flg
Souschef
Posts: 1,578
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Post by flg on Oct 3, 2022 20:01:57 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? I had more bite with fine pepper. But what I think is it blended better with the flour so more consistent might be what I am sensing |
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maceme
Kitchen Assistent
Posts: 220
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Post by maceme on Oct 3, 2022 20:08:50 GMT 1
There seem to be a few variables in play. If you read the Stange patent about extracting pepper oleoresin and re-applying to the outside of ground pepper, and removing the chaff so that none of it makes it to the digestive tract, it makes the point that most of the piperine is locked up inside.
My understanding is that:
If the pepper is very very coarse, the particles can:
Fall out of of the mix
Be swallowed pretty much whole and cause gastro intestinal reactions, but not really be tasted
Be bitten and cause a massive burst of over pepperiness
And if the pepper is commercially ground fine, the piperine is all exposed, and depending on the length of storage time and cooking conditions, may be lessened in effectiveness.
But it will float better with the flour and perhaps distribute more evenly per unit area in a given bite.
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flg
Souschef
Posts: 1,578
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Post by flg on Oct 3, 2022 20:22:42 GMT 1
There seem to be a few variables in play. If you read the Stange patent about extracting pepper oleoresin and re-applying to the outside of ground pepper, and removing the chaff so that none of it makes it to the digestive tract, it makes the point that most of the piperine is locked up inside. My understanding is that: If the pepper is very very coarse, the particles can: Fall out of of the mix Be swallowed pretty much whole and cause gastro intestinal reactions, but not really be tasted Be bitten and cause a massive burst of over pepperiness And if the pepper is commercially ground fine, the piperine is all exposed, and depending on the length of storage time and cooking conditions, may be lessened in effectiveness. But it will float better with the flour and perhaps distribute more evenly per unit area in a given bite. This is most likely the reason Glen contacts and I saw the Jolly Chef recipe claim the same. The 3 grinds of black pepper. Somehow trying to replicate what you described above. It’s not perfect but possibly how they came up with the thought of doing this |
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Post by Silver on Oct 4, 2022 17:23:24 GMT 1
Here's the 2 days later eating report for the Modified Recipe #17 with triple the Ginger and some extra salt: 1) Just as for all recipes, it simply tastes better the next day (or in this case 2 days), and particularly better still when eaten cold. 2) Everything tastes more subdued except Pepper, which is shining through a bit more due to everything else being more subdued. 3) Ginger still overly dominates. And a lingering Ginger aftertaste remains for long after the Chicken has been eaten. 4) I might consider exploring Ginger (incrementally) at up to 1.5 grams (vs. my original 1 gram for Recipe #17), but never again 3 grams.
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crazyforchicken
Kitchen Assistent
eating Kentucky Fried Chicken since 1960's
Posts: 191 
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Post by crazyforchicken on Jan 23, 2024 16:40:02 GMT 1
I must amend here that our Air-Fryer experience was much better this time around. We sprayed a very even and nigh-on saturating coating of Aldi butter flavored spray oil onto each piece. We cooked at 325 degrees F. this time. Thighs were given 18 minutes per side. Legs were given 15 minutes per side. This time around the browned coating was much closer overall in appearance and texture to deep fried, and my Wife is completely sold on the Air Frying. The chicken was done throughout, yet juicy and tender and tasty. Edit: The butter flavor from the spray on oil is a definite plus. Silver: do you marinade/brine before cooking? If so, add some detail please. I have some thighs here I wanna try your method. do you place your thighs skin side down the first half of the cooking time before flipping over to finish?
thanks, cfc |
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Post by Silver on Jan 23, 2024 19:10:56 GMT 1
I must amend here that our Air-Fryer experience was much better this time around. We sprayed a very even and nigh-on saturating coating of Aldi butter flavored spray oil onto each piece. We cooked at 325 degrees F. this time. Thighs were given 18 minutes per side. Legs were given 15 minutes per side. This time around the browned coating was much closer overall in appearance and texture to deep fried, and my Wife is completely sold on the Air Frying. The chicken was done throughout, yet juicy and tender and tasty. Edit: The butter flavor from the spray on oil is a definite plus. Silver: do you marinade/brine before cooking? If so, add some detail please. I have some thighs here I wanna try your method. do you place your thighs skin side down the first half of the cooking time before flipping over to finish?
thanks, cfc No marinating or brining. Skin side up first is how we've been Air Frying. |
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crazyforchicken
Kitchen Assistent
eating Kentucky Fried Chicken since 1960's
Posts: 191
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Post by crazyforchicken on Jan 23, 2024 23:07:21 GMT 1
My 1st air fry results: 3 room temp thighs weighing 3.5-4 oz each. Non-marinated/brined, first dipped in a mix of 1 TBSP cornstarch/1 egg beaten mix then floured in Silver Release Candidate #1 Oct.13 2023. With Ninja up to 325 F temp, brushed fryer base with veg oil, then the chicken skin. Cooked 18 min per side. Removed fryer basket from heat then covered with tinfoil 10 min. Chicken skin was crispy, meat a bit too dry, not bad though. Flavor awesome.  |
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crazyforchicken
Kitchen Assistent
eating Kentucky Fried Chicken since 1960's
Posts: 191
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Post by crazyforchicken on Jan 23, 2024 23:12:48 GMT 1
IMO, next cook I might remove the riser rack and cook the chicken skin side down at first on a well oiled base. This should brown the skin to a more appealing look.
Plus shorten the bake time.
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Post by Silver on Jan 23, 2024 23:17:12 GMT 1
My 1st air fry results: 3 room temp thighs weighing 3.5-4 oz each. Non-marinated/brined, first dipped in a mix of 1 TBSP cornstarch/1 egg beaten mix then floured in Silver Release Candidate #1 Oct.13 2023. With Ninja up to 325 F temp, brushed fryer base with veg oil, then the chicken skin. Cooked 18 min per side. Removed fryer basket from heat then covered with tinfoil 10 min. Chicken skin was crispy, meat a bit too dry, not bad though. Flavor awesome. Lately we've been Air Frying thighs at 375 for 13 minutes on the first side and 12 on the next, with no spray oil on the Chicken. Way better evenness of browning for us. |
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Post by underpressure on Jan 24, 2024 5:00:21 GMT 1
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