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Post by deepfriednew101 on May 17, 2022 19:52:44 GMT 1
DTXP 792 with Yeast Test Canada 3 tsp Black Pepper, Butcher Grind 3 tsp White Pepper, fine ground 1/2 tsp Ginger 1/2 tsp Cinnamon 1/2 tsp Mustard 1/2 tsp Mace 300g Flour Brodie X Pastry Flour - Robin Hood 1 tsp Baker Yeast 6 tsp Salt 1 tsp MSG 2 tsp Milk Powder 2 tsp Egg White Powder Test was preformed on Chicken Breast cut in 1/2 length wise   Was it Good Chicken YES it was Better then good. Very Good for a Chicken was it in MY mind missing the Poultry, or Sage YES BUT I know it was LEFT OUT intentionally. I want to let chicken to cool off so I can give a Hot and Cold comparison of flavor. |
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Post by Deep Taste on May 17, 2022 19:55:13 GMT 1
Chicken looks great!
Thank you for sharing!
DT
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Post by deepfriednew101 on May 17, 2022 19:56:59 GMT 1
We Used Chicken Breast cut in halve because we had extra that's the only reason we chose Chicken breast. we cut it into 2 for smaller test pieces the Breast were to large and cut in 1/2 it gives a great cook also and can see a appearance of Pepper better then other rounded Parts.
Butcher Grind Black Pepper was used
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Post by Silver on May 17, 2022 20:05:45 GMT 1
We could be able to compare recipes better if we started to calculate the concentration of Salt, Pepper, MSG that ended up on the Chicken. My Salt Level today was 0.013 g per 1 g Chicken. DT My salt level computes to nearly half of that. 28.5 grams of salt, coating 2 chickens of 2 Kg. each, or 4,000 grams of chicken. 28.5/4,000 ~= 0.007 grams per ounce of chicken. |
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Post by Silver on May 17, 2022 20:08:18 GMT 1
The Pepper level in my recipe was 0.005 g for every 1 g Chicken. DT If I use 6.5 grams of pepper, then my pepper level is: 6.5/4,000 ~= 0.0016 grams per ounce of chicken. Roughly 1/3 of your pepper level. |
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Post by Deep Taste on May 17, 2022 20:12:52 GMT 1
If I may suggest measuring the breading mix before and after coating the pieces in your next set of recipes.
Also if it would be possible to use 2.25-2.5 lbs Chicken, it will cook faster and save most of the spices profile, like KFC Chicken.
DT
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Post by Deep Taste on May 17, 2022 20:21:11 GMT 1
And please measure the pieces after cutting and removing of fat, neck, skin, inners etc.. before coating
DT
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Post by Silver on May 17, 2022 20:49:36 GMT 1
If I may suggest measuring the breading mix before and after coating the pieces in your next set of recipes. Also if it would be possible to use 2.25-2.5 lbs Chicken, it will cook faster and save most of the spices profile, like KFC Chicken. DT I intuitively agree that the flavor of my coating would be magnified somewhat when applied to smaller chickens. My problem has been in locating smaller KFC sized chickens. That said, a rather common saying within the realm of science is that "intuition generally makes for bad science". Intuition after all would imply things such as: ------------------------------------------------------------- Lighter objects fall slower than heavier objects. The world is flat. The Sun travels around the earth. Life appears spontaneously in things such as rotting meat. Everything that is created requires a creator. |
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Post by Deep Taste on May 17, 2022 20:54:26 GMT 1
When you look at our recipes, you will notice that I have added 36g Salt to 300g Flour, equals 24g Salt to 200g Flour.
You used 28.5g Salt per 200g Flour but ended with 0.007
I used 24g Salt per 200g Flour and ended with 0.013
That will certainly help us comparing our recipes, without this I would have thought your recipe must be saltier!
DT
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Post by Silver on May 17, 2022 22:03:04 GMT 1
The coating mix should be relatively uniform. I would think that rather than weighing the remaining flour, a somewhat better approach to determining how much of each ingredient is deposited would likely be to weigh each piece before and after coating so as to determine the average grams of coating applied to an average piece of chicken.
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