flg
Souschef
Posts: 1,578
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Post by flg on Feb 28, 2022 23:14:28 GMT 1
The red pepper is a good point. What little scientific testing done, including 99x doesn't reveal much capsicum. And visually none of the premixed clones like 99x or Jolly Chef etc are reddish.
If you forget about the whole debate of Paprika back in the 1940's. What value does it add at this point?
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Post by Silver on Mar 1, 2022 0:07:03 GMT 1
The red pepper is a good point. What little scientific testing done, including 99x doesn't reveal much capsicum. And visually none of the premixed clones like 99x or Jolly Chef etc are reddish. If you forget about the whole debate of Paprika back in the 1940's. What value does it add at this point? There isn't a whole lot of flavor in Sweet Paprika in my opinion. Chili Powder has a lot more flavor if you ask me. There was no Capsicum component within Grace's Strong Blend either. And Glen said that back when he was actively filming KFC commercials he never visually noticed any red component within the real mix. Paprika (or plain old dried red bell pepper) doesn't appear to be very necessary. But apparently now it (Paprika) can be purchased as a liquid extract.
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Post by deepfriednew101 on Mar 1, 2022 1:11:21 GMT 1
Glen is WRONG the Seasoning was Red early on On old Forum and People who KNOW the Original Spices were Reddish. How can people explain the Red in the Vials ? and also the Posters if they have any Validity
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Post by deepfriednew101 on Mar 1, 2022 1:21:21 GMT 1
In the 1970 There was a TV Showed Many many remember it was Called Walton's KFC supplied the Chicken to the Television Show for there SUNDAY meals and they also supplied the Kids and crew KFC 1 time a week. CHS also was on that TV show in 1 episode and played a Young man trying to start a Restaurant Franchise. MY point is they always referenced the Great Rose Color Chicken meals Also On the Donahue she Gloria P explains the Rose Color CHS referenced the chicken It was the NEW AGE KFC Brown and Massey who went Golden Brown and that was after the Spice Companies Learned a process of Washing pigments and making light or white Spice Powder, and extract. KFC issue was the Dark color the Shortening and Oils turned from the pigments and how it shortened the OIL life span and the EXTRA COST it was costing for OILS and SHORTENING. Remember KFC was Doing 100's of Millions of Dollars of chicken compared to millions and they were the Largest retailer for chicken and Oil for Pressure cooking and cooking. Money Money Money
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Post by Silver on Mar 1, 2022 1:42:48 GMT 1
I remember it being more red back in the day, and I remember the first time we opened up a bucket and it was golden with no hint of red. And it didn't taste as good. The part that I don't remember is when this took place. Early 1980's would be my best wild guess. I got married in 1980 and I believe it may have occurred a couple years after that.
Then around 2004(ish) the powers that be yanked the trans-fats out of our oils, and the KFC_OR flavor took a major hit that it never recovered from. So either a lot of other recipe changes were being made around the same time, or the oil plays a big part in the flavor.
But as to Glen's recollection being wrong, a lot depends upon what year he started filming KFC commercials.
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Post by Silver on Mar 4, 2022 23:26:41 GMT 1
My latest recipe as it currently stands:
My children (adults) asked for instructions in volume measure terms.
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Post by Silver on Mar 7, 2022 19:19:31 GMT 1
A refined look at my latest recipe based upon some things that deepfriednew101 has taught me today:
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Post by Silver on Mar 7, 2022 19:35:56 GMT 1
Part of what I learned from deepfriednew101 today indicates that my cook session #13 recipe is about 14% over-spiced.
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flg
Souschef
Posts: 1,578
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Post by flg on Mar 8, 2022 23:14:35 GMT 1
Impromptu cook tonight. Using the left over from the FUN recipe I posted with a couple tweeks
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Post by Silver on Mar 8, 2022 23:29:29 GMT 1
Impromptu cook tonight. Using the left over from the FUN recipe I posted with a couple tweeks Looking forward to the eating report!
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