|
|
Post by Silver on Apr 19, 2023 16:14:54 GMT 1
WHY DO YOU THINK ON CURRENT Ingredients lists for NEW AGE KFC it shows Onion, Garlic ? ? ? I said that it doesn't show Onion or Garlic (or Celery). |
|
|
|
Post by deepfriednew101 on Apr 19, 2023 16:15:26 GMT 1
flg:
Most Greek Restaurants use Pickling Spice ground up and add it to there recipes.
Very flavorful item fresh ground mixed spices (depends on brands)
|
|
|
|
Post by Silver on Apr 19, 2023 16:15:35 GMT 1
Is Ann Page's mixed pickling spices still available?
|
|
|
|
Post by deepfriednew101 on Apr 19, 2023 16:20:50 GMT 1
I think they were Bought out by one of the Major Spice companies Decades ago and Ann Page's is not on the market now but if they are hard to find
|
|
crazyforchicken
Kitchen Assistent
eating Kentucky Fried Chicken since 1960's
Posts: 191 
|
Post by crazyforchicken on Apr 19, 2023 16:30:03 GMT 1
Interesting ...McCormicks ingredients for their mixed pickling spice is Cinnamon, Allspice, Mustard Seed, Coriander, Bay Leaves, Ginger, Clove, Red Pepper, Black Pepper, Cardamom, Mace, and Sulfiting Agent.
cfc
|
|
flg
Souschef
Posts: 1,578
|
Post by flg on Apr 19, 2023 17:40:22 GMT 1
With the exception of black and white pepper. I like the weight order of Ann Page’s
|
|
|
|
Post by Silver on Apr 19, 2023 18:21:13 GMT 1
Interesting:  The ingredients sum to 11. |
|
flg
Souschef
Posts: 1,578
|
Post by flg on Apr 19, 2023 19:49:23 GMT 1
The couple things I like is what ingredients are included. I'd guess more than a few most are using. Secondly, I often wondered if back in the day when he was trying to store and perhaps transport chicken. Where some of or all of these "pickling" ingredients were in a brine. And that helped with flavor and preservation. But as that became less required and franchises where getting their own chicken. Did more of the "brine" ingredients move into the breading. Or higher concentrations of them?
Things to ponder.
|
|
|
|
Post by Silver on Apr 19, 2023 20:17:10 GMT 1
The couple things I like is what ingredients are included. I'd guess more than a few most are using. Secondly, I often wondered if back in the day when he was trying to store and perhaps transport chicken. Where some of or all of these "pickling" ingredients were in a brine. And that helped with flavor and preservation. But as that became less required and franchises where getting their own chicken. Did more of the "brine" ingredients move into the breading. Or higher concentrations of them? Things to ponder. This might be hitting the nail on the head! |
|
|
|
Post by underpressure on Apr 20, 2023 0:07:01 GMT 1
I was making corned beef during the St. Patrick’s day holiday, using individual spices, and the aroma of the brine made me think of my fried chicken. Most home cooks just use “pickling spice” because it has everything already there.
|
|
