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Post by deepfriednew101 on Apr 16, 2022 11:56:03 GMT 1
YES many are using More Black if you want more BLACK SPEC's add a Drop of Carmel Color to your White Pepper, or a Drop of vanilla the Black will INSTANTELY turn it BLACK SPECS. POUR A FEW DROPS INTO WHITE FLOUR of either Vanilla or Carmel and shake the Crap Out of the Flour you will Get MANY black Spec's and NO flavor change. USE a BUTCH GRIND SIZE Pepper if the flecks matter also These Flecks were more a Vanilla and Carmel added to Flour then Black Pepper. yes there was also some Black Pepper BUT more the color drops.  |
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Post by deepfriednew101 on Apr 16, 2022 12:00:11 GMT 1
Next Recipe DTXP-7862 cups Flour 4 tsp Black Pepper 2 tsp White Pepper 1/2 tsp Herbes de Provence 1/2 tsp Lemon peel 1/4 tsp Chili, hot 1/4 tsp Garlic Powder 6 tsp Salt 1 tsp Brown Sugar 1 tsp MSG I would Add Sage and Paprika as a ADD to the Pepper Flavor DT |
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Post by deepfriednew101 on Apr 16, 2022 12:05:07 GMT 1
Sorry I added my point into the Recipe wrong
I would add Sage and Paprika to Pepper for a ENHANCER
If your Peppercorns are a Smaller Peppercorn with a LOWER oil content you NEED to Start your fryer at a Lower Temp or make sure it does a Browning and temp Drops below 350 VERY FAST.
Temperature of over 350-355 Deg FLASH THE OILS from spice TOO QUICK and loose the Flavor and Smell
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Post by deepfriednew101 on Apr 16, 2022 16:57:09 GMT 1
Cream of Tartar
The chemical name is potassium bitartrate, it is a natural component of grape juice and wine. Removed from wine as a by-product, cream of tartar is used in cooking and as a component of baking powder.
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flg
Souschef
Posts: 1,578
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Post by flg on Apr 16, 2022 17:58:26 GMT 1
Yes, I grind them fresh for every batch , lately I am using more black Pepper than white, white isn't giving me the same dark specks I get from KFC, and I've read the ingredients of one KFC site and they are using more black Pepper than white nowadays too. DT I find when I drop the black pepper too much I not only lose the flecks in the chicken but flavor as well. I do think getting pepper right should be the focus for now. I think that one thing that Glen and perhaps the Jolly Chef recipe (nearly identical) got right. Is that Black pepper may be the highest weight. If you forget about the 3:1 WP rumors. |
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Post by Deep Taste on Apr 16, 2022 19:14:10 GMT 1
  First batch out of pressure, the dark specks look more obvious this time Deep Taste |
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flg
Souschef
Posts: 1,578
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Post by flg on Apr 16, 2022 21:25:30 GMT 1
How was the pepper taste for this recipe?
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Post by Deep Taste on Apr 16, 2022 21:31:28 GMT 1
My thoughts on DTXP-786:
-Increasing Pepper helps with the extra dark specks on the coating, but didn't help with the taste.
I didn't get the clear and pure Pepper sensation I get from KFC, and I noticed more earthy taste which doesn't belong to the note.
-Lemon peel, it added something new, not bad, and not good either, but it didn't enhanced the Pepper as I was hoping, it added a second layer to the taste and didn't blend well with pepper to form one note.
-The Aroma was the same as the last XP recipe, but I will change the oil next time and I may try Lemon or Orange peel instead, because it still might play a role in the note, but not as a Pepper enhancer.
DT
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Post by Deep Taste on Apr 16, 2022 21:35:40 GMT 1
It is a big challenge, I still cannot mimic the KFC pepper experience I had once.
I will give this some deep analyse to figure out how I will continue from here.
DT
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Post by deepfriednew101 on Apr 16, 2022 23:18:48 GMT 1
I will Throw my two cent's into the Bucket.
I Do Not care what other Countries are Doing with a Black Pepper Value Higher then the White Pepper.
The White Pepper is the Note more then the Black Pepper.
the Best way to test White Pepper vs Black Pepper - Mashed Potato add white pepper in 50% of the Mashed Potato and Place Black Pepper in the other 1/2 of the Mashed Potato. THERE IS A HUGE difference in the Taste and Aroma, between the White Pepper and the Black Pepper.
I know I say test spices On Egg or Pasta. WITH THE WHITE AND BLACK PEPPER use Mashed potato don't care if its instant or real potato. The white pepper with MAKE IT jump IMMEDIATELY the Have a kick if over done, and immediate taste. The Black Pepper NEEDS WAY more to even come close to the White Pepper and YOU still never get the White Pepper Taste difference.
We make upwards of 50Lbs of Mashed Potato a Day and somedays 75Lbs and when the White pepper is added into the Hobart and Mixed you know that Mashed Potato are being made AROMA in whole commercial kitchen.
Your chicken looked Good Do you think the Earthy Tone came from the Herb De providence or Chili Powder ?
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