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Post by Silver on Jun 7, 2024 9:52:49 GMT 1
My radical KFC related thought for the day:
Since zinging was rampant back in the early franchise era, as witnessed by MK, how can those of us who remember a bolder, saltier, and more peppery note discount that our local franchise was not participating in zinging, such that we never tasted the baseline flavor to begin with?
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Post by deepfriednew101 on Jun 7, 2024 13:36:55 GMT 1
You would Know if a Franchise Zings the Flour
The Taste is More Prominent
The understanding of Zinging is Mis-Understood in some contents
More Seasoning was Added to Flour which was sifted and used and Flour which was Used and stored over night Franchised were instructed BY C.H.S. to Add More Spice and Herbs to the Flour in the A.M. or Add it to the Auto Breeders in the A.M.
C.H.S. Tested the Flour By Taste and Hand Compression in the AM and after a taste would Add More Seasoning Spice and Herbs or Salt and Hand Mix with the additional Seasoning
In many LUGS He would add up to 4oz of Seasoning and even a 1/4 cup Salt if required.
I cannot Stress How important the Sifting of the Flour is Prior to Adding the Seasoning and Salt then Hand blending
If you VISIT any Corporate KFC NEW AGE ask them when they made a FRESH batch or flour and spice mix
with the NEW automated machine the sifting is a Push button express method done after every pressure fryer is Filled.
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Post by Silver on Sept 11, 2024 21:35:36 GMT 1
My radical KFC related thought for the day is that delicious deep fried chicken in the KFC OR flavor genre is capable of being achieved without the assistance of any herbs, because herbs do not participate in the evolution of the unique flavor signature that defines KFC likeness.
Edit: Note carefully that this is not to say that herbs can't be beneficial to flavor, and keep this in mind if/when the beneficial herb ruse/deflection begins.
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Post by deepfriednew101 on Sept 12, 2024 15:26:29 GMT 1
There are More Spices than herbs in the original
IMHO
try making Sausage and Stuffing without Herbs and see what You Get ? Its the bases to the Flavor in BOTH
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Post by Silver on Sept 20, 2024 11:03:32 GMT 1
My radical KFC related thought for the day:
Might I be permitted to speculate that Marion Kay's cost cutting innovation (quite possibly as assisted by CHS himself) was to substitute Coriander Seed and Ginger for Green Cardamom? It would take this combination to do the job. And it would differentiate sufficiently as to avoid being attacked on legal grounds for direct copying. And it would also fall a bit short of the mark, just as for 99-X and Grace's.
Further speculation: This would bring the count to 12 instead of 11. Did not MK admit openly that his first effort involved 12 ingredients?
Yet more speculation: To get back to 11 ingredients requires replacing the superior flavor trio combination of Clove, Mace, and Nutmeg with the slightly inferior combination of Allspice and either Mace or Nutmeg (singularly), further distancing the product from the critical flavor note, and also further removing it from the threat of direct copying.
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Post by deepfriednew101 on Sept 20, 2024 14:42:05 GMT 1
Silver You make excellent points
I would like to comment on the line: Further speculation: This would bring the count to 12 instead of 11. Did not MK admit openly that his first effort involved 12 ingredients?
Bill S. Poured the spice and herbs on His Table and VISUALLY first inspected the items and SAY He was able to Visually recognize items and He figured out the 11 items then He added the 12th item One that was NOT typically used in the 1930's but was Now been used LOTS.
Bill S. Told CHS what the 11 items were and had conversation with CHS.
IT HAD TO MATCH the EXACT 11 Spices and Herbs or CHS could NOT have USED it in His 280 Locations HE intended to use it in Canada, Florida, Utah, Montana, and UK
Coriander was number 12
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smallgree
Chef
Here is a vial recipe:
Posts: 1,416
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Post by smallgree on Sept 20, 2024 20:09:59 GMT 1
To add mace, I will need to use 12. But that is not the base recipe.
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Post by Silver on Sept 25, 2024 19:38:59 GMT 1
My radical KFC related question for the day is:
How does one go about submitting recipes for consideration of inclusion within the forum thread titled "The secret KFC recipe has been cracked (0 since July 1940)"?
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smallgree
Chef
Here is a vial recipe:
Posts: 1,416
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Post by smallgree on Sept 25, 2024 20:39:05 GMT 1
The old phrase, talk is cheap (or the printed word, LOL) applies.
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Post by Silver on Oct 5, 2024 12:26:03 GMT 1
My radical KFC related thought for the day is:
Should recipes that essentially nail the full essence of an early era for CHS's deep fried chicken (which only became Kentucky Fried Chicken when Pete Harmon coined the term at the dawn of franchising, and which much later became KFC) be dissed or dismissed or downplayed or outright ignored because they don't fully comply with a 26 ounce bag? Or because they fail to adhere faithfully and rigidly and immutably to an ingredients list given to us by Glen (whos sources have no definitive clue as regards CHS's original recipe)?
Sadly, I think the answer to this question is that for many involved in this quest the answer is 'yes'.
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