|
Post by Silver on May 5, 2022 15:05:14 GMT 1
I can taste Cumin within the mix and flour and salt at 0.10 grams. I can't likely taste Garlic at that level, nor can I smell it (wherein far and away most of the smell comes from B&W Pepper and Cayenne Pepper) . I think it is there only as a misdirectional ruse.
|
|
|
Post by Silver on May 5, 2022 15:25:18 GMT 1
EVERY SPICE have different punches of ESSENTIALS oils or amount of flavor fixing weight. SO 1g CUMIN may have more than 1g Garlic flavor like in your examples So You Notice it MORE. IT be interesting and Very WEIRD was NOT TRUE. Maybe make it EASIER for us?? Easier would be to jettison the 0.1 gram of Cumin Seed and replace it with 0.1 gram of Garlic Powder, if garlic is of appreciable to utmost concern, such as it potentially appears for you. I'm not saying that I've found the secret recipe. But perhaps you will. And then (provided that you share it) all of us will benefit.
|
|
|
Post by Silver on May 5, 2022 15:39:21 GMT 1
I am STARTING my journey with KFC 2 MONTHS AGO. Definitely will post my recipe when I find IT! So no GARLIC you think? I'm not saying "no garlic". I'm saying that if properly placed last in quantity by weight, it's impact is greatly diminished, such as to potentially become unnoticed, or (perhaps better) potentially become insignificant. And (again) I must doubly emphasize that I have not discovered the secret recipe, so one must evaluate my recipes with this firmly in mind.
|
|
maceme
Kitchen Assistent
Posts: 220
|
Post by maceme on May 5, 2022 18:36:41 GMT 1
NO Garlic? Or 1 of 11 S&Hs ?? Since garlic is listed last, by law it must also be least. Everyone is free to add it, but don't forget that it is the least H&S (or vegetable, or whatever) by weight item. Then ask yourself if it will matter. This is not clear to me. I suspect it could technically be in the middle of the other herbs / spices. Or perhaps in the lower half, but I have not seen a ruling on that. The older items had barely established that ingredients were supposed to be listed, never mind subtleties.
|
|
|
Post by Silver on May 5, 2022 19:05:37 GMT 1
This MAY be wrong? Example: TOTAL S&H = 11g Spice 1 to 11 = 1g each But garlic can equal 2g I.e. not least weight, and still OBEY THE label ordering "S&H, Garlic" Am I WRONG? Consult an experienced labeling laws related attorney. I can't help you here. Is there any validly pressing need whereby to insist that a lot of garlic must be present?
|
|
|
Post by Silver on May 5, 2022 19:58:11 GMT 1
SOUNDED YOU were sure: "by law it must also be least" But NOT TRUE in my example I given. It has been generally understood for decades that items are listed on ingredients lists in descending order by weight. I have this to stand upon for validation of my position. You offer no valid proof (or any proof at all) for your position whereby to establish truth value for it at any level, but rather you offer only argument for arguments sake. Do you enjoy fabricating hypotheticals with no substantiation, whereby you then fabricate a pseudo-substation within your own mind?
|
|
|
Post by Silver on May 5, 2022 20:39:18 GMT 1
MY ONE example BROKE your statement that Garlic Is Least ingredient. That is disproof of what you claimed. Only in your own mind. Provide your proof, or quit wasting my time.
|
|
|
Post by Silver on May 5, 2022 20:52:15 GMT 1
My example is in descending ORDER: S&H = 11g Garlic = 2g 11g is more than 2g. Lol. So we still CAN label "S&H, Garlic" NOTICE more Garlic than any single spice! SO possible. I think you are thinking about it on INDIVDUAL SPICE 1g?? but they GROUPING it "S&H" An example is hypothetical. It is not proof. It does not speak at all as to how the pertinent labeling law applies. If there was a means whereby to do so, I would place you on ignore.
|
|
|
Post by Silver on May 6, 2022 14:08:53 GMT 1
My third, and likely final, revision to my recipe #15. Eliminates Cayenne and Paprika, and re-introduces a pinch of garlic. Cumin is still there whereby to bring in some Chili Powder (like) flavor. Allspice is boosted to bring in more Eugenol, Clove, Cinnamon, and Nutmeg. Celery is boosted in an attempt to bring the note which it packs to more than just thigh pieces.
|
|
flg
Souschef
Posts: 1,578
|
Post by flg on May 6, 2022 22:58:29 GMT 1
So tonight is the first time I have had real KFC in months. It was hot and fresh so probably as good as it gets by me. So I put a lot of extra sensory into it.
1) Driving up nowhere near the amount of "note" you used to be able to smell in the air. 2) The bag as it came out the window had a "note" smell when you put your head in it. 3) The chicken itself didn't have that old familiar scent. I could smell the oil and there was an herb I could smell and I didn't recognize it as one I have used or probably used enough of. 4) Lacked that peppery bite it always had. Although it had the black specs but not as many as it used to. 5) Really no other taste much outside of some pepper and salt. Last time I bit a spot that had a nutmeg, clove kind of taste. This time nothing like that at all
I kept a couple pieces for the all important cold taste. This is where KFC used to shine.
My opinion is my last cook was better than this. Heading more into the way it used to taste. I would say anyone using this chicken as a baseline will never find the OR.
This chicken if it had 11 H&S was so little percentage 2 H&S would do it.
|
|