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Post by Silver on Jan 23, 2022 16:14:47 GMT 1
Having no internet for 3 full days left me with loads of time to reflect, and to change some of my ways and methodologies of looking at and building recipes, and also take some time to cook (Air Fry) my "Hybrid" recipe coating. The Hybrid tasted mighty good, but had a bit too much cinnamon and/or nutmeg background due to too much Allspice. But the hybrid left me with a warm and fuzzy feeling for the presence of Celery Seed. Given that virtually no one uses Celery Seed, that led me to a second path which does not have Celery Seed. I'm calling the second path the "Chili Pepper" path. The heat levels for the two paths should be identical, as the "Celery Seed" path uses 2 grams of Cayenne Pepper, and the "Chili Pepper" path uses 20 grams of Crushed Red Chili Pepper Flakes. Per McCormick the nominal Scovill heat units for Cayenne Pepper is 30,000 to 50,000, and the nominal Scoville heat units for Crushed Red Chili Pepper Flakes is 3,000 to 5,000. Both paths are in many ways very much similar. I'm hopeful that one of these two paths (or perhaps both) will hit a home-run. Both "paths" are fully compliant with the 26 Oz. bag (740 gram bag). Here they are:   |
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Post by Silver on Jan 24, 2022 2:45:20 GMT 1
Since it seems that the forum members are slow to discover this thread, this permits me to make both text and ingredient quantity corrections.   |
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flg
Souschef
Posts: 1,578
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Post by flg on Jan 24, 2022 14:21:56 GMT 1
For me the "red pepper" is still up in the air. Research tells the story that there isn't much heat in it. Both 99x and the research on KFC it's self. Visually in today's blends 99x and photos of the 26'rs there isn't a red tinge.
I'm not sure it's cayenne. That's why I have been sticking so far to a blend of sweet paprika and cayenne. But I am not convinced this is the winner either.
I have never tried chili pepper flakes in a recipe. So this experiment would be of interest to me.
This could be an area where any red pepper was changed from a blend (paprika and cayenne) as per Deepfried101. To something else because of what the amount of this did to the cooking oil. Therefore there could be multiple right answers here?
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Post by Silver on Jan 24, 2022 14:40:39 GMT 1
What analytical tests search for is Capsaicin. 2 grams of Cayenne and 20 grams of Crushed Red Chili Pepper Flakes both have the same Scoville heat, which is an indicator that they have much the same level of Capsaicin. deepfriednew101 always expresses a need for red peppers. Remove the Capsaicin and what is left is red peppers. But both the 2 grams of Cayenne and the 20 grams of Crushed Red Pepper Flakes as seen within these two recipes are going into 200 grams of flour at 20-fold less than what is seen for my new recipes, which are 10X in weight/quantity with respect to 400 grams of flour, and therefore are directly suited to addition into 4000 grams of flour with no scaling. So we are actually talking about 0.1 grams of Cayenne, and 1.0 grams of Crushed Red Pepper Flakes being added to 200 grams of flour via these two recipes. The recipes are both 20X with respect to 200 grams of flour, and thus diminish inherent scale error issues by roughly the same magnitude. |
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Post by Silver on Jan 24, 2022 14:56:04 GMT 1
If there is no Capsaicin in 99X or KFC_OR, then black and white pepper must go up in quantity whereby to compensate, and this leaves less room for H&S.
Unfortunately, black and white pepper have zero Scoville units of heat (since they have zero Capsaicin), so there does not seem to be any means (other than trial and error) whereby to heat level equate (or equilibrate) "black/white pepper" to "red pepper".
Clearly Cayenne is more hot/spicy than Black Pepper (or White) on a weight/weight basis. I'm open to suggestions as to weight ratio heat equivalence.
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flg
Souschef
Posts: 1,578
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Post by flg on Jan 24, 2022 15:01:39 GMT 1
I would like to try the chilli pepper flakes. I agree a pepper with some heat is required to keep the black and white pepper amounts in check
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Post by Silver on Jan 24, 2022 15:48:07 GMT 1
More text fixing only. No change to the recipes...:   |
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Post by deepfriednew101 on Jan 24, 2022 17:29:15 GMT 1
I guess if you feel 26g will do crap in 400g of cake flour it might be a Pee in the ocean
5.5g add to 100g of flour is NOTHING
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Post by deepfriednew101 on Jan 24, 2022 17:32:10 GMT 1
I would hope MORE people would increase the SPICE to a respectful seasoned amount
18Lbs four / 3Lbs seasoning / 3LBS salt / Milk egg powder Canadian New Age Corporation amounts
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Post by Silver on Jan 24, 2022 19:40:05 GMT 1
The above translates to 33.33 grams H&S (plus MSG) + 33.33 grams of salt into 200 grams. 20.33 grams more H&S than the typical 13 grams.
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