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Post by Deep Taste on Apr 26, 2022 23:06:58 GMT 1
I don't think it was a step forward, I didn't have a KFC note today by rising the herbs to 1 tsp per 300g Flour.
DT
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Post by Deep Taste on Apr 26, 2022 23:42:27 GMT 1
The White and Black Pepper I am using now are top quality, when I grind them they smell and taste amazing, I want to employ this profile and if possible enhance it, even if I have to sacrifice most of the other herbs and spices, I am still convinced that 80% of the note comes from Pepper, and will continue searching other spices to find if by some miracle one of them gives me a hint.
DT
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Post by Deep Taste on Apr 27, 2022 20:24:45 GMT 1
DTXP 789
3 tsp Black Pepper, coarse ground
3 tsp White Pepper, fine ground
1/2 tsp Chili, hot
1/2 tsp Oregano
1/2 tsp Ginger
300g Flour
6 tsp Salt
2 tsp MSG
2 tsp Milk Powder
2 tsp Egg White Powder
Deep Taste
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Post by Deep Taste on Apr 28, 2022 19:47:55 GMT 1
DTXP 789  Deep Taste
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Post by Silver on Apr 28, 2022 20:04:57 GMT 1
Deep Taste, if it tastes as good as it looks you have a definite winner there!
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Post by Deep Taste on Apr 28, 2022 20:40:59 GMT 1
Thoughts on DTXP 789- The Texture is an improvement, smooth and closer to KFC than before. - 14g Pepper were used, and honestly, I don't know how I can taste pepper in amounts less than this. - 342 F° dropping temperature, resulted in no oily coating, 14 Minutes total frying time under 12 Psi pressure. - Ginger passed the test, with a slight lemony effect, it melded perfectly with pepper. - Oregano passed the test, it is no wonder Oregano is a basic component in Chili powder, in this recipe it complemented the hot Chili I used nicely and didn't stand out at 1/2 tsp. - Rising the oil temperature today gave me a great end result, but it took away from the Peppery taste, I may go 430 F°, but I am not sure, I like it this way actually, maybe more pepper  - No Brown Sugar this time, it was wrong, the sweetness in the recipe has to be produced, not added. Sugar with Marjoram and Nutmeg will produce a taste of a sweet herbal tea like that I had last time, and this doesn't belong to the KFC note. and doest suit the peppery-salty profile of the recipe. - Trying cold pieces from last recipes, and observing the texture, I decided to stop using the usual Egg-Milk wash, and that was a step forward according to my results today. - I used 35g Salt, still it was not Salty as KFC, I may keep it at this. - Thankyou to 'maceme' and 'deepfriednew101' Deep Taste |
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Post by Silver on Apr 28, 2022 22:52:56 GMT 1
My guess is that 38 to perhaps 40 grams of Salt will be required for 2 cups of flour whereby to match the saltiness of KFC_OR.
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Post by deepfriednew101 on Apr 28, 2022 22:58:27 GMT 1
I would suggest little hotter and a 3 minute Brown Time.
I know your going to say I'm Crazy BUT Run the Pepper to 20 You will be hitting the High side YES But the Heat will take some off If you try 20 Bump your Salt or there will be a offset to drastic.
If you think 20g Pepper is to much Lower it and try 19.9g then hehe
seriously Try 18g Pepper and possibly 40g Salt Vary on your Type of BOTH and Grind BUT remember I'm professing Stupid Numbers like as the Numbers which need to be Used.
Excellent Job.
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flg
Souschef
Posts: 1,578
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Post by flg on Apr 28, 2022 23:14:37 GMT 1
If you are at 300g flour. I think you could try 42g salt. For my 200g recipe I keep total salt at 28g and that seems right for me.
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flg
Souschef
Posts: 1,578
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Post by flg on Apr 28, 2022 23:45:12 GMT 1
I would suggest little hotter and a 3 minute Brown Time. I know your going to say I'm Crazy BUT Run the Pepper to 20 You will be hitting the High side YES But the Heat will take some off If you try 20 Bump your Salt or there will be a offset to drastic. If you think 20g Pepper is to much Lower it and try 19.9g then hehe seriously Try 18g Pepper and possibly 40g Salt Vary on your Type of BOTH and Grind BUT remember I'm professing Stupid Numbers like as the Numbers which need to be Used. Excellent Job. 20 18 13 11 11 10 6 4 3 3 1 Serious question, where did this numbers come from? I know we have seen you post them before I worked up something interesting from them but don’t want to step on Deep Taste’s thread |
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