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Post by Deep Taste on Apr 16, 2022 23:49:59 GMT 1
The earthy note comes from the increased Pepper, this is 100% certain, I used 6 tsp pepper this round to the same 1/2 tsp of Herbs like the last recipe.
I tried White Peppers many times, I had recipes with only white Pepper, but that didn't get me closer to the KFC note either.
When I fry eggs and then add freshly ground Pepper on it, I got a closer result to the pepper taste of KFC, I added powdered egg to the flour and increased it but that didn't help either.
I sometimes think, if they are using Pepper extract now, then it must taste better now than the old recipe with no extract!!! This is crazy, but nothing matched the pure and clear Pepper taste I had once.
I will think of a way to handle this Pepper problem.
DT
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Post by deepfriednew101 on Apr 17, 2022 2:36:42 GMT 1
Without a doubt KFC NEW AGE is using extracts and they have shown it in some items.
the extract have been used since 1973 when there was a Major Pepper Shortage Due to the Bacteria and Fungus on Peppercorns and there have been Pepper extract developed in the 1940's and earlier.
Pepper Extract and ALL extracts HAVE sky rocked in price over the last 2 years and many supplier do not carry it.
It is very potent
There was extensive work preformed to add Oils to the Peppercorns for certain Food use which gives a deep pepper value. Add Peppercorns to some oil see how the Oil gets the pepper infused also by adding extra oil especially in deep frying in does not let the pepper flash and keeps a deeper pepper flavor when cooking over 8 minutes is typically done. McCormick developed a process for Pepper stabilization for its Chef line Spices.
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Post by Deep Taste on Apr 18, 2022 19:49:06 GMT 1
Recipe DTXP-787 is under development..
DT
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flg
Souschef
Posts: 1,578
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Post by flg on Apr 18, 2022 23:12:56 GMT 1
Anxiously awaiting.
I think next week will be a cook for me. I better get to work on where I want to take this version. Part of me wants to go back to my "Fun One" and up some of the ingredients. For me I still want to focus on the pepper tones and flavor. I haven't got it right yet.
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Post by Silver on Apr 19, 2022 10:09:42 GMT 1
Deep Taste, where are you currently at (or heading) with respect to grams of respective B&W Peppers for a recipe scaled to 200 grams (~1.5 cups) of flour?
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flg
Souschef
Posts: 1,578
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Post by flg on Apr 19, 2022 12:42:38 GMT 1
From my cooks the only thing I feel I have settled on is no less than 3g Black Pepper for 200g flour.
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Post by Deep Taste on Apr 19, 2022 12:56:34 GMT 1
For home made KFC style chicken, I would say 2 tsp Pepper is a logical start point.
200g Flour equal 1.5 cup pastry Flour (1.5x133.333g)
2 tsp Pepper for 1 cup Flour equal 1.5x2= 3 tsp Pepper for 200g Flour.
3 tsp can be devided to 1.5+1.5 tsp W&B or 2+1 tsp for one Pepper 2 times more than the other.
But my XP serie recipes are not meant to be KFC copycats, I am following a specific flavour profile, I may push the limits further through this exploration process.
DT
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Post by Deep Taste on Apr 19, 2022 13:07:16 GMT 1
Recipe DTXP 787 :
2 cups Pastry Flour
3 tsp Black Pepper, new, coarse ground
3 tsp White Pepper, new, fine ground
1/2 tsp Herbes de Provence
1/2 tsp Chili, hot
1/4 tsp Cloves
5 tsp Salt
2 tsp MSG
2 tsp Sugar, brown
Chicken Marinate:
4 cups Water
1 tbsp + 1 tsp Salt
2 tsp Seasoning Salt
1 tsp White Pepper ground
Deep Taste
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flg
Souschef
Posts: 1,578
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Post by flg on Apr 19, 2022 13:20:36 GMT 1
Chicken Marinate: 4 cups Water 1 tbsp + 1 tsp Salt 2 tsp Seasoning Salt 1 tsp White Pepper ground Really nice marinate. It may help to introduce pepper as you have and some seasoning salt. Last time I used some of my seasoning mix but didn't marinate it as long as I should have. Looking forward to this one. |
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Post by deepfriednew101 on Apr 19, 2022 13:26:40 GMT 1
If I may make a suggestion for your recipe
either Add some Poultry Seasoning into your Marinade / Brine or to the Flour
it was add to the Pepper or a Sage
The Herbs De Provence NEVER seemed to get enough of a Blend of the Herb Depth which a Poultry seasoning or Sage pull into ANY DISH.
ONLY from my wheel house of Flavor
you don't need to go nuts with it just lower undertones
Like your amount of Pepper's If your grinding your own Pulsated Pepper Leave a little of the White large size of a medium grind or between pulverized powder and small grind size.
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