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Post by Silver on May 31, 2024 12:41:28 GMT 1
I've deep fried my chicken in hot pepper infused oil. smallgree , have you considered trying that angle? The hot 'red pepper' infused oil that I tried was made by my wife and oldest daughter during a cooking class, but any Asian Market will have bottles of ripping hot Chinese 'Red Oil' (or 'Hot Oil') that will suffice. Just add a couple tablespoons or so to your deep frying oil. |
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Post by deepfriednew101 on May 31, 2024 14:36:07 GMT 1
Butcher Grind Pepper Fresh Ground stands up to Heat Deep fried
also Extra fine pepper mixed into the Flour and sifted will not burn off
There was LOTS of TESTING with Sneezeless Black Pepper also
Granular Pepper was always in C.H.S. HOME and restaurant
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smallgree
Chef
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Post by smallgree on May 31, 2024 20:18:14 GMT 1
These are all matters of conjecture aren't they?
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Post by deepfriednew101 on Jun 1, 2024 14:47:05 GMT 1
To a Lawyer YES to a Cook Testing the Difference NO it's a Fact once they Try the Difference But until tested it's All just words on a screen
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smallgree
Chef
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Post by smallgree on Jun 1, 2024 20:28:26 GMT 1
I've tried every size of pepper, and it all burns up in hot oil. Some sizes might dissipate slower, but then you'd have to use a ton of it.
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flg
Souschef
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Post by flg on Jun 1, 2024 20:46:48 GMT 1
I don't have that problem with the blend of pepper I am using. Weird TBH that you lose that much pepper bite in the oil. I am likely going to cut back a bit as my wife complains I have too much pepper.
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cman
Kitchen Assistent
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Post by cman on Jun 1, 2024 21:59:11 GMT 1
I've tried every size of pepper, and it all burns up in hot oil. Some sizes might dissipate slower, but then you'd have to use a ton of it. Smallgree, it’s possible that your years on the trail to chili perfection has made your taste tolerant to piperine and capsaicin. I would suggest that you have someone else taste your fried chicken to see if it is indeed lacking in piperine as you posit. It’s also possible that Father Time has caught up with your inherent taste buds. Nevertheless, I have found that some people can take a Scotch bonnet pepper and chew it as if it was bubble gum: and some would wince and faint with just a thought of pepper. In reverse engineering Popeyes, I have found that 3 Jalapeños were not enough to recreate the heat in original Popeyes. The oil neutralized the capsaicin. I had to use a million Scofield unit sauce into the oil and into the batter. I have also earlier posted a video of the Chinese oil infusion of garlic, red pepper flakes and star anise. That process mimics DFNs assertion that continued use of oil absorbs the herbs and spices. Because the home recreation of Kentucky Fried chicken does not have a continuous frying operation, seasoned oil must be added to the frying oil. I also think that the post baking of the already fried chicken requires more pepper. I recall in the days of yore, the very fresh milled smell of pure black pepper. It’s a different smell from the pepper coming out from the oil. The steaming of the Black Pepper adds to giving the Fried Chicken a well rounded Black Pepper Essence. Cheers on a slow rainy day! |
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smallgree
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Post by smallgree on Jun 2, 2024 6:34:42 GMT 1
Food for thought. I am a pepper head and eat a lot of hot food. But then again, I've read of people whose family members hate salt, so little is used to season the flour. That just doesn't work. My sisters go into convulsions at the thought of something hot, so I'll take your observations about pepper with a grain of salt.
People on Ken's forum are kicking around msg companions and the correct amounts of milk and egg powder to use. Honestly, CHS didn't do all of that. He dipped his chicken in egg and milk wash, then tossed it into the seasoned flour, then fried it. Hunting different chemicals to try to enhance the note seems like wheel spinning to me. It seems that there is a lot of reluctance to accepting the notion that pepper extracts were used. I have not seen anyone explain the long use of Pepperall and its purpose. What was it for, if not for KFC?
I can still visualize the taste of 1950s KFC. The flavor exploded in your mouth. All that I've eaten since pales in comparison. There has to be something quite exotic that created that taste. Something we on the outside have great difficulty in obtaining.
I mixed up a batch of seasonings from that last recipe I posted. It is basically 15.9g and only has 2 tsp of pepper, but it is quite rich. The rosemary is noticeable. Many of these teaser photographs and sketches I've seen all show rosemary as one of the herbs. Was it an ingredient ordered removed by the Courts?
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Post by deepfriednew101 on Jun 3, 2024 14:30:01 GMT 1
I agree that the NEW AGE KFC fails in comparison to the OLD Original KFC Pre-1970's
The old KFC had Such Visual appearance of the Rubbed Herbs and Specs of Pepper it was unreal
Many Old Cooks said that the Basil was always visible ?
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smallgree
Chef
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Post by smallgree on Jun 3, 2024 22:23:25 GMT 1
Ok, here, this was my best recipe and I'm posting it.
F-16
2 cups pastry flour (or 300g. Not sure as I just dug this one out); 36g salt.
MSG ----------------------- 5.25g
White pepper ------------- 5g
Lemon pepper (mine; 5 black/2 lemon zest/.25 salt) --- 7.25g
J. ginger ------------------- 3.25g
Sage ----------------------- 1g
Basil ---------------------- .25g
Oregano ------------------ .25g
Thyme -------------------- .25g
Tarragon sugar ---------- .25g
Coriander ----------------- 1g
Nutmeg ------------------- .375g
Allspice ------------------- .375g
Clove ---------------------- .25g
Cayenne ------------------- .125g
Garlic ---------------------- .125g
I received rave reviews about this recipe in 2017. It became the base for hundreds of recipes that followed. I tried everything following the creation of this recipe. I drew up 20 to 30 recipes before this one.
I guess I'll take another look at this considering what I've learned in the past seven years. I guess I didn't stick with this one because I'm restless. Plus my wife died the next year. I can tell you that after pressure frying chicken using this recipe, my grandchildren sucked the bones.
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