smallgree
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Post by smallgree on May 30, 2024 21:09:12 GMT 1
An extract could just be an element, couldn't it, since it contains the oleoresins and oils of the item, not the item itself? It also is joined with a carrier such as salt, sugar, or various starches.
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flg
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Post by flg on May 30, 2024 21:42:08 GMT 1
Also, he wasn't consistent across interviews etc with the use of the term "element" Plenty times he used the word "ingredient".
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smallgree
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Post by smallgree on May 30, 2024 22:29:52 GMT 1
Correct. You don't, just on a whim, throw in something, the essence of which is untested.
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smallgree
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Post by smallgree on May 30, 2024 22:55:15 GMT 1
So how does a home cook cook KFC chicken without burning out the pepper essence, which will happen regardless of how much pepper is used? That has been my greatest dilemma. How did CHS do it early, or was his chicken just good but didn't become great until he used Pepperall? Any corroboration? My KFC seasoning bags contain inordinate amounts of pepper, but still falls far short of the 1950s taste. Grace's uses three grinds of black pepper to try to preserve that black pepper essence. Sometime back I stated that the "peppers" were the essence of the note, and the prima donnas came out of the wood work. If I'm lying, I'm dying. Look at Grace's. Three types of black pepper and one white pepper. Look at my KFC seasonings (I use to send samples out, but no more). Pepper, pepper, and more pepper.
Yves and I, and others, tried piperine powder, but all you get is heat. There are no oleoresings in these powders. So instead of searching for exotic grasses (my favorite phrase), maybe we should investigate ways to create this ingredient at home, or at least preserve the essence of the peppers while cooking.
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Post by Silver on May 31, 2024 1:30:58 GMT 1
I've deep fried my chicken in hot pepper infused oil. smallgree, have you considered trying that angle?
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smallgree
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Post by smallgree on May 31, 2024 2:07:22 GMT 1
I've thought about it, as it was once suggested that KFC added a sweetener to their oil. I never thought much of it because sugar won't dissolve in oil. Pepper oil is a good idea, except it would take so much pepper to be cost prohibitive. Without a pressure cooker, I've thought about slightly deep fat frying the chicken, then removing it and letting it sit in and soak up black pepper infused oil. You have suggested a procedure that might be worth looking into. The internet is mum on how to increase the flavor of black pepper in hot oil.
What ever is finally used, it will not have been done before. I reflect back to my mother-in-law's broasted chicken she made at her convenience store on Spavinaw Lake. She had a powdered mix she added to water and then brined the chicken overnight. It was outstanding chicken, and I remember that the mix was heavily seasoned. Maybe blending the pepper with msg and salt as I have been doing could be used in a brine to infuse the chicken with more of a peppery taste. I'll certainly try all of this out. Thanks for the suggestion.
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flg
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Post by flg on May 31, 2024 2:08:22 GMT 1
I also use more than I variety of black pepper. Which I set higher overall amount than white. I have plenty of pepper taste after frying. To the point I may reduce some
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smallgree
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Post by smallgree on May 31, 2024 2:54:23 GMT 1
I haven't had that luck.
I just found some Chinese videos on how to infuse sea salt with toasted peppercorns. Toast both separate, then grind together, let sit for a few days, then use, among other things, for marinating meat. I'll try to brine chicken with this salt sometime later. Only salt will be absorbed by meat, and of course if the salt can be flavored, then that will also enter the meat. Sugar will only stabilize color.
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flg
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Post by flg on May 31, 2024 3:15:58 GMT 1
If it helps. My course and fine black pepper is a mix of Malabar and Lampong. I use McCormick’s Tellicherry pepper for the cracked black pepper. I don’t think I have a listing for where it is from. Combined all 3 stand up just fine at 4g into 200g flour. Combine with half that amount of white pepper.
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smallgree
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Post by smallgree on May 31, 2024 6:20:53 GMT 1
I'm on my own on this issue. We aren't grasping the importance of black pepper. I don't care what kind is used, and I have a few, the hot oil will suck the flavor out of the pepper. An extract that bonded with the salted flour is the key. No extract, then time to think outside of the box.
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