Deleted
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Post by Deleted on May 22, 2022 10:51:57 GMT 1
Just got done cooking up a batch of chicken after 2 day break, this time i went on the lower side for all the h&s, and WOW this is some seriously good chicken. Now that i have cooked up two batches, one being on high side, other being on low side, i can see exactly where i need to be with all the h&s. LESS IS MORE but not too less. Also, I never ever liked rosemary, but after buying some premium rosemary it is absolutely amazing! my 4 herbs are now rosemary, tarragon, oregano, and sage. I changed my mind about salt being counted as a spice, there is just no way the Colonel counted it as a spice and you can barely fit the recipe if you count it as one. I'm even thinking there is a possibility he didn't count the pepper as an ingredient, because pepper is like a base seasoning for just about everything in cooking the same way salt is. Lesson learned for me too. Using less h&s was THE turning point on my quest. You can have all items and ratios correct. If you use too much of it, the finished product will not taste right. Overseasoning is worse than underseasoning. I tried every possible herb and spice, in every possible ratio. Success came only when I realised I need to give my h&s the "room and space" to actually unfold.
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Post by Chickenman on May 22, 2022 10:52:23 GMT 1
Just got done cooking up a batch of chicken after 2 day break, this time i went on the lower side for all the h&s, and WOW this is some seriously good chicken. Now that i have cooked up two batches, one being on high side, other being on low side, i can see exactly where i need to be with all the h&s. LESS IS MORE but not too less. Also, I never ever liked rosemary, but after buying some premium rosemary it is absolutely amazing! my 4 herbs are now rosemary, tarragon, oregano, and sage. I changed my mind about salt being counted as a spice, there is just no way the Colonel counted it as a spice and you can barely fit the recipe if you count it as one. I'm even thinking there is a possibility he didn't count the pepper as an ingredient, because pepper is like a base seasoning for just about everything in cooking the same way salt is. Would you mind sharing your best to date recipe? It is still the one i posted about in this thread. I am still using the same ingredients, just with rosemary added in today. Now that i know where i need to be with the h&s, my next recipe i cook tomorrow will be the best i ever cook. Strange thing with the tarragon tho, the other day when i used it for the first time the anise liquorice flavour was STRONG but today i couldn't really detect it even tho i used a similar amount to the first time. I also noticed that when i went lower with the h&s my coating was a much better golden colour and didn't burn. I was actually telling myself recently "why is my coating turning dark so easily but before it was more golden" now i know that it is because over time i have gradually been going too high with the h&s. I use fresh oil every batch so it is not the oil. I'm thinking about adding thyme in, so i will now have 5 herbs and spices. Because i feel like thyme or savory is missing.
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Post by Chickenman on May 22, 2022 14:57:36 GMT 1
" Strange thing with the tarragon tho, the other day when i used it for the first time the anise liquorice flavour was STRONG but today i couldn't really detect it even tho i used a similar amount to the first time."
Figured out what went wrong ^ The first time i used the tarragon i let the whole mixture meld overnight. I now realize that melding your mixture is CRITICAL. The difference is ZERO anise flavour from the tarragon vs it having a strong anise flavour.
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Post by Silver on May 22, 2022 15:47:45 GMT 1
" Strange thing with the tarragon tho, the other day when i used it for the first time the anise liquorice flavour was STRONG but today i couldn't really detect it even tho i used a similar amount to the first time." Figured out what went wrong ^ The first time i used the tarragon i let the whole mixture meld overnight. I now realize that melding your mixture is CRITICAL. The difference is ZERO anise flavour from the tarragon vs it having a strong anise flavour. I haven't gotten any Anise flavor from my Tarragon either. I think it is an age issue for my dry herb. Of course fresh is the way to go, so my wife planted a sprig of French Tarragon in our garden about a week ago.
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flg
Souschef
Posts: 1,578
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Post by flg on May 22, 2022 15:48:42 GMT 1
" Strange thing with the tarragon tho, the other day when i used it for the first time the anise liquorice flavour was STRONG but today i couldn't really detect it even tho i used a similar amount to the first time." Figured out what went wrong ^ The first time i used the tarragon i let the whole mixture meld overnight. I now realize that melding your mixture is CRITICAL. The difference is ZERO anise flavour from the tarragon vs it having a strong anise flavour. Normally I am somewhere between 48 and 72 hours melding the mixture. As you learned, it makes a difference.
I have went a week before. But that was circumstantial, not planned.
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Post by Chickenman on May 24, 2022 3:24:53 GMT 1
I'm not sure what to think of the tarragon anymore, the first time i used it, it gave the chicken a beautiful liquorice/vanilla flavour. Now it's not doing anything? i really felt as if i was on the verge of cracking the recipe, now i feel like i'm back to square one. Anyway i'm thinking about replacing coriander with caraway
I think i have been cooking so much chicken it has overloaded my senses, after taking a two day break i could smell the aroma better.
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flg
Souschef
Posts: 1,578
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Post by flg on May 24, 2022 12:55:09 GMT 1
I'm not sure what to think of the tarragon anymore, the first time i used it, it gave the chicken a beautiful liquorice/vanilla flavour. Now it's not doing anything? i really felt as if i was on the verge of cracking the recipe, now i feel like i'm back to square one. Anyway i'm thinking about replacing coriander with caraway I think i have been cooking so much chicken it has overloaded my senses, after taking a two day break i could smell the aroma better. I have yet to try tarragon. It's in the queue so one day.
I had some real KFC a couple weeks back and I could smell an herb. I went trough all my container and it smelt the most like savory. But not exactly. But real close. The one thing I forgot was to smell it against tarragon to see maybe if that was the scent or part of the scent I was locked in on.
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Post by Chickenman on Jun 4, 2022 8:44:39 GMT 1
I do not believe tarragon is in the recipe anymore. I'm not sure why the first time when i used it, it delivered a beautiful liquorice/vanilla like flavour but now it's just not doing anything? i'm 99% sure i did not add aniseed when i used the tarragon but maybe i did and that was the reason for the anise flavour?
I was also watching this thing by Gordon Ramsay about herbs, and he mentioned that tarragon is a soft herb that should be added towards the end of cooking. Doesn't make sense to add a soft herb at the start of cooking in hot oil.
I also thought that maybe my tarragon had gone bad, so bought some PREMIUM tarragon leaves that were grown in france and although it is much higher quality it seems to have even less anise flavour than the grocery store stuff.
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Post by Silver on Jun 4, 2022 10:52:02 GMT 1
I do not believe tarragon is in the recipe anymore. I'm not sure why the first time when i used it, it delivered a beautiful liquorice/vanilla like flavour but now it's just not doing anything? i'm 99% sure i did not add aniseed when i used the tarragon but maybe i did and that was the reason for the anise flavour? I was also watching this thing by Gordon Ramsay about herbs, and he mentioned that tarragon is a soft herb that should be added towards the end of cooking. Doesn't make sense to add a soft herb at the start of cooking in hot oil. I also thought that maybe my tarragon had gone bad, so bought some PREMIUM tarragon leaves that were grown in france and although it is much higher quality it seems to have even less anise flavour than the grocery store stuff. What are your current eleven?
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Post by Silver on Jun 4, 2022 11:20:37 GMT 1
I do not believe tarragon is in the recipe anymore. I'm not sure why the first time when i used it, it delivered a beautiful liquorice/vanilla like flavour but now it's just not doing anything? For me Tarragon lends a subtle but flavor positive impact. I agree that for those seeking a licorice hint it isn't the answer.
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