smallgree
Chef
Here is a vial recipe:
Posts: 1,418
|
Post by smallgree on Sept 5, 2022 17:02:32 GMT 1
I was never on the bandwagon for 99X. Seemed just a ploy to sell 99X. As for Ellsworth, he started several forums on his own after TCK, and had a "shout box". He set out to destroy Lumpy, and who knows, he may have been partly to blame for his demise. He issued a KFC dictionary slamming all the characters on the forum, including Ken and myself, who he called "TCK thugs". I battled him on his shout box, and found him to be an underhanded devious prima donna. I told him, in certain words, that I would rot in hell before I gave him any recipe.
|
|
|
|
Post by deepfriednew101 on Sept 5, 2022 18:00:47 GMT 1
The problem with any mathematical equation where 11 is a variable and especially mixing Spices and Herbs as we see. ANY and ALL possible recipes Lumpy, Ellsworth, Ledgington, Glen's, Settle unviewed and Micky Mouse Guess.
Many people have a probability of 50% correct input.
I stand on ONE principle currently before the MASSES now. The majority of people attempting to recreate the Original KFC as cooked By CHS is limited to a small percentage of Lucky Few. with each passing day fewer and fewer are left.
I personally can say I have ate KFC in more collective locations world wide and possibly then More then most people have ATE at a KFC. I have personally had the Luck to have CHS cook his recipe outside the confines of a Franchise setting, unmolested from KFC corporation, at missions and Personal homes.
The original KFC crust is NOT a crusty crunchie coating CHS hated the change that Brown and Massy made with a Crunchy Golden Brown coating. The coating was a Red Rose hue color ORIGINALLY. Yes there was Golden Brown also but more Red Color hue to it.
The original had a Glue like stickiness that was ONLY removed BY FINGER LICKING not Napkins, if you used napkins it was Crazy Glued to your fingers and was Very difficult to unstick without more napkins and wet wipes.
The inner bones had a red ridge which often looked uncooked BUT KFC ensured everyone it was cooked and said it was the Brine the chicken was shipped in to locations that caused a inner bone to meat red color NOT undercooked chicken.
The Bucket after empty could be a Aroma Ghost if you left the Bucket empty or even as a storage item the Infused oil stained bucket left AROMA for a week or longer. The older the Oil was that the store reused for cooking the MORE intense the smell and aroma was.
the original franchises and locations KFC operated into the 1970's had Wall discharge vents at approximately 8 feet high discharge vents. After 1980's the standards for Building codes changed venting to roof tops and at a minimal of 13 to 15 Feet or higher. I have dismantles and Built MANY restaurant's and have located ALL the old Wall vents that were covered in Many old locations KFC or otherwise. The wall vents were why you could smell a KFC from 2 blocks away in the 1970's and until the 1980's Now it is still smelled in the KFC parking lot but not block away.
The 11 Spices and Herbs were more defined and present in the Original chicken you had a cross section of flavor. Current New Age KFC a salt and Pepper overtone.
There was WAY more care and quality for cooking the chicken in the Past then current KFC but the old days there was more hands on steps compared to set the automated push button and drop the chicken NEW AGE cooking. Original was Browned for 3 minutes prior to capping the Pressure cookers . Current KFC golden Brown is turmeric color infused.
I would hope that others who remember the Original would post the flavor and memory they had of original chicken
if this thread should be in a separate location moderator please move it
|
|
smallgree
Chef
Here is a vial recipe:
Posts: 1,418
|
Post by smallgree on Sept 5, 2022 22:09:10 GMT 1
One difference I notice is the diminishing quality of the chicken. My first drumstick in 1959 was sticky and the meat was dark, indicating heritage birds. I just fried 3 thighs (in a FryDaddy, which is all I have presently) and the meat was as white as the breasts. In recent years I shunned the breasts because they were flavorless. Even the breading and skin failed to deliver a decent flavor. I've been posting for years, all over, that today's chicken is devoid of flavor.
The soybean oil is nasty to the taste buds of this old man who grew up in a bakery. Anytime I see soy, I close the blinds.
It is the chicken that is the problem. I have been quietly using a dry brine to try to enhance the chicken flavor. I have used salt, msg and white sugar (occasionally baking soda and black pepper) on several types of meat, and have been able to create the stickiness. My livers and gizzards have been great. It's the carcass of the chicken that has been troublesome. I am trying to infuse the chicken flavor back into the chicken, but the pressure fryer is key, and I am fryer poor at this time.
White peppercorns have disappeared, and Aromat prices have shyrocketed. My KFC manual indicates all the mistakes that can screw up the chicken, including frying too long at a temperature too high.
I'm on pause until I can upgrade my equipment. Many times when we cook up a recipe, we get various aftertastes that says either, wrong mix, or too much/many ingredients.
I'll always insist that oleoresins were used early. I have yet to see a plausible reason (other than extracts) for the Colonel and Pete to have initiated contact with Stange. Stange was not generally a spice and herb company. Most forget that KFC, and McDonalds are/were fastfood enterprises (the firsts), which use/used food additives/enhancers, as with all other fastfood industries, which is what Stange did.
|
|
|
|
Post by Silver on Sept 5, 2022 22:36:17 GMT 1
|
|
|
|
Post by Chickenman on Sept 6, 2022 5:29:24 GMT 1
Just imagine if B&W is not actually apart of the 11 H&S, that would mean everyone who includes it in the 11 are 2 herb/spice short.
|
|
|
|
Post by Silver on Sept 6, 2022 13:50:03 GMT 1
One difference I notice is the diminishing quality of the chicken. My first drumstick in 1959 was sticky and the meat was dark, indicating heritage birds. It is the chicken that is the problem. I have been quietly using a dry brine to try to enhance the chicken flavor. I have used salt, msg and white sugar (occasionally baking soda and black pepper) on several types of meat, and have been able to create the stickiness. I distinctly recall early Kentucky Fried Chicken being 'finger licking' sticky. Might this have been due to the use of a Lard, Tallow, or Shortening type of oil? Trans-Fats? Hydrogenation? |
|
maceme
Kitchen Assistent
Posts: 220
|
Post by maceme on Sept 6, 2022 21:12:51 GMT 1
One difference I notice is the diminishing quality of the chicken. My first drumstick in 1959 was sticky and the meat was dark, indicating heritage birds. It is the chicken that is the problem. I have been quietly using a dry brine to try to enhance the chicken flavor. I have used salt, msg and white sugar (occasionally baking soda and black pepper) on several types of meat, and have been able to create the stickiness. I distinctly recall early Kentucky Fried Chicken being 'finger licking' sticky. Might this have been due to the use of a Lard, Tallow, or Shortening type of oil? Trans-Fats? Hydrogenation? Gelatin and similar items ending in -ose as extract carriers, may have also contributed. |
|
|
|
Post by Silver on Sept 6, 2022 21:25:37 GMT 1
Gelatin and similar items ending in -ose as extract carriers, may have also contributed. Dextrose? I believe you already mentioned this as an extract carrier in a different thread. |
|
maceme
Kitchen Assistent
Posts: 220
|
Post by maceme on Sept 6, 2022 22:04:50 GMT 1
Gelatin and similar items ending in -ose as extract carriers, may have also contributed. Dextrose? I believe you already mentioned this as an extract carrier in a different thread. Yes, FYI - I wasn’t being coy or withholding - I just meant sugar family, like dextrose, yes. I think there are a number of similar ones, don’t have insight. Maltose etc. |
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Sept 7, 2022 15:27:46 GMT 1
Mace, nutmeg, star anise, anise, clove, fennel and caraway seeds, are not in CHS's original recipe. Glen never showed any of these, and most think his research was Godsent. Go figure. Unless I counted wrong, Glen's final episode revealed that there are only 6 Herbs and Spices beyond B&W Pepper. And with B&W Pepper included you only have 8. So it appears there is room for 3-5 additional ingredients.
Black Pepper (1)
White Pepper (2)
1) Savory (or) Allspice (3)
2) Coriander (4)
3) Ginger (5)
4) Thyme (6)
5) Sage (7)
6) Marjoram (8)
As an aside a KFC rep commented that the Settle's recipe discovered in a home they purchased which was previously owned by CHS was up to about 5 ingredients short.
If restricted to 3 more, my extras would most likely be Mace, Anise Seed, and Clove. And I would drop out Allspice. Allspice is said to be "like" a mixture of Nutmeg, Cinnamon, and Clove. Plus many KFC bags list Garlic as an ingredient.
1) Black Pepper 2) White Pepper
3) Savory
4) Coriander
5) Ginger
6) Thyme
7) Sage
8) Marjoram 9) Anise Seed (or) Star Anise
10) Mace (or) Nutmeg
11) Clove 12) Garlic Powder
To me, Star-Anise tastes 'roughly' like a blend of Licorice, Cinnamon, and Sugar (or Stevia). I've yet to make a recipe with it that I truly like, such as for Anise Seed, but I've not quite given up on Star-Anise yet. The main problem, I believe, is in getting the quantity of Star-Anise correct. It is very quantity touchy, whereas Anise Seed is far less touchy, and also more consistent from batch to batch.
Conflate B&W Pepper to 1 ingredient and 12 becomes 11. Or leave them out of the count, and add one additional ingredient. Cinnamon?
With regards to Glen's video, I do not think it must be either Savory OR Allspice. I think they can both be in. If the sources were restricted by lawsuits, they could each have opted to omit one of them (among other items). This is how I look at it, taking into consideration what I believe to be valuable sources. No vials or napkins involved here. Certain (min. two proper sources)(1) Coriander (MK, KFC Japan, Glen) (2) Sage (MK, KFC Japan, Glen) (3) Garlic (Seasoning Bags, KFC Japan, MK indirectly) (4) Ginger (KFC Japan, Glen) (5) Thyme (KFC Japan, Glen) (6) Marjoram (KFC Japan, Glen) (7) Allspice (KFC Japan, Glen)
Very likely
(8) Red Pepper (KFC Box, MK indirectly)
(9) Savory (Glen)
Uncertain (no direct source)
(10) Cloves (11) Mace
Cloves and Mace are very good candidates and could complete the pepperless 11. If that is not the case, Allspice would cover for them and white and black pepper could return back in. Like I said, this is how I look at it. If you do not consider these sources to be reliable, that's up to you and totally fine.
|
|
