Deleted
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Post by Deleted on Aug 2, 2022 10:32:35 GMT 1
A quick update. Neither of the supermarkets in town have Anise seeds.
I purchased some on eBay and they should be here early next week.
So, the experiment is on hold until then.
That is the joys of living in a small country town!
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Post by Silver on Aug 2, 2022 16:15:08 GMT 1
A quick update. Neither of the supermarkets in town have Anise seeds. I purchased some on eBay and they should be here early next week. So, the experiment is on hold until then. That is the joys of living in a small country town! It's best to wait for the Anise Seed to arrive, but if you find that you absolutely can't wait, you can try substituting 1 full gram of Fennel Seed in the place of the 0.5 grams of Anise Seed. I speculate that this should nominally work, whereby to deliver close to an equivalent load of combined Anethole and Estragole oils, but I have not as yet tested this substitution. Edit: I'm aware that forum member flg has interest in making this sort of substitution, and perhaps he has already done so, whereby to chime in and inform as to success/failure. Edit #2: For even more wild substitution speculation, you might try substituting 0.17 grams of Star-Anise (as whole/ground pods with seeds) in the place of the 0.5 grams of Anise Seed. If you do this, I would suggest that you reduce Clove from 0.20 grams to 0.17 grams, and completely eliminate the 0.10 grams of Cinnamon, as Star-Anise has a bit of both Cinnamon and Clove oil nature within, as well as being the richest source of Anethole and Estragole (licorice) oils.
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Post by jseo12 on Aug 4, 2022 15:39:36 GMT 1
I just tried the recipe but 2 tsp of white pepper is way too much. I don't believe more than 1/2 tsp should be used.
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Post by Silver on Aug 4, 2022 15:46:57 GMT 1
I just tried the recipe but 2 tsp of white pepper is way too much. I don't believe more than 1/2 tsp should be used. I believe I stated 3 grams, or 1-1/2 TSP (which in retrospect should probably have been expressed as 1-1/4 TSP). But you are free to use only 1/2 TSP. Or to leave out the Cayenne Pepper.
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Post by Silver on Aug 4, 2022 15:52:12 GMT 1
I just tried the recipe but 2 tsp of white pepper is way too much. I don't believe more than 1/2 tsp should be used. Oops, I was mistakenly presuming that you had tried my recipe. Sorry about that! Carry on...
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Post by Deleted on Aug 4, 2022 18:21:36 GMT 1
When I first got the idea of trying to cook KFC, I found a YouTube video of an overly enthusiastic blonde cooking what turned out to be the Ledington recipe. So, I tried that recipe. It took the breath out of me and was inedible from the amount of white pepper it contained, yet she was biting into it on the video, making all these ooh ahh sounds about the taste.
Through trial and error, a heaped teaspoon is too much and 1.25 takes my breath away. I found a short teaspoonful in a cup of flour is about the limit.
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flg
Souschef
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Post by flg on Aug 4, 2022 19:10:59 GMT 1
When I first got the idea of trying to cook KFC, I found a YouTube video of an overly enthusiastic blonde cooking what turned out to be the Ledington recipe. So, I tried that recipe. It took the breath out of me and was inedible from the amount of white pepper it contained, yet she was biting into it on the video, making all these ooh ahh sounds about the taste. Through trial and error, a heaped teaspoon is too much and 1.25 takes my breath away. I found a short teaspoonful in a cup of flour is about the limit. Interesting. As of my last cook I am running 4g WP and 3g black Pepper into 200g flour. Although up for debate, it should be around 2 teaspoons White pepper into 2 cups (240g) flour as equivalent. I am sure I am at upper limit of White Pepper but I have thought about pushing it to 5g in 200g flour.
You seem to be sensitive to White Pepper which is great when trying to set limits. Very helpful information. I find I am the same with cinnamon. I like it for sure, but I can detect it at low levels. I have added a small amount to my seasoning and it ruined it for me. So I know it has to be a very small pinch if any for me.
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Post by jseo12 on Aug 4, 2022 20:38:03 GMT 1
Even 2 tsp of white pepper in 2 cups of flour is overwhelming. 1/2 tsp is enough
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Post by Deleted on Aug 5, 2022 3:12:17 GMT 1
Re: Pepper One of the things I have noticed on this forum is people appear to use a smaller ratio of ingredients to a cup of flour than me.
I reduced the flour to spice mix ratio to about ⅞ of a loosely packed metric cup in total. Roughly ¾ a cup of plain flour and 2 Imperial Tablespoons of Cornflour. Into that, I put 2.25 or 2.5 teaspoons of Black Pepper, ¼ teaspoon of Cayenne, and a 1 short teaspoon of White Pepper.
My Black Pepper content is already around 6 grams with 2.3 grams of White Pepper, 8.3 grams total, plus the Cayenne. That might be getting offset a bit by the Smoked Paprika. The outcome has just a hint of the Zinger flavour. To be honest, I haven’t thought about reversing and decreasing the proportions of Black and White Pepper, say 1.5 WP and 1 BP.
The only thing I have done in the past is add a ½ teaspoon of Lemon Pepper by reducing the Black Pepper to 2 teaspoons.
I’d be more inclined to create a flavour and taste that the majority of people wouldn’t flinch at when eating their chicken were I to imagine myself in KFC’s shoes. The new formula of KFC Original here in Australia is pretty bland. Maybe that has come about in an effort to capture a wider market.
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flg
Souschef
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Post by flg on Aug 5, 2022 14:52:22 GMT 1
The amount and ratio of W&B Pepper is the hardest to nail down. I know I am OK with where I have it for now. But in no way am I satisfied it's correct. Working between volume and weight measure is the hardest when comparing recipes. And metric vs imperial doesn't help either. Some of the oldest KFC packaging photos seem to declare White Pepper was heavier in the mix. As well as 99x seems to indicate it could be as well. On some countries more modern listings only black pepper gets mentioned. Glen's video, and I believe a product by Jolly Chef that seems to point Black Pepper as higher than White.
Plus we don't know much about the extracts that came along. And most likely transitioned along the way. It could be that when it was real pepper White was heavier post extracts black was heavier as it is visually identifiable in the finished product. Who knows.
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