flg
Souschef
Posts: 1,578
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Post by flg on Feb 22, 2022 13:54:28 GMT 1
My latest 40 ounce compliant recipe leading up to cook session #13. With many of my past recipes I've been a stickler for uniformly spacing out the weight decline in a fixed lock step fashion for the various of Herbs and Spices. This recipe returns me to that fold while retaining the recent low mass line of reasoning for the H&S's, combined with a duplication of flg 's recently boosted weights for white and black pepper. I think with the leftover seasoned flour I'm going to crank a bit more pepper in it. Not over the top but a bit more just to see. As it stands I'm 2.7g H&S outside of pepper plus 1.3g garlic salt. Since I tested 6g pepper against that. I'd love to try 8g just to see if I have the boundary of pepper right. I still believe the key to solving this is to get these boundaries right. Then you know the max amount of space you have.
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flg
Souschef
Posts: 1,578
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Post by flg on Feb 22, 2022 13:57:00 GMT 1
Hello! I've been patiently studying and learning your exchanges for over a year now and I also did a dozen chicken experiments to determine the secret 11. currently mixing herbs and spices now and sniffing it and also surfing the internet as well as diving into little mini details every step of the way. Forgive my grammar but I am impressed by the "Keep-Going-At-It" mentality of the many fry cooks here. I read so many articles and even food compounds that involves boring chemistry mathematics and went as far as ordering and requesting a new cooked batch of fried chicken from a KFC store just to taste the freshly made chicken and nail the note to my cerebral cortex, also spent considerable amount of time staring at the chicken and the numerous tiny black specks in it because it doesn't look like black pepper specks. It's something else. I see many sharp black specks and a few red specks What my guts have been telling me over and over is that "IT STANDS ON EVERYONE'S SHELF". Please give me a little bit of time finishing my current experiment. This 1 Common Ingredient that I have in mind could be the Secret. Peace! Welcome and good luck. We like it if/when you can start sharing recipes and results.
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Post by mackerbryanee13 on Feb 22, 2022 14:30:21 GMT 1
Hello! I've been patiently studying and learning your exchanges for over a year now and I also did a dozen chicken experiments to determine the secret 11. currently mixing herbs and spices now and sniffing it and also surfing the internet as well as diving into little mini details every step of the way. Forgive my grammar but I am impressed by the "Keep-Going-At-It" mentality of the many fry cooks here. I read so many articles and even food compounds that involves boring chemistry mathematics and went as far as ordering and requesting a new cooked batch of fried chicken from a KFC store just to taste the freshly made chicken and nail the note to my cerebral cortex, also spent considerable amount of time staring at the chicken and the numerous tiny black specks in it because it doesn't look like black pepper specks. It's something else. I see many sharp black specks and a few red specks What my guts have been telling me over and over is that "IT STANDS ON EVERYONE'S SHELF". Please give me a little bit of time finishing my current experiment. This 1 Common Ingredient that I have in mind could be the Secret. Peace! Welcome and good luck. We like it if/when you can start sharing recipes and results. Thank you sir! Here is my conclusion so far. Melted Butter to the Flour is a must. creates air pockets on the outer skin when the chicken is fried or something. From my experience, I achieved the Original KFC skin consistency: Melted Butter, Baking powder, Cornstarch/Potato Starch contributed to it. CHS "Press & Fold 7 times" sticks to me. Xanthan Gum is also a must. Reduces oil absorption, Secures the coating from breaking. 1/4 tsp to 1 cup flour would suffice. half a pinch I+G boosts 2 tsp MSG 400% Never use self raising flour, it makes too thick and volcanic fissures-like crusty coating. Adding cornstarch to the H&S mix overnight absorbs, carries, and multiplies the flavor and makes it stick to the flour and the meat better. I adamantly stick to the "Stand on everybody's shelf" rule of CHS. So cardamom, tarragon, mexican oregano, anchos, dragon's tooth and the like is a no-no to me. safflower oil & crisco golden shortening is my preferred oil mix. I also follow Gloria Pitzer's method of browning the chicken and finishing in the oven. What tipped me off when I read her book was the part where she mentioned "Grandma's way" cooking fried chicken in lard over woodfire. 2 DROPS OF HICKORY LIQUID SMOKE to your oil will mimic this. I eat KFC every weekends and every time I take the first bite I can detect sharp woody essence to it. It's 5:29 AM here. Let me rest. I already spent half a day on the KFC affair. Peace!
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Post by Silver on Feb 22, 2022 16:07:33 GMT 1
Hello! I've been patiently studying and learning your exchanges for over a year now and I also did a dozen chicken experiments to determine the secret 11. currently mixing herbs and spices now and sniffing it and also surfing the internet as well as diving into little mini details every step of the way. Forgive my grammar but I am impressed by the "Keep-Going-At-It" mentality of the many fry cooks here. I read so many articles and even food compounds that involves boring chemistry mathematics and went as far as ordering and requesting a new cooked batch of fried chicken from a KFC store just to taste the freshly made chicken and nail the note to my cerebral cortex, also spent considerable amount of time staring at the chicken and the numerous tiny black specks in it because it doesn't look like black pepper specks. It's something else. I see many sharp black specks and a few red specks What my guts have been telling me over and over is that "IT STANDS ON EVERYONE'S SHELF". Please give me a little bit of time finishing my current experiment. This 1 Common Ingredient that I have in mind could be the Secret. Peace! I'm excited, and await your "red specs" find.
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Post by Silver on Feb 22, 2022 16:14:51 GMT 1
mackerbryanee13, how much melted butter do you add to your flour and spice (etc...) mix?
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Post by Silver on Feb 22, 2022 16:23:01 GMT 1
As to red specs, so far I've tried Cayenne, Crushed Red Chili Pepper Flakes, Paprika, Chili Powder, and a 50/50 mix of dried/crushed red and green Bell Pepper flakes (for which I believe the green Bell Pepper flakes part of this 50/50 mix was a huge flavor mistake). My best luck with any of these to date has come with Chili Powder, but if you use too much of it the Cumin becomes cloying and bites you in a hurry. The mystery red specs identity has me intrigued.
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Post by mackerbryanee13 on Feb 22, 2022 17:55:17 GMT 1
As to red specs, so far I've tried Cayenne, Crushed Red Chili Pepper Flakes, Paprika, Chili Powder, and a 50/50 mix of dried/crushed red and green Bell Pepper flakes (for which I believe the green Bell Pepper flakes part of this 50/50 mix was a huge flavor mistake). My best luck with any of these to date has come with Chili Powder, but if you use too much of it the Cumin becomes cloying and bites you in a hurry. The mystery red specs identity has me intrigued. 2 tbsp of melted butter for 2 1/2 cups of flour baking powder is a must. According to my research, if there’s no leavening in the coating it will “blow out” means a cracked coating. As the chicken cooks it creates steam and the leavening creates air pockets for the steam to escape whilst the xanthan gum and egg albumins still holds everything together. I used red pepper powder or small amount of cayenne for the red speck but tiny i mean 1/4 tsp overall. Just for appearance. Chili powder, paprika, and bell peppers are note killers, from my experiences. They are tyrants who always wanted to take over the white & black pepper who should’ve been the rightful kings & queens of the 11 H&S hierarchy! I’m still waiting for my Yeast Extract powder to arrive. I learned that it does not rise like a normal yeast because the outer wall of the yeast is removed and it gives a natural umami flavoring similar to meat bouillon and btw it’s way different from nutritional yeast or brewer’s yeast. KFC loves throwing people off from their tracks! try adding one drop of hickory liquid smoke to your frying oil to mimic CHS grandma’s traditional home-cooking over wood. Every-time i eat kfc my gut says “wood” “taste like woodsy” for a second I thought Rosemary and Hickory
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Post by deepfriednew101 on Feb 22, 2022 18:04:10 GMT 1
Everyone enjoys new recipes and added info
Welcome Mackerbryanee13
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Post by Silver on Feb 22, 2022 18:09:01 GMT 1
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Post by Silver on Feb 22, 2022 18:12:49 GMT 1
Everyone enjoys new recipes and added info Welcome Mackerbryanee13 Indeed!
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