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Post by Silver on Nov 11, 2021 13:42:44 GMT 1
I'm becoming convinced that MSG, or more specifically 'Umami', which is the 5th flavor sense excited only via things such as MSG, I+G, Autolized Yeast, Hydrolized whatever, Mushrooms, Soy Protein, etc..., is a key component of the 'note' of KFC_OR. And I made a discovery this morning while eating breakfast. I was making a simple Egg and Cheese Omelet, and decided to rather liberally sprinkle MSG onto it during cooking. That plus I heavily Peppered it. The taste was marvelously transformed vs. my standard Omelet of this simple nature, and I even had a pleasurable sense of what might be taken to be the note.
Perhaps the note is due to a combination of egg and MSG (etc... Umami stuff).
Within one of his videos, Glen scoffed at chicken coated with only Salt, Pepper, and MSG, and immediately kicked it out as a failure. But all of the recipes Glen worked with throughout his series of KFC videos hovered at around only 3 grams of MSG when scaled in reference to 200 grams of Flour. I'm now wondering what would the result of adding MSG first to the egg wash, and then at the level of ~20 grams into 200 grams of flour.
Another thing Glen may have overlooked is that many of the H&S make a noticeable contribution to the Pepper flavor sensation. And I speculate that he failed to compensate by boosting White and Black Pepper when he removed all of the H&S. I also suspect that he did not have Salt at the level of ~30 grams into 200 grams of Flour.
My thinking here is that the following chicken breading/coating (without deviation) may induce some degree (to perhaps a full degree) of the pleasurable 'note', with no H&S added:
Egg Wash:
1 Egg
1 cup whole Milk
1 Tsp MSG
Coating:
200 grams Cake Flour
30 grams Salt (pulverized)
20 grams MSG
3.6 grams White Pepper
2.5 grams Black Pepper
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Post by Silver on Nov 11, 2021 14:26:16 GMT 1
If you think 20 grams of MSG into 200 grams of Flour is madness, this professional Chef adds 2.5 TBSP per cup of Flour, or when scaled, about 48 grams of MSG into each 200 grams of Flour.
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Post by Silver on Nov 11, 2021 14:32:27 GMT 1
Herbs & Spices each (plus in combination) have their own level of 'Umami' 5th flavor sense contribution, so when eliminating them, it makes logical sense that with only MSG remaining to carry the 'Umami' torch, it must be increased. Glen likely failed to account for this.
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Deleted
Deleted Member
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Post by Deleted on Nov 11, 2021 16:05:52 GMT 1
Will the addition of increasing amounts of MSG make food taste even better? "The taste of MSG, like the taste of salt, is pleasant only within a relatively narrow concentration range. A small amount of MSG is sufficient to achieve optimum flavor. Further addition of MSG has little or no beneficial effect. In fact, too much MSG can reduce the appeal of a dish." Source: International Glutamate Information Service glutamate.org/news/faqs-monosodium-glutamate/ |
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Post by deepfriednew101 on Nov 11, 2021 16:33:30 GMT 1
Do the Math what was Printed on the Ac'cent Cans. Remember They Did NOT waste anything it was more precise to follow directions  |
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Post by Silver on Nov 11, 2021 16:34:54 GMT 1
Will the addition of increasing amounts of MSG make food taste even better? "The taste of MSG, like the taste of salt, is pleasant only within a relatively narrow concentration range. A small amount of MSG is sufficient to achieve optimum flavor. Further addition of MSG has little or no beneficial effect. In fact, too much MSG can reduce the appeal of a dish." Source: International Glutamate Information Service glutamate.org/news/faqs-monosodium-glutamate/Since it actually tastes pretty good straight up, I can't see how it can turn the flavor of fried chicken toward the negative at any reasonably sane level. And if a Chef is OK with using 48 grams in 200 grams of flour, I might cringe at the thought of it a bit, but I'd not be able to outright call that insane. |
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Post by deepfriednew101 on Nov 11, 2021 16:55:19 GMT 1
Don't Go crazy with it use it like salt to enhance the Nature Flavors Do your OWN math like CHS 2 handfuls to the Lug of Flour for 500 Pieces of chicken I know many people think I have NO CLU about what I type and some have said WHAT proof I will say this about the MSG I was the FIRST PERSON YES THE FIRST PERSON to SAY the 100LBS Barrels were OLD MSG Barrels that CHS refilled. I know what they were because I use to scoop the MSG out of the Barrels and Fill Bags I had to scoop 40 FOURTY 2.5LBS Bags from a 100Lbs Barrel This is a IMPORTANT FACT NOT known by many. When the Chinese Food situation came out and blamed MSG, and it was BAD for Your health. Cambell's Soup and Proctor & Gambell, Kraftco, Potato Chips, KFC were using more MSG then any Chinese food location. They all kept there mouth shut that they were using MSG while the Chinese food places were being thrown to the wolf's CHS use Lemon MSG in trials of chicken.    |
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flg
Souschef
Posts: 1,578
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Post by flg on Nov 11, 2021 16:55:22 GMT 1
Do the Math what was Printed on the Ac'cent Cans. Remember They Did NOT waste anything it was more precise to follow directions This has always stumped me and I need a hand here. It references pounds of meat. We are mixing it into pounds of flour. But how many pounds of meat are we talking about? Or do we assume substitute 25lbs of meat to mean 25lbs of flour?
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flg
Souschef
Posts: 1,578
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Post by flg on Nov 11, 2021 17:00:34 GMT 1
I know what they were because I use to scoop the MSG out of the Barrels and Fill Bags I had to scoop 40 FOURTY 2.5LBS Bags from a 100Lbs Barrel Thanks very handy number to have. The time frame of this may also be. But I'm gonna predict late 60's or early 70's in Canada. |
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Post by deepfriednew101 on Nov 11, 2021 17:03:48 GMT 1
CHS calculated it to the Flour weight and then for good measure added a little more for the chicken LOL LOL LOL
He did NOT worry about the chicken as much as he Bath the Chicken in either a Brine or Milk and Egg bath.
BUT his chicken was PRE-Dusted in the seasoned flour then placed into the Milk and Egg so it had some msg soaking on the chicken Pre-Dust and it made a better flour stick for the soft coating
CHS kept the chicken in the Milk and Egg in a fridge. when he needed chicken he pulled the chicken out of the Milk and Egg LIKE on the TEF show
On the TEF show the Chicken was in the Milk and Egg for 20 Minutes Prior to CHS shaking it off and flouring it
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