|
|
Post by mackerbryanee13 on Mar 15, 2022 7:59:46 GMT 1
I got my parcel of Gunpowder Seasoning and It taste awesome! I sprinkled my scrambled eggs with it and the grill flavour is awesome
One thing I noticed is the addition of Cornstarch in the seasoning, I researched about this and it makes the seasoning sticks better to the meat.
Has anyone here tried this method yet? What about adding baking powder in the H&S and leaving it there overnight?
|
|
|
|
Post by deepfriednew101 on Mar 15, 2022 16:14:09 GMT 1
Yes Cornstarch is a MUST for the ADHEISION of Spice and Herbs.
Baking Powder Can be used BUT it also has a BITTER after taste NOT associated compared to Corn Starch. I WOULD NOT RECOMMEND BAKING POWDER as a Blend with YOU herbs and spices NAY NAY NO AND NO. you can try it BUT only try a small amount so you DONT WASITE SPICES.
Corn Starch is the Largest commercial mix with spices, Sugar, Milk and Egg Powder also BUT Milk and Egg are Allergens so typically NOT used and Corn Starch and Sugar are used.
HENCE the reason KFC has Milk and Egg Powder in its own BAGS
|
|
|
|
Post by deepfriednew101 on Mar 15, 2022 16:14:54 GMT 1
The more IMPORTANT thing is re-sifting the flour and Spice and Herbs.
|
|
|
|
Post by mackerbryanee13 on Mar 17, 2022 0:24:08 GMT 1
I might try using cornflour in my next one instead of cornstarch and see how that goes. Cake flour & cornflour mix with baking powder
|
|
|
|
Post by deepfriednew101 on Mar 17, 2022 1:44:26 GMT 1
Keep the Corn flour on a lower amount as a tip
10 - 15 % would be a recommended
|
|
|
|
Post by mackerbryanee13 on Mar 20, 2022 15:27:42 GMT 1
I'm about to do my next brute force experiment, I hope I can come close to the Recipe of CHS.
I am convinced 1 vial is a Blend of many similar spices, 1 vial is neither an herb nor a spice.
I am not going to add garlic and onions this time. I think CHS didn't include them.
|
|
|
|
Post by deepfriednew101 on Mar 20, 2022 15:48:23 GMT 1
Many times CHS called it seasoning not Herbs and Spices
|
|
|
|
Post by mackerbryanee13 on Mar 20, 2022 16:26:52 GMT 1
Yeah and i also think CHS would abominate garlic and onion powder and would rather use fresh garlic and onions if he indeed added them.
He demonstrated that when he was a manager of a cafeteria, he tossed all the buckets of margarine and bought the more expensive fresh butter. When the government complained about the cost, CHS adamantly insisted that butter is way better but in the end the cafeteria closed.
|
|
|
|
Post by deepfriednew101 on Mar 20, 2022 18:40:04 GMT 1
The cafeteria did close and it was not because of CHS management it was the Timing and Era
|
|
|
|
Post by mackerbryanee13 on Mar 20, 2022 23:32:23 GMT 1
I am finished with my experiment. Conclusion: I finally nailed the Note! One of the vial is a multiple blend confirmed! One of the vial is neither an herb nor a spice, it’s a baking ingredient! A truly Southern staple. 2 tbsps of white pepper and 1 1/2 tbsp black pepper on a 2 cup cake flour is a must. A tablespoon of a certain herb is a must. Blend Vial is made of at least 5 to 11 similar spices The chicken is so moist and juicy that it looks like it was pressure fried A certain oil is needed to produce this in a skillet. I added tsp of paprika and cayenne but it barely has any heat. I’m confident to add a bit more next time. Rinsing with warm water after the buttermilk marinade is a must. Bathing in warm milk & egg wash afterwards. Press & Fold in the seasoned breading and clapping the wrist is a must too. Self criticisms: Need to add the garlic and onion powders in there to reinforced the aroma. Vial C ingredient must not exceed tablespoon! Buttermilk marinade with salt, pepper, and a certain vial is a must in order to mimic that “moist tender juicy on the inside sealing all the natural goodness”. Buttermilk alone cannot do that. Apparently this certain vial traps moisture from within the meat and in the skin, when i tonged the chicken from the oven the skin breaks and the juices leaked. Naturally, juices drips down from the chicken while finishing in the oven, leaving you with a soon-to-be-dry fried chicken don’t you see. 
  |
|
