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Post by deepfriednew101 on Jan 29, 2023 19:47:57 GMT 1
I'm Going against the Grain as they say:
Going Back to some of the Greatest Recipes we have made in our own cross section of cooking.
As far as I'm concerned and our Cooks who cook 1000lbs of Protein base Meat items in a week.
Beef Tallow is the Highest Quality Deep Frying shortening, cost can be a issue and availability (rendering in House is time consuming but worth it)
M.S.G , I&G, other enhancers are a Key.
Salts, and Season salts are a valued asset and Give flavor instead of Plain Salt. Celery, Onion Garlic.
Peppers Black Different Grinds and Sneezless, White Fine, Red Pepper Sweet. Key
Fine Italian Herb easy item for cross section of Herbs
Sage & Savory, Mace & Nutmeg, Rosemary & Thyme ... ALL GREAT combinations plus others
Allspice, Clove, Ginger, Cinnamon work great as a sweet Flavor base.
Mustard / Celery Seed Heavy Flavor and AROMA
Cayenne & Paprika another Flavor and color of Old
The K.F.C. Museum has 192 Spices and Herbs on the wall listed as potential spices used in the 11 Secret and Herbs
Marion Kay was NOT selling 192 spices in the 1930's and 1966/1967 Time Period and Neither was Durkee's, McCormick's Up until the 1970 there were ONLY 70ish spices being typically imported to the USA and ONLY 25 of which in a HIGH enough Quantity for K.F.C. use and demand.
the Original is more then likely BASED on REAL PURE Spices and Herbs with exotics from Jamaica and possible other areas BUT what were more common items.
there may be other specialty item BUT NOT GOING TO WORRY about such Unicorns
High amounts of Great Quality Ginger, and Mustard Flour , Celery Seed, Pimento. Cinnamon seem to give a Aroma with Pepper with Great Beef Tallow.
BRINE Curing Salt tenderizer IS A must for the Tender Juiciness with a Sugar / corn syrup stickiness sweetness when Brine BUT not sweet Cooked
ONLY My opinion. and other Cooks in Our work setting.
we are Going Back to Simple Just different amount NOT typically used (Higher Ginger, Mustard, Pimento, Herb) then most have tested in the Past
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Post by Silver on Jan 30, 2023 15:17:16 GMT 1
While restricting myself to 40 Oz. bag compliance, and also assuring that there is some salt in the bag, I've summed up all of the historical guidance from my own several successful note bearing recipes, plus most of the guiding hints from flg and deepfriednew101 to come up with 'Ultimate Deep Fried Chicken 6D'. Is this iteration worthy of cooking with zero alteration?  |
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Post by deepfriednew101 on Jan 30, 2023 17:18:37 GMT 1
I will Give it a Mix and Try Wednesday.
We are doing a Wing Wednesday event - Fund Raiser
We will be cooking 500Lbs of Wings 500 1lbs Orders.
Our Catering is cooking ONLY 5-6 Different Flavors of Wings
1 will be a Korean BBQ Style Wing
1 will be a cheese infused Flavored Wing (powdered cheese mixed into seasoned Flour)
1 will be a Pizza Seasoning Flour Wing
3 others Flavor Profile (Ultimate 6D Style)
In February our New item will be a Thigh Thursday Chicken Fried (Boneless)
FROM YOUR LIST BELOW / Please list which are you consider Spices & which you consider Herbs
200g Pastry Flour
30g Salt
5.25g MSG
.25g I&G
2.5g Black Pepper
2.5g White Pepper
1.25g Celery Salt
1.25 Garlic Salt
1.25 Allspice
1.25g Coriander
1.25g Sage
1.25g Ginger
.5g Paprika Sweet
.5g Savory
.5g Mace
.25g Mustard Powder Brown
.25g Cayenne Pepper
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flg
Souschef
Posts: 1,578
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Post by flg on Jan 30, 2023 18:54:52 GMT 1
deepfriednew101 please tell me more about the cheese flavor recipe. Also I have had a hell of a time getting a good Dill wing. I have even marinated in dill pickle juice until the wings were green. And still not enough dill taste.
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Post by deepfriednew101 on Jan 30, 2023 19:22:25 GMT 1
We are using a Powdered Cheese that was used for the Original K.D. which has been Changed over the years, like the KFC Spice and Herb.
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Post by Silver on Jan 30, 2023 21:20:54 GMT 1
FROM YOUR LIST BELOW / Please list which are you consider Spices & which you consider Herbs 200g Pastry Flour 30g Salt 5.25g MSG .25g I&G 2.5g Black Pepper 2.5g White Pepper 1.25g Celery Salt 1.25 Garlic Salt 1.25 Allspice 1.25g Coriander 1.25g Sage 1.25g Ginger .5g Paprika Sweet .5g Savory .5g Mace .25g Mustard Powder Brown .25g Cayenne Pepper 2.5g Black Pepper - Spice? 2.5g White Pepper - Spice? 1.25g Celery Salt - Spice 1.25 Garlic Salt - Spice 1.25 Allspice - Spice 1.25g Coriander - Spice 1.25g Sage - Herb 1.25g Ginger - Spice .5g Paprika Sweet - Spice .5g Savory - Herb .5g Mace - Spice .25g Mustard Powder Brown - Spice .25g Cayenne Pepper - Spice |
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Post by Silver on Jan 31, 2023 17:36:04 GMT 1
This is what 40 ounce bag compliance can do when Allspice is out of the way. The major battle is now between recipes '6D' and '6E'.  |
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Post by Silver on Jan 31, 2023 17:48:59 GMT 1
Note that I just edited 6E above!
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Post by deepfriednew101 on Jan 31, 2023 17:53:15 GMT 1
QUESTION ?
Celery Salt & Celery Seed ?
NO ALLSPICE
200g Pastry Flour
30g Salt
5.25g MSG
.25g I&G
3g Black Pepper
3g White Pepper
1.25 Garlic Powder
2.375g Celery Salt
1.375g Coriander
1.375g Sage
1.375g Ginger
.375g Savory
.375g Cayenne Pepper
.375g Celery Seed
.375g Mace
.250g Clove
.125g Cinnamon
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Post by Silver on Jan 31, 2023 17:54:46 GMT 1
And I just edited it again. When you see Garlic Salt instead of Garlic Powder you are looking at the correct '6E'.
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