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Post by deepfriednew101 on Oct 28, 2021 18:43:06 GMT 1
it all becomes splitting hair of 11 plus salt and MSG or ONLY 11 Spice's and Herb's ETC, ETC,ETC What if the ONLY way you get the NOTE and the Flavor from the Original KFC or New Age KFC and it's a perfect MATCH but you use 18 Herb's and Spice's Do you throw the recipe away and say it's NOT 11 Herb's and Spice's we CANNOT USE it. That's what KFC wants you to think KFC says they USE 11 Herb's and Spice's - ARE Onion and Garlic a Herb and Spice or are they Vegetable? so are Onion, Garlic, Celery, FLAKES, FLAKES a Herb or Spice in 1930 they were label a Vegetable  |
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flg
Souschef
Posts: 1,578
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Post by flg on Oct 28, 2021 22:15:14 GMT 1
Sorry the posts were long winded and detailed. But I wanted to walk through the thoughts and process I would and did use to determine if I would or should use a commercial blend in my recipe. Same thought would apply for any type of commercial blend form 5 spice powder to pumpkin pie spice.
I still haven't convinced myself either way.
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flg
Souschef
Posts: 1,578
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Post by flg on Oct 28, 2021 22:17:56 GMT 1
Cook it! That is my thought. I'd say it should prove to be quite good. I wasn't going to cook this and stick to the plan for the to be cooked recipe I already have proposed. But now I'm thinking I almost have too with the time I have invested in this analysis to date.
Should I stay my course or should I go off script and cook my kitchen sink recipe?
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Post by Silver on Oct 28, 2021 22:49:21 GMT 1
If it helps, I'm thinking of going off course and cooking my kitchen sink recipe.
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Post by deepfriednew101 on Oct 29, 2021 0:09:07 GMT 1
If you keep doing the same thing that has been tried BY 100's of people and NO ONE has found the NOTE how can going off the part hurt?
Go off the Path and increase the Spice amount also.
throw the 26Oz out the window and put
26oz of spice in for every 100Oz of flour or 26 Grams of Spice for every 100 Grams of Flour
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Post by Silver on Oct 29, 2021 0:24:56 GMT 1
I wouldn't say that no one has found the note. People speak of hitting upon hints to varying levels of it all the time. People also agree to have excelled upon and transcended (so to speak) the flavor profile of KFC_OR, such that duplicating "it" is no longer the name of the game. (And where I contend that no one alive today who actually enjoyed KFC back in the circa 1957 to 1964 era can actually ever know if they have duplicated "it", because no one can remember a specific flavor for that many decades, and no ones current taste buds are identical to their 1957-1964'ish taste buds, and it never tasted exactly 100% the same from restaurant to restaurant to begin with. Everyone must be honest here.)
I would say that MSG amplifies the note.
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flg
Souschef
Posts: 1,578
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Post by flg on Oct 29, 2021 0:49:03 GMT 1
Stumbled on this one with an interesting mix of ingredients  |
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Post by Silver on Oct 29, 2021 1:05:12 GMT 1
I can't understand why Poultry Seasoning is dominated by pepper. I like the Allspice addition though.
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Post by Silver on Oct 29, 2021 1:22:10 GMT 1
The French's inspired me. I may make a blend as seen below to have on hand for USA Thanksgiving. Specifically for seasoning the sausage based turkey stuffing. No pepper because my sausage will have a lot of pepper to begin with.
43.2 grams Sage
21.6 grams Thyme
21.6 grams Marjoram
7.2 grams Savory
7.2 grams Celery Seed
7.2 grams Coriander
5.4 grams Allspice
Combine and grind.
Makes exactly 4 weight ounces.
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Post by Silver on Oct 29, 2021 1:23:14 GMT 1
PS: I hope the Canadians among us had a great Thanksgiving!!!
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