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Post by Deep Taste on Apr 24, 2022 17:43:40 GMT 1
Herbes de Provence as a commercial blend started to be sold under this name in the 1970s
Thyme, Savory, Rosemary, Oregano, Marjoram are the basic herbs
Sometimes Basil, Lavender too.
DT
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Post by Deep Taste on Apr 26, 2022 18:05:30 GMT 1
DTXP 788 DT
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Post by Silver on Apr 26, 2022 18:08:53 GMT 1
I'm amazed as to how white it appears vs. gray/white or gray/green. The latter of which I observe when sufficient Tarragon has been added to turn it green.
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Post by deepfriednew101 on Apr 26, 2022 18:08:54 GMT 1
Looks Great perfect Spec's of Black
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Post by Deep Taste on Apr 26, 2022 20:35:23 GMT 1
 Thoughts on DTXP 788- The combination of Marjoram, Thyme and Nutmeg stood out negatively to me, and took away from the pure and clear Pepper sensation I had last time. - I tasted a strong Sage-Mint note which I didn't get from KFC. - Rising hot Chili from 1/2 tsp to 1 tsp didn't make it hot as I wanted, it was somehow pointless. - The meat itself was so much tender and juicy the same way as KFC. - No hint of KFC Aroma during frying. - Salt level is perfect with 30g to 300g Flour. - I tried another type of Flour with a lower protein level , and it was not an improvement. DT |
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flg
Souschef
Posts: 1,578
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Post by flg on Apr 26, 2022 20:53:29 GMT 1
Looks the part though
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Post by deepfriednew101 on Apr 26, 2022 20:59:48 GMT 1
It looks Great / more a rice crisp effect then a corn flake or is my perception incorrect in the view.
It looks awesome either way
Do You think you need to lower the Herb De Providence ?
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Post by Deep Taste on Apr 26, 2022 21:19:46 GMT 1
I really don't know.
What I like about those experiments is the way I can easily recognise the problem, I didn't like Nutmeg with Thyme and Marjoram today, I am almost sure Nutmeg is used in todays KFC , I tasted it in KFC several times, but when trying it at home I got always results that don't match at all my expierence there.
The Sage-Mint-Thyme note today was dominant, I have to study this side-effect further.
I have another BIG problem, when I lower the oil temperature the pepper profile becomes better and clearer, but at the cost of more oily coating, and when I rise the temperature, even within 20 F° this profile starts to degrade.
DT
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flg
Souschef
Posts: 1,578
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Post by flg on Apr 26, 2022 22:14:10 GMT 1
I keep thinking the non-pepper H&S items are somewhere in the 1-1.5% of the flour weight. For 200g flour 2-3g which also needs to account for garlic or onion (vegetables) or whatever you use.
I had planned on a cook this week. But the family messed up the timing. And I ended up doing BBQ boneless/skinless chicken thighs instead. But I used my seasoning as a dry rub on it. It was great and the family took them down.
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Post by Silver on Apr 26, 2022 22:43:33 GMT 1
Seriously delicious looking! Was it closer to the note with just pepper, or with the added H&S?
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