flg
Souschef
Posts: 1,578
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Post by flg on Jul 21, 2021 12:25:28 GMT 1
Adjusted for Salt error:
Version 2 attempt will be:
1 1/2 tsp MSG
2 tsp White Pepper
2 tsp Black Pepper (multi grinds if you like)
1/2 tsp Seasoning salt (Garlic and Onion)
3/4 tsp Coriander
2 tsp Sage
1/2 tsp Ginger
1/2 tsp Allspice
1/2 tsp Cloves
1/2 tsp Rubbed Thyme
1/2 tsp Ground Sweet Red Pepper
1/4 tsp Cayenne Pepper
1/4 tsp Cinnamon
1/4 tsp Summer Savory (dried)
1/2 tsp Marjoram
Into ~2 cups of your flour mixture with 28-30g Salt
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Post by Silver on Jul 21, 2021 14:04:38 GMT 1
I've been at 32g. Salt as of my last attempt, and everyone who tasted it said it was not as salty as KFC. YMMV, but I'd suggest trying 35-37 grams salt to 200 grams flour.
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Post by Silver on Jul 21, 2021 14:07:03 GMT 1
Of course your seasoning salt should bring about 2 grams of salt in with it, so that would put it (for me) at 33-35 grams of needed salt.
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Post by deepfriednew101 on Jul 21, 2021 14:25:45 GMT 1
I agree 30-35gr. also factoring if salt is used in a brine?
I always Brine with salt and season, to get a flavor profile on ALL parts of the chicken, so the flavor Permeate the food just not on the outside if you use salt and pepper after cooking like CHS speaks
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Post by Silver on Jul 21, 2021 19:47:16 GMT 1
My salt recommendation is for no brineing of the chicken. Water soak only. So I need more salt in the coating.
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flg
Souschef
Posts: 1,578
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Post by flg on Jul 22, 2021 1:17:21 GMT 1
Salt level is bit subjective too. Yes KFC uses a lot. But as pointed out, do you use it in your brine, seasoning salt like I proposed etc.
In my case one of the reasons I'm working on this is to get it right and then reduce the salt. Having HBP means I can't eat it very much anymore. I limit myself to 1 or 2 times a year max.
So maybe reduced sodium salt product or up the MSG a tad. Whatever maintains the flavor and reduces the bad for me stuff
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Post by deepfriednew101 on Jul 22, 2021 14:40:14 GMT 1
I have been told that KFC Corporation in countries where they have stricter Laws with sodium. The MSG is increase over the amount of Salt.
I have used a Salt Free products which are more vegetable products as a replacer to the sale and it makes a Great chicken
In Those experiments we substituted Salt for a Chicken Base Powder, Beef Base Powder and Vegetable Flakes. The Chicken/Beef base ALL contain Yeast. Its hard to find any of the Powdered Soup mix which don't contain YEAST.
They say that the MSG also enhances the Aroma. Personally I have saw that a aroma enhancer was used by KFC. Similar to what is used in the Logs, and nail polish but a eatable oil is used for the carrier of aroma. In many situations the FDA or other regulating bodies DO NOT require that ingredients are listed with these Aroma items as the carrier OIL is ONLY listed.
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Post by Silver on Jul 25, 2021 12:27:29 GMT 1
I've been at 32g. Salt as of my last attempt, and everyone who tasted it said it was not as salty as KFC. YMMV, but I'd suggest trying 35-37 grams salt to 200 grams flour. I'm now thinking that my salt level is too high due to drop out caused by the salt grains not being fine enough. I'm thinking of grinding my salt in a coffee grinder. Will this work?
I'm thinking that 28-29 grams of salt in 200 grams of flour should be all that is required if I can get the salt ground fine enough to not separate out (drop out) from the flour.
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Post by deepfriednew101 on Jul 25, 2021 15:25:22 GMT 1
a suggestion instead of just focusing on the Salt possibly increase the salt 1 or 2 gram BUT also increase the MSG 1 or 2.
The MSG being a enhancer will increase the salt Unami flavor with less salt? BUT also bring up the other flavors ?
just a though
Remember CHS was adding two handfuls of MSG to the 10 LBS of seasoned flour in a LUG when he was hired to cook 500 Pieces of Chicken for the lake Cumberland Boat trip when 250 people came from up steam down the newly open boat launches on Lake Cumberland.
Back in the 1955 time period when MSG was added: CHS said on 5 interviews in Canada that his final change to the KFC was the Lake Cumberland Day. He added two Handfuls of a ELEMENT (not a spice or herb) he also said that 16 years earlier he had developed the 11 Herbs and Spices.
In advertisement for Accent there quote was. This 1 Element will enhance your cooking to a new level.
MSG could NOT be imported from Overseas as a Spice or Herb as it did NOT meet the qualifications as a SPICE or HERB under the 1906 FDA Laws which were stricter then the Alcohol and Tabaco Laws, of the Day.
so two handfuls to a average size LUG like CHS used in the TEF television show. Those LUGS typically held 10 LBS of flour and the Herb and Spice and Salt while leaving enough room to fold and mix the chicken without flour going everywhere. They COULD NOT hold 25 LBS of flour and Seasoning and salt.
WATCH the TEF video for reference size to a Metal dipping container for Milk and Egg Warsh and the Bucket of Chicken in the Video. The 11 Herbs and Spices bag was a 5 LBS Flour Bag which Claudia found to package the Season Mix in.
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Post by Silver on Jul 25, 2021 15:39:50 GMT 1
a suggestion instead of just focusing on the Salt possibly increase the salt 1 or 2 gram BUT also increase the MSG 1 or 2. The MSG being a enhancer will increase the salt Unami flavor with less salt? BUT also bring up the other flavors ? just a thought I'm thinking of bumping the MSG up to 9 or 10 grams into 200 grams of flour. Would this bring positives or negatives to the flavor? |
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