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Post by mackerbryanee14 on Apr 4, 2022 2:21:05 GMT 1
I am done! still crispy on the outside but moist and tender juicy on the inside! WHAT I NEED TO DO NEXT TIME: I have to dry toast my flour in the skillet in order to remove that overriding chalky flour taste adding melted butter in the milk & egg dip is way better than sifting it to the flour. this is the better coating: dip 1st, then dredge, dip again, then dredge. You need to put less salt if you double dredge. adding additional nonfat milk powder in the flour adds fat and flavour to the coating. I brined it in salt, black pepper, sage, msg, garlic salt, and white wine vinegar overnight. Dustin’s 1 cup of salt method is inefficient! You have to follow winston shelton’s 100 grams herbs & spices. Even ledington’s exceeded 100 grams for 2 cups of flour and still didn’t even gets close.   |
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Post by mackerbryanee14 on Apr 4, 2022 2:29:54 GMT 1
I am done! still crispy on the outside but moist and tender juicy on the inside! WHAT I NEED TO DO NEXT TIME: I have to dry toast my flour in the skillet in order to remove that overriding chalky flour taste adding melted butter in the milk & egg dip is way better than sifting it to the flour. this is the better coating: dip 1st, then dredge, dip again, then dredge. if you dust first then dip the inner crust will become soggy as it is shown here! dipping first creates a barrier of albumen between the meat and the dry crust outside and it also lessens oil absorption as well as moisture loss in the chicken. You need to put less salt if you double dredge. adding additional nonfat milk powder in the flour adds fat and flavour to the coating. I brined it in salt, black pepper, sage, msg, garlic salt, and white wine vinegar overnight. Dustin’s 1 cup of salt method is inefficient! You have to follow winston shelton’s 100 grams herbs & spices. Even ledington’s exceeded 100 grams for 2 cups of flour and still didn’t even gets close. |
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Post by deepfriednew101 on Apr 4, 2022 3:39:44 GMT 1
vinegar in a Brine or Lemon is a Key I agree also
I have made my statements on spice amounts to many times so glad your seeing amounts. I have said larger amounts of spice not sure what your % was in the end ?
great job
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Post by mackerbryanee14 on Apr 4, 2022 4:07:50 GMT 1
vinegar in a Brine or Lemon is a Key I agree also I have made my statements on spice amounts to many times so glad your seeing amounts. I have said larger amounts of spice not sure what your % was in the end ? great job from the start I fry chickens. chalky flour taste always preceded the pepper. i research about dry roasting the flour first. |
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Post by mackerbryanee13 on Apr 4, 2022 6:07:31 GMT 1
 whenever I think about oregano and garlic, adobo always comes to mind. I don't think CHS ever knew spanish dishes. He started food exploring in the 1970s and he compliments french and italian cuisine (probably hinting herbes de provence and Italian seasoning) What I discovered is that you can add 1 tablespoon of thyme to a 2 cup fl. and get 30% of the Note. I really need to be careful with the Eugenol though. When I bite into my Chicken, the soggy inner crust tastes like sausage lol. Nutmeg and Cloves. Next Time I will stick to just one heavy herb and one heavy eugenol complimented with light and subtle herbs and spices (cilantro and parsley) So my next experiment will be like this: 3 tbsp white pepper 2 tbsp black pepper 1 tbsp thyme (because of thymol and you can't make mistakes with this gentle herb) 1 tbsp celery salt (as silver endorsed, note contributor) 3 tsp Vial C (tender juicy maker) 1 tsp roasted coriander (roasted variant is more aromatic and nutty) 1 tsp orange peel (reinforce coriander and the herbs overall flavour as well as white pepper's citrus notes) 1 1/4 tsp parsley flakes (compliments thyme and gives herbaceous lemony flavor) 1/2 tsp ground ginger (compliments coriander and give zing) 1/2 tsp hot paprika (i need it's subtle smoky flavour and it's sharp taste) 1/4 tsp allspice berries (because 3 spices in one, because many chefs and taster tasted cloves, cinnamon, and nutmeg in 1974 esquire) 1 1/4 tsp dried cilantro (because of the chinese analysis) 1 cup toasted all-purpose flour (you really need to toast it because all of my experiments so far has that unpleasant chalky flour taste, and when I look at KFC Canada cooking tour I saw the look of that breading mix: IT LOOKS TOASTED! plus toasted flour have a nutty flavor to it and a puny tsp of nutty coriander will not suffice. Probably this is the source of that "Almonds" that those chefs have been detecting in 1974.) 1/2 cup fine yellow cornmeal (every time I eat KFC every weekends, I can sniff that corn flavor infused with pepper and it's finger licking good! no don't toast it!) 1/2 cup cornstarch (better than potato starch) 2 1/2 tsp baking powder (responsible for the crispiness of the coating if you're a fan of double dredge) 2 tsp ac'cent msg 1/4 tsp yeast extract (it give my chicken that sweet smell bouillon to it) |
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Post by deepfriednew101 on Apr 4, 2022 14:39:32 GMT 1
I agree with many parts of your comments
I would like you to show where coriander came into Tin in 1930 and ONLY see it as a NEW AGE KFC chicken item which replaced more robust Caraway BUT thats my personal view I have beat on a drumstick for years
Cilantro in the Chinese Analysis ? I better speak to my Translator. Which Part suggest cilantro. PERSONALLY I love cilantro and can never get enough in my cooking BUT when we have used it in Chicken Too Many people say its OFF and that because they don't like cilantro I never tell them there is cilantro BUT I cross examine them if the like Mexican food with cilantro on it ? they always say NO
BUT I over load MY recipes with cilantro I don't know how to use a little LOL so I screw the dishes for other before I feed them
China Break down
Analyze the volatile flavor components of KFC Suck Finger Plain Chicken, and discuss the influence of each substance on the overall flavor.
Totally identified 66 Compounds in which
hydrocarbons 14 Species,
aldehydes twenty-three Species,
alcohols 4 Species,
ketones 7 Species,
phenols 4 Species,
fatty acids 3 Species,
esters 2 Species,
lactones 2 Species,
heterocyclic compound 7 Kind.
Hydrocarbons (17.44%) ,
Aldehydes ( 45.41%) And
fatty acids ( 13.26%) The relative content is more, followed by
ketones (3.65%) ,
Heterocyclic compounds ( 2.79%) .
For example, caryophyllene mainly exists in clove stem oil, thin Among the oil, cinnamon oil, lavender oil, it has spicy, citrus, medicinal the smell of grass [4]. D-Limonene exists in oranges, lemons, peppers, etc. *
The smell of grass [4]. D-Limonene exists in oranges, lemons, peppers, etc. The content of essential oils, especially citrus essential oils, is as high as about 90%. *
It has a pleasant lemon aroma and citrus taste. β-Pinene long exists in Turpentine oil also exists in lemon oil, nutmeg oil, and coriander seed oil.*
Among the alcohols detected, 1-octene-3-ol has a mushroom aroma, Green, vegetable and greasy scent, naturally found in tomatoes, Vegetables and fruits such as grapes. Among the phenolic substances detected, eugenol has a strong scent of cloves Smell and smoky incense, bacon-like aroma, naturally present in clove oil and cloves *
Basil oil, bay leaf oil and other essential oils; Thymol has a spicy, Medicinal and spicy aroma, naturally present in thyme oil, oregano oil, clove basil oil *
peach, apricot, tomato and other fruits and wine in. Gamma-decanolactone exists in peaches, strawberries, rum, with It has waxy, fruity, creamy, peach and coconut aromas.*
Like aroma, onion-like aroma,
Analysis of the volatile components of fennel[J]. *
Food and Fermentation Industries, 2004, 30(12): 113-116. [15] LIN Longze, LU Shengmin, HARNLY J M. Detection and quantification and glycosylated flavonoid malonates in *
Celery, Chinese celery, and celery seed
Basil oil,
Bay Leaf oil,
Celery, Celery seed
cinnamon oil,
citrus essential oils
cloves, clove stem oil
coconut aromas
coriander seed oil
Fennel
lavender oil, oranges,
lemons, lemon oil,
Grapes
nutmeg oil
onion
oranges,
oregano oil,
peach
peppers
thyme oil,
tomatoes,
Vegetables
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Post by deepfriednew101 on Apr 4, 2022 14:51:29 GMT 1
What Type of flour are you using ?
The ONLY reason I ask is the Chalky Does not usually come out Deep Fried and if it does that seems Odd in principle
If you were Air Frying or Baking I would say yes a More Dried flour
if your getting a chalky flour taste that I only get when our Salt and Spice and herb is low of a PPM to flour ratio.
That happens in Many Franchises when they DO NOT sift the spices and flour enough also
ONLY my observation BUT I tend to sift flour more then most.
BUT it comes from a Mission where CHS and the others had me Sift 100Lbs of flout they needed to cook with and I only had a Hand crank sifter to sift the flour and they wanted it double sifted so I sifted 200Lbs of flour I could NOT crank that little wheel fast enough LOL LOL LOL.
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Post by mackerbryanee13 on Apr 4, 2022 15:39:32 GMT 1
What Type of flour are you using ? The ONLY reason I ask is the Chalky Does not usually come out Deep Fried and if it does that seems Odd in principle If you were Air Frying or Baking I would say yes a More Dried flour if your getting a chalky flour taste that I only get when our Salt and Spice and herb is low of a PPM to flour ratio. That happens in Many Franchises when they DO NOT sift the spices and flour enough also ONLY my observation BUT I tend to sift flour more then most. BUT it comes from a Mission where CHS and the others had me Sift 100Lbs of flout they needed to cook with and I only had a Hand crank sifter to sift the flour and they wanted it double sifted so I sifted 200Lbs of flour I could NOT crank that little wheel fast enough LOL LOL LOL. I just mix salt and spices with the flour with my spoon. toss it around, do I need to shake it thoroughly? Nutmeg and Cloves made my fried chicken's inner crust have a hotdog taste. I'm opting for Allspice as a sole eugenol contributor and Thyme as the primary herb complimented by lesser herbs (basil, parsley flakes, marjoram) |
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Post by mackerbryanee13 on Apr 5, 2022 7:01:11 GMT 1
update:
here’s my next experiment (i’m disregarding the earlier recipe I posted)
4 tbsp medium ground black pepper (it’s sharper than white pepper, and that’s what we all have been looking for)
1 tsp white pepper (i am having a feeling that this is in lower amounts because it’s too pungent and it’s not that sharp, probably used by CHS in order to round out the taste of black pepper)
1 tbsp celery salt (i am convinced this has the sharp notes after I added this spice before)
1 tbsp thyme (this herb will also get you to the note)
3 tsp vial c (makes chicken tender juicy)
1 tsp roasted coriander (lends citrus nutty flavor)
1 1/2 tsp rubbed marjoram
1 tsp ground savory
1/2 tsp ground ginger
1/4 tsp mustard seed
1/8 tsp cayenne pepper
1/8 tsp allspice (added for the sake of eugenol, too much and it will turn your fried chicken to hotdog)
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Post by deepfriednew101 on Apr 5, 2022 13:23:24 GMT 1
I see NO Sage ? and or Mexican Oregano, and or a Poultry which would contain similar or like flavor?
Unless your Vial C holds the profile of the Sage or Mexican Oregano?
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