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99x
Nov 16, 2021 17:17:45 GMT 1
flg likes this
Post by deepfriednew101 on Nov 16, 2021 17:17:45 GMT 1
I though that we should post 99X info on a spot for itself.
I have a Personal love for Pepper and Peppercorn. I purchase many different Spices and peppers to sample.
I pick up in the 99x the White and Black Pepper which is the Major focal in any KFC copy. There is under tone of a coriander, Oregano also But I also catch Tarragon or Dill aroma. the tarragon does not have the aroma Dill has and on the backend flavor the Dill has a flavor kick if over used. Paprika has a aroma that is present but killer by pepper. The problem with 99x and ALL sealed Spices is YOU have the first few OPEN lid aroma's that diminish quick once humidity has a chance to mix with the spices.
A Trick to help with scent detection. Put the 99x container into a Large zip lock bag and open the NEW Jar inside the Zip Lock Bag pour the spice out you require and re seal the Container. ALL INSIDE THE ZIP LOCK BAG. keeping moisture and humidity out of the container. then remove the container and visual inspect the spice in the bag and do a sent test of the Bag. YES its a real extra step to do this but its the only way to check ANY quality Spices.
Moisture and Humidity are spice aroma Killer. Do a sample pour Any spice into a plate leave it on the counter for 15 minutes then pour it into a ziplock bag and compare the aroma to a sealed bag of ANY spices. You will see total aroma difference with spices. YES please Do Not say BUT BUT BUT I have spices 10 years Old. My immediate word is if you have a spice jar with spice 10 years old you opened it quick took a sprinkle and closed the lid extra tight as you barely use the spice. ( Spices you commonly use you have on the counter and leave it open which you keep adding more and more to your amount required BUT you don't seal it back up quick like the other item that's 10 years old
flg these are my aroma from 99x
Pepper White & Black (major aroma)
Oregano
Tarragon / Dill
coriander
Please NOTE I have a full line of Marion Kay Spices that I make comparison with when doing a scent based test.
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99x
Nov 16, 2021 19:41:40 GMT 1
Post by deepfriednew101 on Nov 16, 2021 19:41:40 GMT 1
Bill S from Marion Kay Commented:
when he looked at the Spices that KFC New Age Corporation were using that made CHS upset. He poured it out and separated it for visual inspection and then started to see the scent in the separated out spices, more then 1 pile of spice.
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flg
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99x
Nov 17, 2021 2:20:13 GMT 1
via mobile
Post by flg on Nov 17, 2021 2:20:13 GMT 1
Sounds like the smell of dill seed could also be close to that of cardamom and anise seed and celery seed. Interesting - I’d be more app to think the anise profile in the OR either comes from aniseseed (not star anise), tarragon or some other herb with that quality. Anise seed is milder than star anise. I wish last time I was in the US I had thought to order some 99x just for testing. The best thing is Silver is chasing down the Tarragon and Celery Seed route. I’m using the Anise Seed and perhaps cardamom so we would be able to soon rule things out hopefully |
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flg
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99x
Nov 17, 2021 2:31:10 GMT 1
via mobile
Post by flg on Nov 17, 2021 2:31:10 GMT 1
The other thing is the 99x analysis determined that there was just under 9oz of combined pepper in 25oz. Scales to 4.5g in our 200g recipes. My current melding recipe is 5g combined and I don’t get the overwhelming pepper smell you describe. I use Tellicherry Black Pepper and a high quality white pepper. Both fresh.
99x lists White Pepper as the heaviest as well.
I have been trying to maximize the herbs and spices in my recipe. What I am now wondering is if less is more. In the concept of keeping the pepper set as is. But lowering the herbs and spices by maybe 20% or so and adding those savings to the amount of MSG
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99x
Nov 17, 2021 4:43:09 GMT 1
Post by deepfriednew101 on Nov 17, 2021 4:43:09 GMT 1
9oz of combined pepper in 25oz. is what you reference is a 36% Pepper in the Overall amount
36% is a decent amount of Pepper Broken down Multiple Grinds and colors White / Black
I Will continue on My Rant that the 25oz or near that amount is NOT correct. Yes I agree that Less can do More BUT we are NOT in the 1930's where we had Cold Rolled PURE spices. We are in the age of Diluted commercial grown harvested Fast Processed Spices.
I Guess someone needs to Grow some Chicken Balls and try a Heavy Seasoned Flour to find the Max and then Scale Down. Playing with little amounts and thinking your making a mistake with the Proper Spices is backwards theory.
Find the amount that is upper limits.
we Know that current New Age KFC is 3 LBS of spice and 3Lbs of salt to 18Lbs of Flour with milk and egg powder.
KFC NEW AGE currently uses extracts. so if its 3Lbs of spices and when YOU go test it NOW and it taste like Flour its only possible a few contributing factors the staff was to lazy to sift the flour and keep spices in suspension or its TOO weak to start. How many People have tested 99x and ALL say its too weak. I have NOT found 1 person who has made 99x and said its PERFECT at there mixing ration. WHATS THAT SAY.
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99x
Nov 17, 2021 11:18:40 GMT 1
Post by Silver on Nov 17, 2021 11:18:40 GMT 1
we Know that current New Age KFC is 3 LBS of spice and 3Lbs of salt to 18Lbs of Flour with milk and egg powder. How can we know the H&S is 3 Lbs. and the Flour is 18 Lbs. when we can watch modern KFC Restaurant videos showing 740 gram H&S bags being added to 11.34 Kg. bags of Flour in the Lug? |
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flg
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99x
Nov 17, 2021 13:33:13 GMT 1
Post by flg on Nov 17, 2021 13:33:13 GMT 1
I Will continue on My Rant that the 25oz or near that amount is NOT correct. Yes I agree that Less can do More BUT we are NOT in the 1930's where we had Cold Rolled PURE spices. We are in the age of Diluted commercial grown harvested Fast Processed Spices. The point I was trying to make was not spice to flour. Was if you open a bottle of 99x and you smell it. And as you posted Pepper smell is heavy followed by XXXX as you posted. Then with the amount of actual pepper I have used. Pepper doesn't dominate the smell of my mixed spices. We can assume 99x lost some flavoring but in a few tests it's getting folks 90% there. So if that 90% means a lot of note than it would appear the heaviest smelling ingredients may have the biggest impact. |
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99x
Nov 17, 2021 13:46:09 GMT 1
Post by Silver on Nov 17, 2021 13:46:09 GMT 1
If the 'note' comes from Pepper, then every one of our Pepper rich recipes should be overflowing with the note. Pepper assuredly has impact, but it does not carry/deliver the note.
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flg
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Posts: 1,578
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99x
Nov 17, 2021 14:10:08 GMT 1
Post by flg on Nov 17, 2021 14:10:08 GMT 1
Pepper White & Black (major aroma) Oregano Tarragon / Dill coriander flg these are my aroma from 99x Pepper White & Black (major aroma) Oregano Tarragon / Dill coriander I would argue including MSG this would be the combination of suspects. Listed heaviest smell. I would add that it appears the Tarragon/Dill smell may also account for celery Seed, cardamom and Anise Seed. However, in your latest test I believe you felt that the eugenol block may not be where the Note generally comes from. In my latest meld when I just had dried Thyme and Savory and was stone milling it so to speak. I detected the OR smell I was more familiar with days gone by. And with a hint of the anise seeds it took on more of a sweet smell. As mentioned, as soon as I added the amount of clove I did. That smell was largely gone. Cook day BTW!! |
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99x
Nov 17, 2021 17:17:25 GMT 1
Silver likes this
Post by deepfriednew101 on Nov 17, 2021 17:17:25 GMT 1
I know how much season is used in the KFC mix
You are not seeing in the Video that some KFC use 740g seasoning BUT you are not seeing they would use 2 bags for larger Flour Bags
There are different KFC size locations ONES in Malls or Smaller Locations use Different size Product and EVEN the Big Locations has smaller Bags sizes if they need to mix last minute batch's and add Fresh Flour and Seasoning to some already Mixed Seasoned Flour.
A proper Run location Typically knows approximate amount of chicken needed per day, and Holidays ETC. They have Generated Yearly Records Calculated Down to the Day and Hour.
BUT when situations happen they have to have ways to make smaller amounts to keep the schedule flowing. A great Run location knows the slower Day and schedules Oil changes and items that take more time then Pulling a Lug of yesterday seasoned flour out and sifting it instead of making a New batch from scratch.
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