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Post by Silver on Jul 27, 2022 23:01:38 GMT 1
What year was the older picture taken? deepfriednew101 needs to answer this. All I can add is that the bag weighs 32 Ounces.
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Post by deepfriednew101 on Jul 28, 2022 13:45:02 GMT 1
It has been around a Long time and dates back to the late 70/early/80 was what was discussed but sorry I would have to look back for the original date.
It was Red and there is to much proof with Gloria P being the fore runner to the Reddish Rose Color description that goes back to 1977
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Post by Deleted on Jul 31, 2022 10:53:27 GMT 1
Hello from Australia, KFC fans. I have taken a couple of photos of my spice mixes. Something I’ve noticed is the members on here are using less quantities for some of their ingredients than me. Photo A is the leftover mix from my last attempt – the herbs are mixed with flour and include both some beef and chicken stock cubes. There was also Annatto in this batch. Photo B is the latest spice mix that I am about to try cook with later tonight or tomorrow for the first time. This mix doesn’t contain any Annatto, or stock cubes and hasn’t been dumped into the flour, like in Photo A. - ¼ tsp Cayenne - ½ tsp Coriander seeds - 1 tsp Celery seeds - 1 tsp Ginger - 1 tsp Marjoram - 1 tsp Sage - 1 tsp Summer Savoury - 1 tsp Turmeric - 1 tsp White pepper - 1.5 tsp Onion Powder - 2 tsp Garlic Powder - 2 tsp Smoked Paprika - 2.5 tsp Black Pepper The additives in the spice mix are - ¼ tsp Citric Acid - ⅛ tsp I+G - 1.5 tsp MSG Two chicken breasts sliced horizontally and cut each into 4 pieces. They are marinading overnight in - ½ tsp of the raw spice mix - ½ Beef stock cube - ½ Chicken stock cube - 1 tsp of Caster (fine) sugar - 1 tsp of Salt - 2 or 3 drops of Vanilla essence (it is the first time I have used this) - 500 ml of water. When I bread the chicken, the spice mix will go into 1 cup (250 ml) of Plain Flour with a tsp of Baking soda, then sifted twice. Dredge 2 beaten eggs 1 tsp of full cream powdered milk 2 Tbsp of Cornflour 3 Tbsp of the marinade Bread, Dip, Bread. Then leave sit for 10 minutes. These thinner strips of chicken fry in about 4 minutes. Aftermath I ended up giving the breaded pieces a light spray with an aerosol olive oil just before dropping them in the deep fryer. The result tasted better than I expected…. One of my best yet. It was the first time I have tried using Celery and Coriander in the same mix. The chicken wasn’t dry, but it also wasn’t oozing juice either. The breading was a little bit crunchy and reasonably well adhered to the chicken, even though I was a bit lazier than usual about drying the chicken pieces beforehand. I didn’t use a foil tent or put them in a low-heat oven after frying. They seemed to taste if left for about 30 minutes. Next time, (tomorrow), I am going to increase the Coriander (add ½ tsp) and Citric Acid (use a ½ tsp) tsp), leave out the Turmeric, and reduce both the Smokey Paprika and Black Pepper by a ½ tsp each The last thing I want to try is to not grind the ingredients so finely. See how.
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Post by Silver on Jul 31, 2022 11:54:18 GMT 1
@jianakn , might I suggest that you give this a go:
All Purpose White Wheat Flour 1-1/2 Cup (Metric) Table Salt (as-is, granules) 4-3/4 TSP MSG 3-1/2 TSP 1) Anise Seed (as seeds) 1/4 TSP 2) Cayenne Pepper (as powder) 1/8 TSP 3) Celery Seed (as seeds) 1 TSP 4) Coriander Seed (as seeds) 1-1/8 TSP 5) White Pepper (as fine grind) 1-1/2 TSP 6) Black Pepper (coarse grind) 1-1/4 TSP 7) Ginger (as powder) 1 TSP 8) Nutmeg (as powder) 1/8 TSP 9) Mace (as powder) 1/16 TSP 10) Clove (as powder) 1/12 TSP 11) Cinnamon (as powder) 1/32 TSP
Grind the Table Salt to nearly a flour in your coffee grinder Then grind everything else sans for coarse Black Pepper and Flour Combine everything extremely well
Mix 1 egg into 1 cup whole milk Dip chicken in this 'egg wash' Single coat well with the seasoned flour mixture
Open kettle deep frying method: ------------------------------------------ Use a roughly 7-8 Liter pot (kettle) Heat 4 Liters of oil to 170 C. Drop in 4-5 pieces Chicken Immediately reduce heat to a low-medium setting When oil hits 130 C. bump heat up to a medium setting whereby to sustain 130 C. for the duration
Fry Thighs 17 minutes Fry Legs and Breasts 15 minutes Fry Wings 13 minutes
No brining or marinating of the chicken
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Post by Deleted on Jul 31, 2022 13:55:35 GMT 1
Hi Silver.
Matey, I haven’t got all those ingredients, but will get them.
Here is what I am going to do.
Chicken breast tenders fried to an internal temp of 75 C
I will tell it to you straight. There isn’t going to be that much Flour, MSG, Salt, or White Pepper used.
Those small measurements for nutmeg to cinnamon sound a tad, pedantic . An ⅛ tsp for each instead won't make that much difference.
The 7 to 8 litre pot is going to be a Sunbeam 3 litre, 3 in 1 Multicooker with Canola oil.
This will probably happen sometime next week after my new cooking thermometer arrives and I will let you know how it works out.
Thanks for the suggestion.
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Post by Silver on Jul 31, 2022 20:07:21 GMT 1
The recipe seen above in gram weight units:
Flour 200 grams Salt 28 grams MSG 14 grams 1) Anise Seed 0.50 grams 2) Cayenne Pepper 0.20 grams 3) Celery Seed 2.25 grams 4) Coriander Seed 1.50 grams 5) White Pepper 3.00 grams 6) Black Pepper 3.00 grams 7) Ginger 1 gram 8) Nutmeg 0.25 grams 9) Mace 0.15 grams 10) Clove 0.20 grams 11) Cinnamon 0.10 grams
The low volumes/weights for the last 4 are necessary due to these ingredients being rather potent players. None can be skipped though.
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Post by Deleted on Jul 31, 2022 22:55:36 GMT 1
Matey your weights and volumes differ for some ingredients. Perhaps you could redo your calculations for MSG, Black and White Pepper. Imperial and Metric teaspoons are the same volume. MSG weighs 7.98 grams per teaspoon. Black Pepper weighs 2.3 grams per teaspoon. White Pepper weighs 2.37 grams per teaspoon Even if the peppers both weighed 2.3 or 2.37 grams per teaspoon, 1-1/4 and 1-1/2 teaspoons would be two different weights. The frying time varies according to the type of meat (white or brown), bone-in/bone-out, oil temperature, thickness, etc. To the best of my knowledge, lower frying temperatures result in more oil absorption i.e. greasier chicken. I was watching Gordon Ramsay and his son cooking Buttermilk Fried Chicken with a Pickled Celery side. He used a sprinkle of salt, black pepper, then 1 tsp Cayenne, 2 Smoked Paprika, and 1 tsp Garlic Powder. He was shallow pan frying drumsticks and large pieces in 2 cm of oil for 25 to 30 mins or until cooked through.
I don't like greasy chicken, so will be deep frying thin strips using a cooking thermometer to check the internal temperature. Past efforts indicate they fry in under 5 minutes. Anyhow, thanks once again for the advice, but I will stick to my approach and version of your recipe. I'm sure it will work out fine.
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Post by Silver on Jul 31, 2022 23:15:46 GMT 1
@jianakn, the variability of volume to weight measure for nominal solids looms large for myriads of reasons, and as such there is no such thing as pinning down volume measure accurately to 2 gram weight decimal places. That's why I tried to help you out by giving you the actual weight measures. Weight measure is always to be preferred, hands down.
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Post by Deleted on Aug 1, 2022 0:56:12 GMT 1
Actually, I apologize for the MSG weight. I used a different reference. It is 4 grams per teaspoon, so the 14 grams corresponds.
Thank you for the weights. I do have a set of digital micro scales.
What I am going to do today is go out and buy the extra ingredients. Then I am going to make your version and mine to satisfy my curiosity.
My expectation is both will be edible.
Anyhow, I have things to do, but will get back to you about how it worked out.
Have a good day!
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Post by Silver on Aug 1, 2022 1:26:21 GMT 1
Be sure to get Anise Seed (also called Aniseed) and not Star-Anise.
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