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Post by Silver on Apr 19, 2022 15:14:55 GMT 1
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Post by Deep Taste on Apr 19, 2022 19:28:40 GMT 1
DTXP-787 :     The Aroma of this recipe while it was cooked is something I expierence for the first time ever! A huge step forward! Deep Taste
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flg
Souschef
Posts: 1,578
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Post by flg on Apr 19, 2022 19:38:26 GMT 1
Looks great made me have to go grab a snack. Thanks for sharing. Do you feel you are making progress on the pepper front?
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Post by Deep Taste on Apr 19, 2022 19:39:44 GMT 1
I taste pure PEPPER!!!
DT
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Post by Deep Taste on Apr 19, 2022 20:11:21 GMT 1
Thoughts on DTXP 787:
-At last, I tasted pepper with no added earthy note, and I have to thank 'maceme' here for his good advice.
-I used 7g Black Pepper and 7g White pepper total of 14g = 6 tsp Pepper to 300g Flour
-I don't think I need to increase Pepper level more than 6 tsp, maybe 7 tsp if I wanted to test the absolute limits.
-I used a new vegetable shortening, and although it was new, I had the best Aroma of all my last 10 years trials.
- I left out garlic powder because it is already included in the seasoning salt I used to marinated the chicken, and garlic was giving me some extra noises last time.
- I chose to use Cloves because I didn't want to lessen the dark specks I had last time, and I have read that Cloves aroma is the first thing one notices after Pepper in KFC seasoning bag.
-I used 1/2 tsp hot Chili, and I reduced the Oil temperature a little from 340 F to 320 F
- I didn't miss any other spices while the pepper note was dancing on my taste's buds, and for my next trials any spice which will negatively interact with this profile will be excluded.
Deep Taste
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flg
Souschef
Posts: 1,578
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Post by flg on Apr 19, 2022 20:36:40 GMT 1
Awesome. It’s about the pepper at this point. I’m going back to my last successful recipe and focusing on pepper only for the next couple cooks.
I can’t see how others get the Peppery KFC taste with 2.5g black and 2.5g white pepper into 200g flour.
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Post by Deep Taste on Apr 19, 2022 20:39:32 GMT 1
I can’t see how others get the Peppery KFC taste with 2.5g black and 2.5g white pepper into 200g flour. Absolutely, source the best quality Pepper for your fine ground part of it, this IS one of the biggest secret of the recipe. DT |
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Post by Deep Taste on Apr 19, 2022 20:50:00 GMT 1
And one thing more:
- Marinate is a must, it keeps the pieces moist during pressure frying, and protects the Pepper flavour in the coating being damaged by extra dry heat.
The level of steam today was way above my last trials.
DT
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Post by deepfriednew101 on Apr 19, 2022 21:16:49 GMT 1
When you look at the Scale Amount that were give Shelton broke Down to More Flour When you back it down to your cups of Flour Similar Numbers are close for Pepper Volume you have suggested.
You chicken Looks Awesome
20 White Pepper / 3 = 6.67
18 Black Pepper / 3 = 6.0
18 White Pepper / 2.5 = 7.2
13 Black Pepper / 2.5 = 5.2
31 Total Pepper / 2.5 = 12.4
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Post by Deep Taste on Apr 19, 2022 21:17:04 GMT 1
  Above is an actual breading, premixed with the recipe, one U.S Cup of this breading weighs in at 4.7 ounces (or 134 grams). Second is my breading of today's DTXP-787 recipe for comparison. DT |
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