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Post by Silver on Feb 10, 2022 20:27:56 GMT 1
Every recipe series deserves at least one outlier now and then. Else we will likely never fully evolve from the ingredients rut we all seem to find ourselves stuck in. A rut which is not bringing forth the fullness of the note.
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Post by Silver on Feb 10, 2022 20:43:44 GMT 1
And every outlier deserves a revised and improved outlier.
The logic here is that both Tarragon and Basil have Eugenol (with Tarragon having it in the form of methyl-eugenol) and a faint hint of licorice (with Basil having this in the form of anethole, and Tarragon having it in the form of estragole), so the Anise and/or Star-Anise can be dropped. Plus, if my cooked recipe #12 was over the top in Nutmeg and Clove, this recipe uses them but at well reduced quantities, per some advice which I should have heeded earlier from flg .
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Post by Silver on Feb 10, 2022 22:49:51 GMT 1
My wife and I just ate the last of our (fully reheated this time) Recipe #12 Chicken, and I tried an experiment on it. I shook on some additional Salt and some additional MSG. The over the top flavors of Cinnamon, Nutmeg, and Clove were still there, plus there was perhaps a bit too much White Pepper background (not over the top heat-wise, but it's rather hard to explain, so I'll just call it "White Pepper Wise"), but with the added Salt and MSG it tasted way better, and it presented more of the elusive note. I fingered the Allspice combined with too much Nutmeg and Clove as the main sources of the flavor imbalance and over the top Cinnamon, Clove, and Nutmeg flavors, and figured that a reduction of the White Pepper in conjunction with replacing the Allspice with Cayenne Pepper should (hopefully) fix things nicely. So I boosted the Salt and MSG, removed the Allspice, reduced the White Pepper, added Cayenne, toned down a few other quantities, and further added instructions to add yet more MSG at preparation time, and thus came up with the revised "Recipe 12B" as follows:
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Post by Silver on Feb 10, 2022 23:38:16 GMT 1
Wow, that's down to only 3.00 grams of H&S other than White Pepper. I believe flg recently stated that some of his recipe thoughts have had as little as 2.60 grams.
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flg
Souschef
Posts: 1,578
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Post by flg on Feb 11, 2022 2:04:40 GMT 1
Wow, that's down to only 3.00 grams of H&S other than White Pepper. I believe flg recently stated that some of his recipe thoughts have had as little as 2.60 grams. The one I'm leaning too next if I don't try the fun one is down to 2.70g of H&S with pepper and garlic not included. The lowest for me yet.
I'm sorry cinnamon for me is out at this point. It takes very little for it to stand out to me. I still have the one batch of spice that I put cinnamon in sitting here. Popped the top this morning and the smell of cinnamon took over.
I remember on one forum someone saying a real bag of spices they got hit you first with the pepper smell and then you could smell other H&S. This is why I am hoping my recipe with less H&S may be closer.
I haven't confirmed which way I'll go with ingredients but. I can say:
6.0g Pepper 2.7g H&S 1.3g (Salt plus Garlic)
Is the basis so far at this point. And, of course I will share the full recipe shortly
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Post by deepfriednew101 on Feb 11, 2022 2:25:41 GMT 1
Yes The Original KFC Spice is Heavy Pepper, and Paprika smell when you cut the bag open.
Those are the Two very heavy Aroma
The Pepper Definitely Over powders the Other Spice and Herbs.
The Pepper Oils transfer to All the other Spices and Herbs, with the exception of the Paprika tone
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Post by Silver on Feb 11, 2022 10:46:35 GMT 1
I went back to my Cooked Recipe #12 and reviewed it line by line against our eating review, and decided that I can't simply place all of the blame for the flavor overload upon the head of Allspice, and devised this recipe which once again includes Allspice:
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Post by Silver on Feb 11, 2022 11:02:38 GMT 1
Note for the above recipe: If you don't have Summer Savory, replace it 1:1 by weight with Thyme. I'm not sure as to which of these two should fill that slot.
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Post by Silver on Feb 11, 2022 17:42:21 GMT 1
Final revision: To further suppress the over the top flavors of Cinnamon, Nutmeg, and Clove as experienced in cook session #12, while still delivering comparable licorice, in this revision Anise Seed replaces Star-Anise.
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Post by deepfriednew101 on Feb 11, 2022 19:38:52 GMT 1
In ALL if CHS chicken there has Always been Cracked Black Pepper it is a Key to higher Aroma and Flavor.
I would change out the Anise Seed for Dill Seed or Dill.
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