|
Post by Silver on Feb 17, 2022 12:21:11 GMT 1
Yet more revision of my tentative recipe for upcoming cook session #13.
|
|
|
Post by Silver on Feb 17, 2022 13:22:53 GMT 1
And lastly, trimming it to only 11 H&S. The thinking here is that Savory is primarily a Canadian mainstay, and may only have been included within the various of actual Canadian KFC_OR recipe evolutions. The overall hope and intent here is to address and correct for the perceived faults of my cooked recipe #12, wherein my cooked recipe #12 did not contain any Savory, and this omission was not perceived as a fault. And wherein much of the fault discovered for recipe #12 was related to sensory overload within the general flavor arena of Cinnamon, Nutmeg, and Clove.
|
|
|
Post by deepfriednew101 on Feb 17, 2022 16:51:10 GMT 1
I would mix the Paprika and Chilli Powder
Did the one country NOT say Paprika now what are the other 10 ingredient ?
|
|
|
Post by Silver on Feb 17, 2022 17:24:40 GMT 1
I would mix the Paprika and Chilli Powder Did the one country NOT say Paprika now what are the other 10 ingredient ? Paprika Peppers are from the Capsicum Annuum family, just as for all capsaicin bearing Red Peppers. They all came from North America in the 1600's. There probably isn't a lot of difference remaining between the Paprika pepper and the Chili Powder pepper once the garlic powder, onion powder, cumin powder, and salt are removed from the Chili Powder. Some homemade Chili Powder recipes simply say to add these extra ingredients to Paprika whereby to make your own Chili Powder. Who knows if the Commercials are not doing likewise? How could anyone tell?
|
|
|
Post by deepfriednew101 on Feb 17, 2022 17:47:04 GMT 1
I would refer to Many Countries Ingredients list for years some have indicated Paprika Extract, or Paprika.
Two very prominent Taste that the old cooks have suggested state Paprika and Herb was much more relevant then any NEW AGE KFC taste now.
I agree that Red Pepper is IN many Chilli powder and other items.
Red Pepper & Cayenne in the 1930's had a stronger blend flavor very unique
much closer to Paprika then some other spices
Chilli is a Great choice if you VIEW CHS BBQ list he SPELLS Chilli NOT Chili. This should be a indication of the BRAND CHS used as MOST old Spice makers Spelled Chili NOT CHILLI
|
|
|
Post by Silver on Feb 17, 2022 20:26:46 GMT 1
I would refer to Many Countries Ingredients list for years some have indicated Paprika Extract, or Paprika. Two very prominent Taste that the old cooks have suggested state Paprika and Herb was much more relevant then any NEW AGE KFC taste now. I agree that Red Pepper is IN many Chilli powder and other items. Red Pepper & Cayenne in the 1930's had a stronger blend flavor very unique much closer to Paprika then some other spices Chilli is a Great choice if you VIEW CHS BBQ list he SPELLS Chilli NOT Chili. This should be a indication of the BRAND CHS used as MOST old Spice makers Spelled Chili NOT CHILLI I have both mild Paprika and mild Chili Powder, but for this round I'm going with Chili Powder because that's what was in my recipes #4 and #7 (which take the first two places of honor among my 12 cooked recipes of my own design). The cumin within the Chili Powder seems to add something beneficial that Paprika alone does not add. Plus I get some onion and some additional garlic. And lastly a bit more salt.
|
|
|
Post by Silver on Feb 17, 2022 20:40:09 GMT 1
I should add that the recipes which indicate that the addition of Cumin, Garlic Powder, Onion Powder, and Salt to mild (or Sweet) Paprika whereby to make homemade Chili Powder also ask that you add a small amount of Red Cayenne Pepper to the mix (whereby the advice is to add it "to taste"). But in Hungary there are said to be eight generally recognized levels of Paprika as to Scoville heat, and a hotter Paprika would not require Cayenne at all, or would require less, when making Chili Powder.
|
|
flg
Souschef
Posts: 1,578
|
Post by flg on Feb 17, 2022 22:57:50 GMT 1
And lastly, trimming it to only 11 H&S. The thinking here is that Savory is primarily a Canadian mainstay, and may only have been included within the various of actual Canadian KFC_OR recipe evolutions. The overall hope and intent here is to address and correct for the perceived faults of my cooked recipe #12, wherein my cooked recipe #12 did not contain any Savory, and this omission was not perceived as a fault. And wherein much of the fault discovered for recipe #12 was related to sensory overload within the general flavor arena of Cinnamon, Nutmeg, and Clove. You closing in on the thought that combined pepper could have been as high as 6g for our scale? I like it!
|
|
|
Post by Silver on Feb 17, 2022 23:10:41 GMT 1
You closing in on the thought that combined pepper could have been as high as 6g for our scale? I like it! Indeed! If the current recipe for cook session #13 complete with Chili Powder doesn't pan out to be peppery enough, and/or 'sharp' enough heat-wise, then my cooked recipe #14 will feature either 6 grams of combined B&W Pepper, or 5.5 grams of B&W Pepper plus an added heat 'kick' achieved via replacing the Chili Powder with Crushed Red Chili Pepper Flakes or Cayenne Pepper.
|
|
|
Post by deepfriednew101 on Feb 18, 2022 2:39:27 GMT 1
I would do a small batch and then cook a second bath if you want to add any other spice
|
|