smallgree
Chef
Here is a vial recipe:
Posts: 1,417
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Post by smallgree on Jul 26, 2024 19:02:40 GMT 1
Through my efforts, and the help of DFN, I believe I have figured out the vials, and the extras. All I need to work on are the amounts. This is one of the most guarded secrets. Too bad everyone has sold out.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,417
|
Post by smallgree on Jul 26, 2024 23:02:16 GMT 1
I just finished freezing the last of my brined/cured chicken, and will have the pedal to the metal through the remainder of the Summer. I brine/cure, freeze, then thaw pieces of chicken as I experiment with recipes. It works well if the chicken is cured. This way I have prepared chicken in wait, as I take adequate time to experiment with my mixes. The pepper extract is not ready, but I am able to impregnate the chicken with pepper "essence" without having to add it to the seasoning. I have narrowed the possibilities to three forks in the road. One of them will lead to the brass ring. All of my preliminary mixes now have produced outstanding chicken livers and gizzards, the keys to my search.
On a side note, I want to comment on Gloria Pitzer, whether she is credible, or not. Supposedly CHS sent her to get an Italian seasoning and told her that it pretty much had all that she needed in it to make great fried chicken. Take a look at the modern ingredients on modern Good Seasons packages, and then look on the net at the copycat recipes for Good Seasons. Now tell me. Why didn't CHS send her after a poultry seasoning mix? As Paul Harvey used to say, who was from Tulsa, Good Day!
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smallgree
Chef
Here is a vial recipe:
Posts: 1,417
|
Post by smallgree on Jul 27, 2024 22:49:22 GMT 1
After removing from brine, I dry the meat, then tack the skin to the meat with toothpicks. I set in frig overnight to dry and tighten up the skin. I individually wrap each thigh with plastic wrap, then put all in a gallon freezer bag, then freeze. When experimenting, I take one thigh out, let it thaw, then prepare and cook it. This saves both seasoning and flour, and chicken if the recipe sucks. Onward ho!
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Post by Silver on Jul 29, 2024 16:24:23 GMT 1
In no particular order:
A: Anise Seed
B, D, and I : Three Herbs
C, E, and H: Clove, Nutmeg, Mace
K: Black Pepper
F, G: Coriander Seed, Ginger
J: A Red Pepper
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smallgree
Chef
Here is a vial recipe:
Posts: 1,417
|
Post by smallgree on Jul 30, 2024 18:06:02 GMT 1
I cooked with the chili seasoning inspired recipe. It was outstanding chicken. Boneless, skinless chicken thighs that were brined/cured. It was missing that bite that cumin would give my chili. I reduced it for the chicken because........well........ we're supposed to. Cumin has been pooh poohed for years, but it would have given that bite. What if, and I don't know, the combination of more cumin and ginger accentuated the black and white pepper and herbs, to create the note. If cumin is routinely rejected, then that question would never be answered. This is how the research on these forums has always been conducted for years, always led by big dogs that all must follow, or else.
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Post by deepfriednew101 on Jul 31, 2024 13:34:54 GMT 1
I must have missed when people discredited Cumin
It is one of the Greater Spices and Have Been Used for 100's of Years in Butchering and Sausage making
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Post by deepfriednew101 on Jul 31, 2024 13:35:47 GMT 1
I know it was discredited from the vials as a item  |
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Post by Silver on Jul 31, 2024 16:32:21 GMT 1
Chili Powder contains Cumin. Might I suggest for it: ----------------------- 2 TBSP Sweet Paprika 1/2 TSP Cayenne Pepper
1/2 TSP Mexican Oregano 1/2 TSP Smoked Paprika 1/2 TSP Garlic Powder 1/2 TSP Onion Powder 1/4 TSP Cumin 1/4 TSP Anise Seed
Makes 3 TBSP's
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Post by Silver on Jul 31, 2024 19:30:10 GMT 1
Chili Powder contains Cumin. Might I suggest for it: ----------------------- 2 TBSP Sweet Paprika 1/2 TSP Cayenne Pepper 1/2 TSP Mexican Oregano 1/2 TSP Smoked Paprika 1/2 TSP Garlic Powder 1/2 TSP Onion Powder 1/4 TSP Cumin 1/4 TSP Anise Seed Makes 3 TBSP's How about something like this?
200. grams Pastry Flour 28.5 grams Salt ----------------------
4.75 grams Black Pepper (1)
2.25 grams White Pepper (2)
2.25 grams MSG
1.50 grams Coriander Seed (3)
1.50 grams Ginger (4)
1.00 grams Chili Powder (as seen above) (5)
0.75 grams Mace (6)
0.75 grams Nutmeg (7)
0.50 grams Sage (8)
0.25 grams Marjoram (9)
0.25 grams Thyme (10)
0.25 grams Clove (11)
16 grams below the dashed line
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smallgree
Chef
Here is a vial recipe:
Posts: 1,417
|
Post by smallgree on Jul 31, 2024 19:47:53 GMT 1
I don't buy commercial chili powder. I buy whole dried peppers, remove the seeds, dry them further, then grind them into powder. The idea that chili pepper powder contains anything except chili pepper, is foreign to me.
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