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Post by Silver on Jun 22, 2022 9:41:50 GMT 1
My radical thought for the day:
Pepper
Allspice
Poultry Seasoning
Rosemary
Iodized Salt
Koriander
Aniseed
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flg
Souschef
Posts: 1,578
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Post by flg on Jun 22, 2022 17:39:38 GMT 1
Brown Sugar
Anise Seed
Nutmeg
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Post by Silver on Jun 22, 2022 17:41:09 GMT 1
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Post by Silver on Jun 23, 2022 11:22:46 GMT 1
My radical thought for the day:
I've pondered why per Glen (of Glen and Friends Cooking) the Grace's blend contains only 8 H&S.
White Pepper (1)
Black Pepper (2)
Allspice (3)
Coriander (4)
Ginger (5)
Thyme (6)
Sage (7)
Marjoram (8)
Then I realized that Allspice is merely a substitutional replacement for the following:
Nutmeg
Clove
Mace
Cinnamon
Remove the Allspice and you are at 7 H&S ingredients. Then add in the above group of 4 and you are now at 11 H&S ingredients (in this descending order):
White Pepper
Black Pepper
Coriander
Ginger
Thyme
Sage
Marjoram
Nutmeg
Clove
Mace
Cinnamon
Lastly, add in some weights scaled to 200 grams of flour and you get:
200. grams Cake Flour
30.0 grams Salt (Note: this is for the case of no salt brining of the chicken pieces. If you salt brine, cut this down to ~ 27 grams)
15.0 grams MSG
3.50 grams White Pepper (1)
3.50 grams Black Pepper (2)
1.50 grams Coriander (3)
1.00 grams Ginger (4)
0.40 grams Thyme (5)
0.35 grams Sage (6)
0.30 grams Marjoram (7)
0.25 grams Nutmeg (8)
0.20 grams Clove (9)
0.15 grams Mace (10)
0.10 grams Cinnamon (11)
The only additional ingredient required whereby to more fully evolve the note is 0.50 grams of Anise Seed (Aniseed). Add it and then conflate B&W Pepper into 1 ingredient and you are back to 11.
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Post by Silver on Jun 24, 2022 11:41:05 GMT 1
My radical thought for the day is that these are the proper "groups" to be addressed in any attempt at cloning a KFC_OR_Like note/flavor:
Salt (NaCl, and 'possibly' KCl) contributor(s)
Piperine contributor(s)
Umami contributor(s)
Nuttiness contributor(s)
Zingerone contributor(s)
Eugenol contributor(s)
Licorice contributor(s)
Aromatic contributor(s)
Edit:
Note: When highly heated (as for deep frying), Gingerol (the main component of Ginger) totally breaks down and becomes Zingerone. The taste of Zingerone is said to be somewhat reminiscent of that of both Eugenol and Vanillin.
Edit 2:
There are multiple paths to addressing most (to perhaps all) of the above groups.
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Post by deepfriednew101 on Jun 24, 2022 14:12:56 GMT 1
If we look at common sense and everyday thinking
What has the Most aroma Cooking in a Frying pan on the Stove open air cooking in the Kitchen.
Pepper Black & White
Ginger
Garlic
Onion
Celery
Mustard
Cumin
Curry
Caraway
Plus others
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Post by Silver on Jun 25, 2022 11:16:46 GMT 1
My radical thought for the day:
Could Anise Seed (Aniseed) be the missing ingredient in 'non-KFC' coating mixes such as 99-X?
Has anyone ever tried blending an ounce of finely ground Anise Seed into a 25 ounce jug of Marion Kay's 99-X, whereby to bring it to 26 ounces?
One ounce of Anise Seed in 400 ounces of flour (wherein 400 ounces = 25 pounds) is the same as 1 gram of Anise Seed in 400 grams of flour, and is therefore the same as 0.50 grams of Anise Seed in 200 grams of flour. My successful batch #17 uses 0.50 grams of Anise Seed in 200 grams of flour.
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Post by Silver on Jun 25, 2022 14:02:59 GMT 1
My second radical thought for the day:
The expression of the mega-elusive 'note' (using the term 'note' here to express primarily 'flavor') is evolved exclusively via some critically weighted (or ratioed) combination of the qualities of nuttiness and licorice.
Side Note: My recipe #17 was woefully short on Pepper 'bite' expression, and also lacking in Salt expression, yet it was bursting with the note. So these components are not part of the note.
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Post by deepfriednew101 on Jun 25, 2022 14:27:04 GMT 1
They seem to want to do Analyze or Analysis 99X and NOT real Spices which Willy or others Have ?
NOT sure of peoples thought process that's like sending a Mandarin Orange and not a Regular Orange for testing.
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Post by Silver on Jun 26, 2022 20:56:11 GMT 1
My radical thought for the day:
The easiest way to "zing" a recipe is to add less flour.
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