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Post by deepfriednew101 on Feb 20, 2023 15:02:19 GMT 1
East Frisian and Others Anthony was on the Forum and was sending Private Messages asking for specific information in Private. When I figured Him out and called Him on it, He Disappeared, BUT NOT after Trolling false information.
Currently the ONLY ones I'm looking For is anyone with K.F.C. Head Corporation to come out of the Back Ground.
They Will Know the ANSWER to the Question 1 + 1= 4 They will also Know that the Original Recipe contains the Information about adding Salt and Pepper to the Milk and Egg Warsh
THERE IS NO ONE TALKING ABOUT THAT and NO ONE has Printed the Exact Mix Ratio of the Milk and Eggs Warsh for that ON-LINE EVER (So They Know that the Original Recipe Has Been Located)
You want Part of the Confirming that evidence "Margret Book and C.H.S. Both disclosed and confirmed it, BUT the amount where NEVER disclosed until NOW"
This is From C.H.S. Patent: The Pieces of Chicken are immersed in a dip made of Skimmed Milk or reconstituted skimmed milk and whole eggs (approximate eight per gallon Milk)
Margret Book and C.H.S. interview: "At the time, he was using only salt and pepper to season the milk and egg batter. For the Most part our advice was to stick to the salt and pepper in the Milk and Eggs Warsh." NOTE* C.H.S. Tried Water and was told To use the Milk and Egg Warsh with Salt and Pepper by Family and others
WHEN anyone cooks the next Batch of Chicken and uses Milk and Egg with Salt and Pepper, and Pinch of Cream of Tarter You will see the EXTRA Flavor Deeper into the Chicken Like the Original.
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Deleted
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Post by Deleted on Feb 20, 2023 16:03:51 GMT 1
East Frisian and Others Anthony was on the Forum and was sending Private Messages asking for specific information in Private. When I figured Him out and called Him on it, He Disappeared, BUT NOT after Trolling false information. Currently the ONLY ones I'm looking For is anyone with K.F.C. Head Corporation to come out of the Back Ground. They Will Know the ANSWER to the Question 1 + 1= 4 They will also Know that the Original Recipe contains the Information about adding Salt and Pepper to the Milk and Egg Warsh THERE IS NO ONE TALKING ABOUT THAT and NO ONE has Printed the Exact Mix Ratio of the Milk and Eggs Warsh for that ON-LINE EVER (So They Know that the Original Recipe Has Been Located) You want Part of the Confirming that evidence "Margret Book and C.H.S. Both disclosed and confirmed it, BUT the amount where NEVER disclosed until NOW" This is From C.H.S. Patent: The Pieces of Chicken are immersed in a dip made of Skimmed Milk or reconstituted skimmed milk and whole eggs (approximate eight per gallon Milk) Margret Book and C.H.S. interview: "At the time, he was using only salt and pepper to season the milk and egg batter. For the Most part our advice was to stick to the salt and pepper in the Milk and Eggs Warsh." NOTE* C.H.S. Tried Water and was told To use the Milk and Egg Warsh with Salt and Pepper by Family and others WHEN anyone cooks the next Batch of Chicken and uses Milk and Egg with Salt and Pepper, and Pinch of Cream of Tarter You will see the EXTRA Flavor Deeper into the Chicken Like the Original. What would be the ratio for Cream of Tartar? I use 1 cup of Milk and one large egg. |
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Post by deepfriednew101 on Feb 20, 2023 16:13:18 GMT 1
I Do Not have the Amount broken Down for the Cream of tarter in relationship to 1 Cup and One Large Egg.
I will work out the Ratio from Gallons and get smaller calculations uploaded Later (Please remind me if it's NOT posted currently working on another Formula for a BBBQ spice) Sorry BUT in Canada we typically use Litre in our Liquid Math NOT Gallons also so will Do all Math after Project BBBQ
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Deleted
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Post by Deleted on Feb 20, 2023 16:32:24 GMT 1
I Do Not have the Amount broken Down for the Cream of tarter in relationship to 1 Cup and One Large Egg. I will work out the Ratio from Gallons and get smaller calculations uploaded Later (Please remind me if it's NOT posted currently working on another Formula for a BBBQ spice) Sorry BUT in Canada we typically use Litre in our Liquid Math NOT Gallons also so will Do all Math after Project BBBQ Cheers. I was just wondering what a pinch would be in home quantities. Never used Cream of Tartar and not sure how careful I must be. |
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Post by Silver on Feb 20, 2023 16:55:06 GMT 1
Cream of Tartar is the catalyst used within single acting baking powder, wherein baking soda plus cream of tartar = single acting baking powder. Since Tartaric Acid is a weak acid, it reacts with baking soda to liberate CO2. And in so doing, it neutralizes the basic/caustic nature of the weak base sodium bicarbonate (baking soda).
When added alone it would taste tartly acidic. I don't detect anything that is tartly acidic within KFC OR.
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Post by deepfriednew101 on Feb 20, 2023 17:45:22 GMT 1
Its Only being used as a Thicken / Meringe Base in the milk and Egg I think also to make the pepper sticky and salt
Its NOT a Flavor enhancer. We have used Arrowroot, Corn Starch, Custard Powder, Dream Whip, and Sugar, instead of cream of Tarter with the Milk and Egg
ANY and ALL just make it a Tackier substance the Salt and Pepper stick To. Many Say ONLY use the Milk, Eggs, Salt and Pepper and Egg Yoke it works as a stickier Warsh
From Margret's Book she references "Milk, Egg, Salt and Pepper ONLY from her memory" ?
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Post by deepfriednew101 on Feb 20, 2023 17:46:23 GMT 1
Yes the Milk and Egg Tackier makes the Seasoned Flour Stick better with one coating
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Post by deepfriednew101 on Feb 20, 2023 18:08:29 GMT 1
I have been asked In Private NOW multiple times
IS THE recipe hidden in a 7 - 10 - 7 Secret Code ? Training Manual ?
I have NOT seen any secret code in ANY Training manuals, Related to recipe amounts or Volume. Except the Amount of Flour, Salt, and oz. for Zinger adding more seasoning and when using the Auto Breading machines?
The manuals Do Speak about Brands of Ingredients like Heinz Tarragon Vinegar, Kraft Miracle Whip, Kraft salad Oil, Kraft Mustard, Popcorn Salt, and it says the Ingredients that are used in the Side Dishes.
C.H.S. Did Have a List which was Given to Canadian Franchise Owners in the 1950/1960's which he asked them to Stock on Hand in the Diners and Restaurant's
There Have been 2 Franchise Owners that Said C.H.S. purchased the Spice and Herbs for them. C.H.S. also brought items from the USA to Canada to Franchises which included Marion Kay Chicken Seasoning Originally. Bill S was with C.H.S. on one or two trips to Canada, and visited C.H.S. and Claudia in Toronto.
I Do Not Know how a 7-10-7 relate to a secret formula.
I would think more logic would be that the Ingredients that were used in the Side Dishes Especially Salad Dressing Based Items would be relevant to the K.F.C. Original Chicken then a 7-10-7 formula ONLY MY Knowledge and input ?
in 1939 C.H.S. DID NOT have digital scales to .001g or .01oz He used basic Over/Under Scales, and Mini Scale counter top? Spoons and Portion cups to measure ?
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smallgree
Chef
Here is a vial recipe:
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Post by smallgree on Feb 20, 2023 20:33:53 GMT 1
The line and backs and receivers move to the right, while the ball is pitched to a lone runner moving to the left. 7-10-7, misdirection.
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Post by Chickenman on Feb 20, 2023 23:42:24 GMT 1
You say nobody is talking about adding pepper/salt to the milk/egg wash, well they must have because i remember reading it somewhere and have done it many times. Have also added just a pinch of the spice mix to the egg wash too. Good thing about having absolute proof of those spices i discovered, is that any recipe that anyone claims as being the O.R, i can easily confirm as being real or fake just by seeing if it has those ingredients i discovered.
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