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Post by deepfriednew101 on Feb 12, 2022 18:52:12 GMT 1
If you look back in History CHS was in partner with a Fish & Chip Franchise.
Porky Pigs was the name of the place.
They had experimented with CHS spices in the batter
CHS loved Fish also
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flg
Souschef
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Post by flg on Feb 13, 2022 0:13:19 GMT 1
Mixed up the FUN recipe and will let it meld a couple days. It ends up with 2.5g H&S plus the vegetables (Garlic, onion, bell pepper etc) and 6g of Pepper. The color of the melding pot looks great compared to what I have seen in photos of the real OR. Even at the lower level of H&S I can still smell them at or over the level of pepper.
This will be an interesting experiment. Worst case it tests my want to move from 5 to 6g of pepper.
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Post by Silver on Feb 13, 2022 0:36:08 GMT 1
That's more pepper than I've ever used. It will be interesting to see how it turns out! My wife would'nt likely ever let me get the pepper level that high. But pepper is high in real KFC.
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Post by deepfriednew101 on Feb 13, 2022 3:40:07 GMT 1
are you using cracked and fine pepper of all just ground Pepper
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flg
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Post by flg on Feb 13, 2022 15:53:50 GMT 1
are you using cracked and fine pepper of all just ground Pepper Both are in it cracked and fine. Both high quality Tellicherry version
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flg
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Posts: 1,578
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Post by flg on Feb 13, 2022 16:03:00 GMT 1
That's more pepper than I've ever used. It will be interesting to see how it turns out! My wife would'nt likely ever let me get the pepper level that high. But pepper is high in real KFC. My wife doesn't like or use much pepper either. I on the other hand slap it on everything. So this should be interesting. She will let me know if there is too much pretty quickly. LOL
If you go back to the analysis that was done by a member of another forum. They surmised that there was likely a total of 9g scaled to a 26g recipe of combined pepper. So 4.5g in our 200g version. Which seems to be where most are 4.5-5g. However, Glen said that his 99x needed more pepper he felt. He mentioned White Pepper in his review of it. I it made me think about going higher. I have found some older recipes that are even higher than 6g in 200g flour. So I hope I'm ok at 6g.
I also started thinking about the number of recipes with 3 grinds of black pepper plus white. If all the grinds of BP were meant to be equal amounts. Could that have been 1 part each of Cracked, fine and Course BP and 3 parts White Pepper. Mind you for this I upped only the White Pepper. I did consider strongly the 3+3 concept.
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Post by Silver on Feb 13, 2022 18:00:16 GMT 1
are you using cracked and fine pepper of all just ground Pepper Both are in it cracked and fine. Both high quality Tellicherry version
Tellicherry does not speak at all with regard to the quality of the Pepper Corns. It speaks only (and specifically) as to their size. Any Black Peppercorn which will not pass through a mesh of a defined size is by definition a Tellicherry Pepper Corn. |
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Post by deepfriednew101 on Feb 13, 2022 20:24:27 GMT 1
Tellicherry Peppercorns are a 3.5 size and larger in the Size if peppercorns and Have a different flavor profile due to the size and amount of Oil in the larger Peppercorns. As for anything else you are correct that its the size that matters.
we have found that fresh Grinding the Tellicherry Peppercorns give more flavor
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flg
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Posts: 1,578
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Post by flg on Feb 13, 2022 22:09:08 GMT 1
Silver - I was messing around with your formula from "The End" topic. Then I got thinking a bit more about the the lower 2.5g H&S. So for a Radical Idea - I went back with low numbers in mind and threw this together based on Glen's ingredient list. For a second let's forget about the Savory/Allspice issue. BPG - 1g BPC - 1g This totals 6g pepper. which I will try. I believe you had 5.4g which would also be fine. BPF - 1g WP - 3g Allspice - 0.5g Coriander - 0.5g In alpha order so the weights could be the same Ginger - 0.5g Thyme - 0.5g Sage - 0.35g - These last 3 could be up or down 0.05g. I don't think either way makes a difference. But Sage has to be less than Thyme. Marjoram 0.15g So 7.5g MSG, 6g Pepper, 2.5g H&S, We know there is garlic and extra salt which we have around 4g to use. This gets us to the 20 ounce bag.
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Post by Silver on Feb 13, 2022 22:34:28 GMT 1
Silver - I was messing around with your formula from "The End" topic. Then I got thinking a bit more about the the lower 2.5g H&S. So for a Radical Idea - I went back with low numbers in mind and threw this together based on Glen's ingredient list. For a second let's forget about the Savory/Allspice issue. BPG - 1g BPC - 1g This totals 6g pepper. which I will try. I believe you had 5.4g which would also be fine. BPF - 1g WP - 3g Allspice - 0.5g Coriander - 0.5g In alpha order so the weights could be the same Ginger - 0.5g Thyme - 0.5g Sage - 0.35g - These last 3 could be up or down 0.05g. I don't think either way makes a difference. But Sage has to be less than Thyme. Marjoram 0.15g So 7.5g MSG, 6g Pepper, 2.5g H&S, We know there is garlic and extra salt which we have around 4g to use. This gets us to the 20 ounce bag. That might work perfectly as a fit for Glen's. But the pepper seems a bit high. |
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