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Post by Silver on Feb 24, 2022 13:58:02 GMT 1
Back to the kitchen sink. The finalized recipe for my 13th attempt at capturing the 'note'.
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Post by Silver on Feb 28, 2022 16:20:49 GMT 1
Progress! I made up 200 grams of this recipe mixture today. 20 grams will be added to 200 grams of Cake Flour, plus 24 grams of Salt, plus 3 grams of DME for my 13th attempt at cloning the 'note' of KFC. This is my first venture into making a 10-fold mixture. Note: After grinding and blending well, it turned out to be highly fortunate that 2 carefully leveled 'certified measuring' tablespoons (USA measure) came right close to being spot on at 20 grams.
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Post by Silver on Feb 28, 2022 16:46:52 GMT 1
As an aside, it was a lot easier than making only 20 grams, and I'm much more confident in the individual weights.
And also as an aside, the Dried Red Chili Pepper Flakes required 2 x 8 second grinding sessions.
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Post by Silver on Feb 28, 2022 17:06:48 GMT 1
Also, I ran out of white pepper at 25 grams so I added 30 grams of Black Pepper as follows:
15 grams fine 13 grams coarse 2 grams cracked (larger than coarse by about a 2 factor)
The white and black peppers are reversed in quantity. I guess someone on our forum eventually had to try doing this. Especially since Glen's sources had the pepper orders mixed up between them, yet both purportedly were making respectable clone efforts.
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Post by Silver on Feb 28, 2022 18:43:35 GMT 1
I just gave it the taste test, and it tastes wonderful. The combination of the dominant black pepper plus the crushed chili pepper flakes gives it a definite kick that was lacking in my previous white pepper favored (plus for the most part capsaicin absent, sans for what capsaicin might be present within Chili Powder) recipes. The recipe I cooked recently with only white pepper had a lingering white pepper aftertaste that was just wrong in some way. Perhaps my choice to plunge ahead rather than rush our for replacement white pepper will have merit.
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Post by deepfriednew101 on Feb 28, 2022 19:18:41 GMT 1
Chilli Peppers are listed In 5 Oversea Countries List of Ingredients over the Last decade
I HAVE SAID THIS POINT { CHILLI PEPPER } SPELLING is what CHS used in 1930's its in his BBQ Sause
The Old Spice Tins and ALL OLD items spell it Chili
there were few Companies using that Double LL spelling Stonemill was one of few who spelled it CHILLI
Ancho Chilli Peppers were spelled with Double LL
CHS was a FUSS POT with spelling so if he printed the Chille this way there was a reason
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Post by Silver on Feb 28, 2022 21:29:30 GMT 1
Here is my 'Pepper' corrected recipe, as made and currently melding:
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flg
Souschef
Posts: 1,578
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Post by flg on Feb 28, 2022 22:53:35 GMT 1
Looks good? Shy away from 60g total pepper?
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Post by Silver on Feb 28, 2022 23:00:11 GMT 1
Looks good? Shy away from 60g total pepper? Sort of. I can always add more, but taking it away is impossible. The Crushed Red Chili Pepper addition is likely the equivalent of a few grams of B&W Pepper. Plus my Wife is always complaining that I add too much Pepper (and Salt), yet I've never added this much Pepper to any of my cooked recipes before.
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flg
Souschef
Posts: 1,578
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Post by flg on Feb 28, 2022 23:08:11 GMT 1
Looks good? Shy away from 60g total pepper? Sort of. I can always add more, but taking it away is impossible. The Crushed Red Chili Pepper addition is likely the equivalent of a few grams of B&W Pepper. Plus my Wife is always complaining that I add too much Pepper (and Salt), yet I've never added this much Pepper to any of my cooked recipes before. I hear you. I have taken to measuring and mixing while she is off doing something else. She complains about pepper like the wind. That's what surprised me with my latest.
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