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Post by deepfriednew101 on May 22, 2022 13:46:03 GMT 1
I posted this recipe long time ago
We found a Jar of mixed spice which was sitting for a considerable time and opened it which was from this recipe.
Sitting the Aroma has Changed considerable from the Original Mix we tested and used on Wings
As a comparison we are mixing a Fresh batch of spices to compare with spices which have a lengthy mix time together.
1 tablespoon sugar
1 tablespoon salt
¹/ ² teaspoon ground black pepper
¼ teaspoon cracked black pepper
1¹/ ² teaspoons white pepper
³/ ⁴ teaspoon allspice
1 teaspoon cayenne pepper
1 teaspoon cinnamon
¹/ ² teaspoon chilli Powder
¹/ ⁴ teaspoon garlic powder,
¼ teaspoon Onion Powder
³/ ⁴ teaspoon ginger, ground
³/ ⁴ teaspoon nutmeg, ground
1 teaspoon mustard, dry
1 teaspoon parsley
2 teaspoons paprika
¹/ ² teaspoon sage
¹/ ² teaspoon thyme
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Post by Silver on May 22, 2022 15:59:16 GMT 1
deepfriednew101, I've noticed that your recipes generally seem to favor Thyme over Savory. Is there any reason that you can offer us for this?
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Post by deepfriednew101 on May 22, 2022 16:49:25 GMT 1
Thyme has more depth then the Savory
We Do use both it was just this time Have a Ton of fresh Thyme and the comparison recipe we used Thyme
I also Go back to the song: Parsley, Sage, Rosemary, Thyme
This recipe omitted the Rosemary when we tried it. I think when we tried the blend the rosemary we had was either OVERPOWERING or BITTER in taste and made it to strong so we just eliminated it on that Blending.
We also used Rosemary at the same amount as the other spice and it may need to be Lower then others
Savory also was a Harder to find spice back in 1935's - 1940's it was available BUT more as a Fresh Item then a Dried powder or Rubbed spice.
Canada has always used more Savory then other Countries BUT it is also a regionally grown item.
Sage, Savory, Marjoram seem to be 3 items we combine for our Bread Stuffing and its a great combo spice and they blend together great.
So my answer will be WE do use both Thyme and Savory in other attempts.
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Post by deepfriednew101 on May 26, 2022 13:27:06 GMT 1
We are going to Do modification to the Recipe. we are trying to find a powdered Oil type item which anyone can find for there use. Some of the commercial based items that KFC use are NOT sourced or easy for average to get without ordering 5Lbs of Product and that cost is over the Moon. Kinders Buttery May or may not do the trick BUT we will try it for a review. We are ALSO testing the Different Dehydrated items and FOUND MARSHALL CREEK to be ONE OF THE BEST the flavor is one the highest Flavor changes a single purchase item has made in ANY COOING. If you add the Dehydrated Vegetables to Any Canned Soup or Paste Dish it changes the item from a Basic to 5 Star Meal. We have Pulsated the Dehydrated item a powder and will be adding it to the new Recipe. Our Last cook below. The Flavor was Great aroma was Medium it lacked or was equal to NEW AGE KFC middle flavor profile which is Bland and FAR below what we want to achieve.
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Post by deepfriednew101 on Jun 12, 2022 12:48:09 GMT 1
Went Straight to Basic on this Cook Flour Contained: Combined 2.5 Cups of Wheat, Corn, Barely, Buckwheat 16 Tablespoons of Spices and Herbs which contained Mustard & Ketchup Powder 10 Tablespoons of Salt Max - We backed off on the Chicken to Flavor BUT Maxed out at 1 Teaspoon MSG Milk and Egg Powder with Custard
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Post by deepfriednew101 on Jun 12, 2022 13:10:39 GMT 1
The Chicken was a definite Rose color Chicken and softer Crust similar to the Original KFC There were a Few People who said they Did NOT care for the SOFTER Coating and would have Preferred a Crunchier Crust. Using a Ketchup Powder and Mustard Got the Rose color and Golden Color we Did add some Turmeric for Golden color also The softer Crust Did have a Harder time Sticking to the Chicken and Pieces which were moved 2 or 3 times had crust pealing off the chicken LIKE the 1970's chicken The Flavor was without a Doubt the Best Flavor chicken ever achieved to Date and was at a 90% KFC Aroma and 10 Times better then KFC New Age Chicken We used Dried Lots of Mace Pieces 2 Tablespoons Dehydrated Garlic and 2 Tablespoons dehydrated Onions 1 tablespoon Ketchup Powder, 1 tablespoon Mustard Powder. Black and White Pepper were an 3 to 1 Ratio Butcher Grind Black Pepper and also some Butcher Grind White Pepper. We are Doing a Modified Recipe which will still use 16 Tablespoons of Spice and Herbs BUT want to change 2 spices. ALL the Spices We used are the same as what 90% of the Spices EVERYONE has been Using The OTHER FORUM said KETCHUP POWDER was a FULL OF CRAP item when I mentioned it. Many People Said Gloria P was OFF her Rocker, also. I NOT saying USE a TON of the Ketchup Powder We Did use Paprika also But it was a Lower Amount then the Ketchup Powder and BOTH were NOT over used Please understand we just added spices the OVERALL COMBINED Spices and Herbs were 16 Tablespoons as for exact amounts to each were not fully measured except for the above measures items
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Post by Silver on Jun 12, 2022 14:06:24 GMT 1
deepfriednew101, that looks delicious! Would you be so kind as to present the recipe in a straight forward fashion?
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flg
Souschef
Posts: 1,578
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Post by flg on Jun 12, 2022 15:22:17 GMT 1
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Post by deepfriednew101 on Jun 18, 2022 12:32:41 GMT 1
• 340 g all purpose (200g flour, 140g Cake flour) • 30 g Whole Wheat Flour • 20 g Cornstarch (to make Crisp)
• 25 g Salt • 15 g Monosodium Glutamate (MSG Ac’cent)
• 10 g Black Peppercorns Tellicherry / 4g Extra Fine Flour Powder, 4g Medium Grind, 2g Butcher Grind • 8 g White Peppercorns / 4g Extra fine Flour Powder Grind, 4g Medium Grind • 8 g Vinegar Powder / 4g to each the Black and White Peppers (Carrier)
• 4.5 g Red Pepper Sweet Dehydrated Flakes Ground to Powder • 4g Garlic powder • 4 g Onion Powder • 4 g Ginger Ground • 3 g Ketchup Seasoning • 3g Dry Mustard Powder Double Fine • 2.5 g Caraway seeds • 2g Marjoram • 1.5 g Mace • 0.7 g Sage • 0.5 g Allspice Ground • 0.5 g Thyme • 0.4 g Cinnamon Powder Saigon (Costco) • 0.1 g Bay leaf Ground
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