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Post by Silver on Dec 6, 2021 23:18:11 GMT 1
If you dropped Savory in favor or Thyme. By adding Marjoram you end up with Glen's recipe Ireland. Something like this perhaps?
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Post by Silver on Dec 6, 2021 23:53:17 GMT 1
Edit: Oops, I believe Glen actually had Thyme in the 9th spot, and Sage in the 10th spot. No idea as to the ingredient weights though...
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Post by Silver on Dec 7, 2021 14:49:38 GMT 1
A corrected guess as to what Glen's final episode recipe might have looked like:
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Post by deepfriednew101 on Dec 7, 2021 17:23:30 GMT 1
3 weeks after Glen and Friends did the Video the Original Recipe was posted on the site BUT I think Glen removed it.
It was on the comment Board for days and then disappeared.
The List that Glen has was from the 1980's KFC Corporate New Age Era.
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Post by Silver on Dec 7, 2021 17:56:34 GMT 1
3 weeks after Glen and Friends did the Video the Original Recipe was posted on the site BUT I think Glen removed it. It was on the comment Board for days and then disappeared. The List that Glen has was from the 1980's KFC Corporate New Age Era. Did you write it down and/or capture a screenshot of it before it vanished?
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Post by deepfriednew101 on Dec 7, 2021 18:38:20 GMT 1
I'm sure I did and will try and see where it is
I will track it down Later today.
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flg
Souschef
Posts: 1,578
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Post by flg on Dec 8, 2021 1:04:40 GMT 1
I have been working from my "Kitchen sink" recipe as it was one of my best. Back into what I am calling a "less is more" recipe. Initially replacing some spice weights with a bit more MSG.
Then the topic of the amount of MSG started again. Followed by a review of the 26oz bag and it's ingredient list. Based on this I had posted that for me based on my faith in an interview in a magazine with Winston Shelton. That I feel in our scaled recipe the extra salt is 1.3g and that you need a minimum of 4g of pepper in 200g flour. (Winston received a recipe from CHS 13g short on a 100g recipe). So I threw this into the wind.
A possible recipe:
6g MSG 4g Pepper (B&W) 1.5g (H&S) 1.3g Salt 0.2g Garlic
Which lines up real nice with the ingredient listing on the 26oz bag. Of course all made on personal set limits. But hey a start. So based on some further discussions that followed on Glen's list and potential weights. I went to work on seeing if a recipe could fit in these limits.
That being by weight MSG, Herbs & Spices, Salt, Garlic. I also used a poultry seasoning guide I have to set all the ratios
Initially this could look like the following:
6g MSG 3.0g Black Pepper (fine, course 50/50) 1.0g White Pepper 1.3g Salt 0.35g Coriander 0.25g Ginger 0.15g Summer Savory 0.15g Thyme (Dried) 0.125g Sage 0.125g Marjoram 0.10g Allspice 0.10g Anise Seed 0.10g Clove 0.05g Cayenne 0.2g Garlic
So this is just a first thought. And as you see I have Allspice and Clove and Anise Seed. So I think there is room there to reduce those to potentially 2 or less items and have some weight to move around.
I will say, we are pretty sure the 26oz bag contains extracts etc that aren't accounted for above. So this may not work in practice, but I think I could build a recipe that fit in the weight boundaries I have set myself
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Post by Silver on Dec 9, 2021 12:30:59 GMT 1
OK, here's the report on Recipe and Cook #9: 1) This was a small chicken that when cut up had the overall KFC size down to a 'T', sans for clearly much thicker breast pieces. It cooked to a perfect KFC_Like ideal golden brownness outside with no hint of red or burning, via cooking each piece for my standard 13.5 minutes at only a low 300 degrees F. for my temperature dial setting (with a side note that I have been suspecting my new Deep Fryer's temperature setting dial to be way off to the high side for a couple cook sessions now). Amazingly there was no need to oven the pieces, as each piece regardless of type was done all the way through, and was as juicy as can be asked for. Even the breast pieces were super juicy. That part of figuring out my new Deep Fryer is now fully behind us. Ah, one other cooking difference of note was that I cooked with the lid off... One thing I should have mentioned in my initial report on Recipe #9 is that by deep frying at a lower temperature the resulting crust (in addition to being very KFC like as to color) was softer and a bit more oily, and it had more of what I can only describe as a somewhat folded or rippled or convoluted wave-like crust surface appearance (this visual observation being hard to put into words, so I'm groping a bit here for the right terminology), and in all of these ways it was a lot more KFC_OR like.
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Post by deepfriednew101 on Dec 9, 2021 19:08:29 GMT 1
That's why CHS used the 2 Temperature cooking method and the BROWNING Time period.
The 2 Stage Temperature was also a issue in the Famous Chicken Court Case and they were barred from using the 2 Stage cooking method
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Post by Silver on Dec 10, 2021 18:24:04 GMT 1
I've been meaning to try Cumin and Cardamom, but (depending upon how the counting is done as to Salt, and White/Black Pepper) it comes to 12-13 H&S.
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