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Post by deepfriednew101 on Dec 27, 2022 15:46:11 GMT 1
If you ARE NOT using Dehydrated Slices, Flakes, or Whole Seed
The Difference is like watching the Super Bowl on a Black and white T.V. with Rabbits Ears reception or a 70 Inch Flat screen with HD
THERE IS ZERO comparison
The amount of Volume in the Mix MUST ALSO be LOWERED compared to the Pre Ground Ingredients
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Post by deepfriednew101 on Dec 29, 2022 7:11:12 GMT 1
We just Catered a important function and the Crowd was ONLY 180
BUT our chicken was MADE WITH ONLY spices which were WHOLE prior to Self Grinding in House.
OUR event that we Had today were People who have Travelled the WORLD and have eaten AT WORLD class places when I spoke with many.
The Chicken and Ribs were ALL made with WHOLE SPICES and Dehydrated items
When the M.C. asked us Kitchen Staff and Catering to come out for acknowledgements We Got a Standing ovation WHICH NEVER HAPPENS
I was asked for the Spice Combination by 20 people or Spices - THIS was without a Doubt one of the More significant times asked for recipe or spices.
I also obtained a Document last week from a Spice Company who showed 1940 Spice volumes referenced between oz. and teaspoons explaining why teaspoon or Tablespoon cannot accurate measure spices without recipe issues.
with there paperwork and Formula it made the RECIPE A MAJOR MAJOR hit.
THIS ALL PROVES 99% Percent that Bill S was correct that High Quality Matters and the % values discussed with Shelton are Accurate.
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Post by deepfriednew101 on Jan 10, 2023 13:14:48 GMT 1
In ALL Our Decades Cooking this List Has NOW produced the Most Aromatic and Closest Colonel Sanders Original Fried Chicken Dating back to the 1960's
KFC has NO obligation to List any Ingredient EXCEPT Salt, M.S.G. or Allergens Under Ingredients for Cooking in a Restaurant THEY ARE NOT RETAIL selling SEASONING.
Colonel Sanders From Day 1 Said: Flour, Salt, Pepper were the Original items
Pepper, Celery, Garlic, Onion are ONLY Common Ingredient Standard Listed in Industry Curtesy listed item as vary subjective with Customers
Brine -and/or- Marinade: MANDATORY REQUIREMNT
Citric Acid
Cure Salt
Bay Leaves
Mint Leaves
Dry Ingredient for Flour Process:
Flour – Tri Blend Wheat, Corn, Barely
Yeast
Cream of Tarter
Milk Powder
Egg Powder
Essential Items:
Black Peppercorn – Tellicherry Butcher Grind & Kampot Fine Powder
White Peppercorn
M.S.G. / Ac’cent
Salt
Vegetable & Fruit Items:
Anaheim Pepper-Mild Chilli Pepper Sweet
Celery Seed
Cinnamon Berry – NOT Sticks or Bark
Garlic Dehydrated
Onion Dehydrated
Mace-Nutmeg Fruit Whole (Grind Fresh)
11 Spices & Herbs:
Caraway
Chives
Ginger Root Jamaican (Powder Easiest) {Real Ginger Best Flavor} 20% of Mix
Mustard Seed (Black & Yellow)
Pimento Jamaican – Allspice Derivative
Parsley
Rosemary
Sage – Mexican Oregano (Leaves Crushed)
Savory (Combination Summer & Winter Variety)
Tarragon
Thyme
Extra Items / Added Flavor if Desired or Color Contrast: Top 3 Can be added to Marinade
(1) Sweet Basil
(2) Coriander (Grind Fresh) 99X # 12 item Bill S. From Marion Kay Ingredient
(3) Cumin
Turmeric – If more Golden Color desired
Beef Tallow for Frying BEST FLAVOR for cooking, Lard & Peanut Oil blend 2nd Best
• Grind ALL items from Whole, source use as little Pre-Ground Powder as Possible so you can get the HIGHEST OIL Base from the Items Spices & Herbs ETC.
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Post by Deleted on Jan 10, 2023 16:23:58 GMT 1
Only 3 types of flour and 35 herbs/spices/elements. My chicken never felt so naked.
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