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Post by Silver on Sept 19, 2022 20:28:42 GMT 1
Fresh off of my very recently posted research on a hypothetical 32 Oz. Bag recipe, and scaled directly off of it, as presently melding and waiting to be cooked. Recipe #18: 
Edit: Everything below the dotted line sums to exactly 16 grams. Please cross reference with my thread titled "A Speculative History Of 26 And 32 Ounce Bags", and compare to the 32 Oz. bag. |
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Post by Silver on Oct 1, 2022 14:43:51 GMT 1
Recipe #18 has been placed on a back burner for now, and a modified Recipe #17 with a whopping 3X increase of Ginger (and no Cayenne Pepper) has taken its place in line. I'm hoping to cook using this recipe tomorrow.  |
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Post by deepfriednew101 on Oct 1, 2022 15:48:57 GMT 1
It looks Great
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Post by Silver on Oct 2, 2022 21:34:39 GMT 1
Here's the eating report for the Modified Recipe #17 with triple the Ginger and some extra salt:
1) A definite sensory Ginger overload. I'm willing to consider Ginger at 1.25 grams, but never again at 3 grams.
2) The Ginger highly dominated the taste and thereby diminished the note. My wife noticed the Ginger overload immediately (as did I).
3) 29.5 grams of Salt was a pinch too much. Salt will be added at 29 grams from here forward. That said, 29.5g. was better than 28g.
4) Pepper was adequate, but it lacked the lingering 'bite' of KFC OR. Fixing this calls for about 0.20 grams of Cayenne Pepper on first guess.
5) Overall a highly delicious Chicken in it's own right, but noticeably further away from the real deal than with only 1 gram of Ginger.
6) I think 0.10 grams of Oregano, or perhaps 0.20 grams of Marjoram might be beneficial. The operative word here being "might".
7) I'm rather less confident of this one, but if the 0.25 grams of Savory was divided 50:50 into Savory and Thyme there 'may' be a small herb note benefit in trying this.
8) My wife's final comment was that everything about this Chicken would better have shined through beneficially if the Ginger had not been so overboard dominating.
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Post by Silver on Oct 2, 2022 21:51:00 GMT 1
Once again we tasted zero licorice when adding 0.50 grams of Anise Seed. I plan on continuing this practice.
If I had to place a finger upon the category (other than the Ginger/Zingerone category itself) that was most noticeably diminished via the Ginger overload, it was the "nuttiness" category. As I was eating it I was thinking that in order for the combination of Coriander, Nutmeg, and Mace to properly present itself, more of each would have had to been added. Such is not necessary with what at this juncture I must define to be a more normal and sensible level of Ginger.
Lastly, I must conclude (having forgotten) that the Shogaol oil boost did not present itself as additional Pepper. And the Zingerone oil boost likewise did not present itself as additional Eugenol.
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maceme
Kitchen Assistent
Posts: 220
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Post by maceme on Oct 3, 2022 4:42:38 GMT 1
Here's the eating report for the Modified Recipe #17 with triple the Ginger and some extra salt: 1) A definite sensory Ginger overload. I'm willing to consider Ginger at 1.25 grams, but never again at 3 grams. 2) The Ginger highly dominated the taste and thereby diminished the note. My wife noticed the Ginger overload immediately (as did I). 3) 29.5 grams of Salt was a pinch too much. Salt will be added at 29 grams from here forward. That said, 29.5g. was better than 28g. 4) Pepper was adequate, but it lacked the lingering 'bite' of KFC OR. Fixing this calls for about 0.20 grams of Cayenne Pepper on first guess. 5) Overall a highly delicious Chicken in it's own right, but noticeably further away from the real deal than with only 1 gram of Ginger. 6) I think 0.10 grams of Oregano, or perhaps 0.20 grams of Marjoram might be beneficial. The operative word here being "might". 7) I'm rather less confident of this one, but if the 0.25 grams of Savory was divided 50:50 into Savory and Thyme there 'may' be a small herb note benefit in trying this. 8) My wife's final comment was that everything about this Chicken would better have shined through beneficially if the Ginger had not been so overboard dominating. It is good to know your results. The relative percentage of ginger to pepper and coriander was indeed quite high. Once a recipe is out of balance, I find it can be hard to get past the dominating bits. If CHS was using Stange pepperall, there would potentially be a *lot* more fine black pepper and associated top note and aroma. |
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Post by deepfriednew101 on Oct 3, 2022 14:58:04 GMT 1
Larger Pepper Granules carry MORE OIL and can omit more aroma in the Deep Fryer or Fried.
Make a Paste with Fine Black pepper and a High temp oil and let it Dry some then break in down with a chop sticks of fork separating it while its drying and add more medium Grind pepper and mix it together, adding a little more oil, letting it dry, then when its about dry add larger Grind pepper mixing again and let it dry.
You will create your own super potent Pepper with oil. 3x to 5x more potent then just ground pepper. Will be more potent in items that are deep fried also. You can use some Diamond salt to help separate the Pepper at the Final Dry part.
We have also done the same process with Mixed peppers and White Pepper.
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Post by Silver on Oct 3, 2022 16:09:52 GMT 1
Easier would be to simply change out my current 3.00 grams of Black Pepper from 50% Fine and 50% Coarse to 100% Coarse. My store bought coarse grind Black Pepper is nowhere near as large as the Pepper that is delivered from my hand cranked Pepper Cracker/Grinder.
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flg
Souschef
Posts: 1,578
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Post by flg on Oct 3, 2022 17:09:26 GMT 1
Interesting, I am thinking about going heavier on the fine black pepper. I did a little experiment cooking something else and I had more bite. I think because it distributed better in the flour.
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Post by Silver on Oct 3, 2022 18:30:23 GMT 1
Interesting, I am thinking about going heavier on the fine black pepper. I did a little experiment cooking something else and I had more bite. I think because it distributed better in the flour. So in your experience is there less heat when the Black Pepper is Coarse than when its fine? |
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