|
|
Post by Silver on Jan 29, 2022 17:53:13 GMT 1
My guess is that if you toss 0.65 grams of Allspice into the simple Celery Seed recipe as seen above it may evolve the note. But I have not tried this yet to verify.
|
|
|
|
Post by Silver on Jan 29, 2022 18:01:59 GMT 1
If your chicken comes out too dark when adding Dextrose and Maltodextrin, you are deep frying it at too high of a temperature.
|
|
|
|
Post by deepfriednew101 on Jan 30, 2022 4:17:36 GMT 1
I took the opportunity over the last few night to review some Youtube videos
Guga, Sam the Cooking Guy, John Oroz RIP, and two Michelin star Cool off KFC, plus Food Science, Todd Wilbur, and others PLUS old CHS Videos.
In Almost ALL of them they USE heavier amounts of Spice and Herbs then what would be related to a 26OZ bag and they suggest the food is GREAT.
So my question NOW becomes THIS and THIS ONLY
for some unknown reason the KFC FORUMS are Brain WASHED WITH a 26oz theory.
I can understand that OLD manual or Bags showed 26oz and some manuals also list it. BUT again its ALL Brown & Massey and Yum's NEW AGE KFC CHICKEN.
PLEASE WATCH some KFC kitchen visits and Open house. where they pour the spice into the Lugs
VIEW the TEF video for a 5LBS Bag of 11 Herb and Spice
many people have used 99x and they say the mix is to weak. with there mix ratio.
current Canada Spice Mix is 3LBS Spices 3 LBS Salt 18LBS Flour
math math shows the 6LBS of Spies and Salt are a 3 - 1 Ratio to Flour or 33% and they are using Extract.
I as hard as I try NEVER can make a 26oz ration mix work. in our Kitchens
the lowest ever worked was 25% BUT with boosted MSG - I&G and chicken base.
the only time a 26oz mix worked was sprinkling the season on the chicken then rolling it in the Flour. The spice stuck to the chicken.
The next time you BUY NEW AGE KFC study skin to see how much Pepper specks are on 1 Piece of Drum, Rib, Thigh, Breast. Study the Gravy how much pepper specs.
there is a hell of a lot of Black Pepper in it.
|
|
|
|
Post by Silver on Jan 30, 2022 9:24:42 GMT 1
current Canada Spice Mix is 3LBS Spices 3 LBS Salt 18LBS Flour Recipe please. |
|
|
|
Post by Silver on Jan 30, 2022 11:08:50 GMT 1
Revisiting the Clove and Nutmeg substitution for Allspice:
Most cookbook 'Substitution' advice for Allspice says to add 1/3 Clove, 1/3 Nutmeg, and 1/3 Cinnamon by weight if you don't have Allspice.
Therefore, to make 0.75 grams of Allspice substitute, you would combine 0.25 grams of Clove, 0.25 grams of Nutmeg, and 0.25 grams of Cinnamon.
We want to leave out the Cinnamon, so instead of 0.75 grams of Allspice we would add only the 0.25 grams of Clove plus the 0.25 grams of Nutmeg.
|
|
|
|
Post by Silver on Jan 30, 2022 11:56:18 GMT 1
Hold the presses. The above can't be correct because we know that Allspice delivers only 1/5 the Eugenol of Clove.
So the Clove component within 0.75 grams of Allspice is 0.20 * 0.75 = 0.15 grams of Clove.
0.75 - 0.15 = 0.60 grams. If half of this is Nutmeg, and half is Cinnamon, then there are 0.30 grams of each of these.
So to replace 0.75g. of Allspice with Clove and Nutmeg, while eliminating Cinnamon, the proper quantities to add are 0.15g. Clove and 0.30g. Nutmeg.
|
|
|
|
Post by deepfriednew101 on Jan 30, 2022 16:01:56 GMT 1
Many have said pumpkin spice mix which contains a blend of the items
1930 Durkee’s Pumpkin Pie Spice
Nutmeg, Cassia, Allspice, Sugar, Orange Peel, Clove
|
|
|
|
Post by Silver on Jan 30, 2022 17:25:00 GMT 1
If it was Anise, I tend to think it would be more probable that anise seed was used. Certainly this seems true for 1930's-1950's. Star-Anise seems to be a rather rare bird. I can't see it being in the spice rack of the average 1930's-1950's southern USA home. |
|
flg
Souschef
Posts: 1,578
|
Post by flg on Jan 30, 2022 17:53:16 GMT 1
In the old cooking books I found referencing Anise from that era. The concept was Star Anise went into dishes whole and was removed before serving. And Anise seed was used when the intent wasn't to remove it from the final product. If in 1939 CHS was grinding Star Anise, I think he would have been a pioneer in that regard.
I also agree about being in "everyone's kitchen". I doubt that is even true today.
I really want to believe that the licorice flavor, to which I have never tasted or remember from the early 70's on, came from some other Herb or blend of them.
|
|
|
|
Post by Silver on Jan 30, 2022 18:01:50 GMT 1
I really want to believe that the licorice flavor, to which I have never tasted or remember from the early 70's on, came from some other Herb or blend of them. If the licorice flavor is in fact there, it must be very minimal. When I added 0.15 grams of Star-Anise to a recipe based upon 200 grams of flour the licorice flavor was well over the top for me, but OK for my wife. I'm going to try 0.10 grams. A reduction of 33.33...%. |
|
