cman
Kitchen Assistent
Posts: 205
|
Post by cman on Sept 10, 2024 16:27:21 GMT 1
If you want A heavy Aroma leave the crackling in your oil over night and reheat the Oil the Next Day while stirring the oil and suspending the cracklin then Pour off the top part of the Oil into a second pot to use for the cooking process and use the cracklin for the Gravy the crackin in the Oil over night will have lots of seasoning which will aromafy the Oil when you Heat the Oil people will think that your already cooking BUT your only heating the OIL. PLEASE remember that the KFC Manual Temperature is FOR 5 to 6 lbs of chicken to be Dropped the temperature for 2-3LBS starting temp is reduced and printed in the Manual which are old Smallgree, is there a difference between piperine and pepperal? Still waiting on your results when your extract is added to the oil, specifically if it gets denatured from the heat. Or will the moisture from the chicken /coating add some protective function to the pepper and spice oil. Dfn, do you actually get the OR KFC aroma from leaving the”cracklins”? As most of the moisture has been evaporated, the oils have been denatured. Perhaps the addition of another fresh batch may re-invigorate the oil and spice mixture. The exuberant aroma has to be an emulsion for the aroma to waft in the air. As most home cooks do not immediately strain their oil after frying, they could already have tested whether or not leaving the “cracklins” create the aroma. Thoughts anyone? Spicydonut, have tried adding both lemon and orange rind in combination to your mix? |
|
smallgree
Chef
Here is a vial recipe:
Posts: 1,416
|
Post by smallgree on Sept 10, 2024 19:20:19 GMT 1
Piperine is just heat. I have some and it is nothing like what I made. What I made has all of the essential oils and flavors of white and black pepper. Haven't cooked with it yet until I get a new pressure cooker.
I really don't use cracklins for gravy. My gravy is already perfect. Gravy is no big thang in my neck of the woods. I use some of the old oil with the new oil, as long as it hasn't burned.
The cracklins is really just sludge. You won't get real cracklins unless you strain more often. You also have to began frying at a higher temperature to create the crunchy bits and pieces.
I like both lemon and orange, but I know what they do to the chicken, which is good (I've always said that CHS didn't create the greatest fried chicken of all time, just a flavorful chicken easily enjoyed by most), but I am busy experimenting with other elements. I just finalized my brine, which if posted, might blow a few minds. Not everything in those vials, or that 11 lineup, actually as to go into the flour, and not every ingredient in the chicken goes into the vials.
|
|
cman
Kitchen Assistent
Posts: 205
|
Post by cman on Sept 10, 2024 20:37:19 GMT 1
Thnx Mr. G!
Thus, would you say that piperine and capsaicin are pretty much equivalent in just giving heat without respective pepper essence?
How were you able to acquire pepperal if it is not available to the public?
Now, you have me curious. I just bought some vodka, thanks to you!
Please let us know soon how pepperal fares with regards to getting the OR aroma.
Ps. Hope you won your battle against your blond!
|
|
smallgree
Chef
Here is a vial recipe:
Posts: 1,416
|
Post by smallgree on Sept 10, 2024 21:49:39 GMT 1
I'm not a scientist, but that may be correct.
I've never had pepperall. I made my own extract.
I use 190 proof to extract the goodies. Just look up making thc tincture and improvise.
We're in the end game.
|
|
|
|
Post by deepfriednew101 on Sept 11, 2024 15:38:14 GMT 1
Yes the Cacklin makes a aroma difference
A new KFC location Does Not smell like the KFC NOTE until the third days of cooking in the restaurant.
There are usually two to three days of Pre store opening where we test all the equipment and Pre opening quality control where we cook many many batches of chicken and tested all the tested chicken is then donated to Daycares old folks homes or Food banks
|
|
smallgree
Chef
Here is a vial recipe:
Posts: 1,416
|
Post by smallgree on Sept 24, 2024 4:29:19 GMT 1
I have a question for the members of this forum, the responses of which will be measured and interpreted. I have three bags of KFC seasoning. All are loaded with black and white pepper. I have fried and cooked chicken every way possible, including pressure frying. I have used various amounts of the peppers, both high and low. I have never sensed an overpowering black or white pepper taste. Pepper appears to be, whether you like it or not, the main flavor component to KFC chicken. I wonder if some are trying to downplay the pepper for pragmatic reasons.
Why have some people claimed that this or that recipe had an overwhelming pepper taste? Please, if you could, post the recipe or recipes you maintain have too much pepper flavor or taste.
|
|
smallgree
Chef
Here is a vial recipe:
Posts: 1,416
|
Post by smallgree on Oct 6, 2024 4:27:06 GMT 1
There have been many claims of success through the years, so I understand if this claim falls on deaf ears (eyes). I cooked chicken nuggets tonight using boneless, skinless thigh pieces. Most of us have always claimed that a partial note was detected when we cooked a recipe. So.....
I'm sitting here watching football with a jar next to me containing the pepper extract I made, and a jar with about 1 TBS of a mix of herbs and spices that I roughly threw together as an experiment. Been sitting here for months, and I'm sure I jotted it down somewhere. I sprinkled some extract on a piece of chicken, some herb/spice mix on another, and both on another piece. It had the full note. Conclusion......
The 11 herb/spice mix was like any other, but the pepper extract screamed the note. Both together was early KFC. The handfuls of something thrown in was Pepperall. The complicated procedure to cook KFC was to gingerly preserve the "note" created by the extract. What KFC, and other entities did through the years was to cut most everything else in the OR, for cost cutting, and to simplify the taste enough to keep customers interested. That is why salt was increased, to fool the customer with another addictive ingredient to go with the pepper, salt.
|
|
|
|
Post by Silver on Oct 6, 2024 11:00:33 GMT 1
smallgree, it isn't out of the realm of possibility that Pepperall was the proverbial two handfuls. You may have something there!
|
|
smallgree
Chef
Here is a vial recipe:
Posts: 1,416
|
Post by smallgree on Oct 6, 2024 18:07:42 GMT 1
It is my belief that CHS would not have thrown in an untested, and foreign substance, into a very successful recipe. It had to be a "like" substance, as in pepper extract, since pepper was a major component of the recipe. I sprinkled the powdered extract onto the chicken and the note was there. What I haven't figured out yet is how to season the flour with it without losing the essence when cooking. It is quite possible that the oily resin seasoned the oil and it was the oil that dominated. I know that some have flavored the oil, but maybe it takes accumulated extract to flavor the oil. Rather than seasoning the oil with pepper, then throwing the oil away, the flavored flour added that pepper oil each time new oil was used.
I need to find those off the wall herb and spice mix notes and add the extract to see what I get. When I made the extract, I just used a cheap tin of ground black pepper and some commercial ground white pepper. Quite potent.
|
|
|
|
Post by deepfriednew101 on Oct 7, 2024 17:56:04 GMT 1
Two handfuls refer to MSG iMHO
|
|
