flg
Souschef
Posts: 1,578
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Post by flg on Jun 24, 2022 13:05:09 GMT 1
Colonel Sanders wasn't a trained chef. I am a great believer in mankind has difficulty imagining that which hasn't happened before. Maybe the solution is far more simpler than people suspect. Assuming he used Sexton Poultry Seasoning; its 8 ingredients, beef stock, chicken stock, and MSG would total 11. My reasoning is he has this pre-packaged seasoning and wants to improve upon its flavour. So, what would he do to achieve that objective? People like fast food because it contains fat that tastes good. Then adding MSG would bring out more of the flavour. The original patent drawing for his pressure cooker looks very similar to the pressure cooker my grandparents used to use in the late 1960s for cooking vegetables. The pressure used is only an extra 1 atmosphere - so a more secure lid and perhaps a better pressure relief valve or two would be the only real difference....I really struggle with the idea of pressurizing oil.... and it having an effect on a piece of chicken floating in the oil. My understanding is you cannot compress or pressurize a liquid per se; you can only pressurize behind the liquid. I really feel the original road side gas station version contained at minimum 1 prepackaged seasoning. It would not be shocking to think it may have been more than 1. We don't know if those where part of the "11". Or, did the 11 come about when some or all of the prepackaged ones were reverse engineered out. I cooked once with a Sexton copycat and it wasn't near as good as my last recipe. But the version I used fits 100% within a bunch of posted KFC recipes from a few years back. So what came first, the copycat Sexton or it from one of the recipes. That being said we don't have the original Sexton's to try. However, based on my analysis above. I think any balanced poultry seasoning will work and be unnoticeable. If I didn't say which one I used, you wouldn't know.
Silver also did a few recipes with a premix chili powder as well. |
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Post by deepfriednew101 on Jun 24, 2022 14:09:10 GMT 1
I think a chicken submerged under Boiling hot Fat with NO lid on is equal to 1 PSI under the Oil ?
Maybe a math wiz can figure out what chicken under 7 to 10 gallons of Oil the pressure would be while submerged under the OIL where the chicken falls to until it partially cooks ?
In a Deep Fryer NO Lid ?
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Post by Silver on Jun 24, 2022 16:42:12 GMT 1
Today's recipe thought: 1) Caraway and Tarragon combine to deliver the flavors of nuttiness, licorice, and Sweet Basil. 2) Dried Red Chili Pepper Flakes (aka, commonly available 'Pizza Pepper Flakes') of approximately 4,000 Scoville deliver a pepper bite that survives deep frying, plus subs for Paprika. 3) Mexican Oregano (also called Mexican Sage) delivers oils and thereby flavors similar to those of Marjoram, Oregano, Sage, Savory, and Thyme. 4) Nutmeg, Clove, Mace, and Cinnamon provide for all of the oils and thereby flavors of Allspice, but in more user controllable amounts (vs. "it is what it is" for Allspice). 5) Add them all together and this combination retains the highly desired quasi-mystique of 11 H&S. 
Effectively every H&S related ingredient (sans for B&W Pepper and Ginger) is a substitute for more commonly used ingredients. But it should likely make for a tasty deep fried chicken coating. |
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Post by Silver on Jun 24, 2022 17:54:47 GMT 1
I should have indicated for the above posted recipe that I do not brine, and those who do may want to reduce the Salt to about 27-28 grams.
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Post by Silver on Jun 24, 2022 18:36:41 GMT 1
Since Recipe #17 is by far my best to date, I figured I should post a copy of it here: 
It was cooked both ways. 1) With Coriander, and 2) with Celery Seed. My Son and I liked the Coriander version a bit better, and my Wife liked the Celery Seed version a bit better. Potential improvements thought of post the cooking and eating experience are as follows: ---------------------------------------------------------------------------------------------------------------------- 1) Bump up the Salt to 30 grams if not salt brining. 2) Add 0.25 grams of Cayenne Pepper. 3) Reduce Coriander Seed to 1.35 grams. (for the Coriander version) 4) Increase Celery Seed to 2.00 grams. (for the Celery Seed version) |
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Post by Silver on Jun 24, 2022 20:56:06 GMT 1
I know this isn't ever going to happen, but a key confirmation (or refutation) would be for Recipe #17 to be independently cooked.
Pressure cooking would be best, but I open deep fried in one gallon of oil, cooking 4 pieces at a time. I dropped at 340 F., and then allowed to fall and then maintained at 265 F.
Cooking times are as follows for this method, based upon piece size:
Thighs: 17 minutes (large), 16 minutes (medium), 15 minutes (small)
Breasts and Legs: 15 minutes (large), 14 minutes (medium), 13 minutes (small)
Wings: 13 minutes (large), 12 minutes (medium), 11 minutes (small)
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Post by Silver on Jun 24, 2022 21:19:19 GMT 1
I must add that my oil was on its 4th use for deep frying, and was thus well seasoned and flavored. I refrigerate it at 37-38 degrees F. between uses.
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Post by Silver on Jun 24, 2022 21:25:21 GMT 1
Also, contrary to the egg wash instructions seen within the recipe, I left the chicken pieces damp, and dried them by dusting them in Potato Starch, then they got the egg wash, and lastly the coating.
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Deleted
Deleted Member
Posts: 0
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Post by Deleted on Jun 25, 2022 12:34:09 GMT 1
Hi FLG
I appreciate what you are saying, which formula came first, KFC or Sexton Poultry Seasoning? Colonel Sanders claimed he came up with the KFC formula in 1934 (?) Sexton Trademarks were initially filed in May 1949 before being registered in September 1952. trademarks.justia.com/715/78/sexton-71578715.htmlHowever, at the bottom of this information, it says the first use of this trademark in commerce was 1928, which is 6 years before when the Colonel claimed he came up with the KFC formula. There is a 6-year window where CHS may have been aware of the Sexton brand. Then I checked the KFC trademarks and the earliest first use in commerce that I found was in 1950. trademarks.justia.com/722/09/col-sanders-recipe-kentucky-fried-chicken-72209173.htmlFirst use in 1950 I had a very quick look at his autobiography today (2 minutes). There is a section where he claimed his mother poured water into boiling oil and then quickly put the lid on before it boiled over, which is how he came up with the idea of pressure frying chicken. He does say exactly what he did to modify the first pressure cookers he saw. This all sounds a bit how ya going to me. Has anybody ever obtained some of the seasonings directly from KFC and ran it through a spectrum analyzer? Surely somebody must have gone bin diving at a KFC to find one of their used packets. |
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Post by deepfriednew101 on Jun 25, 2022 14:19:10 GMT 1
jianakn
Some people have the spice on the other Forum and Willy or others have it BUT they Chose to Analysis Marion Kay 99X instead NOT SURE WHY, but they DID.
If you are attempting to Analysis the NEW AGE SPICE it's a reformulated Seasoning and Spice BUT would point out to Major items in the SPICE.
Todd Wilbur Had received some of the Spices and showed it on the Video's series of CMT.
Sexton Brand was around long before the 1930's and the Sexton Spice Tins are in the PHOTO's of CHS earliest Kitchen.
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