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Post by Silver on Feb 8, 2022 23:43:27 GMT 1
Or, better yet, in full compliance with the 40 ounce bag concept: I'm convinced that what is lacking for #12 vs. real KFC (in large measure) is that #12 did not give me the lingering MSG aftertaste that is so obvious for KFC_OR. Even this recipe is unlikely to adequately deliver upon that score. It could need I+G, or simply a lot more MSG.
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Post by Silver on Feb 8, 2022 23:55:08 GMT 1
OK, one last change whereby to suppress the obvious, whereby recipe #12 was giving both my wife and myself too much of a flavor overload. Some of it just might have been coming from the Mediterranean Oregano, so this change defaults it back to the much milder Marjoram. At this juncture I'm out of ideas as to how to make it better, yet still comply with the 40 ounce bag concept.
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flg
Souschef
Posts: 1,578
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Post by flg on Feb 9, 2022 0:16:37 GMT 1
Bill Summers SPICES Salt Morton, Popcorn Salt Monosodium Glutamate Accent Black Pepper Granular Rawleigh’s Black Pepper Cracked Tellicherry Black Pepper Ground Durkee’s White Pepper Paprika Ginger Jamaican Garlic Coriander Cardamom Thyme Sage Tone’s Cinnamon Saigon Clove Took a first stab at the above. I notice very similar weight listing as Glen's albeit different ingredients in a lot of cases. But the mainstream ones stay the same relatively speaking. I may keep looking at this. Overall a nice list sans the cinnamon.
I'll throw out a starting point deepfriednew101 you may not like that I went more towards something closer to 26 than 40 oz. But it's a starter. So here goes:
Bill Summers
SPICES
Salt Morton, Popcorn Salt (27g) Monosodium Glutamate Accent (6g)
Black Pepper Granular Rawleigh’s (1g) Black Pepper Cracked Tellicherry (1g) Totals 3g mixed Black Pepper Ground Durkee’s (1g)
White Pepper (3g) Paprika (1.5g) Ginger Jamaican (1g) Garlic (.7g) Coriander (.5g) Cardamom (.4g) Thyme (.4g) Sage Tone’s (.35g) Cinnamon Saigon (.2g) Clove (.15g)
All for 200g Flour base. I know the total isn't an even number I just went on feel and flow to start
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flg
Souschef
Posts: 1,578
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Post by flg on Feb 9, 2022 0:51:59 GMT 1
Silver I can't remember but when you use Thyme or Savory are you using dried or ground?
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Post by Silver on Feb 9, 2022 1:09:22 GMT 1
Silver I can't remember but when you use Thyme or Savory are you using dried or ground? My Thyme is dried, and needs to be ground. My Savory is ground, but I grind it anyway.
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Post by deepfriednew101 on Feb 9, 2022 2:45:00 GMT 1
How was the Aroma ? Mote ?
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Post by Silver on Feb 9, 2022 2:52:41 GMT 1
How was the Aroma ? Mote ? It did not fill the air with the smell of the note. So my concern actually began during the cooking.
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flg
Souschef
Posts: 1,578
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Post by flg on Feb 9, 2022 3:29:11 GMT 1
Silver I can't remember but when you use Thyme or Savory are you using dried or ground? My Thyme is dried, and needs to be ground. My Savory is ground, but I grind it anyway. Good to know. I use both dried thyme and dried savoury and grind it.
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Post by deepfriednew101 on Feb 9, 2022 4:12:22 GMT 1
so please list your Number 1 and 2 recipe
will do a side by side test
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Post by Silver on Feb 9, 2022 11:37:05 GMT 1
My Best Recipe To Date (Cooked Recipe #4)
200 g. Cake Flour 30.0g. Bakers Salt 15.0g. MSG 3.00g. White Pepper 1.10g. Black Pepper 1.10g. Coarse Ground Black Pepper (do not grind) 0.65g. Allspice 0.60g. Coriander 0.55g. Ginger 0.50g. Tones Chili Powder 0.45g. Celery Seed 0.40g. Sage 0.35g. Thyme 0.30g. Savory 0.25g. Marjoram 0.20g. Dried Orange Rind/Zest
My Second Best Recipe To Date (Cooked Recipe #7)
Exactly as above, but also add 0.15g. French Tarragon
The ranking verdict is actually split. Some of my family say #7 is their favorite. The #1 and #2 rankings are my assessment. I would have to eat both side by side in order to really decide.
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