavor is muted greatly, I suppose its absorbed into the oil. I now filter my oil every cook and top up with new oil. KFC does the same from what I've read, but there must be a limit I assume. Or there's a ratio of new to old oil used. CFC
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Deleted
Deleted Member
Posts: 0
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Post by Deleted on Jan 13, 2022 14:58:39 GMT 1
Please, if you love me make a small, separate batch for me. You have nothing to loose. I will pay your loss of flour and a drumstick if it doesn't improve your recipe Two changes: 1. Don't use less than .50 grams of ginger and coriander per 100 grams of flour. So for 200 grams use 1 gram of Ginger and 1 gram of Coriander seeds. 2. Use 30 grams of MSG in your recipe. Finely ground.
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