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Post by Silver on Mar 13, 2024 0:46:41 GMT 1
I'm going to go straight out on a limb and guess that the commercial clarified "Red Oil" (no solids in it) found in Chinese or Korean Food Stores would be very similar to the infused oil I used, though hotter. Try it at 1 TBSP, then go up (or down) from there. The infusion assuredly brings the pepperiness to a new level of perfection. Thank you cman !!!
Edit: Along these lines, I think reducing both the B&W Pepper, and boosting the Pizza Pepper Flakes up to 1.5 grams played a huge part in nailing the pepperiness such as I've never done before.
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crazyforchicken
Kitchen Assistent
eating Kentucky Fried Chicken since 1960's
Posts: 191 
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Post by crazyforchicken on Mar 13, 2024 1:31:34 GMT 1
Silver WOW, great results & review. As you mentioned, brining/marinating requires an adjustment to the salt level in the H & S mix. Was the "note" a standout as in your other recipes? Or better/less prevalent, or the same? Did you panfry as you usually do? How much cooking oil was added to the 2 TBSP's of Chili Pepper infused oil?
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Post by Silver on Mar 13, 2024 1:55:03 GMT 1
Silver WOW, great results & review. As you mentioned, brining/marinating requires an adjustment to the salt level in the H & S mix. Was the "note" a standout as in your other recipes? Or better/less prevalent, or the same? Did you panfry as you usually do? How much cooking oil was added to the 2 TBSP's of Chili Pepper infused oil? We used 1 quart of oil with 2 TBSP's of infused oil added. Yes, pan fried. Indistinguishable from deep frying. Added chicken at 340 degrees F. Maintained at 265-275 F. 10 minutes on first side, 10 minutes on second side, then 3 minutes on the first side again. 4 thighs in the high sidewall frying pan. 3" tall sidewalls...
The flavor note easily (IMHO) exceeds KFC OR (and likely also fresh Showcase Meats, but to be fair, we didn't have fresh Showcase Meats, but rather it was waning and getting soggy and dried out) but the aroma note is not that of KFC OR. Not a bad aroma note at all, just not KFC like.
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Post by Silver on Mar 13, 2024 1:59:43 GMT 1
If you deep fry in oil at close to a gallon or near 4 Liters, then 1 to 2 TBSP's of the well hotter Chinese 'Red Oil' might be just the ticket for 1 gallon.
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Post by Silver on Mar 13, 2024 2:05:21 GMT 1
Yanking either the Cardamom or the Rosemary would bring me back to 11. I sort of like the Rosemary at this low level. It's better than using Thyme.
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Post by Silver on Mar 13, 2024 2:07:54 GMT 1
Next time, do I add another 2 TBSP's of Chili Pepper infused oil, or 1 TBSP of Chinese 'Red Oil', or will it still be in there from this time around? Hmmm...
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Post by deepfriednew101 on Mar 13, 2024 14:42:45 GMT 1
You will Get More Aroma from Mace / Nutmeg than Cardamon ?
it'd funny you crazyforchicken about marinading BUT for decades I have shown the OLD marinade machines than KFC used and that KFC chicken has been Brine shine Col. S YET everyone is convinced that KFC does not Brine at Poultry suppliers BUT NONE of you have COOKED at a KFC and unloaded 10,000 lbs of chicken at a KFC over months
The Brine and Marinade of OLD Days Left a Red ring near the Bones LOL
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cman
Kitchen Assistent
Posts: 205
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Post by cman on Mar 13, 2024 16:08:17 GMT 1
I'm going to go straight out on a limb and guess that the commercial clarified "Red Oil" (no solids in it) found in Chinese or Korean Food Stores would be very similar to the infused oil I used, though hotter. Try it at 1 TBSP, then go up (or down) from there. The infusion assuredly brings the pepperiness to a new level of perfection. Thank you cman !!!
Edit: Along these lines, I think reducing both the B&W Pepper, and boosting the Pizza Pepper Flakes up to 1.5 grams played a huge part in nailing the pepperiness such as I've never done before.
Great to see that you are hitting your stride Silver. You do your best work when you are freely flowing your ideas and testing various hypotheses and theories. Your work on eugenol was what piqued my interest with this forum initially. Have you tried the million Scoville unit extracts. I used it to replicate Popeyes. One tiny drop the size of a match head was all that was needed to get the oil superbly hot. |
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Post by Silver on Mar 13, 2024 17:51:21 GMT 1
Have you tried the million Scoville unit extracts. I used it to replicate Popeyes. One tiny drop the size of a match head was all that was needed to get the oil superbly hot. That's way too scary for me! I do love Popeye's Spicy Chicken when it's at it's finest though. And I'm all in for their plain version as well. When Popeye's is at it's best I sometimes find it better than the KFC types. |
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cman
Kitchen Assistent
Posts: 205
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Post by cman on Mar 13, 2024 19:22:18 GMT 1
Let your test subjects suffer the consequences . I had my doormen sniffling and Sweating. 😅
But back to KFC OR, when you were pressure frying, did you lower your heat from its searing temperature?
I just pressure fried testing for the denaturing of the spices by a high temperature. I seared seal at 345° and kept the stove control dial at the same level. Also, I went from 9 to 10 minutes total cooking time. 3 minutes seal and 7 minutes pressure frying.
The result was the end product greatly differed from the uncooked mix: the uncooked mix was exact according to my recollection of the KFC OR product. The taste and aroma decreased. One contributing possibility is that the free powder particles also waft in the air in the uncooked mix leading to a stronger aroma.
So, temperature and time is highly important in getting the exact flavor. This leads to the importance of finding the temperature limits of each individual spice and herb.
Also, this leads me to leads a conjecture: New Age KFC could be frying at a higher temperature leading to a less spicy product.
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