Basic Building Block Recipe Outline

when we use the Coffee Cream in exchange for Milk Powder we had similar experiences over-all the Coffee Creamer seemed to have a smoother texture then the powdered milk and was much finer is consistency making a more PPM effect and seemed to have a more pack of punch then the Milk Powder

We also had Good Experience with the Dream Whip and Custard Powder while others claimed to have a MUCH DARKER chicken or even a Burned chicken Texture.

The Only way we had the Dark Burned Effect was IMPROPER amount Dream Whip or Custard powder in relationship to the Flour ratio.

So ONLY tip with the use of Milk Powder, Buttermilk Powder, Coffee Creamer, Dream Whip, Custard Powder is PROPER AMOUNT IS CRITICAL to prevent Dark Color


CHS DID WARN everyone that Milk Powder will Darken the Chicken Color and Egg Powder was used a adhesive for coating to stick (OLD KFC MANUALS)

Silver I hope you are OK with my high level take on our best recipes.

In looking to see if Silver recipe #17 would display for me. I took a second glance at the ingredient list with weights. I do look them over but this time I started thinking about flavor blocks. Both myself and Silver felt our last cooks were are leaders perhaps best cooks to date.

Since we both use 200g flour and freely post our recipes. We can look to see perhaps why we individually felt these were leaders for each of us. So Silver #17 and FLG v1.0. If you disagree with my labeling of the flavor blocks, oh well.

Salt block:

#17 - 28g
V1.0 - 28g + ~1.25g from the garlic salt

Analysis - very close and salt is a personal choice.

Umami block:

#17 -15g MSG + 0.3g I+G plus 0.25g garlic salt
V1.0 - 6g MSG + ~0.25g garlic from the garlic salt.

Clearly FLG1.0v is lower in this category. However it makes me wonder then how much is MSG or I+G contributing towards what we would think of as the note or taste. Based on my new way of double checking my recipe based on a volume based approach. MSG for me should move up to 8.5g but still a gap. This I think is worth investigating for me at least.

Earthy block:

#17 - 1g ginger + 1.5g celery seed (I’ll use this as that is what I used)
V1.0 - 1g ginger + 1g celery seed

After double checking my recipe against a volume based approach I determined already celery seed for me should be 1.4g and have a batch melding with that weight. Which I don’t think will effect the cook in a negative way. It appears we are almost spot on here. With perhaps the celery seed vs coriander debate left.

Pepper block:

#17 - 3g White and 3g Black Pepper
V1.0 - 4g White and 3g Black Pepper

There just isn’t enough separation in my mind to say much of a gap exists here. 6 vs 7g of pepper. And admittedly we both think pepper bite needs to be dialed in. Somewhere around 1/2 a teaspoon pepper into 2.5 cups of flour isn’t a deal maker or breaker I don’t think.

Herb block:

#17 - 0.75g sage + 0.25g savory
V1.0 - 1.5g poultry seasoning + 0.5g savory

So here is the biggest deviation within a block. I know the poultry seasoning I use has Thyme, Sage, Marjoram and Rosemary in that order. Albeit marjoram and rosemary are fairly low in weight. I don’t think there is a real right or wrong here. Other than having too much or too much of one ingredient that now makes it poke forward in the recipe. A well balance poultry seasoning may cover off this block but that is yet to be determined. But safe to say based on our results, not a factor in the note or deal breaker.

Eugenol block:

#17 - 0.25g Nutmeg + 0.20g Clove + 0.15g Mace + 0.10g cinnamon. = 0.7g
V1.0 - 0.25g Allspice + 0.25g Nutmeg = 0.5g

The use of individual ingredients could be a difference maker. So yet to be explored. And I will add that double checking against my volume recipe mine should be 0.35g Nutmeg and 0.35g Allspice. Which would put overall weight of this block the same. v1.0a as posted accounts for the change. This is an area perhaps multiple ways can lead to a similar tasting block. We appear close here.

Difference:

#17 - 0.5g Anise Seed
V1.0 - 0.5g Paprika + 0.5g Dry Powdered Mustard

In all the time I have eaten real KFC I have never gotten a licorice taste from it. While I have tried anise seed myself at a bit lower level. And thought it was fine. And added a good smell to my spices. So definitely a form of anise is on the table for me.

Paprika and mustard. Two items talked about, paprika claimed by KFC to be 1 of the 11. Mustard listed as an allergen on the UK OR ingredient list. However, given the fact that Silver didn’t include it and had a successful recipe with the note. Are they in the OR or if either are, they don’t appear to contribute to smell or taste at this point.

So lots to ponder. But this is the example why actually sharing details of recipes can be helpful. And I appreciate those that choose to do so. But certainly it’s not expected.

We collectively are very close to be able to at minimum. Say what % of each block we feel is within the recipe.

I do think there is a place for a form of anise. Caraway should be cooked next week. And I already have fennel to try which I love in pizza spice etc.

I know sounding like a Broke record with testing the 2 Bases items for Strength and quality on simple Basic of Egg or Pasta.


in 2022 the spices have gone from Good to Bad as consistent as a Yo-Yo. We go through MORE spices then ANY average Family use in a year in 2 weeks and order Pounds of spices Monthly. Buy items from Costco or where we can get in by Lot's of 2 and 4 Jugs.

Every batch of spices and herbs is a crap shoot lately.

We do more resting on the Pasta lately then any other item as we have pasta ready for Lasagna ALL the time Pre-Cooked.

We also make 100's of omelets every morning so Egg is always cracked.

Both Caraway and Tarragon can be Power Houses Spices or Herbs.

your Math starting seems good

If the Tarragon is Strong We add a Basil with it to make it more Flavored BUT again that's our opinion and we Don't worry about the Rule of 11 Items in ANY recipe.