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Post by deepfriednew101 on Nov 11, 2021 16:57:54 GMT 1
For ALL special Occasion WE use FRESH herbs in our Seasoned Flour Chicken
THERE IS NOTHING THAT COMES close to the REAL onion Garlic and Dill, Parsley.
Yes its harder to make BUT well worth it
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Post by Silver on Nov 11, 2021 17:15:40 GMT 1
For ALL special Occasion WE use FRESH herbs in our Seasoned Flour Chicken THERE IS NOTHING THAT COMES close to the REAL onion Garlic and Dill, Parsley. Yes its harder to make BUT well worth it I can't imagine anyone refuting that fresh is better than dried, but the issue here is how KFC did/does it. |
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Post by deepfriednew101 on Nov 11, 2021 17:31:14 GMT 1
CHS did say the Old Days they relied on Fresh, originally.
There is 8 years between Originally and when the 1939 11 Herbs and Spices were developed.
CHS did give a interview in Grande Prairie, Alberta where he told the reporter.
He Did not serve chicken when he opened the first Gas station and one table for people to sit and eat. Millionaire and Truck drivers were all at the same table.
CHS said he started the tinkering with the Chicken around 1932.
CHS and they his Daughter wrote CHS first ONLY used Flour, Salt, Pepper for the Chicken. CHS cooked the chicken in the Lard and Beef Fat like he was taught, then His mother in law used Crisco and He started using Vegetable oil later. CHS used Lard blocks and he said it took 45 minutes to melt and heat the solid blocks before cooking chicken.
SO yes Time Frame is important BUT if one focus after 1937 as a example CHS was more using the Powdered Pure Spices.
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Post by Silver on Dec 22, 2021 23:25:46 GMT 1
Revisiting Basil. My first recipe using Basil in the place of Allspice failed to deliver the note. But that might have been because I used way too little Basil, and I did not follow my own Eugenol equivalence advice as seen in posts above within this thread. This proposed recipe corrects for the Basil Deficiency. 
This recipe should deliver the Eugenol equivalent of 0.65 grams of Allspice. MSG may get boosted to 20 grams. And I may try adding ~5.25 grams of white pepper instead of an overall 5.5 grams of combined white and black pepper. |
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Post by Silver on Dec 22, 2021 23:40:54 GMT 1
The revisions mentioned directly above would bring the recipe to look like this: 
The logic here being a follow-up on my recent thought that white pepper may be a major contributor to the note. With no Allspice, this would be the perfect place to test this idea. |
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