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Post by Chickenman on Dec 6, 2023 3:01:28 GMT 1
11th ingredient is Chicken Bouillon Powder and is vial F. Also Vial F is perfectly centred in the middle of the vials with 5 vials on each side of it, and also another light vial next to it to make the number "11" basically telling you that it is the 11th ingredient centred in the middle.
If you disagree, well gl ever cracking the recipe l0l! I can smell the chicken bouillon stinking off the modern o.r chicken i buy. And vial F matches chicken bouillon better than anything else. It has that clumpy, sweaty look to it. And at one point i thought vial f was turmeric because it has a similar colour but i couldn't figure out why it was resembling some colour of turmeric but also looking too light. Well guess what? Chicken bouillon contains turmeric in a small amount.
Kaweempo gets credit for this discovery because he is the first one to post it here, but i didn't believe him until i discovered they placed vial F in the middle, and also that they placed another light vial next to it to highlight the number "11" amongst the other darker vials.
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Post by Chickenman on Dec 6, 2023 3:13:07 GMT 1
And no offence, but how none of the people on the old tck forum, who put in probably 90x more effort than i have didn't figure this out is beyond me. Probably cause you all spend too much time worrying about irrelevant information that has nothing to do with what really matters which is TASTE!
And i am always surprised to see when these people for the first time try a new herb/spice after YEARS of doing this? i have personally sampled just about every herb/spice available. And then i see people say things like "cardamom is too expensive!!" lmao you types have no hope of EVER cracking the recipe. Cardamom 100% in the recipe. They use it in those cheap 2 minute noodles even. And you use such a low amount of it, that pepper still ends up being more expensive to use in the recipe.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,417
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Post by smallgree on Dec 6, 2023 5:43:09 GMT 1
I have tried a half a dozen bouillon mixes. They all have that chemical taste and are loaded with salt and msg. I also dislike the amount of oil in these mixes. That's why I concentrated on Aromat, although it has oil in it, it still is pretty much in powder form. I've been promoting Aromat for quite a few years. It was introduced in 1952, the year that CHS cooked for Pete in Utah. I once pondered if Aromat was the two handfuls thrown in, and could easily have been the source of CHS's msg discovery.
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Post by Chickenman on Dec 6, 2023 6:21:14 GMT 1
I have tried a half a dozen bouillon mixes. They all have that chemical taste and are loaded with salt and msg. I also dislike the amount of oil in these mixes. That's why I concentrated on Aromat, although it has oil in it, it still is pretty much in powder form. I've been promoting Aromat for quite a few years. It was introduced in 1952, the year that CHS cooked for Pete in Utah. I once pondered if Aromat was the two handfuls thrown in, and could easily have been the source of CHS's msg discovery. Vial F has that greasy/oily look that i described as "sweaty". I agree that i dislike how many chemicals are in most of the chicken bouillons, but it is the taste of chicken that only matters the most imo and they all are strong in the chicken stink. You don't need to add much either, only like 1/4tsp to 1/2 tsp i'd add into about 300g flour. Look closely at Vial F, you can see where some of the greasy bouillon has clung to the sides of the vial. My problem with the Aromat is that it doesn't contain any Chicken flavour, or i'd definitely consider it. |
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smallgree
Chef
Here is a vial recipe:
Posts: 1,417
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Post by smallgree on Dec 6, 2023 15:42:12 GMT 1
Aromat tastes more like chicken bouillon than actual chicken bouillon does.
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Post by deepfriednew101 on Dec 6, 2023 15:48:17 GMT 1
Chicken Bouillon Has been discussed For decade in the KFC Recipe and was discussed as one of the items that were added as a Two Handful ingredient into the already 11 herbs and Spices C.H.S. spoke about with the Boat Cooking Day where he made 500 Pieces of chicken for Noe. Many of People have also Brined Chicken in a Chicken Broth over night also. Yes MSG has been in Chicken Bouillons, and some of the largest know use of M.S.G. in the 1930 was in Soup Canning commercially. Many discounted Chicken Bouillon in the Vials as the FDA classifies it as Natural Ingredient NOT a Herb or Spice so It was discussed how the Chicken Bouillon could NOT be one of the 11 Ingredients C.H.S. says are 11 Spices and Herbs The Chicken Bouillon is a Great item in the recreation of K.F.C. Fried Chicken used as a Brine and can be used in the Flour also. Salt content can be thrown off if the Chicken Base is a Heavy Salt Mix we use 2 Tablespoon or 12g of Chicken Bouillon in Flour Hear are some Photo which have been discussed for A long time regarding Bouillon in KFC The Chicken Fat is a Key item to help with Aroma also   |
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Post by Chickenman on Dec 6, 2023 23:50:26 GMT 1
Chicken Bouillon Has been discussed For decade in the KFC Recipe and was discussed as one of the items that were added as a Two Handful ingredient into the already 11 herbs and Spices C.H.S. spoke about with the Boat Cooking Day where he made 500 Pieces of chicken for Noe. Many of People have also Brined Chicken in a Chicken Broth over night also. Yes MSG has been in Chicken Bouillons, and some of the largest know use of M.S.G. in the 1930 was in Soup Canning commercially. Many discounted Chicken Bouillon in the Vials as the FDA classifies it as Natural Ingredient NOT a Herb or Spice so It was discussed how the Chicken Bouillon could NOT be one of the 11 Ingredients C.H.S. says are 11 Spices and Herbs The Chicken Bouillon is a Great item in the recreation of K.F.C. Fried Chicken used as a Brine and can be used in the Flour also. Salt content can be thrown off if the Chicken Base is a Heavy Salt Mix we use 2 Tablespoon or 12g of Chicken Bouillon in Flour Hear are some Photo which have been discussed for A long time regarding Bouillon in KFC The Chicken Fat is a Key item to help with Aroma also I can see chicken bouillon clear as day in vial F. And C.H.S also said the recipe only contains "common to everyones shelf" herbs/spices yet that can't be true since i discovered literal, 100% without a doubt, nigella seed in the recipe, so can't take everything Sanders said literally. He could consider the bouillon as a spice. |
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Post by Chickenman on Dec 7, 2023 1:23:53 GMT 1
Aromat tastes more like chicken bouillon than actual chicken bouillon does. Going to get some today and see how it taste, i don't like to leave any stone unturned. The one thing that does intrigue me about it is the fact it has mushroom extracts, and on one occasion when i was taste testing my home cooked vs the modern o.r, when i went to taste the o.r it just tasted like a mushroom flavour. I am still leaning more towards chicken bouillon just based on the way it looks in the vial, it looks literally identical to the bouillon i had. Clumpy, greasy, slight turmeric highlight etc |
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Post by Chickenman on Dec 7, 2023 2:23:58 GMT 1
My main reasons for believing Vial F is Chicken Bouillon.
1. I believe Vial F is the 11th ingredient purposely placed in the middle, it is too obvious. In the middle is exactly where you'd place the 11th ingredient, not at the end.
2. Chicken bouillon matches the colour/texture better than anything else like ginger.
3. It makes the most sense. If vial F is the literal 11th ingredient, do you really think ginger was the 11th ingredient that made the huge difference? i doubt it.
4. I can detect Chicken Bouillon stinking off the modern O.R.
Vial G is a much better candidate for ginger imo, but i think it is more likely to be SESAME SEEDS! I have personally detected an almond/sesame seed like taste in the modern o.r available here, but i am not sure what to think of that because if it were in the recipe, it would have to be declared as an allergen here.
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Post by deepfriednew101 on Dec 7, 2023 14:52:53 GMT 1
You are referring to the 11th ingredient making a Huge difference ?
You are mis-understanding something in the chain of events with C.H.S. creation of the Original 11 Spices and herbs
The 11 Spices and herbs were made and developed in 1939 and C.H.S was cooking it in a skillet then He started using the Pressure cooker then 16 years later he had the Cumberland lake cooking for Noe at the Boat Ramp at the Cumberland River Boat turnaround C.H.S made 500 Chicken pieces for the Event. When He added Two handfuls of a Element which changed the Taste and He never changed anything after that Day
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