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Post by ThePieMan on Mar 20, 2017 8:51:14 GMT
A Work in Progress The following two images aim to group various common herbs and spices into apparently similar flavouring groups as a ready reckoner to compare similar flavourings. I developed it initially from descriptions of various herbs and spices as published in apparently authoritative and knowledgeable books on herbs and spices. Its still a work in progress. So, feel free to comment or suggest corrections where necessary.   |
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Post by Deleted on Mar 20, 2017 15:45:23 GMT
Very helpful and interesting. I've looked for some that show the best survivors of heat.
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Post by ThePieMan on Mar 24, 2017 11:06:35 GMT
This table was a start, but I've since found a reference to 15 Flavour Characteristics for Spices which is well worth a read. There is detailed discussion about the flavour charateristics and interrelations for various herbs and spices. Have a look, its interesting and worth comparing with the information at the McCormick Science Institute. |
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Post by ThePieMan on Mar 28, 2017 12:41:12 GMT
Continuing with this line of inquiry it begs the questions: 1: If Chicken is the hero of the dish, Kentucky Fried Chicken, then what does chicken taste like: a) on its own; b) fried; c) breaded and fried; and d) all of the above with additional seasoning? It also begs the question: 2: At what point does a seasoning, or combination of seasonings begin to dominate the flavour, and at what point can you no longer taste the chicken? In an attempt to understand question 2 the previous posts have been contributed. In order to come to grips with question one that following papers may be of further interest: "Tastes Like Chicken." Annals of Improbable Research ( pdf), and "Flavour Chemistry of Chicken Meat: A Review." Asian Australas. Journal of Animal Science ( pdf) Cheers. |
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Post by ThePieMan on Mar 28, 2018 10:32:10 GMT
"Flavour Chemistry of Chicken Meat: A Review." Asian Australas. Journal of Animal Science ( pdf) Cheers. In case you missed reading this, "... Understanding the chemistry of chicken meat flavour is therefore vital in order to produce the most flavourful and consistent product possible. The intent of this paper is to highlight different mechanisms and chemical compounds responsible for chicken meat flavour and off-flavour development in detail and to brief the main factors affecting chicken meat flavour. " Source: Flavour Chemistry of Chicken Meat: A Review (PDF Download Available). Available from: www.researchgate.net/publication/236950274_Flavour_Chemistry_of_Chicken_Meat_A_Review [accessed Mar 28 2018].
On consideration of some of the ideas raised by this paper it begs the questions,
:- What bread and age were the preferred chickens of CHS?
:- How 'fatty' were these chickens?
Other questions relating to the oil type its heat, and age are also critical factors as they directly affect the degree of Maillard Reaction development, and the heat degradation of the volatiles that make up the fried chicken taste.
just some thoughts... |
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Post by ThePieMan on Apr 9, 2018 11:33:35 GMT
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Post by cascader on May 13, 2021 3:51:58 GMT
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