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Post by Silver on Sept 12, 2021 16:05:18 GMT 1
Find this kind of odd. I picked up some Anise Seed yesterday to see if there is merit to the Licorice flavor some people can taste. I couldn't in today's KFC but it is weak compared to what it may have been. So Anise Seed is different from Star Anise, different plant, different region. When I look at the McCormick bottle it says Anise Seed but to me it shows a picture of a Star Anise?  Indeed, the picture is of Star anise, and not Anise Seed. Wow, that seems to be a huge marketing mistake at some level. |
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Post by deepfriednew101 on Sept 12, 2021 16:31:20 GMT 1
I recommend trying a Liquid into Flour.  |
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Post by Silver on Sept 12, 2021 18:22:13 GMT 1
deepfriednew101, do you think the "note" is best achieved via Star Anise, or via Allspice?
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Post by Silver on Sept 12, 2021 18:22:53 GMT 1
The oil has a picture of Star Anise also.
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Post by deepfriednew101 on Sept 12, 2021 21:21:47 GMT 1
Yes Star Anise is in the Oil
I think there is more then 1 item which creates the NOTE
Both Star Anise, and All spice both have great NOTE
The Herbs also have NOTE which ads to the combination of Flavor and Smell
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flg
Souschef
Posts: 1,578
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Post by flg on Sept 13, 2021 22:26:09 GMT 1
With the whole orange zest or lemon Accent etc. I wonder could KFC at one time used Cardamom which some report to have a citrus flavor. And because of cost switched to Coriander and added more allspice flavoring. Cardamom is expensive.
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Post by deepfriednew101 on Sept 13, 2021 23:37:12 GMT 1
KFC New Age Corporation flip / flops in the wind with price, availability, and what ever other excuse they can dream up. They have so many crisscross variations of similar like recipes. They just use extracts for the smell NO different then A Fire Log or Finger Nail polish. I urge Everyone to Try the USE of Fresh Herbs and Spices, and some extract like I have listed in other post. I have started to Make a List of ALL the Ingredient(s) used By Kentucky Beef. The Original Seasoning they used WAS labeled as the 11 Herbs and Spice from KFC. All the Recipes that were first used by Kentucky Beef were from CHS. There is a Old saying that a Apple Does Not fall far from the tree for a reason, and Old Cooks make the same meal 10 different ways because they reach for the Same Spices time after time. I know some people have experimented with different spices and herbs, many different ways. BUT CHS did mention he Did somethings that Other Did NOT DO. SIFTING the Flour I have said for years and continually even placed photos of sifters on the Forums. The Museum has a Sifter in the Photo. The sifter is a Key item when you use. Lemon juice, and Vanilla extract, or Fresh Items Herbs, Spices, Onions, Horseradish, Ginger ETC ETC. The Blending of (3) Flour: Wheat/Barely/Corn the use of a Baking Powder, Cream of tarter ALL part of the puzzle. THEY were used in the SOUTH ALL the Time. Just because CHS does not say he was using them DOES NOT mean he was NOT using them. CHS he cooked Southern Fried Chicken and ADDED things to make it the Best Tasting Chicken. In many Interviews people have said the Recipe was detailed. Famous Chicken Recipe said it was Hard to make the Gravy as it was Detailed. If the Gravy was Detailed why would the chicken not be detailed. CHS clearly said in Interviews he did some thing NO ONE else was doing. BUT he was NOT the first to Do the things he said, He was just the Worlds Most recognized chef at that time. BUT he also say he was Paraded like a Prize Bull at a fair. When you do interviews everyday you coin Phases and you find Gingals. He used the Phases from McCormick, Ac'cent, Kraft, and others to the KFC advantage. the phrase Herbs & Spices for Sausage and Stuffing was from McCormick 1930 Advertisement and posting. It was EVEN Printed ON the BACK of Spice Cans. Similar to this Printing Mccormick Red Pepper & Cayenne Tin and other Oregano Tin   |
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flg
Souschef
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Post by flg on Sept 14, 2021 13:20:00 GMT 1
I'm getting ready to mix and let meld another recipe based on my thoughts from my last cook. Basically a bit more black pepper, remove onion powder, go back to garlic salt and add cloves back in.
I don't want too many variables but. For me at least the brand of Chili Powder didn't work. I could taste it so that's not right. Based on Silver's comment about Cayenne, although I have used it before, it can get detectable quickly as well.
So what I am thinking is going the route of mixing up a sweet paprika (not smoked) one that is basically mostly sweet bell pepper with cayenne. AKA Deepfried101's Red Pepper and Cayenne vintage container. My plan is a 60/40 mix sweet paprika to cayenne. I propose mixing that up today and letting it meld for a few days (maybe a week) then add a portion of it to my proposed next recipe
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Post by deepfriednew101 on Sept 14, 2021 15:14:08 GMT 1
Yes if your Sweet paprika is Sweet Bell Peppers I agree If Not I would suggest Mixing your Own sweet Bell Pepper and Cayenne if you have sweet bell pepper flakes.
CHS used Pinches of both Paprika or Cayenne all the time.
You are correct that a chili spice can be over powering. In the 1930 the Chili spice was more subtitle then the 1975's to current BUT the methods of Grinding spices have changed from the REAL STONE ground mills from the 1900's. Some spices from the 1930's to the 1970's changed drastically. This is where the chase for the perfect spice continues.
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flg
Souschef
Posts: 1,578
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Post by flg on Sept 14, 2021 17:37:40 GMT 1
Mixed up .30g of Sweet Paprika with .20g of Cayenne. I'll let that meld for a couple days and then add 0.35g of it to my recipe. After seeing the mixture I think if this doesn't work than .35g Paprika to 0.15g Cayenne may be the next tweak.
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