smallgree
Chef
Here is a vial recipe:
Posts: 1,416
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Post by smallgree on Jan 16, 2020 19:54:29 GMT 1
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smallgree
Chef
Here is a vial recipe:
Posts: 1,416
|
Post by smallgree on Jan 17, 2020 23:33:50 GMT 1
Vials:
A - Grated Jamaican ginger
B - Tarragon
C - Allspice
D - Oregano
E - Aged paprika
F - Ground mustard
G - Garlic salt
H - Ground celery seed
I - Sage
J - Ground dark coriander
K - Crushed pepper corns
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smallgree
Chef
Here is a vial recipe:
Posts: 1,416
|
Post by smallgree on Jan 22, 2020 22:11:13 GMT 1
I don't want to chew on my own foot, but I'm getting ready to test a recipe that has: 18 ingredients (counting msg and salt, but not flour, milk, or eggs); can fit into the 11 vials; contains all of the elements of both Sextons and Ledingtons; contains 6 herbs and an element not in either Sextons or Ledingtons. This is presuming that the jelly jar in the old KFC safe contains Pepperall. If this does not conjure up debate, then I don't know what else I can do. LOL
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smallgree
Chef
Here is a vial recipe:
Posts: 1,416
|
Post by smallgree on Jan 27, 2020 18:07:29 GMT 1
Posted around:
When I take seasoned salt (Ledingtons) and Sexton's, and blend a seasoning mix, I get better chicken than just breaking down the individual components. Melding is important? My last mix was good (I dry brined), but it was lacking the herb bite. I used AP flour because I've lost my pastry flour source, and it appears to make a difference. The finer flour particles hold the seasoning better, and thus impregnate the chicken better. It also doesn't turn as brown.
I looked at that Tennessee Ernie Ford video again, and discovered that his show ended in 1961. That means that KFC had not gotten ahold of CHS yet. Notice the process closer, especially the paper seasoning bag held up. You'll notice, also, that the treatment of the chicken isn't shown until it is removed from the wash to be fried.
There is an obscure story I copied from somewhere that explains how the chicken was treated, before frying, in 1971. I have no corroboration of this story, but it would explain the lighter weight of the flour seasoning bags. The suggestion that the brine had either lemon juice, or vinegar in is worth looking at. Unfrozen chicken here, which is sealed in plastic bags, contain a 2% vinegar mixture.
In this video, Ford is already patting CHS on the back for making a million dollars. CHS must have bragged about the money he was making if this video was made between 1956 and 1961. CHS touts his 11 spices and herbs. When Fords comments that he could just buy the seasoning at the store, CHS twitches, but says nothing.
I'll look for this story today. I believe I have it in my files on this computer.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,416
|
Post by smallgree on Jan 29, 2020 17:09:04 GMT 1
...............discovered these comments on a website from David R. He says that he was an employee at KFC back in the day. He has some interesting insights onto the ingredients and preparation of the chicken. Here’s what he has to say.
“My first real job was at KFC in 1973. First we soaked the chicken pieces overnight in 10 gallon tubs kept in the cooler. We got the marinade mix from our suppliers in a 1 quart bag that contained vegetable oil, perhaps some lemon juice or vinegar, MSG and perhaps a little sugar. Salt can be used instead of MSG. The mix was poured over the chicken and water was added to fill the tub, then it was kept covered overnight before cooking.
The dry mix came in a bag as well and was about 4-5 lbs of cornstarch with the herbs and spices blended in. I am not sure if there was any baking powder or soda included but MSG was. Again, salt can be substituted here. This was mixed with about 10 lbs or so of plain flour in a big tub.
For the dip, we whisked 2 eggs with milk and water in a quart container that set into the work table as the flour tubs did.
The chicken pieces were pulled from the soaking tubs, slightly drained then dumped into the flour tub. After lightly coating each piece, they were dipped then floured again before cooking. Extra crispy was cooked in pressure deep fryers. Aside from that, both types were treated the same before and after cooking.
The cooked chicken was set on racks on cookie sheets and slid into the warming cabinet until serving.”
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smallgree
Chef
Here is a vial recipe:
Posts: 1,416
|
Post by smallgree on Feb 25, 2020 17:49:41 GMT 1
Has anyone isolated what exactly caused the KFC aroma to cling to the cardboard buckets? What caused the 2nd day aroma? It's not cloves, bay leaves, allspice, peppercorns, ginger, paprika, chili pepper, oregano, thyme or garlic. If it is sage, then it would take alot of it.
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Post by rne233 on Feb 26, 2020 20:16:20 GMT 1
Hello smallgree, Just found your forum and am impressed by all the work everyone has done to replicate the original formula. I am excited to try many of the ideas listed here. Could you please tell me what Sexton's is? Noticed it comprised 25% of one recipe listd earlier. Can I order that online? Thanks for all the information. Great forum!!
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smallgree
Chef
Here is a vial recipe:
Posts: 1,416
|
Post by smallgree on Feb 26, 2020 20:44:23 GMT 1
Sexton Poultry Seasoning is an old poultry seasoning used in CHS's day. CHS used Sexton seasonings. It is no longer marketed today. The ingredients, in the order listed, were: Sage/Coriander/Allspice/Jamaican ginger/thyme/marjoram/pepper/savory. I have mixed up various personal versions of this lineup, and I can truthfully say that it is a marvelous poultry seasoning. It in itself, with some additions, would make excellent fried chicken.
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Post by rne233 on Feb 26, 2020 21:07:34 GMT 1
Thank you smallgree. Have ordered Tillicherry pepper and Jamaican ginger to try the recipe you listed on page 7 here. You said you gave your GP a new mix in a post on page 10 and they thought it was the best yet. Is that a recipe you would share? Apologize in advance if I'm prying too much. Not sure how all this works. Have loved KFC for 50 years. Would love to make chicken that good.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,416
|
Post by smallgree on Feb 27, 2020 17:36:03 GMT 1
"11 Hs & Ss-2" (I plan on using 17.5g of the pepper melange. It contains tellicherry peppercorns);
300g flour; 40.5g salt; 35g seasoning.
25% - MSG ------------- 8.75g
25% - White pepper ---- 8.75g
25% - Black pepper ----- 8.75g
25% - Hs & Ss (Sextons) - (8.75g)
13% - J. Ginger ------- 4.55g
2% - Sage ------------ .7g
2% - Coriander ------- .7g
1% - Allspice ---------- .35g
1% - Thyme ----------- .35g
1% - Marjoram -------- .35g
1% - Cayenne --------- .35g
1% - Savory ----------- .35g
______________________________________________________
3% - Garlic ----------- 1.05g
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1-3-20-A
24g seasoning; 300g white pastry flour; 45g fine salt.
MSG - 5.52g
Pepper melange - 5.52g
J. ginger - 3.6g
Sexton's - 3.12g
Paprika - 2.4g
Allspice - .72g
Garlic - .72g
Mustard - .72g
Basil - .48g
Celery seeds - .48g
Oregano - .48g
Nutmeg - .24g
Both of these recipes make good chicken, but it is, of course, dependent upon the proper preparation and cooking methods.
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