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Post by Silver on Feb 8, 2022 2:27:45 GMT 1
I agree that Cayenne (capsaicin in general) is not necessary. I'm wondering why I should bother with black pepper when white pepper seems to be key.
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Post by deepfriednew101 on Feb 8, 2022 2:49:37 GMT 1
flg
As far as I have been told it appears that way BUT they information has been received from a elderly gentleman who is over 85 years old and gave me his recipes that go back 100 years and family cherished.
He has shown me photos of Him with CHS and Marion Kay Bill S.
He has confirmed White Pepper, Black Pepper, & Paprika are the major 3 items which most know.
Time was limited today when we spoke and he has invited me back to his Home so he can show other items that are important.
This gentleman has many antiques and Old items, from restaurant's.
He has said that Pepper and HIGH quality Pepper is a the key to the AROMA.
He suggested putting Salt & Pepper on the chicken Prior to a Pre-dusting then egg warsh and seasoned flour.
The SPICE mix needs to be at least 15% of the Flour and add Potato starch, to the flour.
THE one thing he said is THAT the spice we have NOW are CRAP and DO NOT compare to ANY spice from 1940's
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Post by Silver on Feb 8, 2022 3:09:55 GMT 1
Saigon Cinnamon would likely need to be listed as an ingredient, since it damages the liver, kidneys, and lungs, and causes cancer in mice and rats. It is vastly less safe to eat than either common or Ceylon Cinnamon. It may have the best flavor though.
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Post by deepfriednew101 on Feb 8, 2022 4:22:13 GMT 1
it was Not required to be listed in 1939, 1940 era
grandfathered under 1905 FDA Law
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Post by Silver on Feb 8, 2022 10:32:20 GMT 1
it was Not required to be listed in 1939, 1940 era grandfathered under 1905 FDA Law Does KFC receive any special warnings in California?
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Post by Silver on Feb 8, 2022 12:40:24 GMT 1
I'd like comments on this rather more conventional yet still 40 ounce bag compliant recipe please:
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Post by deepfriednew101 on Feb 8, 2022 13:54:40 GMT 1
Looks Good
I would add some potato starch, or instant mashed potato for the Potato (vegetable) and yeast you will enhance your flavor and note with these 2 items
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flg
Souschef
Posts: 1,578
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Post by flg on Feb 8, 2022 14:15:04 GMT 1
Overall I like it. I kind of want to down the clove and replace the difference with more Thyme. Just at a glance.
What I did notice. And I have been back and forth and around the bend on. Is that you have set coriander, sage and ginger all at the same weight. Dustin's recipe is similar that way as well. And to be honest I have a version of each of my current working recipes set the same way. It's safe and works and Dustin's does get good praises. However, it goes against the folks claiming sage is the heaviest and those that like Glen, have sage near the bottom. Plus there has been a couple highly rated older recipes where Ginger is the highest of the three. So setting them the same is the safe bet. But I personally would love to work out where the sage should be. However I may take the safe route as well. Which may turnout to be the right way. Who knows?
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flg
Souschef
Posts: 1,578
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Post by flg on Feb 8, 2022 14:26:55 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 deepfriednew101 can I ask if this came from your "old friend" or somewhere else? I obviously don't like cinnamon in my chicken as I can detect it easily. But replacing it with nutmeg or allspice in the order you have would be very interesting. I have used cardamom before and it fills something in the smell of the recipe. Not saying it's there or right. And I wonder if folks that have used orange and lemon peel are compensating for cardamom.
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Post by Silver on Feb 8, 2022 14:38:43 GMT 1
Looks Good I would add some potato starch, or instant mashed potato for the Potato (vegetable) and yeast you will enhance your flavor and note with these 2 items I have some Potato Starch on hand. Would I add it while subtracting the same amount of Cake Flour? 10 grams? How much Bread Yeast should be added? 2 grams?
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