|
|
Post by Silver on Mar 6, 2024 21:24:16 GMT 1
My radical thought for the day (expanding upon my experience with dull chicken when using only White Pepper): Is Red Pepper a primary source for the brightness of flavor? And if so, which Red Pepper(s), and how much of this/these Red Pepper(s) is required to make flavors pop? Rosemary also adds a certain brightness character. I can't believe it took me years to get up enough nerve to try it in moderation. |
|
|
|
Post by Silver on Mar 6, 2024 22:31:30 GMT 1
Another radical thought:
The delicious flavor of dried Tabasco Peppers literally runs circles around dull tasting dried Cayenne Pepper. While both pack about the same Scoville heat.
|
|
|
|
Post by Silver on Mar 12, 2024 17:44:40 GMT 1
My radical KFC related thought for the day is:
It would not surprise me at all to learn that during the era of the 3 Lb. Salt Bag there were about 9 (to perhaps as high as an extreme of 12) ounces of additional Salt residing within the seasoning bag. With much of that presumed to be there to serve as a surface deposition carrier for a multitude of extractives.
Edit: But then again, who knows how much Salt resides within the 15% (by weight of Chicken) injection solution?
|
|
smallgree
Chef
Here is a vial recipe:
Posts: 1,416
|
Post by smallgree on Mar 12, 2024 21:53:20 GMT 1
My salt came in a box.
|
|
|
|
Post by deepfriednew101 on Mar 13, 2024 14:35:08 GMT 1
I Posted Sunrise Poultry Chicken Boxes we Have delivered Fresh and Frozen which showed the Salt content on the Boxes
|
|
|
|
Post by Silver on Apr 16, 2024 17:31:47 GMT 1
My radical thought for the day is:
Pictures of deep fried chicken have absolutely nothing to express as regards flavor and aroma. But they do make me hungry.
|
|
|
|
Post by Silver on Apr 29, 2024 13:27:23 GMT 1
My radical thought for the day:
If by some miracle Grace's and Marion Kay explicitly detailed their recipes to us we would still not know CHS's original recipe at all.
|
|
|
|
Post by deepfriednew101 on Apr 29, 2024 15:19:33 GMT 1
I will Say this Visual looking at the Cooked Chicken Tells a Person the Year the Recipe was made?
If the Chicken in more a Red Hue it's a older Recipe and if it has Defined Herbs with Black Spec then it's a Old Original Recipe
the NEW age is the Golden Brown Color Crispy
|
|
|
|
Post by Silver on May 10, 2024 13:03:40 GMT 1
My radical observation for the day:
Why is it that 99.9% of recipe attempts have exactly none of the key ingredients required to develop the core nuttiness essence of Kentucky Fried Chicken? Including Ledington's...
|
|
|
|
Post by Silver on May 10, 2024 14:29:37 GMT 1
My radical observation for the day: Why is it that 99.9% of recipe attempts have exactly none of the key ingredients required to develop the core nuttiness essence of Kentucky Fried Chicken? Including Ledington's... The key ingredients I'm referring to here being:
Clove Allspice Nutmeg Mace Anise Seed
Here's a hint: Herbs are not required at all whereby to achieve the character note of Kentucky Fried Chicken. Add them only in small amounts, or just leave them out altogether.
Hint #2: Saltiness must be high. Roughly 18 to 20 grams per Cup of Flour.
Hint #3: MSG is the icing on the cake. It does not evolve the note, but enhances it. As does a pinch of Anise Seed.
Hopefully with this you have just learned more than years of following the useless and deceptive blather of deepfriednew101 will ever accomplish. |
|
