|
|
Post by Silver on May 7, 2022 19:42:59 GMT 1
Per Deep Taste the current bag is 40 ounce. We know that in the past bags have also been 26 and 32 ounce. Little is known as to the original recipe, sans that it was finalized in 1940. Who knows what weights were involved? |
|
|
|
Post by Silver on May 7, 2022 19:47:13 GMT 1
Salt bags have varied in weight over the years, and a huge part of this involves knowing how much total salt is used in the Lug with respect to 25 Lbs. of flour. If the H&S bag weighs 26 ounces and the salt bag weighs 48 ounces, and if the H&S bag weighs 40 ounces while the salt bag weighs 34 ounces, it comes down to "same, same, but different".
|
|
|
|
Post by Deep Taste on May 7, 2022 22:28:22 GMT 1
The salt level has moved from 3.75 to 3.5 to 3.25 to 3 to 2.75 to 2.5 lbs during the years.
DT
|
|
|
|
Post by Silver on May 7, 2022 22:40:34 GMT 1
The salt level has moved from 3.75 to 3.5 to 3.25 to 3 to 2.75 to 2.5 during the years. DT But as the H&S bag transitioned from 26 ounces to 40 ounces did the salt in the H&S bag increase while the salt bag (proper) was reduced in weight? |
|
|
|
Post by Deep Taste on May 7, 2022 22:55:32 GMT 1
I remember reading that the salt bag can be added to both the 26 Oz seasoning bag and the 40 Oz bag, not sure about that though, it could have been more than simply moving the Salt from one package to the other.
DT
|
|
|
|
Post by deepfriednew101 on May 8, 2022 15:25:18 GMT 1
Where KFC has had to cut the MSG amount for country regulations they ADD more Yeast, and lowered the MSG
Great posting Silver:
Autolyzed yeast extract is a substance that results when yeast is broken down into its constituent components. It naturally contains free glutamic acid, or monosodium glutamate, and is often used as a less expensive substitute for MSG. As a natural component of autolyzed yeast extract, MSG does not have to be listed separately in the ingredients, so look for the yeast extract on the label if you're sensitive to MSG.
|
|
|
|
Post by Silver on May 8, 2022 16:25:35 GMT 1
Several of us are slowly ramping up B&W Pepper. My last recipe used more than I've ever used, with roughly 2/3 being White Pepper, and 1/3 being Black Pepper. But even when at my highest level yet, I didn't get the Pepper nature of KFC out of it.
So my radical thought for the day is:
Perhaps White Pepper does not express the 'rapid delivery' of the pungent/heat aspect of Pepper to the extent that Black Pepper does, regardless of how high one pushes it, and perhaps rather than targeting ballpark 2/3 White and 1/3 Black, the White to Black Pepper ratio should be closer to (or even right at) 50/50.
Edit: Or as an alternative, there may truly be a need to ramp up a Capsaicin containing Red Chili Pepper in addition to ramping up B&W Pepper.
|
|
|
|
Post by Silver on May 11, 2022 14:57:54 GMT 1
My radical thought for the day is:
Lecithin is a fantastic natural emulsifier used to mix oil and water together. Tons of data for it are to be found on the web. Due to its ready retail availability, generally as 'Soy Lecithin', it may be the emulsifier that brings the oily juiciness and oily crust/coating nature (finger licking goodness) of KFC down to our level. If only a means whereby to best apply it can be discovered. Soy Lecithin is generally purchased in the form of wax-like beads.
My initial thought is to incorporate it into the milk and egg wash somehow. A blender?
Or add it somehow into the Seasoned flour mix itself?
|
|
|
|
Post by Silver on May 11, 2022 15:26:17 GMT 1
Sodium Caseinate may be another emulsifier reachable at the retail level. Not sure about this one though.
|
|
|
|
Post by Silver on May 11, 2022 15:36:13 GMT 1
|
|
