|
|
Post by Silver on Feb 15, 2022 15:28:14 GMT 1
This entire line of radical thinking permits me to sneak back in some red pepper.  |
|
|
|
Post by Silver on Feb 15, 2022 18:40:10 GMT 1
If you were intending to make the recipe seen immediately above, would you choose to add Savory or Thyme?
|
|
|
|
Post by Silver on Feb 17, 2022 13:35:40 GMT 1
My radical thought for the day is:
How on earth does any form of advanced chemical analysis of today's modern era KFC_OR and/or 99X (or Grace's, etc...) reveal the ingredients first settled upon and locked in (for some unknown duration) by Colonel Sanders in circa 1940? Why should anyone give a hoot as to the findings of these sort of analyses when at the very same time loudly professing that all of these modern day mixes make for seriously lousy tasting fried chicken?
|
|
|
|
Post by deepfriednew101 on Feb 17, 2022 16:55:55 GMT 1
I GUESS you need to LEARN A LESSON from Bill Summers Marion Kay.
By eye sight, smell, and taste. Mr. Summers not only figured out the “secret” recipe but figured out what inferior spices had been substituted for spices that were probably of better quality back in the day when the Colonel himself was doing the blending
|
|
|
|
Post by Silver on Feb 19, 2022 23:08:35 GMT 1
My radical thought for the day is that 'perhaps' we should be adding 1 to 2 grams of both Dextrose and Maltodextrin to our flour (for a batch using 200 grams of flour).
PS: Go much above 2 grams of Dextrose and you will begin to see abnormal darkening during deep frying.
|
|
|
|
Post by deepfriednew101 on Feb 19, 2022 23:30:13 GMT 1
corn Syrup or Corn sugar does NOT burn like other sugars or sweeteners.
That's why you see it in many receipt's
if you are using any other item of sweetener there was one of two process to help Dark color
either use larger particles or turn it into confectionary sugar or use the confectionary sugar fine powder. Use it sparingly and sift it very well into the flour.
|
|
flg
Souschef
Posts: 1,578
|
Post by flg on Feb 21, 2022 15:42:20 GMT 1
Could the spice bags from years ago actually have contained 1lb of pepper. And is the right balance of salt and pepper the largest driver of the note? Everything else are helpers only. Savory vs Thyme would make no real big change in the note for example
|
|
|
|
Post by Silver on Feb 21, 2022 16:40:26 GMT 1
Could the spice bags from years ago actually have contained 1lb of pepper. And is the right balance of salt and pepper the largest driver of the note? Everything else are helpers only. Savory vs Thyme would make no real big change in the note for example 40% pepper in the 40 ounce bag. That seems like an extreme amount of pepper. But there is only one way to find out. I'm fairly sure my wife would balk at it though. But there is at least one guy who freq's the other forum who claims to make excellent fried chicken using only Salt, MSG, and Pepper. |
|
|
|
Post by Silver on Feb 21, 2022 16:55:53 GMT 1
While not garnering much on the radical scorecard, it winds up being rather interesting that Licorice and Vanilla Bean come from plants in the same Fabaceae family. And that many seem capable of discerning one or both flavors within KFC_OR.
|
|
flg
Souschef
Posts: 1,578
|
Post by flg on Feb 21, 2022 16:57:18 GMT 1
The real secret is most of the elusive 11 H&S didn't really matter.
|
|
