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Post by Silver on Oct 7, 2021 2:42:40 GMT 1
There are 1.625 pounds in 26 'weight' ounces.
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Post by Silver on Oct 7, 2021 2:44:05 GMT 1
There are 737.1 grams in 26 'weight' ounces.
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flg
Souschef
Posts: 1,578
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Post by flg on Oct 7, 2021 13:27:07 GMT 1
Not sure really what my response should be here but I try to simplify it into a couple smaller thoughts.
1) I agree with all of your scientific statements around calculations and moving between volume and weight 100% factual and no one should refute it.
2) I agree the the 26g into 400g hard coded recipes that the mainstream support like lemmings is not anything I believe in after my own testing. However, if it works for them then great. For me at minimum I'm at 26g into 200g and next cook will drive that higher.
3) It bothers the hell out of me when someone does scientific testing of KFC or 99X and then the masses largely ignore the report. If minimums can be decoded somewhat reliably then why ignore them?
4) As I stated and why I like this form. "I" choose to track grams, converted volumes however scientifically inaccurate they may be, including converted teaspoons to grams which is wildly unreliable. I have gone to the trouble of weighing my spices to see if 1 Tsp is even close to 2g of something. My method to decode this uses 3 points. First and foremost sensory, smell, taste, look and feel. Then I try to imagine myself doing this in 1939, 1950's and 60's into the 80's. What process and tools did I use in my kitchen, how could my wife produce larger batches in a more massed produced manner. And finally what needed to change when you went out to industry to have this done. My theory and only mine is he likely used teaspoons, tablespoons and cups in the kitchen. They likely scaled the recipe and then as Deepfried101 says, found portion vessels that worked. So it is one or two scoops of this or that using the coffee can, green cup whatever. I suspect there may have been rounding applied on this transition. Finally I believe when they moved to industry mixing and scaled again, the portion control vessels his wife used most likely were converted to weights so it would be easier to mix and as seen the any ingredients listed are listed by weight. And likely rounded again. Lastly I do try to pay attention to valid scientific reports people have invested in. At least to see if anything tangible can be applied
Again only my theory. I would add that early on it was easier if you had to change brands due to shortage and he could top op something. Later on it became much more difficult and lead to some of the product deterioration.
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Post by deepfriednew101 on Oct 7, 2021 15:27:23 GMT 1
I care not of the Spice Volume I care about the Deep Fried Flavor! Deep-fried 2021
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Post by deepfriednew101 on Oct 7, 2021 15:55:07 GMT 1
flg you have some of the Smartest point like others have observed. If the taste is off and the numbers don't work then you find what works. Yes some of the changes in the Spice make a flavor difference BUT if you still don't get the flavor in the finished cooked chicken. Its like coffee if its not sweet enough and you always added 2 teaspoons but you want it sweeter do you suffer and say I always used 2 teaspoons or DO YOU and a third teaspoon and drink the flavored coffee you once remembered ? ? ? Care not how I get to my holiday destination on the island I know we always used the Fairy to cross the water. BUT NOW that the Fairy sank do we stop going to the island or Do we take a rowboat, speed Boat, yacht, or airplane to get to the island where we always had a great time? ? ? There are 1.625 pounds in 26 'weight' ounces. There are 737.1 grams in 26 'weight' ounces. Thank you Silver the Problem that many DO NOT understand is 25 ounce Bags or 737.1 Bags were made for KFC for a reason the smaller bags could be used By the smaller locations which cooked less, and were smaller foot print size buildings which needed not as large volume shipments of Flour and spices. Remember the shipping was easier for smaller items. in the Era. The stores were under pressure from Health Boards which CHS did not have to contend with as much. THE other Masters of the Cook house Forums are NOT understanding that 2 YES 2 26ounce bags were used when mixed with the Larger Bags of Flour. What these Masters of the Universe 26 ouncers are NOT calculating are the 26 ounce bags started to use extracts in the mix also. VIEW the Bag in the TEF video and go BUY a 3 LBS salt or Sugar Bag AND POUR 1.6 Lbs. of spice into that Bag and see how little is in the BAG then LOOK at the video again. look at almost any McCormick spice Plastic large Containers 2Lbs. of spice is compact. Bag was a 5Lbs filled with 3lbs and 5Lbs of spices to compare to the TEF video so people could see a 2014 view of the metal Tin and bag the photo was taken much closer then the video cameras in the TEF show
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Post by deepfriednew101 on Oct 7, 2021 16:06:31 GMT 1
Please look at a small Bag of sugar or flour as a example.
a small bag of sugar in Canada cost $2.00 a small bag of flour cost $3.00 on sale compare the Bag to the TEF show for yourselves and THE think in the TEF time they use 10LBS bags of Flour in most stores NOT 25Lbs Flour Bags
and where the 25 Lbs. bags were use more then 1 bag of salt and spice was added.
Yes 25 Lbs. bags of flour were used later in the New Age KFC Brown / Massey Time period.
Yes 26 Ounce was mentioned in many manuals and 25 Lbs. was mentioned BUT they were already using extracts at that time in the Mixes.
comparing late 1970's Manuals compared to 1950's cooking was DIFFERENT.
its like trying to compare the Recipe from Claudia that the Chicago Tribune photo and Many have tried to decode Tablespoons vs Teaspoons.
my take on the porridge if its too cold do you heat it up more and if its to hot do you cool it down before the Little Bear eats it, or do you make it JUST RIGHT with trial and Error experiment to find the Happy Medium. ? ? ?
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flg
Souschef
Posts: 1,578
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Post by flg on Oct 7, 2021 17:49:47 GMT 1
Update:
So I held on to my leftover chicken and microwaved it for lunch today. I think a good test. Even my double strength batch had lost the KFC smell and note taste it had fresh. I still notice a stronger than I like pepper after taste which I feel is the white pepper at this point so I'll address that next time. Still well balanced other than the pepper so I won't change other ingredients. Clearly it's where I miss the salt level. I need to bump it up a hair.
So I think I still stand at:
Moving the spice to flour ratio from 13% to 15 or 16% Reduce the White Pepper by I think .5g Bump the MSG up Cook again
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Post by deepfriednew101 on Oct 7, 2021 18:08:05 GMT 1
I will make a suggestion if you drop your Pepper, and want more long lasting aroma.
Mace, Caraway, Cumin have longer lasting aroma and a Deep Aroma in the whole process.
if you want to experiment with 1 spice that is OVERLOOKED by majority chicken cooks is Caraway.
toast some in a skillet with butter.
Put some dry Caraway into a grill cheese sandwich to get a taste and potential of the spice you can sprinkle the caraway on the outside of the Bread before frying. Pay attention to the earthy aroma similar to KFC.
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Post by Silver on Oct 7, 2021 18:34:14 GMT 1
Does Caraway play nice with Tarragon?
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flg
Souschef
Posts: 1,578
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Post by flg on Oct 7, 2021 19:00:57 GMT 1
Caraway is a spice I do not have on hand. But it seems like maybe I should test frying it and tasting it.
I assume you are getting seeds and grinding them?
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