crazyforchicken
Kitchen Assistent
eating Kentucky Fried Chicken since 1960's
Posts: 191 
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Post by crazyforchicken on May 5, 2022 21:45:56 GMT 1
I have NOT EVEN begun cooking chooks to have "best recipe" I hope to get one Someday soon. I thought it take me 1 to 2 WEEKS only to get the Orignal recipe. Am no where close after January this year. Lol Where to start And how much spice is Biggest PROBLEM for me. I recommend you try this recipe by mpmn04. The "note" is there quite nicely. kfc11.proboards.com/thread/677/zinged-kens-cpl-10-2021?page=1&scrollTo=12923cfc |
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crazyforchicken
Kitchen Assistent
eating Kentucky Fried Chicken since 1960's
Posts: 191
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Post by crazyforchicken on May 6, 2022 0:28:26 GMT 1
You can register on more than one forum, np.
cfc
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Post by Silver on May 6, 2022 11:26:15 GMT 1
My radical thought for the day is:
I theorize that an emulsified blend of water and natural chicken derived oil is the main key to emerging the note!
As to my reasoning behind this, I asked myself why for my cook session #14 (and others of my cook sessions) the note mainly and predominantly pops out deliciously for thighs, followed by legs, wings, and breasts, in rapidly descending order of note expression. Then I observed that the thigh inherently retains the highest level of mixed water and oil juices, with the other pieces trailing off in this regard in the same order as for their fall-off of note.
Thus I theorize that the means to boost the expression of the note for those pieces which are clearly lacking it is likely to be found within the introduction of an emulsion of natural chicken oil and water into those pieces which are most lacking in this regard.
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Post by DutchGuy on May 6, 2022 11:55:07 GMT 1
Some members on this forum, including myself, are banned from that forum for no peticular reason. So putting links to that forum is of no use for some of us... |
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Post by Silver on May 7, 2022 16:41:51 GMT 1
My radical KFC thought for the day is:
Given the highly constraining limits that one must work under when trying to remain 40 ounce bag compliant, my thought for the day is that the bulk of the dominating MSG_Like character of KFC must likely be derived from brining, and/or marinating solutions, and/or direct meat injection. With the MSG for these coming from any of its multiple Umami sources. Hydrolyzed and/or Autolyzed yeast (or proteins), so-called "natural flavors", straight up MSG, etc...
Are hydrolyzed and/or Autolyzed Yeast (or their respective extracts) available at retail?
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Post by Silver on May 7, 2022 16:56:01 GMT 1
Check this out:
Short version: Hydrolyzed Protein + Salt (in the presence of water) = MSG
Then check this out:
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Post by Silver on May 7, 2022 17:02:46 GMT 1
So when you dip the piece of chicken in water or egg/milk (whereby milk is largely water) and then coat your chicken in seasoned flour, if any form of Hydrolyzed Protein (or its extract) is present within the coating, a rapid chemical reaction takes place and, bingo, lots more MSG.
But you don't have to call it MSG to begin with if it isn't MSG to begin with!
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Post by Silver on May 7, 2022 17:05:00 GMT 1
But any regular yeast (such as bakers or nutritional, etc...) will not perform this chemical magic.
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Post by Silver on May 7, 2022 17:11:40 GMT 1
The only way to simulate the effects of both Hydrolyzed Protein and Autolyzed Yeast for us mere mortals at the retail end of things is to add more MSG, even if it means violating the sanctity of the 40 ounce bag. East Frisian (now @11serbs) was right about this all along. He must be credited.
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maceme
Kitchen Assistent
Posts: 220
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Post by maceme on May 7, 2022 17:40:09 GMT 1
My radical KFC thought for the day is: Given the highly constraining limits that one must work under when trying to remain 40 ounce bag compliant, my thought for the day is that the bulk of the dominating MSG_Like character of KFC must likely be derived from brining, and/or marinating solutions, and/or direct meat injection. With the MSG for these coming from any of its multiple Umami sources. Hydrolyzed and/or Autolyzed yeast (or proteins), so-called "natural flavors", straight up MSG, etc... Are hydrolyzed and/or Autolyzed Yeast (or their respective extracts) available at retail? I have yet to see the the evidence that the original recipe was held to exactly 40oz. Perhaps it was 1/8, or 12.5% or 50 ounces for 25 lbs of flour? Without historical data, perhaps only taste can guide you. Regarding natural flavors, that is the current classification for non spice and herbs, such a as garlic and onion etc. as well as certain extracts. There is an FDA ingredient section on it. www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?fr=101.22and more flavors here as referenced in that doc: www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfCFR/CFRSearch.cfm?fr=172.510 |
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