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Post by Silver on Mar 8, 2024 11:21:01 GMT 1
So they confirmed bay leaves for me now. Who are "they"? Certainly not KFC... |
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Post by deepfriednew101 on Mar 8, 2024 15:16:57 GMT 1
chickenman
Review other test of Bay Leaf others have had
Bay leaf is a Very strong ingredient when pulverized and MOST under estimated the Potency and over loaded the recipes then complained and threw the Bay Leaf out
There is a reason Bay leaf is used in BRINE
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cman
Kitchen Assistent
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Post by cman on Mar 8, 2024 15:49:11 GMT 1
Deepfried101, with regards to the spices used, what are your key differences in the brine, marinade and Herb & spice mix?
I am assuming that you would not put bay leaf in the marinade and spice mix. Or, do you mean that it’s not put in the Herb & Spice mix.
By Herb & Spice mix, I mean the herbs and spices added to the flour.
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Post by deepfriednew101 on Mar 8, 2024 16:17:39 GMT 1
cman
Bay Leaf in the 1930 was USED in Butchers and Sausage Making HEAVY as Brine item
Many considered it a preservative value in Brine with Ginger, Onions and Garlic.
Bay Leaf was used in many sausage or stuffing items
If used in the Breading YOU must watch the Amount you use as it will OVER Power the Other items as it is ONE of the More robust Earthy Leaf items even in a Brine it is very Powerful.
DO NOT use it as a sprinkle onto meat Pre-breading (TO OVER POWERING)
NOTE Bay leaf was used in Many old time Poultry Seasoning
If your going to Try it in your Coating SUGGESTION it would be the Lowest volume ingredient in weight used in ALL the Items
Important it if your Using Fresh Milk and Eggs ADD Salt, MSG, and Pepper to the Egg Warsh it makes the flavor depth into the meat.
]The Seasoned Brine will also pull more flavor to the Bone.
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cman
Kitchen Assistent
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Post by cman on Mar 8, 2024 16:58:38 GMT 1
Thnx. Would you give the same precautions regarding the use of marjoram and clove? I had been decreasing all three- clove, marjoram and bay leaf all because the propensity to become more pronounced after the second day after the cooking.
In terms of a possible cause, perhaps it’s the dehydration that occurs. I did use AP flour- the gluten could be binding as the drying gets enhance from the high salt content.
Maybe adding the cake flour and cornstarch could retain the water content better after the second day.
I had tried not adding baking powder since I didn’t like the neutralizing effect on the spices.
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Post by deepfriednew101 on Mar 8, 2024 17:35:00 GMT 1
note sure about CLOVE as it is NOT something used and Pimento Allspice is what is More relevant
Herbs are broken down into 2 different potency
so you can try the herbs at 2 different amounts depending on How much you want
so a sage may have more than a basil as a example
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Post by Silver on Mar 8, 2024 21:09:54 GMT 1
note sure about CLOVE as it is NOT something used and Pimento Allspice is what is More relevant Herbs are broken down into 2 different potency so you can try the herbs at 2 different amounts depending on How much you want so a sage may have more than a basil as a example It would seem that with no Clove at all n KFC OR (pending truth being revealed here) the Allspice would need to be well higher in grams than most are willing to venture into.
0.25 grams of Clove and 1.25 grams of Allspice are Eugenol equivalents. At 1.25 grams of Allspice in 200 grams of flour there is no need for any extra Mace or Nutmeg, as that high quantity of Allspice will easily cover for these (plus Cinnamon) as well as for Clove. But with Allspice you can only get what you get. There is no tweaking it. And that's why I so often prefer to go in the opposite direction and leave Allspice out, while instead adding Clove, Nutmeg, Mace, and rarely even a wee smidgen of Cinnamon.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,416
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Post by smallgree on Mar 8, 2024 21:25:33 GMT 1
I sent a sample to Yves in Canada for him to have a go at it. I offered it to TCK, but they rejected it for 99X. I have done every type of test possible, in my home, to ascertain what is in the seasoning. I separated the particles after soaking in water, then dried the liquid, and determined that it was 99% pepper, msg and salt. The dissolved elements, tasted like salt and celery. I didn't visibly detect anything but pepper, little black specs, and msg. I'm not sending anything to a lab to publicly proclaim that I have KFC products.
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cman
Kitchen Assistent
Posts: 205
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Post by cman on Mar 9, 2024 0:02:45 GMT 1
Thnx Smallgree. Good point about the public proclamation of revealing a KFC property. It’s for a similar reason, I feel, that it’s important to keep an internet identity proprietary.
What are your feelings regarding eBay selling KFC spices purporting to be authentic?
Silver and DFN101, On the subject of clove, there is a wax smelling sub-aroma that is disagreeable to me. Hence, I had taken it off my ingredients about 2 years ago.
Once, In one of a non-KFC fried chicken recipe, I had used sage, Celery powder and Ginger. My test tasters thought they tasted clove or allspice.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,416
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Post by smallgree on Mar 9, 2024 0:33:04 GMT 1
I've heard of KFC being sold on the internet, but I have checked and have not seen an ad personally. I'm paranoid and am not going to be baited into trying to sell what I have because the coast seems to be clear.
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