Post by deepfriednew101 on Mar 17, 2022 16:13:01 GMT 1
Current Test in the last Days just enlighten that Fresh Spices & Herbs are a Far superior item, BUT from a commercial application of Time to OUTCOME the NEW AGE CORPORATION or other BOX store franchises WILL NOT USE.
AS for small independent use and smaller Family and or Smaller Catering coloration use there would be NO comparison and Well worth the extra effort and preparation.
Dehydrated Ingredients is ALSO a MUST compared to Pre-Powdered ingredients Major success Flavor with the Dehydrated. I would almost relate the difference to a Aged Steak compared to a Non-Aged Steak difference with the Dehydrated items that you grind down.
In three Test we tried grinding in a hand mill 2 or 3 different spices in ONE grind so the different ingredients were milled together. There is more test cooking needed with this method as the amounts that were present in the Cooked chicken were there and the Taste was different then OTHER cooking events. It appears a increase of spice by 5-10 % may be required to bring up the Over-All flavor that seemed to drop on one level BUT gained in a different way.
On 2 of the last cooks we pre-seasoned the chicken in a Higher then NORMAL Seasoned flour that was shaker sprinkled over the chicken prior to Milk & Egg bath and regular seasoned flour THIS CHICKEN WAS A INSTANT HIT FOR FLAVOR compared to the exact same chicken without a Pre-Dust of High Spice and Herbs Corn flour Pre-Dust. We Did use a White Corn Flour with the HIGH SEASONED MIX. The Coating stuck much better and had more of that OLD FINGER LICKEN STICKEN CHICKEN which caused the Napkins to Krazy Glue to your fingers, You would ONLY know this if you ate KFC Pre-1980's and more in the 1070's and earlier
in order of our Best tested by the People
Fresh Herbs and Spices with a Pre-Dust
Dehydrated Mill Ground Fresh
Combination of Dehydrated and Pre-Ground mix and match
ALL pre Ground Spice and Herbs Commercial Purchased.