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Post by Silver on Jan 9, 2022 23:59:19 GMT 1
I'm looking for a way to regain some Breading sweetness through H&S's if I stop adding Dextrose to my recipes. Might Nutmeg fulfill this requirement?
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Post by Chickenman on May 13, 2022 6:13:48 GMT 1
Nutmeg is a deadset 100%er imo. Out of all the spices etc i've played around with that one in particular really made the chicken much more kfc like.
I was already deadset on nutmeg before reading this from "discusscooking" after reading it i am 100000% convinced.
"I'm convinced that a surprisingly generous amount of nutmeg is part of the secret. In my latest experiment I added 3/8 of a teaspoon of nutmeg to a cup of commercial breader that I like (Henny Penny), thought I detected a hint of KFC-ishness in the finished product, and felt as though about double that amount of nutmeg would probably have been closer to the real thing - believe it or not!"
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Post by Silver on May 13, 2022 10:32:21 GMT 1
Nutmeg is a deadset 100%er imo. Out of all the spices etc i've played around with that one in particular really made the chicken much more kfc like. I was already deadset on nutmeg before reading this from "discusscooking" after reading it i am 100000% convinced. "I'm convinced that a surprisingly generous amount of nutmeg is part of the secret. In my latest experiment I added 3/8 of a teaspoon of nutmeg to a cup of commercial breader that I like (Henny Penny), thought I detected a hint of KFC-ishness in the finished product, and felt as though about double that amount of nutmeg would probably have been closer to the real thing - believe it or not!" Definitely an inspiration to attempt using it again sometime. But at what amount based upon 200 grams of flour? |
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Post by Chickenman on May 13, 2022 11:29:46 GMT 1
Nutmeg is a deadset 100%er imo. Out of all the spices etc i've played around with that one in particular really made the chicken much more kfc like. I was already deadset on nutmeg before reading this from "discusscooking" after reading it i am 100000% convinced. "I'm convinced that a surprisingly generous amount of nutmeg is part of the secret. In my latest experiment I added 3/8 of a teaspoon of nutmeg to a cup of commercial breader that I like (Henny Penny), thought I detected a hint of KFC-ishness in the finished product, and felt as though about double that amount of nutmeg would probably have been closer to the real thing - believe it or not!" Definitely an inspiration to attempt using it again sometime. But at what amount based upon 200 grams of flour? try 1.4 gram. I find you can be heavier with nutmeg and it doesn't overpower the chicken at all. |
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Post by Silver on May 13, 2022 11:36:54 GMT 1
Definitely an inspiration to attempt using it again sometime. But at what amount based upon 200 grams of flour? try 1.4 gram. I find you can be heavier with nutmeg and it doesn't overpower the chicken at all. 1.4 grams scares me. But in the mean time:  |
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Post by Silver on May 13, 2022 11:43:00 GMT 1
Allspice is said to deliver a flavor akin to Nutmeg (in addition to Cinnamon and Clove). But of late I've begun to question the spice substitution websites advice...
Edit: Should I consider swapping Allspice and Nutmeg around?
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Post by Silver on May 13, 2022 11:52:55 GMT 1
This is about the limit of my nerves:  |
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flg
Souschef
Posts: 1,578
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Post by flg on May 13, 2022 13:11:15 GMT 1
I have used Nutmeg I think in 3 cooks as of now. So far a keeper for me. The most I have used is 0.25g for 200g flour and I think it could be higher. What I will say is that the most I have seen used in a posted recipe would be 0.75g for 200g flour. This recipe was said to be very good by a few people.
So I'd say a range in between 0.25-0.75g may be it.
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Post by Chickenman on May 13, 2022 14:10:59 GMT 1
Tbh, i think the 1.4g i mentioned is too high for the 200g. I think flg is correct with 0.75g. I don't make my recipes according to that 200g flour rule. I make my recipes stronger because that way i'm able to notice what different spices/herbs do when i ad them. I will fine tune my recipe to fit the 200g rule when i have settled on ingredients.
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Post by Chickenman on May 13, 2022 14:16:50 GMT 1
Allspice is said to deliver a flavor akin to Nutmeg (in addition to Cinnamon and Clove). But of late I've begun to question the spice substitution websites advice... Edit: Should I consider swapping Allspice and Nutmeg around? I think allspice and nutmeg work very well together. "Nutmeg is a lot like allspice. It has a similar rich and bittersweet taste, which is precisely why the combo would work. The taste of nutmeg will take the warmth of allspice to a new level." I Compared mace to nutmeg today, i think the mace has a similar smell but with a noticeable pepperiness like black plepper. |
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