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Post by Silver on Jan 27, 2024 17:39:22 GMT 1
Amid all of the hubbub and bruhaha surrounding my speculative "what if scenario" within a different current thread, these two similarly current, yet sane and rationally derived, recipe proposals of mine seem to be getting effectively nigh on zero traction and/or attention.
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flg
Souschef
Posts: 1,578
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Post by flg on Jan 27, 2024 18:16:39 GMT 1
My thoughts.
Based on 200g flour
I agree msg is 3g
I would support the notion of 2g of “salt” could be a combination of salt, garlic salt, onion salt and or celery salt.
I would agree black and white pepper somewhere around 4.5 to 6 grams
I also support and have for a long time the rest of the H&S to be less than 3g. Somehow I always land on 2 points there 2.4 or 2.7g
I personally do not ignore the order as printed in 99x. That’s sage is of a higher weight than coriander. Sage is only less when a larger amount of savory is used.
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Post by Silver on Jan 27, 2024 18:29:20 GMT 1
My thoughts. Based on 200g flour I agree msg is 3g I would support the notion of 2g of “salt” could be a combination of salt, garlic salt, onion salt and or celery salt. I would agree black and white pepper somewhere around 4.5 to 6 grams I also support and have for a long time the rest of the H&S to be less than 3g. Somehow I always land on 2 points there 2.4 or 2.7g I personally do not ignore the order as printed in 99x. That’s sage is of a higher weight than coriander. Sage is only less when a larger amount of savory is used. Yes, 99-x has some relevance (since CHS may have spoon fed it to MK), and therefore in reverence to a validity factor associated with 99-X I made a move within the '2' version that allows for weight equality among the major players. Equal weights thus come down to choice of placement within the pecking order. Unless by law equal weights must then defer to first letters within words as to sorting out the pecking order. |
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maceme
Kitchen Assistent
Posts: 220
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Post by maceme on Jan 27, 2024 20:25:50 GMT 1
My thoughts. Based on 200g flour I agree msg is 3g I would support the notion of 2g of “salt” could be a combination of salt, garlic salt, onion salt and or celery salt. I would agree black and white pepper somewhere around 4.5 to 6 grams I also support and have for a long time the rest of the H&S to be less than 3g. Somehow I always land on 2 points there 2.4 or 2.7g I personally do not ignore the order as printed in 99x. That’s sage is of a higher weight than coriander. Sage is only less when a larger amount of savory is used. Don’t forget that in general, once an ingredient is below 2%, it may be printed in any order, or not at all. |
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Deleted
Deleted Member
Posts: 0
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Post by Deleted on Jan 27, 2024 20:25:57 GMT 1
yet sane and rationally derived, recipe proposals of mine seem to be getting effectively nigh on zero traction and/or attention. You have been flooding the forums with uncooked fantasy recipes for years now. It's a major step forward to see you realise that people have grown weary of it. |
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Post by Silver on Feb 17, 2024 1:00:46 GMT 1
I have independent attestations that I've hit the nail on the head and grabbed the sought after brass ring with RC1, as well as for my earlier Recipe #17. No one else seems to receive such independent and unsolicited accolades. I clearly don't hide behind my recipes. And I give honest and detailed assessments for my many failures, perhaps to a higher degree and standard than for my successes. My goal is to educate everyone right along with educating myself. I'm currently brining chicken, and if all goes to plan this experimental recipe (which I posted to this forum a few days ago) will get cooked tomorrow. There will be no attempt to mix it and let it meld. It will get mixed and used immediately. 200. g. Flour 34.0 g. Salt ---------------- 4.00 g. MSG 4.00 g. Black Pepper (Medium Coarse) 3.00 g. White Pepper 2.00 g. Dextrose 1.33 g. Coriander Seed [1] 0.75 g. Pizza Pepper Flakes [2] 0.33 g. Mace [3] 0.33 g. Nutmeg [4] 0.25 g. Clove [5]
Edit: The primary intent here is to ascertain if herbs are necessary to the evolution of the 'note'. The secondary intent is to see if 11 to 20 ingredients beyond B&W Pepper are actually necessary, or if as few as 5 will suffice. My main concern is that there isn't any Ginger in this recipe. And my next concern is that there isn't any licorice component. This may be my first ever Ginger free recipe. But Ken and Dustin on the other major forum seem to be having great success in cooking Ginger free recipes.
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Post by Silver on Feb 17, 2024 12:12:26 GMT 1
To see my original posting of the above recipe do a search of the made up word "Peppernut". More reasons as to why I want to try it are to be found there. Giving credit where credit is due, my brining method is the one crazyforchicken offered as his favorite brine recipe. |
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Post by Silver on Feb 17, 2024 17:35:44 GMT 1
It's been mixed just as for the above sans for Table Sugar instead of Dextrose, since I just discovered that my wife tossed out my Dextrose when I became diabetic. It will get a couple to a few hours of melding after all.
Edit: Without any Ginger in the mix, I think it could use 0.125 grams of ground Vanilla Bean to push the taste more in a KFC_like direction, but I don't have any.
Edit #2: It's been at least 2 years since I last added 34 grams of Salt. The Showcase Meats Chicken that I'm chasing here has a good amount of Salt vs. the last anemic order of shockingly Salt deficient KFC OR that my wife and I ate. We have sworn off KFC now that we know that Showcase Meats makes a far better KFC than does KFC. It reminds me of the KFC of yore, but a bit heavier on the Pepper side. Cost wise it's a wash.
Edit #3: If I had to make an advanced pre-cooking guess, it's not going to be as peppery as Showcase Meats. My wife may be happy about that, but I probably won't be. I'm a Pepper Hound. None of the 4 grams of Medium Coarse Black Pepper were ground, so it may yet show up in the cooking.
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Post by Silver on Feb 17, 2024 21:43:07 GMT 1
The Peppernut Chicken eating report: Preliminaries: --------------- 1) I made a valuable pre-cooking in oil discovery. The flour and seasoning mix was tasted and then a teaspoon of baking powder was added. Mix well and taste again. Big smile!!! Baking powder seems to be a rather valuable addition to the flavor note. 2) Then instead of an egg wash, ~2/3 cup of Sour Cream, 1/3 cup of Water, and 1 TSP of Cream Of Tartar were blended together well to make an ersatz homemade Butter Milk. The Chicken pieces were drained of the brine, with no rinsing, and then immersed into the quasi-buttermilk, and then dredged into the seasoned flour. This made for a much nicer looking thick crust, as the acid within the Cream Of Tartar reacted with the base (Baking Soda) within the Baking Powder to fluff up the crust nicely and completely neutralize any Baking Soda flavor. Eating Report: --------------- 1) I'll likely never bother with adding any Herbs ever again. Nor will I chase 11 to 20 ingredients beyond B&W Pepper. This is simply the best home made Deep Fried Chicken I've ever eaten, and my wife fully agrees. 2) Ginger truly isn't needed at all. 3) Garlic truly isn't needed at all. 4) Licorice truly isn't needed at all. 5) The Pepper level dropped in at smack between KFC and Showcase Meats. Perfect is the verdict here, and my wife liked this aspect of it as well. Delicious. 6) We decided the Salt level at 34 grams was a tad high vs. Showcase Meats, and decided that we're going to try 32 grams next time. Salt is critical, and we want to approach altering it from a top-down perspective of minimal change. My wife suggested leaving it at 34 grams and rinsing off the brine as an alternative. 7) The Coriander, Mace, Nutmeg, and Clove must be pretty close to spot on. I'd be fearful of lowering these and sinking the ship. 8) The 24 hour crazyforchicken brining method helped out tremendously. I'm sold on it. |
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smallgree
Chef
Here is a vial recipe:
Posts: 1,417
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Post by smallgree on Feb 17, 2024 21:55:45 GMT 1
I took a piece of raw chicken, and rubbed KFC seasoning into it, with nothing else done, and fried it in hot oil. Closest thing I've cooked like KFC, because it was. White pepper, black pepper, msg and salt. This is modern KFC, which is the basic recipe that CHS began with. I also have a new recipe drawn up and I don't see where ginger fits in. Derrick Wilson always claimed that the ginger story was code for garlic, an ingredient listed in the 1970s.
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