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Post by deepfriednew101 on Oct 26, 2021 17:21:05 GMT 1
The Note is NOT just created in a Pressure Cooker BUT it does infuse the OIL.
Try this and see if the NOTE jumps.
Fry your chicken, after your Oil is Used and COOLING re-cap the Pressure cooker or put a Lid on the Deep Fryer
DO NOT clean the Oil from the Pressure cooker or the Deep Fryer.
The Next Day start heating your Pressure Cooker or your Deep Fryer, with the Cracklin in the Oil.
You could also transfer the Oil and Cracklin to another Pot and clean your Bottom of the POT or Fryer element
when you start warming the OIL you will see how much Aroma comes off the Heating Oil it will be like your cooking chicken, but your only heating the OIL.
slowly stir the Oil while heating. Strain the top 3/4 or more of the Oil and Cook the next batch of Chicken.
I have seen some Places take the cracklin and poured it into flour and sifted the flour, The sifted Flour was then added to Gravy and I have seen some locations use the sifted flour in breading the chicken. They said it adds a flavor to the Chicken ? Many processors use Chicken or Beef parts mechanically separated and cooked as Meat flavoring in there powdered Mixes. IF you read many ingredients its shows animal protein or animal natural flavoring ? ? ?
In most cases the other Aroma Blast is created by the amount of season used in the flour.
Old KFC called it the ZING
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Post by deepfriednew101 on Oct 29, 2021 0:14:57 GMT 1
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Post by deepfriednew101 on Nov 9, 2021 19:34:28 GMT 1
I WANT EVERYONE TO UNDERSTAND THIS IT"S IMPORTANT
QUIT trying to achieve a NOTE / AROMA / SMELL the way you are doing it.
The Aroma is a derivative of the PEPPER & PEPPERS majority scent.
Unless you are using a Pepper Extract or Aroma enhancer you will have a Hard time to achieve the ORIGINAL AROMA the way CHS did.
NEW AGE KFC is using a Pepper Enhancer Extract for the extra smell.
yes some comes from the Herbs and Spices.
If you keep using the Minimal low spices you will NEVER get the Heavy Aroma that once was.
The Peppers from 1930's were Cold Ground,
BUY Tellicherry peppercorns and Grind all your Own Peppers Buy Red Pepper Flakes to Mix with Cayenne and Grind it without OVERHEATING the spices you loose the OILS in the Peppercorns with heat.
BUY Onion and Garlic FLAKES they have more Oils also and higher sent.
If you can find Flakes for all the spices you want to try it makes a difference of FRESH items.
If you have 10Lbs of current ground spices in your pantry then increase your Amount by 30% and see what Aroma you start to get
Worry about Flavor for now. The Problem that 95% of Chicken Crazy KFC recreates have is you remember the OLD EXTRA HEAVY aroma and note from the 1970's YOU Do NOT remember the GREAT FLAVOR it had, and the older people are forgetting and loosing the taste.
Boost the Pepper with Real peppercorns and pepper flakes first and it will help the Aroma.
I await the reviews
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Post by Silver on Dec 15, 2021 19:31:54 GMT 1
I'm not certain that the 'note' can be discerned in advance of eating via any distinctive aroma. I've made some mighty tasty deep fried chicken that smelled as if it certainly must have the 'note', only to not deliver the note when eaten.
The question remains: What ingredient(s) induce the KFC Original Recipe 'note'?
My best guess (as of today, and subject to change) is that the note requires a lot of MSG combined with an adequate amount of Allspice. But the white and black pepper levels must also be correct, and ditto the level of salt.
What constitutes a lot of MSG? I've been using 15 grams of MSG in 200 grams of cake flour, but I'm about to bump MSG to 20 grams for a few recipes.
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Post by Silver on Dec 16, 2021 12:24:10 GMT 1
I'm not quite ready to exclude the possibility that Cumin may play a part in bringing forth the 'note' of KFC_OR. And ditto Cardamom, a spice which I have yet to explore.
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Post by Silver on Dec 16, 2021 12:26:16 GMT 1
To date, several of my recipes have contained Chili Powder, which is rich in Cumin.
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Post by Silver on Dec 17, 2021 12:03:07 GMT 1
A Bromelain based meat tenderizer added to the egg wash may play a part in refining the 'note'. Perhaps 1/4 TSP of Bromelain Tenderizer per each 1 egg and 1 cup of milk.
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Post by deepfriednew101 on Dec 19, 2021 18:42:36 GMT 1
I will try and educate the NOTE AROMA in the simplest way
The Aroma and NOTE SMELL SCENT ETC ETC ETC.
is comprised MOST from PEPPER and OIL
these 2 items make the Aroma / NOTE / Scent / Smell try this experiment make your chicken and save the crackin. then add more of your home grown spice mix what ever you have then heat that mixture in a Frying pan with some oil and bring it to 300 deg you will start to get the AROMA with NO cooking chicken.
add some seasoned flour and then make it into a Gravy
I can use Crackin form making chicken and cause a KFC AROMA just heating the OIL
Yes the other items can give aroma BUT Black and WHITE pepper have some of the most intense Aroma over most other items
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Post by Silver on Dec 21, 2021 18:10:02 GMT 1
I just ate a slab cut off of a roasted pork shoulder upon a hamburger bun. To it, I added heat, salt, a lot of MSG, and a fair sprinkling of white pepper. Upon eating my pork burger I was pleasantly experiencing what to me highly resembled/resembles the 'note'. The "full" note might spring from blends of adequate quantities of white pepper, salt, and a lot of MSG, plus perhaps one additional ingredient (likely an Herb and/or Spice). Edit: And there was also a quantity of Fat (akin to Lard), meaning that an oil of the right nature (whatever that nature entails) plus the above may make for the 'note'. Do not discount the oil. I believe that deepfriednew101 has also expressed the importance of the oil, and or of oil additives. The pork I ate had a noticeable fat content due to its cut. |
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Post by Silver on Dec 21, 2021 18:22:18 GMT 1
It behooves us to take our very best recipe and cook it once with only white pepper instead of a mix of white and black pepper. Do this by bumping up white pepper to the weight sum of the previous white and black pepper.
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