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Post by Silver on Jan 5, 2022 15:56:46 GMT 1
My radical Original Recipe thought for the day is that there exists a real potential that the company which purchased the business from CHS does not likely possess the 'actual' year 1940 "real" 'Original Recipe', and that they would logically have zero reason for concern or worry as to this. All that would seemingly have been of concern to any new owner would be to maintain the flavor and aroma profile which 'currently' existed as of briefly prior to entering into the inevitable negotiations of sale, such as to maintain full and current flavor and aroma continuity post their assumption of ownership. Logically, who cares as to what the flavor and aroma might have been like in 1940 when the corporate sale took place in 1964. It would seemingly be only the 1964 recipe that would be of serious concern.
Your thoughts on this are welcomed.
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Post by deepfriednew101 on Jan 5, 2022 18:47:29 GMT 1
Thank you for hitting the Nail on the Head
KFC NEW AGE corporation changed the recipe BUT I WANT TO SAY THIS and THIS IS VERY IMPORTANT
KFC NEW AGE CORPORATION has a serious issue with Pepper shortage in 1970's
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Post by Silver on Jan 6, 2022 3:00:21 GMT 1
Thank you for hitting the Nail on the Head KFC NEW AGE corporation changed the recipe BUT I WANT TO SAY THIS and THIS IS VERY IMPORTANT KFC NEW AGE CORPORATION has a serious issue with Pepper shortage in 1970's Did the shortage drive them to alternatives and/or extracts?
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Post by deepfriednew101 on Jan 6, 2022 4:29:14 GMT 1
The shortage caused them to change from Tellicherry Black and White Pepper to alternative Peppers and Extracts.
This was confirmed by Bill S Marion kay in interviews when he said that KFC New Age Corporation was using so much Tellicherry Pepper that the amount available at that time could NOT keep up with the Growing KFC demand.
KFC NEW AGE Corporation commissioned the Winston Group and the Collectomatic Group to help find a solution. KFC started using alternative suppliers for the Black and White Pepper BUT it was NOT the same quality as Tellicherry so they started using extracts to build a higher Pepper Taste.
The extract was added to the Alternative Pepper as a boost
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Post by Silver on Jan 25, 2022 13:15:35 GMT 1
My radical thought for the day is that the goal is not to add enough H&S whereby to taste each individual one, but rather to add only enough, and in the right order, and in the right quantities whereby to taste only the aggregate amalgamation of the total of the overall spices as if for a single spice. This may in fact be what is referred to as the 'note'. In this form of thinking, less may be better, but each component must be in harmony and balance.
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flg
Souschef
Posts: 1,578
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Post by flg on Jan 25, 2022 13:52:08 GMT 1
I like the less is more concept.
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Post by deepfriednew101 on Jan 25, 2022 18:59:00 GMT 1
YOU ALL ARE MISSING THE POIN
20% of the SPICE gets absorbed into the OIL and Heated OFF while cooking in the FIRST 3 Minutes and Browning
I WISH you all would stop the insanity of doing things KENS WAY have you NOT figured it out that it's wrong the 26OZ amount
I had another person send me a message saying they tried noticed how much spice was in the Oil after they cooked the chicken and they agreed it was at least 15% in the bottom and in crackling with flour.
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Post by Silver on Jan 28, 2022 20:27:34 GMT 1
My radical thought for the day involves Allspice, and more specifically getting rid of it.
I've read a lot of recipe reviews that say Cinnamon should be eliminated. And many of the same reviews praise Nutmeg.
Allspice is used to deliver the oil called Eugenol. Allspice also delivers Cinnamon, Nutmeg, and Clove.
Dustin's recipe (made famous by Glen's video series) has (when scaled to 200 grams of flour) ~0.30 grams of Allspice, and ~0.30 grams of Clove.
Allspice is said to deliver the flavors (oils) of Cinnamon, Nutmeg, and Clove. But (gram for gram) Allspice only has 20% of the Eugenol of Clove.
0.36 grams of Clove alone would therefore deliver nominally the very same amount of Eugenol as for 0.30 grams of Allspice and 0.30 grams of Clove.
Then add 0.24 grams of beneficial Nutmeg. 0.36 grams Clove + 0.24 grams Nutmeg = 0.60 grams, just as for 0.30 grams Allspice + 0.30 grams Clove.
This substitution eliminates problematic Cinnamon, adds beneficial Nutmeg, and provides for the same quantity of Eugenol. Plus it does not change the number of ingredients.
It seems to make sound analytical based sense to stop combining Allspice and Clove and start combining Nutmeg and Clove at (initially at least) a 40/60 respective weight ratio.
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Post by deepfriednew101 on Jan 28, 2022 21:17:21 GMT 1
I don't find cinnamon to be a plus
Mace or Nutmeg is a spice needed for aroma and flavor
Allspice or comparable is needed
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flg
Souschef
Posts: 1,578
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Post by flg on Jan 28, 2022 22:49:34 GMT 1
I agree with the radical thought that Nutmeg and Clove may be the ticket
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