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Post by Silver on Oct 19, 2021 20:30:37 GMT 1
Is anyone other than me using ground/dried Orange Zest in their fried chicken coating mix?
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Post by Silver on Oct 19, 2021 20:44:36 GMT 1
My concern with regard to dried and ground Orange Zest is this: If I drop it will I lose the all important 'note'?
Background: Of late I have not been counting White and Black Pepper as a spice among the 11 H&S. But a consensus of active forum participants seems to indicate that pepper should indeed be counted. That places me currently at 12 H&S ingredients, so one needs to go. And I'm thinking that in order for Tarragon to stay the Orange Zest may have to be the one chosen to get kicked out. Your thoughts please as to what should stay and what should go!
Additional background: My wife and youngest daughter both love the taste of Tarragon in my chicken recipe(s), and I don't think that removing it will be the right move for me to attempt. So if not Tarragon, and not Orange Zest, what's left to be jettisoned?
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Post by deepfriednew101 on Oct 19, 2021 21:01:25 GMT 1
I have tried
Orange Zest
Lemon Zest
Orange Extract
Lemon Extract
Lemon Juice
Lemon Pepper
Lemon MSG
the Orange and lemon both gave similar results.
The lemon seem to work more with the chicken for Deep Frying, then the Orange. But that's my opinion
Lemon Pepper was more of a Hit in ALL cases, then using either of the Orange or Lemon.
The Orange and Lemon both give a flavor that other items don't except lavender.
Horseradish was a very special experiment with zest when also used Ginger Zest, and Garlic Pressed.
The Fresh Garlic, Ginger, Horseradish is way off the chart for flavor, Some people felt it was over powering BUT we were not shy with amounts BUT the CHICKEN WINGS were UNREAL
in ALL cases Orange, Lemon, Garlic, Ginger, Horseradish the items were hand sifted into flour to spread the flavors. and sifted to have equal distribution before any other items were added. the sifter will pulverize some of the lumps and some stay larger so added more flout to that leftover and re sifted until fine powder.
In My own view it makes some great chicken as for the use in the Original KFC. There was a time that lemon MSG was used in mix but that was not until after 1959ish.
I keep my Orange and Lemon to sauce and for Chinese dishes with chicken.
more people go with a citric acid in the Oil to preserve the oil.
There has Never been a KFC ingredient that showed Orange. Lemon Juice was used for Many KFC side Dished and sauces.
If you have not tried the Micro Plan Zest of Ginger, Garlic, Horseradish you should try it. Baby steps is recommended in use its easy to overdue it
Chicken Wings and Drumstick will never be the same without Fresh Microplane zesting the items.
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