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Post by Silver on Dec 24, 2021 13:12:08 GMT 1
I've seen a number of apparently successful recipes that (when scaled to 200 grams of flour) call for on the order of 0.30 grams, +/- about 0.05 grams of Star-Anise.
I added Star-Anise once at 0.15 grams in 200 grams of flour and I was overwhelmed by the predominance of black licorice. Is it possible that my scale was off, whereby I should try using Star-Anise again sometime?
Should I try it at 0.30 grams (+/-), or should I play it safe and try something like 0.40 grams of Allspice, 0.10 grams of Star-Anise, and 0.10 grams of Clove, whereby to deliver a sufficient infusion of Eugenol Oil into 200 grams of flour?
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Post by Silver on Dec 24, 2021 13:18:17 GMT 1
I must add here that I've been eating KFC Original Recipe Chicken since 1959, and I can't say that I've ever detected the flavor of black licorice in it. Let alone be overwhelmed by it.
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crazyforchicken
Kitchen Assistent
eating Kentucky Fried Chicken since 1960's
Posts: 191 
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Post by crazyforchicken on Dec 24, 2021 13:59:11 GMT 1
I have been eating the OR since the 60's and agree that I don't remember licorice like flavor either then or now, or in every change that corporate made in between. Its posted somewhere that CHS said he used sausage spices in the original recipe, which would be fennel imo. That has a much milder, softer intensity licorice flavor than star anise.
Anecdotal stories also say that CHS would go into any local grocery store for ingredients to cook his recipe, and the ingredients are on everyones kitchen shelf. Star anise would not have either of those status in those days.
We are reverse engineering the "note" and are having some success, but its only at about half of what it should be. The weights of the seasoning bags are the hard evidence that most use to re-create their h&s mixes, which may actually deter some free thinking to create recipes "out of the box" thinking.
Some of my thoughts....
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Post by Silver on Dec 24, 2021 15:27:33 GMT 1
I have been eating the OR since the 60's and agree that I don't remember licorice like flavor either then or now, or in every change that corporate made in between. Its posted somewhere that CHS said he used sausage spices in the original recipe, which would be fennel imo. That has a much milder, softer intensity licorice flavor than star anise. Anecdotal stories also say that CHS would go into any local grocery store for ingredients to cook his recipe, and the ingredients are on everyones kitchen shelf. Star anise would not have either of those status in those days. We are reverse engineering the "note" and are having some success, but its only at about half of what it should be. The weights of the seasoning bags are the hard evidence that most use to re-create their h&s mixes, which may actually deter some free thinking to create recipes "out of the box" thinking. Some of my thoughts.... , you just inspired me to bump up many of the H&S's for my next independent recipe cook session (cook #11). Where independent recipe means not a copy of anyone else's recipe.... |
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Post by Silver on Feb 16, 2022 16:34:40 GMT 1
I just tasted some Star-Anise and Aniseed (Anise Seed) side by side, and to my complete surprise they tasted well more similar than different. Both are sweet, and the depth of the licorice perception is very close between them. Overall Star-Anise is a bit sweeter and more flavorful, likely due to a hint of Cinnamon, Nutmeg, and Clove that is not found in Aniseed. But as to licorice they are likely close to 1:1 equivalents (by weight).
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