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Post by Silver on Feb 22, 2024 12:59:19 GMT 1
In this thread please post only recipe proposals intended to uncover/discover the elusive 'note' via a bare bones list of core ingredients, to be altered and/or expanded only via a process of candidate elimination. The purpose of this thread will be to factually (via trial and error) uncover the very root cause for the evolution of the note of KFC OR. I'll get the ball rolling.
200. g. Pastry Flour
32.0 g. Salt
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6.00 g. MSG
4.00 g. Black Pepper (Medium Coarse, left unground)
3.00 g. White Pepper
2.00 g. Coriander Seed
1.00 g. Pizza Pepper Flakes
The intent here is to see if Coriander Seed, alone and at some critical level, will evolve any essence of the critical note. 2 grams is a top down approach. The other ingredients are for harmony and support only, as pepper and pepper bite are a given, as is salt.
I think that throwing 11 to 20 ingredients (beyond B&W Pepper plus a Red Pepper) at this project from the very onset verges upon juggling with insanity. Why else might DFN101 be ever promoting 16 or so ingredients as a core minimum requisite?
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Post by Silver on Feb 22, 2024 13:13:02 GMT 1
Another way to look at this is that I've already adequately grasped the brass ring to my, my wife's, my (adult) children's, and a few independents (one of whom only recently revealed this to crazyforchicken and myself via a private message on Ken's website as to RC1, but who has never gone public with this) satisfaction (twice), so now I'd like to know more as to how and why I was able to grasp it. And how many alternative ways it might be grasped.
Edit: Ken, Dustin, and flg have potentially likewise adequately grasped the brass ring as well, as clearly has CHS, so undeniably there are multiple paths to achieving this end. But why?
Edit #2: I can't leave Showcase Meats in Akron, Ohio out of this. In my (and many locals) opinion, their chicken grasps an even higher brass ring than for CHS's, effectively beating him at his own game. It's my new inspiration. And since they have been in business for quite a long time, they clearly hands down beat all of us to grasping the brass ring, as well as for anyone going clear back to the old TCK forum. They are now in their second generation as to ownership. They began selling their chicken in 1971. They thus seem to have captured (and IMHO, to have exceeded) the essence and note of an earlier level of KFC chicken.
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flg
Souschef
Posts: 1,578
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Post by flg on Feb 22, 2024 14:14:33 GMT 1
From start of this hobby to now. What I have come to belief is that in levels of importance to getting a recipe that gets you in the ballpark of KFC taste. From most to least importance for me is.
Salt level including MSG
Pepper Level
Garlic/garlic salt - which for me helps blend the above ingredients. Bringing them together. These 4 ingredients alone would trick the average person into saying that tastes like KFC. Meaning what they got last week out the drive thru window.
Earthy/nutty layer of flavor - Coriander, Ginger, Allspice, and others like nutmeg or mace etc.
Savory/Herbs - Which I think could be relatively wide open as to what may work for you. But nothing, not one of them can poke through and be detectable in the end. If tasters struggle to determine if you used thyme or savory or oregano. Your work is done here. And the combination can't over power the 2 blocks above
Sweetness - I haven't got this one down to what I think I am over confident with. But there is a level of sweetness. Likely a combination of players, cinnamon (personally don't like), nutmeg, star anise, anise seed.
A good base recipe of the right salt, pepper and earthy/nuttiness goes a long way if you can stick to it. And just focus on the other groups.
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Post by Silver on Feb 22, 2024 14:20:09 GMT 1
I remember attending a corporate meeting perhaps 15 years ago in which the lunch that was served was fried chicken. I commented that "this is the best KFC chicken I've eaten in a long time", and someone at our table spoke up and stated that "it's not KFC, but everyone who eats it thinks it is. It's our local Showcase Meats.".
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Post by deepfriednew101 on Feb 22, 2024 15:33:22 GMT 1
Are you referencing to the Note as Aroma ?
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Post by Silver on Feb 22, 2024 15:39:55 GMT 1
Are you referencing to the Note as Aroma ? Flavor note is my motivation. Always has been. |
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Post by deepfriednew101 on Feb 22, 2024 16:02:05 GMT 1
Thx for the reply more people reference the NOTE as Aroma
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cman
Kitchen Assistent
Posts: 203
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Post by cman on Feb 22, 2024 16:22:28 GMT 1
Here is the essential information from the KFC ad.( credit to Smallgree)
1952 kfc ad
* Coriander 1/2 tsp
* Sage 3/4 tsp
* Clove 1/8 tsp
* Savory 1/4 tsp
* Allspice 1/8 tsp
* Ginger 1/4 tsp
* Italian dressing 1 packet
* Celery seed 1/8 tsp
* Thyme 1/4 tsp
* Red pepper flake 1/4 tsp
* Black Tellichery pepper 1 tsp
-Finely Grind together using spice grinder.
-Italian Dressing mix has to be Good Seasons brand.
-Mix with 2 cups Self-rising cake flour
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(While I still need to test this,)If this truly was from CHS, then the fine grinding Together is an important step to possibly prevent the dissociation of the ingredients into the component respective aroma. My hypothesis is that the dehydration that occurs after the second day is greatly responsible for the dissociation of aroma to the spice degradation to its constituent components. Perhaps, an addition of starch slows down the decay.
My problematic ingredients were clove, allspice separating its aroma which thus deviates from the “note” Added spices separate from this list were marjoram and bay leaf.
A dilemma from this list is the implicit addition of the baking soda and its neutralizing effect on the spices.
One takeaway from this list is the addition of the red pepper flakes may help solve the original color of the KFC OR. Then, fine grinding will make the product reddish or at least a reddish hue.
One question is if the revelation from the corporate to the public is merely tailored to the home setting while keeping the actual recipe a secret. That is always a possibility since KFC no doubt had many competitors at the time.
Oh that elusive aroma!!
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flg
Souschef
Posts: 1,578
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Post by flg on Feb 22, 2024 16:28:47 GMT 1
Dead give away on that recipe is absolutely not enough pepper
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Post by deepfriednew101 on Feb 22, 2024 16:33:24 GMT 1
Has Anyone tried Cooking that Recipe ?
That recipe has been around for Decades and Decades which Willie has shown long time ago
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