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Post by deepfriednew101 on Nov 26, 2023 12:00:55 GMT 1
FYI:
KFC New Age claims that the Vials are containing the 11 Herbs and Spices used in the Hand Written Recipe which C.H.S. wrote.
McCormick's made the Acrylic filed Decorative piece
What is Funny it KFC NEW AGE also claims that the Cabinet that the Envelope and the Vials are in Has a Over powering smell of Spices and herbs.
CAN SOMEONE PLEASE tell me HOW 11 Vials of Herbs and Spices then places in a vacuum sealed acrylic case WOULS OMIT AND SMELL of herbs and spices?
Can you smell the spices that are sealed in Jars in your Panty ?
McCormick had the Recipe to make the Original Secret Blend even though they claim its made in two different plants and Mixed together.
Durkee's Originally made the Blend for Claudia and Colonel after there Son passed away and Claudia could NOT Do the Work.
There has been Two different though process in regards to the Two Different Companies
A} One Company mixed 6 Herbs and another company Mixed 5 Spices. or similar actions of 5 Herbs and 6 Spices.
B} that One company mixed all 11 Spices and Herbs and a Second company Mixed the Vegetable Seasoning (celery, Onion, garlic) and other items which were also used
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cman
Kitchen Assistent
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Post by cman on Nov 26, 2023 15:37:38 GMT 1
Good points!
Regarding the vial containers: were the vials like a test tube or were they encased in clear polymer resin similar to this process:
Dfn101, perhaps you have already answered this in many threads. But in your opinion, are the celery, garlic and onion part of the 11 herbs and spices? Or was the inclusion of “celery, garlic and onion” an attempt by the frat boys at the Marketing Department to signify the KFC is indeed healthy as was the fad in the 70s when there was a nascent push towards health.
But then again, I could see CHS adding vegetable soup to the classic southern fried chicken marinade. I often smelled a vegetable soup aroma in fresh Original recipe KFC.
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Post by Chickenman on Nov 27, 2023 2:05:05 GMT 1
The best way i've found to get the nigella seed into tiny specs is to run them through a pepper mill. You can then further sieve them to get any powder/ larger chunks out because the powder can ruin it. Alot of attempts i don't really include it just because of how annoying it is to prepare and because it doesn't do much for the note.
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Post by deepfriednew101 on Nov 27, 2023 14:59:03 GMT 1
I Have Openly Said that:
The Vegetable Seasoning; Celery, Garlic, Onion were NOT part of the 11 Herbs and Spices.
If you cooked with C.H.S. and were taught by Him He used FRESH Ingredients for the Celery, Garlic, Onions. and Rubbed or Leave Herbs Fresh First then Dried.
He wrote His recipes which indicated the FRESH and The Leaves or Rubbed separate in the recipes.
I attended Missions with Groups and C.H.S. cooked often and I was shown many things over the time period and was shown How to make the Side Dishes First the recipes were specifically wrote down. What was Fresh chopped and what was seasoning Powders.
I laugh when People Try and show a recipe with ONLY teaspoon or Tablespoon measurement I know its NOT original recipes if it ONLY list teaspoon or Tablespoons C.H.S. used teaspoons into the Metal tins as Tablespoons DO NOT FIT the Opening of the Tins. if He needed More then He poured it ONTO a Tablespoon if He measured or His Hand Never directedly into the item cooking. He never wanted a excessive amount to accidently SPILL into the Recipe it was His controlled method to prevent overload of Spices or Herbs
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Post by deepfriednew101 on Nov 27, 2023 15:06:58 GMT 1
Also remember in the 1930's
All Spices and Herbs Dried were roller pressured in mills with Millstone which were Slow crushing NOT high speed Blender chopped and the slow Pressed Kept the Oils infused in the Leaves and Stalk while the High speed Blends and Coffee grinder style electric Heat the leaves and it looses the oils.
The old Original K.F.C. Pre 1970's you could see the flakes of spices and herbs and often Basil was Noticed many old cooks mentioned Basil was in the Chicken seasoning ?
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cman
Kitchen Assistent
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Post by cman on Nov 27, 2023 16:37:32 GMT 1
DeepFriedNew101, That is a treasure load of clues that you had just revealed.
Indeed, I have sensed a strong undertone of vegetables in the OR KFC recipes throughout the past.
The vegetables rounded out the full KFC taste. I would then start to determine which vegetables in addition to the garlic, onion and celery. Perhaps potatoes, carrots, parsley and radish. I have tried potatoes, carrots and even cabbage before in the quest of achieving that mustard/ buttermilk undertone.
Since vegetables were used, then another issue is what to do with the fibers- Did CHS fully grind the fibers to be fried with the chicken. Or, did he extract the juices and then put the juices in the marinade. Or make a soup out of the vegetables and then put the soup in the marinade: More exploration ahead.
It makes sense that solely focusing alone on the herbs and spices leaves out a huge part of the full spectrum of aromas and taste in the original KFC.
🙏🏼, DFN101!!
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Post by deepfriednew101 on Nov 27, 2023 17:06:28 GMT 1
The Aroma Becomes a part of the Oils and in the Original Days it was much Deeper because of the Beef fats / Beef Tallow and then the release of chicken byproduct cooking in the Fats.
Brine the Chicken in a Chicken Bouillon first which has chicken fats in the mix. You can add the Chicken Soup Base or a Tomato Soup base to the Chicken Brine as Both also have a MSG amount.
You can add the chicken soup powder to the Flour BUT test your Salt amount?
Adding a Chilli Powder to the Flour will help with your KFC Aroma BUT be select with a Great Chilli Seasoning Powder.
Parsley, Sage, Rosemary and Thyme, Oregano are also Herbs
Mace and tarragon add Aroma and little Flavor But will round out the Mix
Double fine Mustard Powder is a Key ingredient while Paprika kicks up the Flavor.
Ginger was mentioned By many and minimal cinnamon - Tommy Settler claimed HEAVY Ginger
Pan Fry mustard seed and see the Aroma you will get which you also get when deep frying the Chicken
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smallgree
Chef
Here is a vial recipe:
Posts: 1,417
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Post by smallgree on Nov 27, 2023 18:54:33 GMT 1
When these vials were constructed in the 1980s, the internet was not yet a thing.
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cman
Kitchen Assistent
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Post by cman on Nov 27, 2023 19:26:10 GMT 1
Chef DFN101, Did we just witness a historic moment?? That’s 11 H&S!
I confess to cheating by adding vegetable bouillon and chicken bouillon to the marinade: the Aroma is an equivalent to the vegetable bouillon.
I had earlier also discounted tarragon. I will take a second look.
I kept the cinnamon but became dispensable with the use of allspice and ginger.
I am surprised in the lack of anise flavors be it anise, star anise and fennel. Granted that you might be using the time honored tradition of not revealing all the spices: and also, defining what is a vegetable and herb or even spice.
Also equally noteworthy, is the omission of the emphasis on black pepper as many sleuths specify the exact black pepper- Telicherry, Madascar, Green, white..
I believe that in your use of “chili powder”, that is the red pepper in the US as the US chili powder would contain heavy Cumin, garlic, cilantro etc.
🙏🏼🥂🍾
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cman
Kitchen Assistent
Posts: 205
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Post by cman on Nov 27, 2023 19:35:21 GMT 1
“Pan Fry mustard seed”
The brassica nigra or black mustard seed?
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