|
|
Post by Silver on Mar 3, 2022 18:14:46 GMT 1
I just spent some time tasting Thyme, Savory, and Rosemary. Rosemary was by far the most palpable and pleasantly flavored of the three. Thyme was meh. Savory was repulsive. So why is it seemingly hands down accepted that there is no Rosemary in KFC_OR, while at the same time there is seemingly hands down acceptance that there is definitively Savory in it?
|
|
|
|
Post by Silver on Mar 3, 2022 18:34:52 GMT 1
I used to think that Rosemary is left out of KFC clone recipes because it isn't found in Poultry Seasoning recipes. Until I read the ingredients list for no less than McCormick Poultry Seasoning.
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Mar 26, 2022 17:47:32 GMT 1
I just spent some time tasting Thyme, Savory, and Rosemary. Rosemary was by far the most palpable and pleasantly flavored of the three. Thyme was meh. Savory was repulsive. So why is it seemingly hands down accepted that there is no Rosemary in KFC_OR, while at the same time there is seemingly hands down acceptance that there is definitively Savory in it? Good question. Rosemary ticks a lot of boxes: - clearly identified as an ingredient in the KFC NZ video
- listed on the supposedly handwritten recipe KFC uses in stores as a graphic element
- was a staple back in the days and on most peoples shelves
- goes very well with chicken
I can imagine that the vials have a huge impact here in limiting people to use only 3 or 4 herbs.
In my assessment, the herbs in the OR make up the smallest portion by weight and impact even, so omissions and adjustments are possible here without altering "the note". Also, many herbs can generally be replaced by other herbs. This doesn't work that well with the spices. It is easier for instance, to replace Thyme than it would be to replace Ginger. So you can leave out Rosemary and still get great results. But if we are really dealing with 6 herbs in total in the OR, Rosemary would be a very hot suspect and harmonise well.
Regards
|
|
flg
Souschef
Posts: 1,578
|
Post by flg on Mar 26, 2022 22:55:42 GMT 1
The time I used rosemary I set it at the same weight as thyme. As soon as I added it. I felt that the smell I had of the blended herbs got dominated. I will try it again but I may go rosemary 50% of thyme.
|
|
flg
Souschef
Posts: 1,578
|
Post by flg on Mar 26, 2022 23:37:23 GMT 1
Looking into some blends for recipes. Maybe it should be Thyme, Rosemary and then Sage as far as weight goes?
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Mar 27, 2022 10:07:23 GMT 1
Total amount of herbs should be between 0,500 - 0,750 grams per 100 grams of flour. Within that range, you can play with the amounts depending how many and what herbs you use. I think you'd be surprised if you tried equal amounts of each. I often find people are juggling and struggling with orders just because they look at certain recipes that seem to indicate such decrease. But recipes aren't top down pyramids: Not every ingredient must be lower by weight than the item before. You might as well have 3 items or more with the same weight.
|
|
flg
Souschef
Posts: 1,578
|
Post by flg on Mar 27, 2022 14:00:58 GMT 1
Total amount of herbs should be between 0,500 - 0,750 grams per 100 grams of flour. Within that range, you can play with the amounts depending how many and what herbs you use. I think you'd be surprised if you tried equal amounts of each. I often find people are juggling and struggling with orders just because they look at certain recipes that seem to indicate such decrease. But recipes aren't top down pyramids: Not every ingredient must be lower by weight than the item before. You might as well have 3 items or more with the same weight. My result of equal amounts was rosemary dominated. But that could be based on my rosemary and not the brand others may try. Nothing is eliminated at this point. |
|
|
|
Post by Silver on Mar 27, 2022 14:27:12 GMT 1
Rosemary indeed tends to dominate, unless it is reduced in quantity.
I have given thought to the potential that all of the non-pepper H&S are to be placed in order such that the least dominating have the highest quantities in grams, and on down to the most dominating having the least representation in grams. Volume measure confounds and obscures this.
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Mar 27, 2022 14:32:21 GMT 1
Total amount of herbs should be between 0,500 - 0,750 grams per 100 grams of flour. Within that range, you can play with the amounts depending how many and what herbs you use. I think you'd be surprised if you tried equal amounts of each. I often find people are juggling and struggling with orders just because they look at certain recipes that seem to indicate such decrease. But recipes aren't top down pyramids: Not every ingredient must be lower by weight than the item before. You might as well have 3 items or more with the same weight. My result of equal amounts was rosemary dominated. But that could be based on my rosemary and not the brand others may try. Nothing is eliminated at this point. How many grams of Rosemary did you use per how much flour? |
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Mar 27, 2022 15:02:51 GMT 1
Rosemary indeed tends to dominate, unless it is reduced in quantity. I have given thought to the potential that all of the non-pepper H&S are to be placed in order such that the least dominating have the highest quantities in grams, and on down to the most dominating having the least representation in grams. Volume measure confounds and obscures this. I think one big part of the success of the OR is that there is not one single item being truly dominant. You bite into your chicken or smell it and immediately know it's KFC without actually being able to identify particular spices or herbs with certainty. The one mistake I do see in most recipes is the dominance of Sage. It should not be amongst the prime ingredients though. It is too strong. I wouldn't go higher than .25 grams per 100 grams of flour. Your approach is very interesting. But it will again depend on how many items you use and how you define strong. Some recipes have Allspice very high on the list. IMO this is because of the omission of Cloves. So instead of using Cloves and Allspices they'd chosen to only have one of them and decided to go for Allspice. This could be for legal reasons as deepfriednew101 already explained in detail. Thus, Allspice jumped high up the order to make up for the lack of Cloves. This could be the case with other items as well. If you don't use Thyme and Oregano, Savory will have to climb up the list. We can see this "spice shift" in Glen's final ingredient list (Allspice and Savory). But this is just my perception of course. |
|
