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Post by jseo12 on Feb 4, 2022 11:33:54 GMT 1
I tried frying the chicken at 300 F but the crust overbrowns as it passes 10 minutes. Is sugar what makes the crust burn? Should I leave sugar out of the spice mix?
11 Herbs And Spices
Mix with 2 1/2 Tsp of Salt, 2 teaspoons of granulated sugar, and 2 Cups of White Flour
1) 1/2 Tsp of Coriander
2) 1/4 Tsp of Cloves
3) 1/4 Tsp of Allspice
4) 1/4 Tsp of Marjoram
5) 1/4 Tsp of Ground Ginger
6) 1/2 Tsp of Sage
7) 1/2 Tsp of Savory
8) 2 Tsp of Garlic Salt
9) 1/2 Tsp of Cayenne Pepper
10) 2 Tsp of White Pepper
11) 2 Tsp of Tellicherry Black Pepper
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Post by Silver on Feb 4, 2022 17:48:36 GMT 1
It could very well be the Sugar. You are at about 8.4 grams of Sugar. Try cutting it back to half, then one quarter of that.
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Post by deepfriednew101 on Feb 5, 2022 18:12:43 GMT 1
YES Sugar will BROWN the chicken much quicker then without sugar.
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Post by Silver on Mar 2, 2022 11:43:24 GMT 1
I've seen no excessive browning with Dextrose held to 2 grams in recipes scaled to 200 grans of flour. I surmise that the same would hold true for table sugar, but here must emphasize that I'm only surmising. At 4 to 5 grams I've seen excesive browning, but reduced it by lowering my cooking temperature.
Currently I open deep fry (no pressure) by dropping at 325 F. and then immediately reducing the temperature set-point on the fryer to 275 degrees. I then cook for 15 minutes. No need for ovening, and no excessive browning.
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Post by deepfriednew101 on Mar 3, 2022 7:36:04 GMT 1
In KFC old Time History which was referenced to Secret Original Recipe Seasoning
Some of the Original Original Bags were marked with Dextrose and Vegetable
Colonel Did always say ONE thing THE ONLY WAY YOU MAKE A GREAT BREAD was USE THE POTATO WATER.
THE OLD BIRD also said POTATO Water makes GREAT GRAVY - BUT USE MILK
POTATO Starch was a active ingredient when CHS started getting High Protein Flour His OWN SPECIAL FLOUR. THE DEXTROSE was also added to the FLOUR.
BUT the Dextrose was a fall out from SAUSAGE making and the Potato Starch was a Thought from Baking BREAD.
Vegetable was typically added on ingredient of Seasoned Flour, Also Garlic and Onion fall in the Vegetable LIST
SUGAR NEVER went over 5% of the Total weight
Salt was Between 2 and 3 Lbs.
Garlic & Onion Spice ( Marion Kay - Bill S ) said is in almost EVERY SPICE BLEND.
MSG is a Lower % item which Maxed out at 1-2% and Typically varies if I&G is used. MSG was the 12th Item added in 1955ish 100% - THERE is NO MSG in Vials or ANY photo of 11 items KFC shows ITS A NUMBER 12 Item.
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Post by Silver on Mar 3, 2022 11:27:28 GMT 1
Adding Dextrose to OR has a somewhat similar effect as for adding MSG. MSG is a huge sugar related Anion (Glutamate) attached to but a tiny salt component Cation (Sodium).
Molecular weight of Glutamate ion = 146.122 g./mol
Molecular weight of Sodium ion = 22.989 g./mol
Molecular Weight of anhydrous MSG = 169.111 g./mol
22.989/169.111 x 100 = 13.594% Sodium ion
100% - 13.594% = 86.406% Sugar ion
The biggest problem with adding Dextrose is that at 4 grams (or more) in 200 grams of flour it often results in an undesirable dark crust, particularly if your oil temperature at any juncture in the process exceeds about 340 degrees F. (~163 degrees F.).
Edit: I would guess that budget Deep Fryers temperature settings are accurate to within only about 25-30 degrees F., and that their on/off overshoot and undershoot values are roughly similar to their abysmal temperature indicating/set-point precision. Thus the absolutely worst case scenario for the Deep Fryer's temperature when set at 325 degrees F. might be oil that occasionally reaches 385 degrees F.
By keeping Dextrose at 2 grams in 200 grams of flour, I have eliminated off-color dark chicken. I drop in chicken at an initial set-point of 325 F., and immediately reduce the set-point to 275 F. As soon as the cold (refrigerator to room temperature) chicken enters the oil the oil temperature drops. Even if my Deep Fryer's temperature regulation is off by an extreme of 60 degrees F. my oil will never exceed about 335 degrees F. when set at 275 degrees F.
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Post by deepfriednew101 on Jan 18, 2023 16:42:40 GMT 1
I know some people wanted a sweet effect and the chicken turned Brown with sugar in the flour
we added corn syrup to the Milk & Egg Warsh as a test with fried wings
The sweetness came out and there was no real additional over browning of the coating with the corn syrup under the flour coating the flour also stuck better to the wings and was NO real side effect, speculation is that sugar would work also.
We did use 2 cups of Flour A.P. (Wondra quick Mix Flour)
1 tsp Corn Starch
Salt
Pepper
Parsley was added to the Milk and Egg Warsh also (followed a old 1930 recipe)
Seasoning in the Flour
we added 1/8 teaspoon of each into mixing bowl ALL equal amount then Added 1/2 of total into the 2 cups flour
Sage
Parsley
Thyme
Rosemary
Cumin
Red Pepper- Anaheim
Paprika
Pimento Jamaican
Ginger Root Fresh
Basil Sweet
Tarragon
Mustard Black Seed
Caraway Seed
Celery Seed
Onion Powder from Dehydrated
Garlic Powder From Dehydrated
it had a medium flavor to the Wings NOTHING that Stood out excessive or Blasting the other item
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