Deep Taste's Thoughts

One problem that replacing Allspice with Cinnamon, Nutmeg, and Clove brings along with it is that now there are two less slots available among the allotted eleven.  I'll admit that it makes little difference to me if there are 11 or 22, but my opinions are irrelevant here, as in attempting to clone a likeness of KFC the only thing that really matters is what CHS did.  AFAICT he said 11, but saying and doing are completely separate issues..

- When I put recipe DTXP 790, my purpose was to develop further the cooking temperature and the time used, I kept all the 5 ingredients from my last recipe 789, and I thought I can test one other spice since those 5 have melded very well together to form one note, and it will be a good chance to exclude some less favourite spices, thats how Cinnamon came to mind, and to be fair to it, I used a good quality so I can reduce the variables as possible.

It was a huge surprise!

I didn't expect this, I used Cinnamon before, but those were the days when I used to put 11 different herbs and spices in the mix.

After 5-6 minutes of frying I started to feel a different fragrance filling the air, that lasted until today while I am writing!

It was a new experience! After that I searched the internet and found a great article describing the effect of White Pepper, Ginger and Cinnamon in order to perfect good spice cookies.

tastecooking.com/the-invisible-spice/


My recipe DTXP 790 has nothing of the followings:

Sage, Coriander, Allspice, Cloves, Nutmeg, Thyme, Savory, Marjoram, Garlic, Onion, Celery, Mustard, Anise, Cardamom, Vanilla, bay leaf..

And it gave me the best result and note than any recipe I fried during the last decade.

I didn't imagine this, it was the right decision to start from Pepper and build up with your recipe, Those vials, X99, photos of different herbs and spices, the Sexton poultry seasoning, all those were waste of time, nothing of them carry the secret, it was this combination that made KFC special.

Using White Pepper, Jamaica Ginger, Cinnamon, and the added MSG is Colonel Sanders great find! He was ahead of his time.


Deep Taste

While coating my chicken I have noticed that I am using 50 % of the amount of my 300g flour plus the additions.

Silver has also noticed that KFC says that carbohydrate grams are 6.5 grams per piece, half of what he calculated when using the whole 11340g Flour, noticing a loss factor for KFC coating mix of 50%.






This photo of an old Ac'cent can give the recommendations of the amount of MSG needed, and it shows that for 100 lbs Poultry one needs 5 Oz of MSG.

25 lbs KFC Flour are for approximately 74 heads of chicken, 74 x 2.5 lbs = 185 lbs of chicken.

Every 100 lbs need 5 Oz MSG according to Ac'cent recommendations above in the photo, that means we need 9.25 Oz of MSG on our 185 lbs Chicken.

But we have a loss factor of 50 % so we need 2x 9.25 =18.5 Oz MSG to be added to the Flour.

185 lbs Chicken will only use half the amount of Flour, as I noticed in my trials, and as the carboheydrate calculations show.

So we need 18.5 Oz MSG to be added to 11340 g Flour.

That means, for my 300g Flour I need 13.875g MSG, that is almost exactly as I have suggested (12-14g MSG)


300g Flour
14g Pepper
12-14g MSG
2-4g Other Herbs and Spices.

I think CHS might have read those recommendations the first time he was introduced to Ac'cent.


Deep Taste

I will show an example of my last tecipe:

I coated 1300g Chicken, that is 2.87 lbs Chicken.

Using Ac'cent recommendation I need for them 2.87÷100x5 = 0.1433 Oz = 4.06 g MSG.

I use 300g Flour 10g Milk Egg 30g Seasoning with MSG, 40g Salt, that is 380g total.

I coated the pieces using dipping in water method, shaking them 7 times and coating them and pressing them 7 times then shaking them.

I weighed the left Flour and it was 260 g

So I used 120 g on the pieces, that is 31.57 %

I used 13 g MSG, that means I got 13 x 0.3157 = 4.105 g !!!

Exactly like the recommendations of Ac'cent.


DT