|
Post by Silver on Nov 8, 2021 12:24:25 GMT 1
What if Salt is a critical part of achieving the proper 'note', and the note is diminished as the Salt is diminished?
|
|
|
Post by Silver on Nov 8, 2021 13:05:57 GMT 1
That was also printed in the Old KFC manuals 1 Bag Seasoning 25 Pounds Soft Wheat Flour ( A & P Suunnyfield ) 6 Eight ounce cups of fine salt ( Popcorn, Baker ) similar to what your saying, from the Old KFC manuals The link seen below lists the density of "Fine Table Salt" at 1.378 g/CC. I'm going to presume this to be between Granulated and Bakers in grind size. There are 236.59 CC's in a USA "CUP". There are 250 CC's in a Metric "CUP". Using the smaller USA Cup we get: 1.378 g/CC x 236.59 CC/Cup x 6 Cups ÷ 453.6 g/Lb = 4.31 Lbs. of Salt in 25 Lbs. of Flour. The density of "Granulated Salt" is listed as 1.282 g/CC. I'm going to presume this to be the nominal or 'common' Table Salt. For that when using the smaller USA Cup we get: 1.282 g/CC x 236.59 CC/Cup x 6 Cups ÷ 453.6 g/Lb = 4.01 Lbs. of Salt in 25 Lbs. of Flour. There may have been a time when 4 Lbs. of Salt into 25 Lbs. of Flour was the norm. But not for fine ground Salt. Only for "Granulated" Salt.anval.net/Downloads/Bulk%20Density%20Chart.pdf
|
|
|
Post by Silver on Nov 8, 2021 13:41:31 GMT 1
6 USA Cups of flour_like (or pulverized) Salt 'might' approach 5 Lbs.
6 Metric Cups of pulverized Salt would likely come in at, or even exceed, 5 Lbs.
|
|
|
Post by Silver on Nov 8, 2021 13:44:36 GMT 1
CHS was not highly educated. During the period when CHS lived in Canada, did he know that Metric Spoons and Cups are larger than the ones he would have been using in Kentucky? Or was it that back then, just as for the USA, Canada had not adopted the Metric standard of measurement?
|
|
|
Post by deepfriednew101 on Nov 8, 2021 16:04:56 GMT 1
Metric was much later in the time from when Brown n Massey made the Manuals.
CHS used portion size cups.
CHS Only used Tablespoons for Salt, Pepper, Flour measuring.
Teaspoons were for all other items.
The Spice Tins were made and patented with Teaspoon Top Open middle flap, shaker holes on on side, and a smaller open to pour spices out.
|
|
|
Post by deepfriednew101 on Nov 8, 2021 16:07:57 GMT 1
CHS was a VERY smart man, He was one of the Top Engine Fireman know on the railroad because he understood the principles of Heat.
He re designed the pressure cookers and NOT engineers.
He could cut fresh chicken into 10 pieces faster the Butchers. He could cut a chicken into pieces in 45 seconds.
and that's just little examples
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Nov 9, 2021 11:15:18 GMT 1
It's been 70 years since the Colonel added MSG to the recipe, not 66, but who's counting. The missing pages contain; the instructions for milk and egg dip (page 4) and whipped potatoes (page 6). Your not missing anything. Do you have a copy or a link to it? Does page #4 also call for 3.75 Lbs. of Salt into 25 Lbs. of flour? Do you know what year this was? 3.75/25 = 0.15 0.15 x 200 grams flour = 30 grams Salt 0.15 x 400 grams flour = 60 grams Salt This must be how it was back in the era when KFC made excellent chicken. It has to be a part of any attempt of reviving the taste experience from said era. Everyone is undershooting the Salt these days. Page #5, that you describe has the same information as page in the archive. 3.75 pounds International Sterling Purified Salt. Yes, your calculations are correct, 3.75 lb of salt per 25 lb of flour will equate to 30g of salt to every 200g of flour. The amount of salt used was changed about 1970, to 3 lb per 25 lb of flour for health reasons, that change equates to 24g of salt per 200g of flour. The amount of salt used with the recipe is not that great of a factor in the overall taste, unless you want salty chicken. Today our recommended daily allowance of salt is 2300mg, the amount of salt contained in 1 breast and 1 thigh of Original Recipe Chicken and a side of coleslaw will put you about 20mg away from that. If you also added sides of mashed potatoes, gravy and a biscuit, you will have used almost half of the next days allowance as well. As you can see, fast food is way over-salted. The amount of salt used with the recipe can be varied greatly. An example is Marion-Kay Chicken Seasoning 99-X, it uses the same recommendations as modern day KFC. 3 lb of salt per 25 lb of flour for the entire container of seasoning. But their Chicken Seasoning Plus, which is essentially the same recipe as 99-X and has the salt already blended in, only uses about half of the salt recommended for use with 99-X. It could actually be considered the low sodium version of 99-X. And probably the more appropriate amount of salt per product (chicken) anyway.
|
|
|
Post by Silver on Nov 9, 2021 12:32:16 GMT 1
|
|
|
Post by deepfriednew101 on Nov 9, 2021 15:20:58 GMT 1
Marion Kay 99x with salt is very similar to the Claudia Sanders mix sold at Claudia Sanders Cafe.
Simple advice but the Regular 99x pay for only the spices. and use more then recommended
|
|
|
Post by Silver on Nov 9, 2021 18:24:34 GMT 1
|
|