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Post by Chickenman on Dec 7, 2023 2:39:29 GMT 1
Alot of people thought vial C was garlic turned black but it isn't, because it is nigella seed. Vial K however, IS garlic that turned black except it is garlic SALT. You can clearly see the garlic that turned black in between the salt particles.
This means there is NO pepper in the vials. If pepper is in the vial, it is in the curry mix that i believe to be Vial H.
The thing is, why put garlic salt as stand alone if it is probably in the curry mix? my thinking is that even tho there is a curry mix used in the recipe, it is used as kind of a base flavour, and some of the ingredients in it are still used separately and count as 1 ingredient in the recipe because you can't get enough of their flavour from simply the curry mix.
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Post by deepfriednew101 on Dec 7, 2023 15:01:02 GMT 1
I have posted Photo of Garlic Salt and Garlic powder that was from the 1940's original Jars and it IS NOT Black ?
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Post by deepfriednew101 on Dec 7, 2023 15:02:03 GMT 1
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cman
Kitchen Assistent
Posts: 205
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Post by cman on Dec 7, 2023 16:07:49 GMT 1
DFN101: The clues you provided are priceless. By differentiating the vegetables from the spices and herbs, it frees up more options for the 11 herbs and spices. Would you place the ginger along with onion, garlic and celery?
I had asked earlier how CHS prepared the vegetables. Did he sauté and then pulverized them, or made a soup to extract the essences into the marinade?
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smallgree
Chef
Here is a vial recipe:
Posts: 1,417
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Post by smallgree on Dec 7, 2023 18:23:22 GMT 1
I have bottles of garlic salt that are at least 20 to 30 years old. The contents are as hard as a rock. I don't recall any turning black or having black specks.
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cman
Kitchen Assistent
Posts: 205
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Post by cman on Dec 7, 2023 19:33:19 GMT 1
Ditto Smallgree. One old garlic powder turned reddish brown: a forgotten ~ 9 years old.
Should there be a differentiation made between garlic salt and garlic powder? Some Garlic powder has a very distinctive smell and taste. I think it has to do with the heat in the dehydration process.
It makes sense if CHS put fresh garlic with the vegetables rather as a powder with the spices.
The same for the ginger as the powdered ginger is rendered so weak from the powdering process.
DFN101, did you also see CHS adding the 11 Herbs and Spices during the post-fry baking process?
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Post by Chickenman on Dec 8, 2023 0:42:07 GMT 1
I have posted Photo of Garlic Salt and Garlic powder that was from the 1940's original Jars and it IS NOT Black ? I thought the vials had to get hot to be encapsulated in that clear covering? and i remember someone doing an experiment where they heated up a vial of garlic to the same temp those vials would have gotten and it turned black? You are telling me about 1940's garlic that are not black, but those haven't had heat applied to them. If it's not garlic turned black, then i change my mind back to it being pepper. |
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smallgree
Chef
Here is a vial recipe:
Posts: 1,417
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Post by smallgree on Dec 8, 2023 3:29:09 GMT 1
Don't buy it. Those vials were loaded when cold. This heated stuff is, well..............stuff.
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Post by Chickenman on Dec 8, 2023 3:35:46 GMT 1
Don't buy it. Those vials were loaded when cold. This heated stuff is, well..............stuff. Tbh, i never thought the vials got hot because i always thought if they had got hot enough to turn garlic black then it would have been hot enough to discolour the other ones to some degree, and they all look vibrant and original colours to me. Although, i haven't done a test to see how durable other herbs/spices are to the heat that it takes to turn garlic black. Maybe it would hardly affect them? Anyway, this is what i found about who did the garlic test, and it was the 2hwzrd guy. "maceme, to answer your questions; Yes, a hot cure process was used. Companies that make those kind of pieces don't have the time or space to store and wait several months or more for a piece to cure. And customers won't want to wait. It's all about the turn around of the product. Also, if you examine the condition of the contents of the other vials it would seem to be fairly obvious that they too have been exposed to a heat source." If someone could confirm 100% that the vials underwent a "hot cure" then i believe vial K is garlic salt 100%. |
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Post by Chickenman on Dec 8, 2023 4:56:16 GMT 1
DFN101: The clues you provided are priceless. By differentiating the vegetables from the spices and herbs, it frees up more options for the 11 herbs and spices. Would you place the ginger along with onion, garlic and celery? I had asked earlier how CHS prepared the vegetables. Did he sauté and then pulverized them, or made a soup to extract the essences into the marinade? The chicken was never brined imo. ALL the meat chicken available back in the days Sanders came up with the recipe would have been 10x better than any of the tofu slop chicken you buy today. Whenever i get a good specimen of chook (organic) it is so full of flavour there is just no need for any brine/marinade. Imo, one of the reasons they brine/ treat the chicken is to disguise the disgusting flavour of the mass farmed chickens that are used today. Everytime i've made fried chicken with these low quality mass farmed chickens, for some reason the frying process highlights all the disgusting flavour they have more than if it were roasted in the oven, so you need a brine for these types of chicken. Yet when chicken specimen is good, there is none of these nasty flavours. And if the chicken originally was brined/ soaked in a marinade by Sanders, then it is the least important part of the recipe. The herbs/spices is what make the recipe great. |
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