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Post by deepfriednew101 on Feb 19, 2024 17:07:16 GMT 1
The ONLY adding in the 1950's was M.S.G.
C.H.S. was using the 11 Spices and Herbs from 1939.
I have said that Bill Sommers Marion kay added 1 more ingredient which was NOT readily available in the 1930's to the Marion Kay Chicken Seasoning.
In listening to what Bill S. indicated and Looking threw Decades of the Spice Trade which was imported to the USA the Major Spice that Changed Volume and Use was Coriander. YES it was available in small amount in the 1920 -1930 BUT was NOT sold as a individual Spice in Old General stores and was used more as a additional ingredient in bakery and some Spices Blends like Pie Mixes and some chili or other blended seasoning.
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Post by Silver on Feb 21, 2024 23:21:59 GMT 1
My radical thought for the day:
A very small addition of Sesame Oil to the deep frying Oil should evolve a nice aromatic nuttiness character, and impart some similar flavor also.
This might be wise for fresh new oil as an oil seasoning.
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crazyforchicken
Kitchen Assistent
eating Kentucky Fried Chicken since 1960's
Posts: 191 
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Post by crazyforchicken on Feb 21, 2024 23:37:07 GMT 1
My radical thought for the day:
A very small addition of Sesame Oil to the deep frying Oil should evolve a nice aromatic nuttiness character, and impart some similar flavor also.
This might be wise for fresh new oil as an oil seasoning.
That's outside of the box thinking. Radical man! |
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Post by deepfriednew101 on Feb 22, 2024 15:26:12 GMT 1
Two words of advice when adding and Mixing two different Oils Sesame seed Oil and Vegetable Oils
any amount which is excessive of Sesame Oil will be a more than Harsh flavor NOT a Nutty Flavor.
You are better to control the sesame oil into the flour like NEW AGE current does with different oils
If you review ANY Chinese cooking with High Heat Woks sesame seed oil is added just before the cooking item is removed from the Heat LAST MINUTE
Good Luck with your mixing two Oils
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Post by Silver on Feb 23, 2024 19:29:57 GMT 1
My raiical KFC thought for the day is:
Zinging is the practice of adding Ginger to the Seasoning Mix in an effort to spice it up a bit, since:
Ginger Root = Zingiber officinale
And therefore:
Zinging /= Adding more Seasoning Mix
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smallgree
Chef
Here is a vial recipe:
Posts: 1,416
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Post by smallgree on Feb 24, 2024 10:02:09 GMT 1
Right.
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Post by deepfriednew101 on Feb 24, 2024 13:38:56 GMT 1
Any Historian of Baking will address One thing Mace was a ESETIAL in Baking from the 1910 and more used than Nutmeg which was more a specialty item and became more used later in the Baking and Cooking Era.
The original Mace had Nutmeg also in the Tins as the separation method of mace Blade from the whole was harder and Hand process the equipment to grind was stone Mills and had to rely on Mace Blade to grind NOT the large whole items
C.H.S. made Donuts with MACE NOT Nutmeg when He made Donuts and would have instinctively Grabbed mace over nutmeg from instinctive use
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Deleted
Deleted Member
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Post by Deleted on Mar 1, 2024 0:06:06 GMT 1
Deepfried logic 101: - Mace is part of the OR because CHS loved donuts and Mace was essential for donuts and baking.
- Vanilla is not part of the OR, because it was used in donuts and baking.
Source: Nov 5, 2020 at 7:25am [Vanilla](…) it is used in Donuts and baking NOT chicken. |
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Deleted
Deleted Member
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Post by Deleted on Mar 1, 2024 0:09:44 GMT 1
Explanation for DF:
The inconsistency here lies in the application of criteria for inclusion in the Original Recipe (OR). While Mace is included based on its association with Colonel Sanders' preferences and its role in donuts, Vanilla is excluded despite sharing the same association with donuts. This contradiction highlights a lack of uniformity in the criteria used to define ingredients' inclusion in the OR, thus undermining the logical coherence of the classification system.
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Post by deepfriednew101 on Mar 1, 2024 15:15:17 GMT 1
Have YOU Made Donut's with MACE WHOLE ?
Can you explain the Extra Flavor and Taste it develops in Donuts or Baking ?
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