|
Post by Silver on Aug 5, 2022 15:09:58 GMT 1
For a recipe built upon a foundational base of 200 grams of flour (1.5 metric cups, scooped and then leveled, not sifted), which leads to a finalized seasoned flour mixture weighing about 248 grams in total after all seasonings (including peppers, salt, MSG, and H&S) have been added, I'm quite happy with using this level of overall peppers:
Primary go-to:
3 grams fine White Pepper 3 grams coarse Black Pepper 0.19 grams Cayenne Pepper
Alternative go-to:
4 grams fine White Pepper 3 grams coarse Black Pepper
The SHU (Scoville heat unit) rating for Cayenne Pepper spans from 30,000 to 50,000, with 40,000 Scoville on average. The 'equivalent' SHU for Black and White Pepper spans from 5,000 to 10,000, with 7,500 Scoville Equivalent on average.
Using Averages:
0.19 grams x 40,000 midrange = 7,600 average SHU's
From this it can be seen that the 'nominal' heat contained within ~0.19 grams of Cayenne Pepper is a close match to the nominal heat contained within 1 gram of either Black or White Pepper. With the caveat that none of your lots of Pepper can in the real world be presumed to be average as to SHU's.
|
|
|
Post by Silver on Aug 5, 2022 17:56:40 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. Time spent balancing Coriander, Ginger, Anise Seed, Nutmeg, Clove, Mace, and Cinnamon will prove more productive to evolving the elusive 'note' of KFC than will concentrating on Pepper or Herb levels. For a recipe built upon a foundational base of 200 grams of flour (1.5 metric cups, scooped and then leveled, not sifted), which leads to a finalized seasoned flour mixture weighing about 248 grams in total after all seasonings (including peppers, salt, MSG, and H&S) have been added, I've settled upon this: Coriander 1.5 grams Ginger 1 gram Anise Seed 0.5 grams Nutmeg 0.25 grams Clove 0.20 grams Mace 0.15 grams Cinnamon 0.10 grams And I'm tentatively speculating that a similar noteworthy flavor might be achieved via: Coriander 1.5 grams Ginger 1 gram Nutmeg 0.5 grams Clove 0.17- 0.18 grams Star-Anise 0.17-0.18 grams (with Star-Anise here meaning well ground whole star pods complete with internal seeds/fruit)
|
|
flg
Souschef
Posts: 1,578
|
Post by flg on Aug 5, 2022 18:27:43 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. Time spent balancing Coriander, Ginger, Anise Seed, Nutmeg, Clove, Mace, and Cinnamon will prove more productive to evolving the elusive 'note' of KFC than will concentrating on Pepper or Herb levels. For a recipe built upon a foundational base of 200 grams of flour (1.5 metric cups, scooped and then leveled, not sifted), which leads to a finalized seasoned flour mixture weighing about 248 grams in total after all seasonings (including peppers, salt, MSG, and H&S) have been added, I've settled upon this: Coriander 1.5 grams Ginger 1 gram Anise Seed 0.5 grams Nutmeg 0.25 grams Clove 0.20 grams Mace 0.15 grams Cinnamon 0.10 grams And I'm tentatively speculating that a similar noteworthy flavor might be achieved via: Coriander 1.5 grams Ginger 1 gram Nutmeg 0.5 grams Clove 0.17- 0.18 grams Star-Anise 0.17-0.18 grams (with Star-Anise here meaning well ground whole star pods complete with internal seeds/fruit) I would also agree. A reasonable amount of any high quality poultry seasoning will cover the herb block off. And as Silver posted above. Those pepper amounts will get you in the ballpark. It's the other spice block that is worth focusing on. Coriander, Ginger etc.
|
|
|
Post by jseo12 on Sept 3, 2022 18:36:29 GMT 1
I'm now starting to believe what's shown in the vials are the real ingredients. They were confirmed to be true. It's explicitly said they are the samples of 11 herbs and spices locked in the vault along with the handwritten recipe. I don't believe coriander nor paprika is part of the recipe. I tried making chicken multiple times and KFC definitely uses mace. Also, I believe rosemary is also one of the 11 ingredients because it has a citrus smell and also it's depicted in the 1980s advertisement along with black and white pepper. The red pepper that colonel sanders used is definitely ancho chili powder, not cayenne pepper or paprika.
|
|
|
Post by deepfriednew101 on Sept 3, 2022 19:40:04 GMT 1
I have only 1 question about the Vials.
How is it that KFC says the File cabinet which contained the Vials in a acrylic sealed case is over powered in Spice and Herb smell ?
How is it the Hermetically foil bags sent to stores don't smell and the Bottles of spices un-open at a store or in your home DO NOT smell ?
we have tested Vials of Spices as a experiment and they DO NOT emit a aroma ?
The vials were made by McCormick's I though they ONLY had 1/2 the spice recipe ?
Brian B who owns the photo rights for the Vials Photos will not sell any other photo's which he has of the Vials except the ones shown by KFC why is that ?
ONLY questions ?
so either the Vials were a massive mistake to publish as it did match the recipe ? why are the Labels different on A & B vial
To many unanswered questions and speculation. BUT I think there is possible that the Vials can match a recipe which one is the Question.
KFC needs to be asked a specific question Do the Vials match the Original recipe.
|
|
|
Post by Silver on Sept 3, 2022 21:37:52 GMT 1
I'm now starting to believe what's shown in the vials are the real ingredients. They were confirmed to be true. It's explicitly said they are the samples of 11 herbs and spices locked in the vault along with the handwritten recipe. I don't believe coriander nor paprika is part of the recipe. I tried making chicken multiple times and KFC definitely uses mace. Also, I believe rosemary is also one of the 11 ingredients because it has a citrus smell and also it's depicted in the 1980s advertisement along with black and white pepper. The red pepper that colonel sanders used is definitely ancho chili powder, not cayenne pepper or paprika. I agree with you as to the mace. I have no quarrel with Ancho other than it makes scaling to a 26 ounce bag difficult. Rosemary made my deep fried chicken taste a bit like pine needles. We will have to agree to disagree on the Coriander. And also on the validity and significance of the vials.
|
|
crazyforchicken
Kitchen Assistent
eating Kentucky Fried Chicken since 1960's
Posts: 188
|
Post by crazyforchicken on Sept 3, 2022 21:37:57 GMT 1
....To (sic) many unanswered questions and speculation. BUT I think there is possible that the Vials can match a recipe which one is the Question. KFC needs to be asked a specific question Do the Vials match the Original recipe. Deepfried you have a lifetime of connections. You are in the best respected position to ask. Please do. cfc
|
|
|
Post by deepfriednew101 on Sept 4, 2022 15:49:04 GMT 1
In the Past We have asked and they skirted the answer.
There answer is a hand written note containing the 11 Herbs and Spices and a acrylic sealed case containing 11 secret Herbs and Spices are kept in a filing cabinet.
They Did NOT answer directedly if the 11 herbs and spices are the same as the 11 on the Hand written note.
we asked in 1996
|
|
|
Post by deepfriednew101 on Sept 4, 2022 15:49:26 GMT 1
I guess its time to ask again ?
|
|