flg
Souschef
Posts: 1,578
|
Post by flg on Apr 13, 2022 17:14:24 GMT 1
One of my go to items for recipes. Used some on a prime rib roast on the weekend. |
|
|
|
Post by Deep Taste on Apr 13, 2022 17:32:57 GMT 1
Are you using adhesive property Powder Milk or Egg ? or other adhesive powder. corn starch, Sugar, Cream of Tarter ? also a balance of Onion ? Its an experimental recipe, trying to isolate as many of outside noises, so no cloves, allspice, nutmeg, cassia, cardamom, ginger, celery, onion.. I want to taste those herbs and how they interact with Pepper's profile. I use a normal wash of 1 egg to 1/2 cup milk DT |
|
|
|
Post by Deep Taste on Apr 13, 2022 17:36:26 GMT 1
And worth mentioning, I only pressure fry original copycat recipes.
DT
|
|
flg
Souschef
Posts: 1,578
|
Post by flg on Apr 13, 2022 17:51:39 GMT 1
I like that you have around 9g of combined pepper in those 2 cups. I think a bit higher that I have tried with 6g into 200g flour. I still think getting pepper right is the thing to focus on. Salt has been worked out
|
|
|
|
Post by Deep Taste on Apr 13, 2022 18:11:03 GMT 1
I like that you have around 9g of combined pepper in those 2 cups. I think a bit higher that I have tried with 6g into 200g flour. I still think getting pepper right is the thing to focus on. Salt has been worked out My 2 cups Flour are 300g exactly. DT |
|
|
|
Post by deepfriednew101 on Apr 13, 2022 18:36:44 GMT 1
I have always suggested if everyone would work on a set Value for Flour it would be consistent for % based recipes
I will stand ON a principle of % it does NOT matter the measurement it all can work back to a % value for Flour, Salt, Spices
% can be worked out to 2 cups or 3 cups easily.
a Standard would make it easier to work with ANY value with %.
Yes pressure Cooking is a Great way to cook Chicken and hold the Moisture.
BUT there are many places around the world still open frying chicken and it works also.
I love your PRINCIPLE isolate items out and work on specific spices.
PLEASE TRY your spice ON EGGS and PASTA for a flavor profile OUTSIDE THE COOKED CHICKEN
|
|
|
|
Post by Silver on Apr 13, 2022 18:49:59 GMT 1
My vote is to standardize upon 200 grams of flour. 200 grams of flour (plus H&S, etc...) will coat 12 or more pieces of chicken. And when testing recipes on only a few pieces of chicken it may even be best to cut this amount in half.
200 grams is ballpark 1-1/2 cups of flour.
Edit: My wife once managed to coat 16 mixed pieces with a 200 grams of flour based recipe. We are almost always tossing some out because 200 grams proved to be too much.
|
|
|
|
Post by Deep Taste on Apr 13, 2022 18:55:36 GMT 1
 First batch direct out of the pressure fryer DT |
|
flg
Souschef
Posts: 1,578
|
Post by flg on Apr 13, 2022 18:56:57 GMT 1
That looks delicious
|
|
|
|
Post by Silver on Apr 13, 2022 19:03:16 GMT 1
|
|
