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Post by Silver on Jun 9, 2022 15:06:23 GMT 1
Salt and MSG free chicken bullion: www.tesco.com/groceries/en-GB/products/308082966Ingredients Glucose syrup, vegetable fat (shea), toasted onion powder, sugar, potato starch, flavourings, chicken powder (chicken, antioxidant (rosemary extracts)) (2.5%), herbs (parsley, rosemary), chicken fat (chicken fat, antioxidant (rosemary extracts)) (1%), turmeric, red pepper, pepper, carrots, nutmeg, lovage root |
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Post by Silver on Jun 9, 2022 15:09:45 GMT 1
Oops, would a moderator please move the three posts above this one to the 'Aromat' thread.
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Post by Silver on Jun 9, 2022 19:21:37 GMT 1
There's only one way to find out. And it's a very simple way: 200 grams Flour 24 grams Salt 10 grams MSG 5 grams Aromat Original Seasoning (SA) 3 grams White Pepper 3 grams Black Pepper I've revised this easy Deep Fried Chicken coating recipe based upon my calculated salt content of Aromat: 200 grams Flour 24 grams Salt 6.75 grams MSG 7.25 grams Aromat Original Seasoning (SA) 3 grams White Pepper 3 grams Black Pepper It doesn't likely get any more basic than this! And it's fully 40 ounce bag compliant to boot... |
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Post by Silver on Jun 15, 2022 12:49:45 GMT 1
My radical thought for the day:
Given that Celery is a known Allergen, why do many if not most Chicken Bouillons and Chicken Soup Bases and their ilk contain Celery?
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Post by Silver on Jun 18, 2022 11:21:17 GMT 1
My radical thought for the day:
KFC OR likely garners it's distinct peppery bite from a B&W Pepper extract designed to deliver spicy-heat even after exposure to ballpark 350 degree F. temperatures. No amount of actual/real B&W Pepper combination will likely "properly" duplicate this unique bite, since heating to 350 degrees F. mutes it. Adding more B&W Pepper alone merely at some juncture muddies the pepper flavor as well as delivering a sensory overload. Therefore the closest we can get to representing this bite is to back down on real B&W Pepper somewhat, and introduce Cayenne Pepper as a 12th ingredient (not present within KFC OR) whereby to more "properly" simulate/duplicate the distinct bite nature.
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Post by Chickenman on Jun 18, 2022 11:46:09 GMT 1
My radical thought for the day: KFC OR likely garners it's distinct peppery bite from a B&W Pepper extract designed to deliver spicy-heat even after exposure to ballpark 350 degree F. temperatures. No amount of actual/real B&W Pepper combination will likely "properly" duplicate this unique bite, since heating to 350 degrees F. mutes it. Adding more B&W Pepper alone merely at some juncture muddies the pepper flavor as well as delivering a sensory overload. Therefore the closest we can get to representing this bite is to back down on real B&W Pepper somewhat, and introduce Cayenne Pepper as a 12th ingredient (not present within KFC OR) whereby to more "properly" simulate/duplicate the distinct bite nature. Yep that is exactly what i've noticed when eating modern O.R, it has a distinct very noticeable peppery taste but if you try to replicate it by increasing the B&W it just muddies the flavour and gives you sensory overload like you said. I'm not sure if it is due to the extracts or if it is due to the recipe being very well balanced that you are tasting the pepperiness of other things like oregano. |
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Post by deepfriednew101 on Jun 18, 2022 12:26:00 GMT 1
Mixing Pepper with a Sugar, Corn Starch, or Ac'cent as a Carrier Can slow down the Temperature Evaporation of the Pepper.
If you see in Many NEW AGE KFC Ingredient List they are using a OIL, Canola, Rape Seed, and other Types Blended with the Pepper also the Animal Proteins work well also.
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flg
Souschef
Posts: 1,578
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Post by flg on Jun 18, 2022 14:39:06 GMT 1
I'm not sure if it is due to the extracts or if it is due to the recipe being very well balanced that you are tasting the pepperiness of other things like oregano. I think it very well is having to have the right balance of other ingredients as well. Hard to say what exactly they do to the extracts though to enhance them in general. |
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Post by Silver on Jun 20, 2022 18:32:16 GMT 1
My radical thought for the day:
200 grams cake flour
29 grams salt
15 grams MSG
3 grams fine white pepper
3 grams coarse black pepper
1.25 grams Coriander Seed
1.00 grams Ginger
0.75 grams Rubbed Sage
0.50 grams Anise Seed
0.25 grams Summer Savory
0.25 grams Cayenne Pepper
0.25 grams Nutmeg
0.20 grams Clove
0.15 grams Mace
0.10 grams Cinnamon
12 ounces of Pilsner Beer
Make the above into a batter. Dust chicken pieces with potato starch. Dip in batter to coat. Deep fry...
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Post by deepfriednew101 on Jun 21, 2022 13:57:23 GMT 1
I thought the Beer was to Drink while Frying the Chicken
you were thinking a Beer Batter Chicken
I would SUGGEST a SHOT of Vodka into the Batter also It Flashes the Oils Quicker and some say it Helps keep more Spice and Herb seasoning Flavor ?
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