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Post by deepfriednew101 on Apr 20, 2023 0:34:06 GMT 1
I will Say this Again and it will be the last time I post it.
C.H.S. HAD TO carry Chicken with Him as He traveled in a Ice Chest as Most places he visited Had NO chicken they did not cook chicken. C.H.S. was the Pioneer of Fast Cooking Chicken. HOW THE HELL DO YOU THINK HE PRESERVED CHICKEN IN A late 1950's Automobile Trunk and Back seat he slept in?
I have said this HE stated you had to Preserve the Chicken from Place to Place and over night ?
When He had His first 3 Locations WHICH WAS BEFORE Pete Harmons HE spent a week teaching them how to Brine Marinade and cook the Chicken. Pete Harmon was the exception the Chicken was NOT brine it was FROZEN CHICKEN they had to use.
I would speculate THE RECIPE WHICH is in the KFC Vault Has specific Cooking direction and Preparation OVER NIGHT.
Before the Chicken Recipe C.H.S. Main Item was Cured Ham and ONLY select Ham He located.
The Original Chicken had a VERY DESTINTIVE RED Ring around the Bone we had more chicken returned because people thought it WAS NOT cooked properly. BUT the chicken was a Red Blood Hue color if NOT rested long enough and it many cases the Red Never disappeared at the Bone. Especially if the chicken was Brined longer then normal.
K.F.C. New age they thought they could control it better with the Tumble Marinade WHAT PIEICEOF CRAP THEY WERE. We have two Brand New ones in the BOX NEVER OPEN from the 1980's. The Chicken Processors Do a Better Job with KFC Method and they are MORE stable NOW NO RED BONE area.
The Chicken was Brine or Marinade Call it what you want.
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flg
Souschef
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Post by flg on Apr 20, 2023 1:33:18 GMT 1
I know on another thread the concept of Bay Leaf being an ingredient is being discussed. I’m neutral on it at this point as it doesn’t fit as nicely into “dressing” or “sausage making” but clearly fits in most pickling spices as per the photo I posted.
I will admit at this point I’m really leaning to the fact a substantive blend was part of his early on trials. Later working their way into more individual ingredients.
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Post by Chickenman on Apr 20, 2023 2:20:18 GMT 1
I don't believe he brined or marinated any of his chicken. Whenever i get a good batch of slow grown chicken it is so juicy, and full of flavour naturally, there is no need to brine it. Can't imagine how good the chicken was back in his days.
Also, there's a video where he describes the entire process. He explain he used some inspected chicken, milk and egg dip, high quality flour, cook temperature etc and not once mentions any brine or marinating of the chicken. If it were brined etc he would of said it right then and there.
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Post by deepfriednew101 on Apr 20, 2023 2:30:57 GMT 1
Hey Chickenman
I have a idea for you buy some chicken throw it in your truck of your car for a day and then leave it overnight while you sleep in the back seat then drive around and cook it the next night, without Brining it Let us know how the Food Poisonings or Salmonella is ?
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Post by Chickenman on Apr 20, 2023 4:19:27 GMT 1
Hey Chickenman I have a idea for you buy some chicken throw it in your truck of your car for a day and then leave it overnight while you sleep in the back seat then drive around and cook it the next night, without Brining it Let us know how the Food Poisonings or Salmonella is ? Why would i do that lol? you think C.H.S stored meat in his car overnight and cooked it 🤣 the man who raved on about quality and freshness? 🤣🤣 |
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Deleted
Deleted Member
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Post by Deleted on Apr 20, 2023 10:15:06 GMT 1
Based upon my efforts in using 'GIMP' to enhance and attempt to tweak out some green within the vials photos there are only 3 potential herbs within the vials. B, D, and possibly I In her book, CHS's daughter stated that there are not many Herbs in the recipe. I have no idea as to where the 6 herbs and 5 spices idea originated. I said I wouldn't refer to the vials again. Now I am. Anyway, I always thought that vial H could be another herb. Tarragon e.g. (like Cilantro and Parsley) seems to be more sensitive to environmental factors than Sage, Marjoram and Thyme. Especially heat and sunlight will cause the pigments to break down much faster. Before the botanists and FDA experts start screaming again, the Canadian Spice Association confirms that mild climate ingredients like Garlic would have been considered a herb in a common vernacular. www.canadianspiceassociation.com/spice-industry/322-2/spice-definitions/ So it could look like this, matching both the colours of the vials and the phrase of 6 herbs and 5 spices. H Sage B
H Tarragon H
H Marjoram KH Thyme DH Garlic Powder GH Savory I
S Allspice ES Red Pepper J
S Coriander Seed A
S Ginger F
S Clove C |
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Post by Silver on Apr 20, 2023 11:53:17 GMT 1
S Allspice E
S Red Pepper J
S Coriander Seed A
S Ginger F
S Clove C
These 5 spices would be sufficient to evolve the note when properly balanced.
I think it's also time for me to stop being concerned over the vials.
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flg
Souschef
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Post by flg on Apr 20, 2023 13:21:23 GMT 1
Interesting. I will look more at this as it would be the lone addition to my current cooking line-up. I also have been seeing K as Marjoram not Black Pepper as 90% do. H though runs the gambit for me. My current Allspice is nearly identical in color. Nutmeg can fit and I even have found examples of ground celery that fit there as well. |
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flg
Souschef
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Post by flg on Apr 20, 2023 16:09:06 GMT 1
I haven't been able to find an example of an "aged" tarragon. But found an example of an aged bottle of ground marjoram. Quite brown.  |
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smallgree
Chef
Here is a vial recipe:
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Post by smallgree on Apr 20, 2023 21:09:50 GMT 1
I grew French tarragon, and dried much of it. None was ever anything but green.
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