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Post by deepfriednew101 on Mar 24, 2022 14:22:40 GMT 1
The Heading should have said Which Pepper
After Considerable testing of Peppers We feel that using Blended Pepper Black, Red, Green, Melody
Takes to far away from the Original Recipe. The Pepper over-all flavor drops to far. The pepper bite and or after taste.
NOW as for Black Pepper
YOU NEED the Largest Size Tellicherry Pepper WHY the large Peppercorns are more mature and hold more Oils.
Glen and Friends has printed it does not matter and Tellicherry is ONLY the size of the pepper. I have spent $1000.00 getting technical information on Black and White Peppercorn had suppliers send ALL there Specifications and had them review.
FINDING: SIZE MATTERS there is MAJOR MAJOR MAJOR difference in the Oil volume in the Peppercorns and Mature Flavor NOT found in the smaller size peppercorn.
Buy whole spices of Butcher Crack Pepper.
White Pepper needs to be BOTH fine and medium grind deeper flavor
Have Proof to show CHS had 5 different Tins Peppers on the shelf Black and White. also recipes confirm size to use.
We will NOT make any KFC creation without the White and Black Pepper Mix
Information on Dustless will follow BUT has a difference flavor end result
White Pepper Medium
White Pepper Fine
Black Pepper Butcher Grind
Black Pepper Medium
Black Pepper Fine (Dustless Sneeze less)
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Post by deepfriednew101 on Apr 20, 2022 11:54:27 GMT 1
Following Up what Deep Taste is doing I track you back to many Previous posting where I have indicated that the Pepper was CRITICAL in relevant.
White and Black Both.
The 1930's pepper Trade was a very important Trade world wide. even to the point that Silver was stolen and traded for Pepper and Spices world wide.
Pepper was a Key in Sausage Making BUT also a essential cooking item.
CHS and Claudia BOTH spoke this MANY MANY MANY times: FLOUR, SALT, PEPPER were what CHS added the 11 Spice and Herbs to.
in articles from CHS and KFC New Age. they never hid the fact Flour, Salt, Pepper. with 11 Spice and Herbs
Salt has to be Listed on Labels due to Sodium content we all know that.
We know Garlic, Onion, Celery are Vegetables and Celery is a Allergen
If you view 100's of recipes many from the 1920's listed Salt and Pepper as season to taste or Pinch NO measurements YES YES there are some that list volumes and amounts BUT early Days it was to taste.
Whole Peppercorn was the King of Spices, and early on Only way to get Pepper.
Sneeze less Pepper was a More powerful Spice Pepper then others in 1930's Due to the removal of particles which strip sneeze content.
crackered pepper which had Higher Oils was a Butcher Favorite.
Tellicherry refers to 4.5 and larger in size which is more mature and contains more Oil, more flavor.
Grinding your Own fresh Peppercorn is a KEY to heavy aroma and Major flavor profile.
Do Not high speed Grind the Peppercorns it over heats the Oils and looses to much value.
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Post by deepfriednew101 on Apr 20, 2022 14:44:59 GMT 1
Something to consider in my estimation what Percentage of Salt Do you use in Relationship to Pepper on any meal when you use BOTH salt and Pepper then cut in a white pepper use ?
Because of Peppers more depth in flavor to the salt taste.
its not hard to find a supporting value for Salt and Pepper in General then scale up the amount for Baking and your value for both should come into a amount that fits we are putting heavy Salt into the Flour
if one uses a 100% value for Salt then Possibly a 40% Pepper value combined more or less as a start ETC ETC ETC
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Post by Silver on Apr 21, 2022 13:26:06 GMT 1
So if I'm adding ~28 grams of Salt to 200 grams of flour, the combined B&W Pepper(s) should be:
~28 x 0.40 = 11.2 grams of B&W Pepper(s)
That's about twice the amount that I've added to date. And my wife generally complains that my deep fried chicken is too peppery.
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flg
Souschef
Posts: 1,578
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Post by flg on Apr 21, 2022 15:51:51 GMT 1
We are setting salt at 14% of the flour weight. Adjusted as required for marinates. I personally could see pepper being in the 4-5% range of total flour. But so far not above that.
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flg
Souschef
Posts: 1,578
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Post by flg on Jun 20, 2022 22:56:33 GMT 1
Did some chicken up tonight and used up a seasoning blend I wasn't too happy with. So I decided to see if I could amp the pepper up enough to get that bite without cayenne. Simple answer, yes I can. And it didn't overpower or muddy up the recipe. I can tell you cracked black tellicherry peppercorns can crank up the heat. A no measurement nothing to loose approach. Cranked a little bit in the seasoning and I could feel the heat. The after bite seems to be from the black pepper side.
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Post by Silver on Jun 21, 2022 1:16:30 GMT 1
Did some chicken up tonight and used up a seasoning blend I wasn't too happy with. So I decided to see if I could amp the pepper up enough to get that bite without cayenne. Simple answer, yes I can. And it didn't overpower or muddy up the recipe. I can tell you cracked black tellicherry peppercorns can crank up the heat. A no measurement nothing to loose approach. Cranked a little bit in the seasoning and I could feel the heat. The after bite seems to be from the black pepper side. I agree that the bite is not from white pepper. |
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flg
Souschef
Posts: 1,578
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Post by flg on Jun 21, 2022 23:12:09 GMT 1
I wonder how a 200g recipe with 5g of White and only 1.5g of course cracked black pepper would turn out?
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Post by Silver on Jun 21, 2022 23:25:42 GMT 1
I wonder how a 200g recipe with 5g of White and only 1.5g of course cracked black pepper would turn out? I made a batch with 5 grams of White and no Black once, and it was OK. But it didn't have the 'bite', which I believe comes more from the Black. To mimic the bite of KFC OR, there are two choices as I see it: ----------------------------------------------------------------------------------- 1) Add about 0.25 grams of Cayenne Pepper in addition to any B&W Pepper. 2) Hold back on the Black Pepper, and then sprinkle it over the already deep fried chicken pieces, just before eating them. |
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