flg
Souschef
Posts: 1,578
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Post by flg on Mar 19, 2022 15:08:57 GMT 1
Deep Taste How far in on Nutmeg have you been? I have cooked one 200g flour recipe with 0.25g of Nutmeg. Which was my second best recipe. I scaled another recipe from the web were the person was at 0.75g Nutmeg into 200g Flour. This seems high to me. But I haven't cooked it at that ratio. Any experience with upper limit
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Post by deepfriednew101 on Mar 19, 2022 16:35:04 GMT 1
Here is Our amounts for what its worth
My recommendation on Nutmeg
CHS Loved Donuts which many people are unaware of another Deep Fried Goodness
VIEW some Donut recipes in comparison to Flour Ratio's Mace was Originally Used MORE then Nutmeg.
We use a combination of Both
We have used these approximate amounts for our Seasoning
PLEASE UNDERSTAND YOUR SPICE MAY VARY IN POTENCY and May need adjustment to recipe
we mix the seasoning together then start with 12 to 15% Spice Herb to Flour adjust from there
for easy I have used teaspoon amount
1¹/² teaspoons white pepper
¹/⁴ teaspoon pepper
¹/² teaspoon ground
³/⁴ teaspoon Allspice
³/⁴ teaspoon Ginger,
³/⁴ teaspoon nutmeg,
1 teaspoon dry mustard
2 teaspoons paprika
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Post by Deep Taste on Mar 19, 2022 17:27:55 GMT 1
Deep Taste How far in on Nutmeg have you been? I have cooked one 200g flour recipe with 0.25g of Nutmeg. Which was my second best recipe. I scaled another recipe from the web were the person was at 0.75g Nutmeg into 200g Flour. This seems high to me. But I haven't cooked it at that ratio. Any experience with upper limit Nutmeg is a spice I personaly cannot keep my hands away from, I will not go less than 1/4 tsp Nutmeg (ground, not fresh, but good quality) up to 1/2 tsp per 300g Flour, the amount of flour I usualy use when frying a whole chicken. When I started this I used to weigh all spices and herbs to the 0.01 accuracy, now I only weigh the Flour and Salt level. If the spice is right, it doesn't matter how much you use, it will not ruin the recipe. But Nutmeg has some serious medical side effects, so stay in this range I would say. Deep Taste |
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flg
Souschef
Posts: 1,578
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Post by flg on Mar 19, 2022 17:55:58 GMT 1
Deep Taste How far in on Nutmeg have you been? I have cooked one 200g flour recipe with 0.25g of Nutmeg. Which was my second best recipe. I scaled another recipe from the web were the person was at 0.75g Nutmeg into 200g Flour. This seems high to me. But I haven't cooked it at that ratio. Any experience with upper limit Nutmeg is a spice I personaly cannot keep my hands away from, I will not go less than 1/4 tsp Nutmeg (ground, not fresh, but good quality) up to 1/2 tsp per 300g Flour, the amount of flour I usualy use when frying a whole chicken. When I started this I used to weigh all spices and herbs to the 0.01 accuracy, now I only weigh the Flour and Salt level. If the spice is right, it doesn't matter how much you use, it will not ruin the recipe. But Nutmeg has some serious medical side effects, so stay in this range I would say. Deep TasteThanks. Definitely in the range I was thinking for 200g approx .25g to .50g. I posted 2 versions of a recipe I'm working on. One with 0.2g and the other 0.4g. It may be worth trying the 0.4g version as I have already cooked with 0.25g
deepfriednew101 could possibly be correct that back when it was mace or a blend and now only nutmeg. Well, probably an extract.
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flg
Souschef
Posts: 1,578
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Post by flg on Mar 28, 2022 17:44:04 GMT 1
Deep Taste What is your thoughts on Cardamom? I have used it once or twice nothing jumped out but I notice it was more a staple of some older recipes. I wrote it off for cost at one point. But it would tick off a box for folks that sense a citrus smell to the OR.
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Post by deepfriednew101 on Mar 28, 2022 18:37:40 GMT 1
Mace was the Primary used in 1930"s
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Post by Deep Taste on Mar 28, 2022 21:25:16 GMT 1
Deep Taste What is your thoughts on Cardamom? I have used it once or twice nothing jumped out but I notice it was more a staple of some older recipes. I wrote it off for cost at one point. But it would tick off a box for folks that sense a citrus smell to the OR. Hi Flg, Cardamom is a great spice, it goes very well with chicken, there are two variants of Cardamom, the Green and the Black Cardamom, the greens are my favourite, I throw one or two pods into the grinder along with other spices, and from my expierence, it suits pressure fried chicken more than deep fried, It is a strong spice if you used much of it it will dominate the profile, I don't have a problem thinking that the old Colonel may wanted to go wild and try something special, and if he didn't use those exciting spices like Cardamom, Nutmeg, Saigon Cinnamon, Mace, Cloves, then what on earth else he could have put there.. I personally like it, I use it whether it was on of the 11 or not, except for the claim in the old forum that they were able to identify Cardamom within 99X under microscope I didn't see any other evidence that suggests it is a part of the secret recipe. Deep Taste |
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Post by deepfriednew101 on Mar 28, 2022 21:48:00 GMT 1
Deep Taste: You make a Vail point in the end Cardamom found in 99x when you review the Authority on 99x who studied it John O and wrote a Book on KFC he did not mention Cardamom. It has been covered in 34CD and 34D recipes and many suggested Vial C was Cardamom MANY TIMES. Cardamom Seed more then Ground Cardamom was a Item of the 1930's and was available NOT a Top seller But was available.  |
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Post by Deep Taste on Apr 3, 2022 23:38:11 GMT 1
KFC Original Recipe
1. White Pepper
2. Black Pepper
3. Sage
4. Ginger
5. Garlic
6. Paprika/Chili
7. Savory/Thyme
8. Allspice/Cloves
9. Nutmeg/Mace
10.
11.
Candidates for the last two:
Mustard
Celery
Tarragon/Basil/Dill Weed
Marjoram/Oregano
Bay Leaf/Rosemary
Cinnamon/Cardamom
Coriander/Caraway/Dill Seed
Onion
Deep Taste
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flg
Souschef
Posts: 1,578
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Post by flg on Apr 4, 2022 0:10:00 GMT 1
Marjoram/Oregano
Coriander
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