Post by Ken_Griffiths on Apr 26, 2019 11:45:43 GMT
OK I did another trial today of BB15-0014 and we will call it BB15-0014f
This is actually BB15-0014 with adjustments
1. Sage 1 teaspoon
2. Pepper, ( white and black) White Pepper 1 and 1/4 teaspoon Tellicherry pepper 3/4 teaspoon
3. Regular paprika 3/4 teaspoon
4. Coriander 1/2 teaspoon
5. Nutmeg 3/8 teaspoon
6. Savory 1/8 teaspoon
7. Rosemary 1/8 teaspoon
8. Dill weed 1/8 teaspoon
9. Allspice 1/8 teaspoon
10. Thyme 1/8 teaspoon
11. Marjoram 1/8 teaspoon
12. Jamaican Ginger 1/2 teaspoon
1 cup King Arthur unbleached bread flour 1 teaspoon MSG
1 teaspoon sugar in the raw powdered 2 and 1/2 teaspoons flaked salt
1/16 teaspoon garlic powder
1/8 teaspoon baking soda (leave out ?)
1 tablespoon corn meal
1 teaspoon non-fat dry milk
Sage was reduce a little,
Ginger was increased to 1/2 teaspoon.
Everything was ground to powder and melded two days before adding to the flour.
Results:
The fine KFC flavor returned. So either sugar and/or milk powder is a necessary additive. I used 1/2 teaspoon of fine Jamaican ginger the Yves was kind enough to send me a while back. My opinion is this amount of ginger did in fact improve the flavor. I could tell ginger was in recipe, only because I knew it. It did taste better. However 1/2 teaspoon is the max in my opinion. I don't want the chicken tasting like a ginger snap.
Overall a very fine old KFC flavor.
BruceB
(original source: bruceb.myfunforum.org/about71.html&postdays=0&postorder=asc&highlight=coating&start=120 Posted: Fri Oct 30, 2015 5:40 pm - now defunct)
This is actually BB15-0014 with adjustments
1. Sage 1 teaspoon
2. Pepper, ( white and black) White Pepper 1 and 1/4 teaspoon Tellicherry pepper 3/4 teaspoon
3. Regular paprika 3/4 teaspoon
4. Coriander 1/2 teaspoon
5. Nutmeg 3/8 teaspoon
6. Savory 1/8 teaspoon
7. Rosemary 1/8 teaspoon
8. Dill weed 1/8 teaspoon
9. Allspice 1/8 teaspoon
10. Thyme 1/8 teaspoon
11. Marjoram 1/8 teaspoon
12. Jamaican Ginger 1/2 teaspoon
1 cup King Arthur unbleached bread flour 1 teaspoon MSG
1 teaspoon sugar in the raw powdered 2 and 1/2 teaspoons flaked salt
1/16 teaspoon garlic powder
1/8 teaspoon baking soda (leave out ?)
1 tablespoon corn meal
1 teaspoon non-fat dry milk
Sage was reduce a little,
Ginger was increased to 1/2 teaspoon.
Everything was ground to powder and melded two days before adding to the flour.
Results:
The fine KFC flavor returned. So either sugar and/or milk powder is a necessary additive. I used 1/2 teaspoon of fine Jamaican ginger the Yves was kind enough to send me a while back. My opinion is this amount of ginger did in fact improve the flavor. I could tell ginger was in recipe, only because I knew it. It did taste better. However 1/2 teaspoon is the max in my opinion. I don't want the chicken tasting like a ginger snap.
Overall a very fine old KFC flavor.
BruceB
(original source: bruceb.myfunforum.org/about71.html&postdays=0&postorder=asc&highlight=coating&start=120 Posted: Fri Oct 30, 2015 5:40 pm - now defunct)