NOTE - AROMA

That is true in some aspects but remember the Pressure Cooking and even Deep fried Pressures the Oil into the MEAT. Under 29. 7/10th pressure LOL CHS words from TEF video.

The Deep frying also in under atmospheric pressure of liquid volume pressure and heat.

In 99% of TV dinner style chicken dinners then Deep Fry the Chicken prior to vacuum sealing and they used chicken by products and or animal by products Fats as a intensifier for flavor.

While pressure cooking and deep frying moisture escapes into the Oil and flavors the OIL.



If you look at the Claudia S recipe the white pepper is a key ingredient BUT it also must be used in a Medium or Cracked form NOT all POWDER.

The NOTE will pop with medium or bigger grind of white pepper which when sifted in the flour will release the peppercorn OILS into the Flour on sifting where you want the Peppercorn Oil.


NEXT time yo make MASHED potato divided the portion of POTATO into 2 BEFORE YOU mash it in one mix use black pepper fresh ground and in the second mix use WHITE pepper fresh ground and smell and taste both separate. then take a scoop of each mix and blend it together and taste the 3rd blended mix after smelling it.

Also take some HOT COOKED potato and add any of your 11 Herbs and Spices and smell the aroma after it sits and cover it with plastic wrap for 3 minutes then the aroma and taste will pop.

CHS said the 11 Spices and Herbs can be used on anything NOT just Chicken. ALL the Original Gravy Cracklin was mixed with seasoned flour for RUE and MILK.

Red Sweet Pepper also has a Aroma fresh ground which people miss in the equation.



I have expressed MANY time ANYONE CAN mix any 11 Herbs and Spice and Test it in a Gravy or Mashed potato or on Macaroni NOT always chicken