flg
Souschef
Posts: 1,578
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Post by flg on Jan 26, 2022 23:02:31 GMT 1
so your mixing at 6% spice is that correct ? to 100g flour I'll get the exact numbers but H&S only (no MSG) I'm over 12%.
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flg
Souschef
Posts: 1,578
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Post by flg on Jan 26, 2022 23:24:57 GMT 1
so your mixing at 6% spice is that correct ? to 100g flour I'll get the exact numbers but H&S only (no MSG) I'm over 12%.
Sorry long day @ work.
Should be I'm closer to 8% H&S plus MSG.
I'll post the final recipe soon. Started working on one using no name poultry seasoning and the package of seasoning from Farm Boy. Just for fun.
I'm thinking those 2 plus MSG, Pepper, Ginger and Coriander. Let the chips fall after that.
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Post by Silver on Jan 29, 2022 19:48:38 GMT 1
I know I've gone round and round with it, but this one may become my actual cooked recipe #12. Drops the I+G, replaces it with Dextrose, and boosts the MSG accordingly whereby to compensate for the removed I+G.
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Post by Silver on Jan 29, 2022 21:38:09 GMT 1
Well that didn't take long. I completely lost my nerve as to pumping the Clove that high, and I also lost my nerve as to adding Star-Anise. And so: If I'm going to make a 10X sized mix, I can boost the Clove and/or add some Star-Anise later. But if I add them up front I can't remove them.
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Post by Silver on Jan 30, 2022 12:03:09 GMT 1
Based upon some new information seen in my last post to the "Radical KFC Original Recipe Thought(s) For The Day" thread, this Allspice free recipe revision seems to best hit the numbers for overall balance:
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Post by Silver on Jan 30, 2022 12:15:42 GMT 1
The above recipe hits all of the flavor groups I can think of, including licorice (due to returning the Star-Anise). Plus (technically) it delivers both the Eugenol equivalent and Nutmeg equivalent of 0.75 grams of Allspice, while eliminating the Cinnamon component of Allspice.
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Post by Silver on Jan 30, 2022 13:03:25 GMT 1
The best thing about evolving to the juncture of achieving a solid "Basic Building Block Recipe" (such as for the goal of this very thread) based upon both the 26 ounce bag criteria and a 10X factor as to mix quantity is that with everything starting out low due to the obvious constraint of the 26 ounce bag, if you find out after making the very first of your 10 x 200 gram sized coating batches that the flavor is lacking in some way, you still have 90% of the mix left whereby to make altering additions. Hopefully the "Building Block" recipe seen two posts above this one will fit the bill.
For example, you could: 1) Choose to add (say) 16 grams next time instead of 13 grams, whereby to "Zing" the spiciness. 2) Choose to add in some of the Allspice that was initially left out. 3) Choose to add in some Celery Seed. 4) Choose to add in more Star-Anise whereby to deliver more licorice. 5) Choose to boost any to all of the H&S simply by adding more to the remaining 90%. 6) Choose to add more MSG. 7) Choose to add in some Cumin, Cardamom, Paprika, Chili Powder, Orange Zest, etc... that is not present within the initial mix. 8) Add some I+G (MSG Enhancer). 9) Choose to add less MSG. 10) Choose to add more (or less) Salt.
And another major plus is that if it hits the nail on the head 'as is' you can simply leave it alone and enjoy it 9 more times.
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Post by deepfriednew101 on Jan 30, 2022 16:07:40 GMT 1
1930 Durkee’s Pumpkin Pie Spice Nutmeg, Cassia, Allspice, Sugar, Orange Peel, Clove
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Post by Silver on Jan 31, 2022 19:50:37 GMT 1
A revised basic recipe proposal with changes made whereby to bring it into conformance with my highly speculative 99X_Like guess (as seen within another currently active thread), albeit with additional ingredients not found within my speculative 99X_Like guess-mix.
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Post by Silver on Feb 6, 2022 12:15:34 GMT 1
Back to focusing upon what herbs and spices were both readily available and likely to be found within the spice collection of the typical Kentucky home circa 1930's-1940's. I believe this consideration leaves both Summer Savory and Star Anise completely out of the picture. Therefore: Credit is due to flg for first realizing that Star-Anise was not a staple back then. Being from Canada, both deepfriednew101 and flg may find it rather difficult to believe that Summer Savory is (even to this day) highly uncommon and a rare item within the USA. I'm also open to the possibility that the last ingredient may be Fennel Seed instead of Anise Seed. Opinions? Also, I+G came later and could not have been part of circa 1950's KFC_OR, at the juncture wherein MSG was first introduced and franchising began.
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