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Post by Silver on May 14, 2022 16:42:37 GMT 1
Mmmmm!!! I can't wait for the eating report. |
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Post by Deep Taste on May 14, 2022 17:29:58 GMT 1
Thoughts on DTXP 791
- Coating was perfect, minimal cracklings at the bottom of the pot, and I had better dark specks than any time before!
- I can describe the Aroma somehow, it is more like Chicken! with sweetness in the air, it starts after 6 minutes frying, and fills the kitchen when releasing the pressure, it doesn't tell you which spices are being cooked like when I used to add Basil for example, Garlic or Coriander, something exciting, Cinnamon is merging with Chicken itself that brings this feeling of well seasoned smoked meat being fried.
- I wanted to try the last recipe again, and adding Mustard here is a good chance since it doesn't add any off taste to the mix, and I think I detected extra heat this time that merged completely with Pepper with no noticeable noises, I want to season the flour with elegant spices, that do their job without causing problems to the other spices, and Mustard is one of those for sure, it earned its place in my recipes.
-Another important note, as stated on KFC box, Colonel Sanders says that Paprika is one of the 11, I am using hot Chili Flakes, but if I want to use Paprika instead, then adding Mustard is a must, to keep the heat level the same as KFC, Paprika needs Mustard!
I think that is exactly what KFC in some countries and 99X did, they replaced Paprika and Mustard with hot Chili Flakes!
- I tasted the breading raw, I can eat it like this! When I used to add Sage, Coriander, Garlic and the other spices, it was always an unpleasant expierence if some raw breading survive the oil and didn't get cooked, Now I am free of this!
Deep Taste
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flg
Souschef
Posts: 1,578
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Post by flg on May 14, 2022 21:06:29 GMT 1
Excellent report. I like the fine tuning approach. That's what I need to keep doing the next few cooks.
I don't miss coriander at this point. I feel ginger plays a bigger part than coriander did or even Celery Seed. Ginger needs to play nice with the pepper(S). I think it helps with the heat too
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Post by Deep Taste on May 16, 2022 16:38:01 GMT 1
DTXP 792
3 tsp Black Pepper, coarse ground
3 tsp White Pepper, fine ground
1/2 tsp Ginger
1/2 tsp Cinnamon
1/2 tsp Mustard, roasted
1/2 tsp Mace
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 deepfriednew101 on May 16, 2022 16:59:06 GMT 1
I would Do a SPLIT TEST of your spice
TRY some Baker Yeast in 1/2 PLEASE test it ?
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Post by Deep Taste on May 16, 2022 17:19:15 GMT 1
Gladly!
Dry Yeast, among 4 other things, is on my list to try, I just want to study this combination first, If it passes the test, the next recipe will be the same with the added Yeast, for you!
I am trying to isolate the big players, this recipe is special, since it contains zero herb.
DT
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Post by deepfriednew101 on May 16, 2022 17:51:32 GMT 1
It all works NOT a issue
either was Great Chicken
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flg
Souschef
Posts: 1,578
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Post by flg on May 16, 2022 23:55:09 GMT 1
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Post by Deep Taste on May 17, 2022 15:43:04 GMT 1
DTXP 792  Thoughts on DTXP 792: The best fried chicken I ever tasted! I need Aladdin magic lamp to beat this recipe. After 4 Minutes of capping the amazing Aroma started to fill the air, that is 2 minutes earlier than before, the family by coming home said it smells KFC all the way outside! It was way more stronger than when I tried Cinnamon alone, Mace enhanced everything, not only the Cinnamon and Chicken, but the Milk and Egg effect too, when I tasted the note, it was what everyone want, a great taste of chicken with a mysterious background that dosn't bash your senses, and that just tells you it is Chicken on steroids! Mace is a winner! It is on another level altogether, there is two varieties of mace, one with red blades and the other with orange blades that come from Grenada which I used for this recipe, I buy Mace whole and grind them fresh everytime. I removed Oregano and Chili this time, just to compare their influence on the Aroma, and after today's experience I know their rule here is minimal. I roasted Mustard seeds for 4 Minutes on medium heat to kick its essential oils a little, I cannot say if that was an improvement or not, at the end everything has settled to form one perfect note. The level of dark specks was less than last time because of removing Chili Flakes and Oregano Flakes. 10 Minutes in pressure, it was super moist and juicy, I control the Chicken breast here which is the most part affected by extra heat and cooking time. I didn't miss anything in this recipe, There were only 6 spices used, and it is already in the realm of the authentic note. Deep Taste
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Post by Silver on May 17, 2022 16:17:33 GMT 1
DTXP 792Thoughts on DTXP 792: The best fried chicken I ever tasted! I need Aladdin magic lamp to beat this recipe. After 4 Minutes of capping the amazing Aroma started to fill the air, that is 2 minutes earlier than before, the family by coming home said it smells KFC all the way outside! It was way more stronger than when I tried Cinnamon alone, Mace enhanced everything, not only the Cinnamon and Chicken, but the Milk and Egg effect too, when I tasted the note, it was what everyone want, a great taste of chicken with a mysterious background that dosn't bash your senses, and that just tells you it is Chicken on steroids! Mace is a winner! It is on another level altogether, there is two varieties of mace, one with red blades and the other with orange blades that come from Grenada which I used for this recipe, I buy Mace whole and grind them fresh everytime. I removed Oregano and Chili this time, just to compare their influence on the Aroma, and after today's experience I know their rule here is minimal. I roasted Mustard seeds for 4 Minutes on medium heat to kick its essential oils a little, I cannot say if that was an improvement or not, at the end everything has settled to form one perfect note. The level of dark specks was less than last time because of removing Chili Flakes and Oregano Flakes. 10 Minutes in pressure, it was super moist and juicy, I control the Chicken breast here which is the most part affected by extra heat and cooking time. I didn't miss anything in this recipe, There were only 6 spices used, and it is already in the realm of the authentic note. Deep Taste Nice!!! I've got to add Mace to my shopping list now... |
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