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Post by halcoleman11 on Jan 26, 2021 22:49:22 GMT 1
from Glen You Tube
Question to Glen on his site from third party
Hmm, so now the Grace's website has an update saying "Even though our breading has links to Col. Sanders it is not the original recipe", which is contrary to what is stated in the video. Does that statement account for the switch from 'savory' to 'allspice'? I would like to support the business when the breading becomes available for purchase but if it's not actually the OR I can't justify the expenditure. A lot of the discussion right now on the KFC11 forums is revolving around the lack of side by side comparison to real KFC, Dustin and Earl's recipes in the final video. I think that's what the majority were truly hoping for. I know it has been a very long journey and you folks are probably completely burned out. lol Still, having the final video fall in line with the format of the series would have been good in order to get a better idea of where Perfect Blend falls in comparison to previous favorites and official KFC.
Reply from Glen
Glen And Friends Cooking
- We've all (Me, Grace's, and my un-named friend) been feeling a little pressure about what has been said so far. I did side by side testing with Dustin, Earl, and contemporary KFC ( it took me almost 8 months to finally figure out how to present this last video)
- Grace's was closest, then Dustin, then Earl.
Graces with a dusting of 99x and it was spot on.
Testing the ingredients given in various combinations were all closer than Earl's.
I know Earl has done a lot of work - but it wasn't even close. There's only so much I can say without getting people in trouble -
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Post by newhorizon on Feb 18, 2021 14:48:12 GMT 1
I've been experimenting with the ingredients from Glen's video. This is my latest.
With this attempt, I could faintly smell 'the note'. It wasn't super strong but after allowing the chicken to rest while wrapped in aluminum foil for 10 minutes, it was definitely there and the chicken tasted delicious.
Method:
Chicken is boiled for 25 minutes with 1tsp of the spice mix added to the water. Remove from stove and place pot in the fridge. Allow chicken to cool in this brine for an hour. Rinse chicken, dunk in the milk / egg wash and dredge in the flour mix.
You can then pan fry or deep fry until the skin reaches your desired colour.
7 grams MSG (KFC uses Ac'cent...which I bought at the grocery store
7 grams white pepper fine grind
4 grams black pepper fine grind
2 grams black pepper coarse grind
1 gram cracked Black pepper ( I consider the 3 variations of black pepper to count as 7grams)
3 grams salt
1.75 grams summer savory rubbed
1 gram ground coriander
1 gram ground ginger
.5 grams thyme rubbed
.5 grams sage
.5 grams allspice
.25 grams marjoram
Above recipe shown in grams.
Add 10 grams of spice for every 100 grams of flour
Add 10 grams of salt for every 100 grams of flour
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Post by DutchGuy on Feb 24, 2021 10:04:20 GMT 1
Hi newhorizon,
Thanks for your recipe. This week I am going to try your recipe and hopefully post a review! I'm curious...
Dutchguy.
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Post by newhorizon on Feb 24, 2021 17:18:32 GMT 1
Hi newhorizon, Thanks for your recipe. This week I am going to try your recipe and hopefully post a review! I'm curious... Dutchguy. I look forward to hearing your thoughts. Keep in mind that this isn't my final attempt but definitely onto something here. Also, as I mentioned in my post, I'm not pressure frying which is perhaps lessening the intensity of the note. Flavor was really good though and that hint of note caught me by surprise. |
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Post by snokwaffle on Mar 13, 2021 0:58:03 GMT 1
I haven't thought about KFC spice blends in years. I was messing around with them for quite a few years starting in 2006 (happy days on The Colonel's Kitchen forum). It was fun back then, but eventually the forum became too rigid in it's thinking.
I left when "Vanilla was 100% in the KFC mix!"(unlikely in my view). I made quite a few batches with Vanilla, and while "okay", nobody who ate them thought they were up to much. One major problem is that nobody under the age of 55 even remembers what Pre 1971 KFC actually tasted like. Passionate KFC sleuths are chasing a ghost. Anybody can say "Yeah, this is the one!", and only 70+ year olds with amazing taste memories can verify it one way or another. That's not to say blending chicken spices isn't fun though, but I was personally never going to crack the mystery.
Anyway, back to the point. I randomly came across Glen's Final KFC Video, and I was like... oh dear. I'm embarrassed for him. 3 of the 11 are black pepper? ... lol, sure. Salt is now a herb or spice?
Also, Marion-kay's 99x is garbage in my opinion. It's not "90% there" (as Glen says). It's almost entirely made up of pepper. Personally, I think it's a myth they (or somebody) likes to perpetuate. The fact that Sanders had some dealing with the company 50 years ago, doesn't make 99x the 11. Not that Marion-Kay SAY is it is the 11, but it's funny how that "idea" has been circulating for close to 20 years now. It's very expensive pepper... buy some and tell me I'm wrong ;D
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Post by halcoleman11 on Mar 15, 2021 16:37:46 GMT 1
you are so correct about Glens video and 99x
I have been around the original KFC there was never any vanilla, But I agree that there is a cinnamon, and Ginger it was much heavier in the 1960 and 1970
I watch people talk about cooking the chicken and you watch the CS and training videos They use a Browning method and 8 minute cook time CS cooked at 375 to 400 once it was Brown for 3 minutes His book also specified how he cooked the chicken from original in a skillet CS always said you can make it in a skillet it just takes more time. He never once said it dried out the chicken. He always carried Brined chicken in his car whenhe went to new locations and the chicken was Brine according to his Biograph so why these sites don't follow his tips becomes questionable ?
Your right you dont count pepper 3 times
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Post by friedchicken on Mar 16, 2021 2:59:08 GMT 1
All that wait for pre made mixes?! Very disappointed, waited forever for this lol. I'll stick to my recipe 😉 I saw your final recipe and tried it, it was really close wondering if you tried the recipe newhorizon posted? Im curious to see how it compares, although I take it you are tired of testing. |
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Post by friedchicken on Mar 16, 2021 3:00:54 GMT 1
I've been experimenting with the ingredients from Glen's video. This is my latest. With this attempt, I could faintly smell 'the note'. It wasn't super strong but after allowing the chicken to rest while wrapped in aluminum foil for 10 minutes, it was definitely there and the chicken tasted delicious. Method: Chicken is boiled for 25 minutes with 1tsp of the spice mix added to the water. Remove from stove and place pot in the fridge. Allow chicken to cool in this brine for an hour. Rinse chicken, dunk in the milk / egg wash and dredge in the flour mix. You can then pan fry or deep fry until the skin reaches your desired colour. 7 grams MSG (KFC uses Ac'cent...which I bought at the grocery store 7 grams white pepper fine grind 4 grams black pepper fine grind 2 grams black pepper coarse grind 1 gram cracked Black pepper ( I consider the 3 variations of black pepper to count as 7grams) 3 grams salt 1.75 grams summer savory rubbed 1 gram ground coriander 1 gram ground ginger .5 grams thyme rubbed .5 grams sage .5 grams allspice .25 grams marjoram Above recipe shown in grams. Add 10 grams of spice for every 100 grams of flour Add 10 grams of salt for every 100 grams of flour Im gonna try your recipe soon when i have time, i was wondering if you tried highonascii's final recipe and how you feel this compares? |
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Post by newhorizon on Mar 17, 2021 21:11:47 GMT 1
I've been experimenting with the ingredients from Glen's video. This is my latest. With this attempt, I could faintly smell 'the note'. It wasn't super strong but after allowing the chicken to rest while wrapped in aluminum foil for 10 minutes, it was definitely there and the chicken tasted delicious. Method: Chicken is boiled for 25 minutes with 1tsp of the spice mix added to the water. Remove from stove and place pot in the fridge. Allow chicken to cool in this brine for an hour. Rinse chicken, dunk in the milk / egg wash and dredge in the flour mix. You can then pan fry or deep fry until the skin reaches your desired colour. 7 grams MSG (KFC uses Ac'cent...which I bought at the grocery store 7 grams white pepper fine grind 4 grams black pepper fine grind 2 grams black pepper coarse grind 1 gram cracked Black pepper ( I consider the 3 variations of black pepper to count as 7grams) 3 grams salt 1.75 grams summer savory rubbed 1 gram ground coriander 1 gram ground ginger .5 grams thyme rubbed .5 grams sage .5 grams allspice .25 grams marjoram Above recipe shown in grams. Add 10 grams of spice for every 100 grams of flour Add 10 grams of salt for every 100 grams of flour Im gonna try your recipe soon when i have time, i was wondering if you tried highonascii's final recipe and how you feel this compares? I haven't tried highonascii's recipe yet but certainly will. Keep in mind that my recent attempt is in no way a finished product. I'm still playing around with different levels to see how close it can get to KFC> |
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Post by friedchicken on Mar 18, 2021 3:47:40 GMT 1
Im gonna try your recipe soon when i have time, i was wondering if you tried highonascii's final recipe and how you feel this compares? I haven't tried highonascii's recipe yet but certainly will. Keep in mind that my recent attempt is in no way a finished product. I'm still playing around with different levels to see how close it can get to KFC> Got you, I am gonna retry highonasciis this weekend except frying it properly (I messed up last time). I may try an updated version of yours if you have any updates in 2 weeks. |
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