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Post by deepfriednew101 on Feb 9, 2022 16:56:47 GMT 1
Silver
Good Idea, Cook off
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flg
Souschef
Posts: 1,578
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Post by flg on Feb 9, 2022 18:00:40 GMT 1
Silver Good Idea, Cook off I threw out a starting point if your friend didn't give you the exact recipe for theirs. It would be great to know what you go with weight wise. This could be fun!
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Post by Silver on Feb 9, 2022 20:05:49 GMT 1
I just tried a day old and refrigerator cold Thigh from cooked recipe #12, and it is a dud. Of late, many of my recipes have improved when eaten cold the next day, but this one merely stayed the same. Being cold definitely revealed the extent to which it is deficient in Salt. And yet it received 27.5 grams... Perhaps the sugars somewhat muted the saltiness. I'm thinking 29 grams of Salt now.
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flg
Souschef
Posts: 1,578
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Post by flg on Feb 9, 2022 21:16:39 GMT 1
I just tried a day old and refrigerator cold Thigh from cooked recipe #12, and it is a dud. Of late, many of my recipes have improved when eaten cold the next day, but this one merely stayed the same. Being cold definitely revealed the extent to which it is deficient in Salt. And yet it received 27.5 grams... Perhaps the sugars somewhat muted the saltiness. I'm thinking 29 grams of Salt now. Day after cold chicken tells all for me. That's normally when I can tell I have too much Herb/Spice in it. Which just kills the note.
I'm working on a recipe now it would scale to 32oz. But at a 16g version I only have 2.7g dedicated to H&S, not pepper or garlic/extra salt. Most of my variants scaled to this would run 3.5 to 4.2g. So a big deduction.
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Post by deepfriednew101 on Feb 10, 2022 0:48:40 GMT 1
what was the last amounts for all items
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flg
Souschef
Posts: 1,578
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Post by flg on Feb 10, 2022 1:20:40 GMT 1
what was the last amounts for all items For which recipe?
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Deleted
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Post by Deleted on Feb 10, 2022 1:54:18 GMT 1
I may try 20 grams of MSG someday. I believe @eastfrisian has settled upon 20 grams of MSG as his/her sweet spot. A lingering MSG overload aftertaste is what I perceive from real KFC Original Recipe. My guess is that it's either from a lot of MSG, or from a lot of MSG plus 'I+G'. YMMV Silver, I had settled at 15 grams per 100 grams of flour a long time ago. Todd Wilbur used 20 grams, 10 in the brine and 10 in his breading (per 100 grams of flour). The highest single amount for a breading I know of is from Gen in Japan with 19,4 grams of MSG per 100 grams of flour, which might be even more considering he used the same amount of chicken stock powder on top of that.
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Post by Silver on Feb 10, 2022 8:12:18 GMT 1
For my wife, the latest theme consistent recipe version plus Celery Seed. Eliminates Oregano/Marjoram whereby to hold the line at a count of 12 H&S. How much flavor devastation could possibly come from leaving Oregano/Marjoram out?
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Post by deepfriednew101 on Feb 10, 2022 15:23:29 GMT 1
I Can indicate that CHS DID NOT use more MSG then Salt in the Original.
Looking Back into history 1939
The 11 Spices and Herbs were added to Salt & Pepper, Flour.
The Court cases single out Salt, Pepper, MSG.
The 12th item added at Cumberland Lake was MSG of white 2 Handfuls of a NEW ELEMENT
If we look back to the earliest Manuals either 2 or 3Lbs of Salt was added with Spices and Herbs
Two Handfuls of a element are much less then 2 or 3 Handful's
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Post by Silver on Feb 10, 2022 17:22:22 GMT 1
Common off the shelf generic Chili Powder typically contains a blend of:
Paprika (or some other among the 'Capsicum Genus' related red peppers) at a mild Scoville heat level Garlic Powder Onion Powder Cumin Salt
So when adding Chili Powder, no garlic powder is necessary. And ditto no Paprika. No onion powder. No Cumin.
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