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Post by deepfriednew101 on Oct 6, 2021 15:57:24 GMT 1
In my Experience and full knowledge of cooking Truckloads o Deep Fried chicken and Roasting or BBQ Beef and other Proteins.
You get a Large Aroma from the type of Oil, and age of Oils, and how much Dripping are in the cookers.
I can only stress this Part the thinner you spread the Butter on bread the less overall flavor the bread greats or any equally spread condiment.
Parts Per Million adhesion of spice and herb can ONLY happen in there is enough spice to Flour ratio YES there is a OVER saturation point where the extra spice does nothing but you are know where at that point with under a 20 % to flour mix.
sifting the flour of Flipping it over into another container is also a Key thing the Spices are a denser heavy weight that drop down on and with any mixing.
The Original Original KFC was a heavier spice to flour ratio because the flour was a Tri Blend flour of Wheat, Barely, Corn Flour. the blended flour and any mix of flour allows the spices to separate to the bottom quicker, even though the Grain may be milled to the same flour consistency the fibers in the milled flour either adherer spices and herbs or create a slip slope to the bottom of a lug.
It is a major reason that KFC NEW Age and CHS originally drizzles some butter or beef flat into the flour and sifted it. New Age KFC adds formulated Oils to there Mix LOOK at there ingredient lists and it says OILS in the area for spices and herbs breading. it helps create a adhesive quality.
1/4 cup of Butter drizzled into the flour and sifted you will not even see the Butter was added to the flour BUT when you fold the chicken into the flour mix it will stick much better and have more chicken, another item is corn syrup base is added to the Commercial mix as a Glue binder. for spice and herb. Yes the egg powder helps BUT NOT enough.
VIEW the unwrapped video and watch how much spice is in the flour.
CHS often uses Season Flour to make Biscuit to see how the flavor of the flour was he admitted.
When CHS made reference to spice when you spoke to him away from Cameras and Scripted radio or TV. He spoke much different then what he said for the Corporation. CHS said many times he was paraded around like a PRIZE BULL for the corporation, and had to say what they wanted him to say, NOT what he wanted to say. IN the TV commercial's it was NOT uncommon for a 2 day retake shoot, to get it correct.
In Canada CHS spoke MUCH different because the charitable corporation was his baby. He travelled across Canada and Live in the Eastern GTA. When he travel he chose to stay with family's NOT always a Hotel.
HE said to everyone he cooked for at there homes SEASON / SEASON / SEASON he said MOST home cooks NEVER season the foods enough.
HE ALWAYS USED A TABLESPOON for SALT OR PEPPER. and a Teaspoon for other spices. ALWAYS so when people make reference in a recipe with ALL Tablespoons they are FULL of CRAP. NOW that does NOT mean other may have re-wrote the recipes and converted the Measurement to Tablespoons that happens for Large volume mixing.
CHS spoke percentages and portions
Salt and Pepper were Always a number 1 and number 2 spice added before any other spice. they were essential spices they were either a arms length from the stove or on the Table, usually never with the other spices except a Large salt box with the other spices. The TABLESPOON measure the first salt and Pepper then a teaspoon was use for the rest.
I know every one loves there math of .3g, .4g, .37594, ETC, ETC, ETC
If you really think that .3g of spice or .42943 make a difference then knock your socks off.
round up .3 or .4 to a .5 round up a .7 or .8 to a 1 make your MATH SIMPLE.
round down a .6 to a .5 ETC ETC ETC
ALL BIG mixed CHS used MEASURING CUPS OR PORTION CONTROL Tins or Cups.
Moral of the Story find you salt and pepper % to flour first and then adjust to taste after.
ALL other spices find the % to flour amount where you have a Great Flavor then start refining the individual Items. YOUR final result will be quicker this way
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flg
Souschef
Posts: 1,578
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Post by flg on Oct 6, 2021 18:15:07 GMT 1
know every one loves there math of .3g, .4g, .37594, ETC, ETC, ETC If you really think that .3g of spice or .42943 make a difference then knock your socks off. round up .3 or .4 to a .5 round up a .7 or .8 to a 1 make your MATH SIMPLE. round down a .6 to a .5 ETC ETC ETC ALL BIG mixed CHS used MEASURING CUPS OR PORTION CONTROL Tins or Cups. I do agree in principle with what you posted. I agree there is no way a whole lot of fractional measurements were in play specially while the were still preparing their own mixes in house. Measures would have been even and I'd expect that multiple ingredients used the same measuring spoon/cup/container. What I do on my spreadsheet for example look to see how 0.7g of any ingredient works out to teaspoons and also how it works out to larger measures so say if I was making 5lbs or 20lbs of it. For me, a perfect fit would be where 0.7g is a half a teaspoon and scales to a nice even number in a 20lb mix (say 1/4 pound or something). Also if you notice I have a lot of the same measures example multiples of 0.35 or .5 or .7 within the same recipe. Again production back in the day wouldn't allow time for a whole lot of increments of 0.1g as you mentioned
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Post by deepfriednew101 on Oct 6, 2021 18:45:02 GMT 1
I will help with we all learning better chicken cooking of a ABC recipe
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Post by Silver on Oct 6, 2021 19:43:13 GMT 1
I tossed this recipe (that's scaled in cups and teaspoons) together several days ago when my kids (grown adults) were freaked out by my use of grams.
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Post by deepfriednew101 on Oct 6, 2021 20:08:27 GMT 1
the Grams are easier to use with a recipe of 100G Flour for % values and easily of Math
The teaspoons and Tablespoon are easier for a portion quick amount NO scale BS
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flg
Souschef
Posts: 1,578
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Post by flg on Oct 6, 2021 21:51:43 GMT 1
I agree mix it using grams when making the small batches we do at home. But as a gut check. See how the grams convert to teaspoons, cups and pounds to keep you in check so to speak. CHS probably didn't 5/8 of a cup or 1.65lbs of Thyme for example in a scaled up recipe.
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flg
Souschef
Posts: 1,578
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Post by flg on Oct 6, 2021 21:58:08 GMT 1
From my spreadsheet:
1g of coriander is 1/2 a teaspoon. That scales to 1/4lb of coriander in a 5lb recipe. As mentioned those types of things catch my eye.
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Post by Silver on Oct 7, 2021 1:05:17 GMT 1
From my spreadsheet: 1g of coriander is 1/2 a teaspoon. That scales to 1/4lb of coriander in a 5lb recipe. As mentioned those types of things catch my eye. Coming from a scientific background, I would never allow myself to become influenced by merely contrived associations culled from empirical math models that attempt to accurately facilitate the transitioning of one measuring scale to another, particularly when the transition is from volume measure to weight measure. If recipes are to come to a level of conformance, such as I recently mentioned here, they must do so fully freely and openly, and not due to dogma such as the forced (and worse, enforced) worship of the 26 ounce bag. That is not to say that one can not freely choose to accept the 26 ounce bag, but rather that one must not impose their will upon others and compel such a choice via any level of force, even if merely via endlessly chanting the mantra of conformance to 26 ounces. To do so greatly constricts ones critical 'degrees of freedom', as well as (and far worse, if practiced enough) almost taking on a religious transcendence that sets boundaries not to be breached lest one commit a form of forum level sacrilege. My perception is that this sort of reasoning seems to have almost become the mainstay of another active KFC forum. And it seems to lead to those who stray a bit too far from accepted dogma and mantras of weights and measures being chided, and potentially/eventually outright banned. As I have stated before, it is impossible to accurately scale volumes to weights (for anything other than liquids) due to gross inconsistencies in volume measure brought about by crop variation, moisture variation, varietal variation, chopping length variation, nominal grind diameter variation, and any other sort of similar 'monkey wrench' which might invalidate precise weight to volume/density conversion.
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Post by deepfriednew101 on Oct 7, 2021 2:17:40 GMT 1
I have Said and will continue to say these point the 100LBS barrels that Claudia filled were measured with PORTION CUPS TINS for each spice.
When CHS mixed spices it was what ever measurement he used he knew his spices.
BUT when he needed QUICK measurement he used Tablespoons for the Salt and Pepper and the Teaspoons for the other spices.
When CHS was mixing bigger volumes he knew how much was in a TIN and poured from valued amount if he needed 1 ounce he poured 1/2 of a 2 ounce can and called it 1 ounce or appropriate Gram or grams.
In the old days McCormick listed BOTH Oz and Grams on the cans BUT they were the only one.
SO it would be most most logical they referenced the ounces to many items based on the cans used ounces more then grams
over and under scales were Lbs. and Ounces. NOT grams until later when more scales were around BUT there were grams scales more used in the Pharmacy trade then the Grocery.
the method of weighting is each to there own. BUT from experience a .003g and a .020g is accurate to numbers BUT crap to taste. I can mix a recipe and jump from .03gram to .05 gram and NOT even notice with most spices.
a .03g or .04g weight jump with a strong spice may be noticeable but not with the weaker spices.
I prefer the gram scale in 1 use application when I want to know my % of spice to Base item.
I use a 100g weight for Flour and ALL math to 100 is easy if I want double the recipe NOT a problem easy multiplication.
when testing recipes using a 1 cup of flour or a 120g flour means NOTHING when you have 42.2343grams of flour left behind.
1LBS of seasoned flour should coat 1 whole chicken 10 Pieces that's ALL I care. 25 Lbs. of seasoned flour makes 225 pieces of chicken NO BRAINER
the chicken coating should have a 12% flour coated value pre-cooked ?
WHAT I care about is 1 thing and the amount of spice is NOT relevant if its got NO flavor.
BUT what I DO know is if I have a 18% spice in 100grams of Flour and its weak then add 2% more and re-test my cooking easy math and it the 2% was to much I can add 10grams of Flour and my over all should have increased 1% spice to flour EASY MATH
confusion is eliminated quick and fast with a easy method.
WE are NOT baking where the Gram weight of a additive over use will FLOP a Cake.
we are deep frying chicken and under seasoned of over salted chicken is WRONG.
Lets quit over complicating the situation.
as for the 26ounces Bag. The Person who is pushing the 26ounces bags should be asked if he cooked at KFC and when he did or are they ONLY reading a OLD Manual which says to add x to y written BY Brown & Massey
Question to anyone how many Lbs. are in a 26 ounce Bag?
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Post by Silver on Oct 7, 2021 2:39:17 GMT 1
The issue is not one of weight ounces to grams, but one of volume ounces (or volume any unit of your choosing) to grams. The first is written in stone and the second is fantasy.
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