flg
Souschef
Posts: 1,578
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Post by flg on Feb 21, 2024 18:38:37 GMT 1
The thing I realized is when things start to line up. The seasoning seems to work in multiple applications and cooking styles.
I am a believer in coriander and nutmeg. Which could be mace as well. But I think there is a right limit. Too little I think the note will be impacted. Too much and it gets “muddy” as my best way of describing it.
Observation, when things get moving in a forward direction he is soon changing the narrative to send folks down a road. The new comers will see it. It just takes awhile
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Post by Silver on Feb 21, 2024 18:53:08 GMT 1
At 2 grams I described Coriander Seed as a note overload. At 1.5 grams I described it as borderline note overload. Most of my recipes now hover at about 1.35 grams (give or take a wee bit). Below 1 gram and I only begin to taste the note of an early era Kentucky Fried Chicken the next day. But jettisoning Allspice and using Clove, Nutmeg, Mace, and sometimes a wee pinch of Cinnamon helps.
Edit: As smallgree has stated, most here simply have no Idea (and no means by which to fathom an idea) as to what early franchise era Kentucky Fried Chicken might have tasted like, and are therefore chasing a later era KFC'ness with a muted half-note and reduced salt. |
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cman
Kitchen Assistent
Posts: 205
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Post by cman on Feb 21, 2024 19:16:11 GMT 1
Silver said,: “As smallgree has stated, most here simply have no Idea (and no means by which to fathom an idea) as to what early franchise era Kentucky Fried Chicken might have tasted like, and are therefore chasing a later era KFC'ness with a muted half-note and reduced salt.”
I agree fully. I can only reminisce up to the late 70s. I do not recall seeing the crushed herbs. Not even the whole crushed black pepper.
I do recall the cooked larger ground black pepper throughout the crust. And on top of that more black pepper sprinkled on. Hence my question if the mixed was also sprinkled on to obtain that explosion of aroma.
And yes, most notable was the unmistakable KFC aroma explosion that hits you. CrazyforChicken, aside from the “note” did you get that aroma experience in your last attempt?
I’m looking at some recipes on essential oils to see if that could be the answer.
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crazyforchicken
Kitchen Assistent
eating Kentucky Fried Chicken since 1960's
Posts: 191 
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Post by crazyforchicken on Feb 21, 2024 19:40:58 GMT 1
Silver said,: “As smallgree has stated, most here simply have no Idea (and no means by which to fathom an idea) as to what early franchise era Kentucky Fried Chicken might have tasted like, and are therefore chasing a later era KFC'ness with a muted half-note and reduced salt.” I agree fully. I can only reminisce up to the late 70s. I do not recall seeing the crushed herbs. Not even the whole crushed black pepper. I do recall the cooked larger ground black pepper throughout the crust. And on top of that more black pepper sprinkled on. Hence my question if the mixed was also sprinkled on to obtain that explosion of aroma. And yes, most notable was the unmistakable KFC aroma explosion that hits you. CrazyforChicken, aside from the “note” did you get that aroma experience in your last attempt? I’m looking at some recipes on essential oils to see if that could be the answer. If you mean from the cooking experience, yes. The "note" was wafting from the cooker stronger than I can remember from any other recipe. |
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Post by Silver on Feb 21, 2024 19:42:22 GMT 1
Another odd phenomenon that I've consistently noticed over the years is that it's way easier to evolve and detect the 'note' on day one of eating for dark meat than for Breast meat. It's particularly easy using Thighs. When you get the Coriander up (in conjunction with ingredient accompaniment harmony, which does not involve Herbs at all, as I just proved to my wife and myself) you can evolve the note on day one. Breast meat is the ultimate test, and likely more so for open kettle deep frying or pan frying, or air frying.
Edit: Others have also noted this, particularly on the other major forum...
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cman
Kitchen Assistent
Posts: 205
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Post by cman on Feb 21, 2024 19:48:12 GMT 1
Nice. Let’s test the hypothesis as well to see if it is the re-using of the oil that concentrates that aroma. I’m wondering if the high pressure creates a saponification reaction to create a benzene-aldehyde from the mixture of the spices, water and the oil.
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crazyforchicken
Kitchen Assistent
eating Kentucky Fried Chicken since 1960's
Posts: 191
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Post by crazyforchicken on Feb 21, 2024 19:49:25 GMT 1
Another odd phenomenon that I've consistently noticed over the years is that it's way easier to evolve and detect the 'note' on day one of eating for dark meat than for Breast meat. It's particularly easy using Thighs. When you get the Coriander up (in conjunction with ingredient accompaniment harmony, which does not involve Herbs at all, as I just proved to my wife and myself) you can evolve the note on day one. Breast meat is the ultimate test, and likely more so for open kettle deep frying or pan frying, or air frying.
Edit: Others have also noted this, particularly on the other major forum...
I recall that even way back, the white meat never had the flavor of the dark. I always chose dark. |
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Post by Silver on Feb 21, 2024 20:03:06 GMT 1
Nice. Let’s test the hypothesis as well to see if it is the re-using of the oil that concentrates that aroma. I’m wondering if the high pressure creates a saponification reaction to create a benzene-aldehyde from the mixture of the spices, water and the oil. I've generally thought that it is the various of phosphate or citrate marinades that evolve a hydrophillic/hydrophobic association that melds water with oil. |
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Post by Silver on Feb 21, 2024 20:08:32 GMT 1
Cinnamaldehyde (the molecule that gives Cinnamon it's distinctive nature) is involved in the Benzaldehyde reaction, but this reaction is said to take up to 80 hours to fully go to completion.
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Post by Silver on Feb 21, 2024 20:14:07 GMT 1
Benzaldehyde is said to express an almond like odor. Some say bitter almond. I don't get that from KFC.
Benzaldehyde has certain safety warnings. And benzene rings are often mildly to strongly carcinogenic.
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