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Post by Silver on May 17, 2022 16:31:15 GMT 1
I wonder if Nutmeg will suffice as a substitute for Mace?
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Post by deepfriednew101 on May 17, 2022 16:36:25 GMT 1
Mace is a yellowish-brown spice that is derived from the dried lacy coating of the nutmeg seed.
As I have stated previously we Micro Plain Nutmeg to get a Fresh Cross of Mace & Nutmeg and works Great in our Cooking.
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Post by Deep Taste on May 17, 2022 16:45:52 GMT 1
Mace and Nutmeg are completely different spices in my book, they dont taste the same and they don't smell the same either, I can tell them apart in a second.
Mace has a sweet and peppery note to it, it is an extremely elegant and fragrant spice, in my combination with Ginger and Cinnamon it brought everything together like magic, Nutmeg here in this special combination is a little harsh, will not merge smoothly, and will not enhance the Aroma too much, but Mace in place, its rule in the Aroma has surpassed every other spice I tried before.
The same way Allspice cannot supstitute Cinnamon.
But Nutmeg is there in today's KFC, I tasted it there many times, but it doesn't help me getting the Aroma and the chickenary note I was looking for.
DT
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flg
Souschef
Posts: 1,578
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Post by flg on May 17, 2022 16:46:54 GMT 1
Excellent report Deep Taste. Sounds like you have a fairly solid base recipe to lock in. I have no experience with mace and while I understand nutmeg is different. Nutmeg makes my recipes come alive more with that KFC background. Sounds like I need to step from nutmeg to mace and test Thanks for the update |
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Post by deepfriednew101 on May 17, 2022 17:03:03 GMT 1
I Agree DT Mace is Different then Nutmeg. You need to see the processing of 1930 Mace which contained NOT only Mace but Nutmeg and was Labeled as PURE MACE. I AGREE WE use PURE Mace NOW more then nutmeg as the Mace is Processed different in 2022 then 1930's and YOU Need the Pure Mace which is a Heaven Item. On Ken's Forum I Always said Mace was First Used. Mace was used in the Bakery Heavy in the 1930's nutmeg was not used as much in the early Era. I have posted These Photo's in support Many Times.   ONLY MY VIEW Photo's are from the Old KFC MUSEUM Kitchen |
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Post by deepfriednew101 on May 17, 2022 17:04:26 GMT 1
Mace Photo  |
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maceme
Kitchen Assistent
Posts: 220
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Post by maceme on May 17, 2022 17:08:42 GMT 1
DTXP 7923 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 Do you think 1 tsp of the warm spices would be too much? I would be tempted to go there…. |
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Post by Deep Taste on May 17, 2022 17:16:21 GMT 1
I used
14g (7+7) Pepper
1g Cinnamon
1g Mace
1g Mustard
1g Ginger
Added to 300g Flour, 36g Salt, 11g MSG, 7g Milk, 5g Egg.
So 1 tsp, about 2 g, of those warm spices, is a little low, I need 2 tsp here for 300g Flour, specially if you are using new oil, be sure using a tasty Cinnamon, they are not all the same.
DT
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maceme
Kitchen Assistent
Posts: 220
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Post by maceme on May 17, 2022 17:25:42 GMT 1
I used 14g (7+7) Pepper 1g Cinnamon 1g Mace 1g Mustard 1g Ginger Added to 300g Flour, 36g Salt, 11g MSG 7g Milk, 5g Egg. So 1 tsp, about 2 g, of those warm spices, is a little low, I need 2 tsp here for 300g Flour, specially if you are using new oil, be sure using a tasty Cinnamon, they are not all the same at all. DT I meant doubling your 1/2 tsp… |
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Post by Deep Taste on May 17, 2022 17:30:11 GMT 1
Aha sorry, personally I will keep it at this level first, because those are strong spices, they have to enhance the Chicken flavor without dominating it, you can go up after that if you still think it needs more.
I pressure fry the Chicken for 10 Minutes, using other methods may needs more spices, but that has its disadvantages also.
DT
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