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Post by deepfriednew101 on Nov 19, 2021 3:51:37 GMT 1
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Post by Silver on Nov 24, 2021 13:54:53 GMT 1
Here's a taste test proposal:
Cook your very best 200 grams of flour sized recipe with either 5 grams of very finely ground table sugar or 6 grams of very finely ground dextrose sugar added, and then cook the exact same recipe without any sugar added, and compare them for taste and the 'note'.
EDIT: Or better yet, split your fully seasoned and blended breading mix into two halves, and then add either 2.5 grams of table sugar or 3 grams of dextrose sugar to one half, while leaving the other half sugar free. Then coat half of your chicken in one flour mix, and half in the other flour mix, cook each, and then directly side by side compare them for taste.
Determine thereby if sugar improves or degrades the taste and/or the 'note'.
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crazyforchicken
Kitchen Assistent
eating Kentucky Fried Chicken since 1960's
Posts: 191 
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Post by crazyforchicken on Nov 25, 2021 1:23:02 GMT 1
Here's a taste test proposal: Cook your very best 200 grams of flour sized recipe with either 5 grams of very finely ground table sugar or 6 grams of very finely ground dextrose sugar added, and then cook the exact same recipe without any sugar added, and compare them for taste and the 'note'. EDIT: Or better yet, split your fully seasoned and blended breading mix into two halves, and then add either 2.5 grams of table sugar or 3 grams of dextrose sugar to one half, while leaving the other half sugar free. Then coat half of your chicken in one flour mix, and half in the other flour mix, cook each, and then directly side by side compare them for taste. Determine thereby if sugar improves or degrades the taste and/or the 'note'. I tried that n' here's my results: All 4 6oz thighs were cooked at the same time in a pressure fryer at a drop temp of 355F. Allowed to open fry for 1 min then capped for 13 min. and heat reduced to med (electric element), drained and then put in a 150F oven for 30 min.  Obviously the dextrose is much darker but both tasted the same. |
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Post by Silver on Nov 25, 2021 1:37:48 GMT 1
Wow! Given that some flours naturally contain more sugar than I'm suggesting to be added, I would never have imagined that result. I've been faithfully adding Dextrose for quite awhile now, and I never ran into trouble with a dark batch until just recently when my old deep fryer burned out and I replaced it with a new one. I attributed it to my new electric deep fryer having poor temperature accuracy/regulation. Guess I'll have to try this myself and see if it comes out with the dame result as you saw.
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Post by deepfriednew101 on Nov 25, 2021 1:40:14 GMT 1
Great side by side
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Post by Silver on Nov 25, 2021 2:17:37 GMT 1
Lots of people have made chicken coatings using dry ingredient packets of Tomato Soup Mix and Italian Dressing Mix. Even I've done it (albeit many years ago). Both of those packet mixes have substantial sugar quantities in them, and it doesn't do to the color what is seen in your photo.
In fact, the Good Seasons Italian Dressing packets list Sugar as their main ingredient.
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Post by Silver on Nov 25, 2021 3:50:09 GMT 1
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Post by Silver on Nov 25, 2021 12:09:00 GMT 1
Sugar is listed as the #2 breading ingredient directly after salt in both "Popeyes" 'mild' and 'spicy' chicken, and it cooks to several shades lighter in color than KFC. Note that it also contains "Corn Syrup Solids" (and Corn Syrup is merely water plus Dextrose plus vanilla and a small amount of salt). biorganic.blog/wp-content/uploads/2018/06/Popeyes-ingredients.pdf |
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Post by Silver on Nov 25, 2021 12:35:59 GMT 1
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Post by Silver on Nov 25, 2021 13:15:46 GMT 1
Ah, there may be something in regard to a correlation between browning and sugar content after all: www.finecooking.com/article/controlling-browning-for-better-looking-better-tasting-foodSome takeaways: 1) The higher the protein content of the flour, the more it darkens during cooking. 2) Sugar does indeed increase the darkening. 3) Acids counter both of the above and act to reduce the darkening level. So it may be that if you want both the flavorant impact of sugar and a light color at the same time, an added acid is the key to success. Plus now I know why CHS chose Cake Flour. The inherent lower protein level of Cake Flour is beneficial to achieving a lighter color. And why the likes of Cream Of Tartar or Monocalcium phosphate ("MCP") (the acid components of single acting and and double acting Baking Powder, respectively) and Citric Acid are often used. The key to negating the darkening impact of added sugar may be to add a pinch of Citric Acid to both the breading mix and the oil. I've been adding Orange Zest, which contains Citric Acid. Clearly both KFC Extra Crispy and Popeyes chicken breadings are loaded with sugar, yet both pressure fry to a lighter color than for KFC_OR. Both of these companies must know how to suppress any tendency for sugar to promote a darker color during the cooking process. |
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