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Post by Silver on Jul 29, 2023 12:08:43 GMT 1
ok here. i have a strong feeling that CHS “streamlined” his chicken recipe when he sold it in 1964. there’s only two herbs in the seasoning. Vial B and Vial D (Sage and Thyme). I tried this theory and I obtain that peculiar “Woody Note” of OR. Don’t get fooled with Dalmatian Sage (it’s less camphorous). Any Sage besides Dalmatian would do fine. Thyme must have that dark green colour. I similarly obtained the note with only Sage and Savory in my recipe #17. That would be (and in fact is) my Herb streamlining thought. Thyme can be made to work, but in my experience it takes very little of it to do the trick, and adding too much Thyme will rapidly send the note delivering train off track.
I'm certainly not buying the 6 Herbs theory. But I'm of the belief that the family of Herbs are not what evolves the note, and (as for flg), I think that ones choice of Herbs can vary (within reason, whereby not to derail the note delivering train), provided that the actual, correct, and properly balanced note evolving ingredients (all being Spices) are locked down. Herbs are in effect nice complements to the note, but are not in themselves the path to the note. |
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Post by Chickenman on Jul 29, 2023 12:18:09 GMT 1
Herbs are a big part of the note. Sage is probably the biggest one for bulk of note on the herb side imo. All the spices/herbs together play a role in creating the overall note.
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Post by deepfriednew101 on Jul 29, 2023 15:03:39 GMT 1
Rosemary is a Much better item which was often used with Thyme BUT Gives Much better results with Poultry then Thyme and a Much Different Aroma then Thyme.
Only speculative opinion on my part
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Post by mackerbryanee14 on Jul 29, 2023 18:18:39 GMT 1
alright. Winter Savory is just as dark green like Thyme.  according to my research, back in the 1940s. The savory that most companies sold was the perennial variant. Because it’s more economical to grow than the annual summer variant. Besides. “Summer Savory is not worth growing in the Hot South” said by an old southerner in his article |
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smallgree
Chef
Here is a vial recipe:
Posts: 1,417
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Post by smallgree on Jul 30, 2023 19:02:29 GMT 1
You're presenting the notion that powdered nitrates and nitrites are not use because natural elements contain them. How in the heck do you think they get it? I don't understand why you would maintain that a cured item I buy that says it contains nitrites doesn't really have them because vegetables do. Nothing makes me ill, but nitrites screw up my "crawl".
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Post by Silver on Jul 30, 2023 20:17:49 GMT 1
You're presenting the notion that powdered nitrates and nitrites are not use because natural elements contain them. How in the heck do you think they get it? I don't understand why you would maintain that a cured item I buy that says it contains nitrites doesn't really have them because vegetables do. Nothing makes me ill, but nitrites screw up my "crawl".
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Deleted
Deleted Member
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Post by Deleted on Aug 31, 2023 22:19:21 GMT 1
12A final word on the number of ingredients. You can believe what you want. You can add as many items as you like. But there is no evidence for the claim that there must be more than 11 items because of botanical classifications. I have provided sources and will add another point. As mentioned before, McCormick classified garlic and onion salt as spices, and listed onion and vegetable flakes under herbs and leaves. Spice Islands considered green bell peppers to be herbs, and red pepper a spice. Sexton listed garlic and onion powder under spices, herbs and spice specialties. While it is true that garlic and onions are commonly recognised as vegetables, their transformation into dried and powdered forms has bestowed upon them a dual identity that now aligns them with the characteristics of spices, as their intensified flavour and versatility in culinary applications distinguish them clearly from their original identity as vegetables. No one walking out of a store with tins of garlic and onion powder would declare they've just stocked up on vegetables.
Now take a closer look at the 60s KFC seasoning bag displayed at the museum. There is a (self) reference within the instruction text. In this text, KFC identifies the entire previously listed ingredients as a package of what? "A Package of Herbs and Spices."  Unless someone is able to provide clear and convincing evidence that there must be more than 11 ingredients, I will stick to the conclusion that there are only 12 items in total, that is, Salt + 11 herbs and spices. DF, before your fingers start smoking on the keyboard, let me remind you that you, not too long ago, considered black and white pepper two individual spices within the 11 (!) before you had your botanical revelation. "Black Pepper was in the 10 Original Spices that was used white pepper was the 11 item used and they used 2 handfuls of white pepper"Sep 20, 2020 at 3:17pm
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Post by deepfriednew101 on Sept 1, 2023 15:29:03 GMT 1
East Frisian:
You make some Great point's that some suppliers listed Garlic and Onion under their own Classifications which they can do for some purposes.
Where the Difference is IMPORTANT as a FACT is KFC NEW was sending some spices from the USA Global International and the LAWS are then MUCH DIFFERENT.
11 Herbs and Spices is How K.F.C. catch phrased the Term and it's interesting they Do NOT Print that on the BAGS.
what you failed to address in your underlined POINT Was AFTER 4 lines lower
MIX Salt and SEASONING then add 25 Pounds of Flour ? ( so NOW they used the words Herbs Spices Seasoning while the INGREDIENTS List Vegetable Herbs and Spices while Salt, White Pepper, Black Pepper are separate ?
Keep trying to make recipe's with you Perception and Interpterion.
I will Maintain that I have spoke to Vegetables NOT being part of the Recipe Longer then Most, and the Extra's
I Have mentioned for a LONG time more then 11 Herbs and Spices.
NOW viewing the Hand Written RECIPE KEY WORD RECIPE which Does NOT say 11 Herbs and Spices.
It is clear that THERE are 11 Herbs and Spices with other Vegetables and Ingredients OUTSIDE the Secret 11 Herbs and Spices
WE have made the recipe MORE then 100 times now Pressure cooked Deep Fried and Grille Chicken.
USING ONLY the TOP 11 Herbs and Spices DOES NOT DOES NOT Give the K.F.C. Heavy Aroma But adding the 3 Vegetable into the 11 Herbs and Spices Drives Up the Aroma BUT then when the remaining items are added THE AROMA IS Similar and Like a OLD TIME K.F.C. version and similar to NEW AGE K.F.C. The main difference then the NEW AGE is the FULL FLAVOR.
It has been TESTED to many ways and Times NOW with ONLY 11 Herbs and Spices and little to NO aroma and lacking the REAL Flavor.
I will maintain ONE View From Tommy S recipe that It contained Black Pepper and Lots of Ginger
I want EVERYONE TO READ THIS STATEMENT . Tellicherry Pepper is Peppercorns which are over 4.25mm Pin Head size IT CONTAINS BOTH BLACK and WHITE Peppercorn typically mixed and can Contain also Minimal Green Peppercorn / But the Black is Typically the Majority Color of the Peppercorn.
The Tellicherry Peppercorn was also addressed as Tuxedo Peppercorn also ?
Tuxedo Peppercorn (mix of premium whole black and white peppercorns larger then Typical size peppercorn) the sleeves for 4.25mm size and larger Do Not discriminate between BLACK or WHITE its the Size that Matters.
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Post by mackerbryanee14 on Oct 20, 2023 5:10:23 GMT 1
Not sure if you have seen this yet. Allergy listing for KFC England October 2007.  The allergens. I really don't want to go down that road again. - Not specified/disclosed by any of the above sources
- Not listed in many (most?) countries
- Not in any of the note delivering recipes
- Tested and found to be non crucial to say the least
Check out the discussion we had on this wrt contamination issues etc. I am not discussing this again here. I hit the note without any of them. This is as much as I will say on this.
i used tremendous amounts of both allergens and my chicken came so close! the golden yellow color crust and the nostalgic grandma notes of celery seed is extremely appealing |
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