smallgree
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Post by smallgree on Mar 13, 2019 17:39:37 GMT 1
I looked up one day and had 14 different mixes to try. I realized that my testing was in the mind. I could cook all of these, and if the procedure was wrong, I would go on to the next mix, then the next mix, then the next mix. But what if one of these was the correct mix? I would leave it in the dust pursuing a taste on my finger, and not from the cooked chicken. That is why I'm concentrating on the proper procedure to cook the chicken. My 1998 KFC manual is full of nothing but procedure, and what happens if you don't follow it. I'm not sure that KFC has materially changed their recipe that much. The procedural changes, and the disappearance of the flavorful, small, old fashioned heritage birds in favor of the new flavorless mass produced birds, may just be the major cause of KFC's taste decline. I'm not suggesting that KFC has not cut cost corners, but only idiots would completely abandon a surefire recipe if it meant losing customers. Just think, we may be overlooking the actual OR ingredients because of the new procedures and the tasteless chickens obscuring our senses. Of course, I did eat KFC in the late 1950s, but it sure would help if I had an actual original drumstick sitting in front of me for comparison purposes. Ahh, but no one said life was perfect.
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smallgree
Mar 13, 2019 21:00:02 GMT 1
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Post by Deep Taste on Mar 13, 2019 21:00:02 GMT 1
Believe it or not Smallgree, monthes ago, It was afternoon, and I still had a long work day, when I decided to get some KFC original recipe for lunch..
It was the best chicken I ever put in my mouth..
It was perfect, and to my surprice, I was able to detect 7 different herbs and spices!
And to be Honest, nothing of all our recipes came close to that one.
It is not just the herbs and spices.
Deep Taste
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smallgree
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Post by smallgree on Mar 15, 2019 16:12:16 GMT 1
Then we have much to discuss. I am working on a way to introduce the old chicken flavor back into the chicken. Of course it takes brining, and the usual "CHS didn't brine; or KFC doesn't brine". It doesn't matter. If you use inferior birds, you're going to have to use non-traditional methods to reach the desired goals. The misinformed franchises around the world that use the gosh awful soy bean oil are the ones that are clogging up the works. It is just too inferior. Some fast food companies have shifted to different blends to eliminate the soy bean oil negatives. Even Crisco has altered their formula (which is not the original anyway) to avoid the negatives.
Here is something few know about me. I had serious acne when I was a child. Did not scar me, but it was a nuisance. It took years to pinpoint my problem. It was the abandonment of butter for oleo margarine, and the changing of Crisco from cottonseed oil to soy bean oil, all in the early to mid 60s. I am sensitive to this oil, and I can tell you that the old KFC never made me break out. So take that, for whatever it is worth. Soy bean oil will quickly break down after its' first use, I don't care what the experts say. They're all owned by Monsanto anyway.
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smallgree
Mar 15, 2019 18:42:55 GMT 1
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Post by Deep Taste on Mar 15, 2019 18:42:55 GMT 1
I agree, after my first 10 trials or so with Soybean Oil, I knew There is something completely wrong with the final result.
Although it belongs to the first line of good oils, but it has a terrible after-taste that doesn't belong to my Original recipe experience.
We know that many KFC outlet around the world use Soybean oil, but back then, when Sanders developed his perfect recipe, Soybean Oil was not that popular. cottonsead Oil or rendered animals fat were the first choices at the time.
Deep Taste
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smallgree
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Post by smallgree on Mar 18, 2019 16:41:58 GMT 1
I got into my KFC manual this weekend and made some discoveries. I watched CHS cook on the Tennessee Ernie Ford Show and found some interesting tidbits. I used these sources for my last cook. I understand now about the procedure. I will draw something up later to post. I burned my fingers with some oil and am having a difficult time typing. I was able to brine more chicken taste into the chicken. Later.
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smallgree
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Post by smallgree on Mar 19, 2019 21:20:15 GMT 1
Bear with me on this stuff. In my manual, the previous days' seasoning flour is sifted and the next days flour is added to it. This means that, in a long time successive order, the seasoned flour will always contain the settled particles of the previous days' seasoned flour. This is a continuous procedure and can't be duplicated with a one time seasoned mix, like Ken insists upon. His weights would be off without taking into consideration the prior settled particles. I'm sure the KFC labs have this calculated to a fine science. The marinade mix is added to water and put into a tumbler with the chicken. The lid has a gasket and seal and the tumbler must be positioned to determine if it leaks. Logic tells you that a 10-15 minute tumble wouldn't need a gasket. The marinade mix obviously creates gas and pressure and shortens the marinade time, which is really a brine. This salt, msg and chemical mix pushes flavor into the meat quicker. The chicken must have been originally brined. The chicken once marinaded is placed into a refrigerator for two hours, then rinsed, floured and cooked. The chicken is cold when cooked. More tomorrow on how to cook the chicken.
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smallgree
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Post by smallgree on Mar 20, 2019 21:00:10 GMT 1
The most important evidence is the Tennessee Ernie Ford Show. This is what I heard, and saw:
CHS said he used hydrogenated shortening (not partially hydrogenated which is Crisco). I use hydrogenated lard.
Rehearsals were problematic because the chicken overcooked. When the show starts CHS said the chicken normally cooked in 7 to 8 minutes. The actual cook time was 6 1/2 minutes. He capped immediately and when the rocker started, he removed the pot from the stove. It took 30 to 45 seconds for the pot to get uncapped. That equaled 61/2 to 7 minutes total, or one to one and a half minutes too soon. Minnie Pearl said the chicken was
"real brown". A KFC bucket was sitting there which wasn't introduced until 1957, so Pete Harman was already on board. Ford held up a paper seasoning bag which means it came from CHS personally. It appears just enough for about 5 lbs of flour. CHS said it would season 3 or 4 birds. It was not a 26 or 32 ounce seasoning bag. Since the stove was too hot, and had given them trouble in rehearsals, CHS had to take the pot completely off the stove, which explains why he didn't brown the chicken before capping. But it was still overcooked. So you brown for 1 to 1 1/2 minutes, cap the pot on high, reduce heat when rocking starts, then cook for 6 minutes. Turn off heat and uncap, which should take no more than 30 seconds. Depending on heat of oil (CHS said 400), and the time it takes to remove lid, you have 7 to 8 minutes as CHS stated. It was obvious that CHS had to modify what he was doing due to a foreign heating mechanism. It is all about the time. The Seasoning bag contained probably both the seasoning and the salt. Look and estimate the weight. When the show started, the chicken was already in the egg and milk wash. It was taken from there, breaded and sent straight to the fryer. The chicken was already prepped and waiting for the Colonel. It was not taken from a raw state and prepared on the spot. It is all there. Pressure marinated, cooled, rinsed (corporation), then breaded (wash as CHS did it) and immediately fried. The manual said that if employees leave the chicken in the marinade tumbler too long, then the chicken will be too salty. BRINED!
One other note. CHS again bragged about how he had a handshake agreement with each of his partners to collect $.05 per bird. All trust because his enterprise was so honorable. He doesn't mention that he is making a fortune selling the seasoning. If you cheated him you didn't get your seasoning. Deceptive? He didn't use a seasoning bag from the warehouse. Instead he used a paper seasoning bag like the ones he used prior to hooking up with Pete. Pride? Selfishness? Narcissist? It's all there folks. My last batch of chicken was prepared this way. I brined for 36 hours with powdered chicken broth and salt (to overcome todays' tasteless corporate chickens). I used a basic seasoning, primarily Sexton's. I got the correct textural KFC chicken. Adding the liquorice taste will be a piece of cake. I am back tracking and putting together a blend of ingredients that have the taste. Revisit some of your old recipes and cook it right.
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smallgree
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Post by smallgree on Mar 21, 2019 15:37:13 GMT 1
The vials: The vials, in corporate seasoning bags: A - Marjoram B - Basil C - Allspice D - Tarragon, thyme, oregano (take your pick) E - Cayenne (oxidized) F - Mustard G - J. Ginger H - Celery salt I - Sage J - Coriander K - White and black pepper (see photo i.imgur.com/7aSQYP0.jpg ) (compare vial photo with this photo) The jar (from safe, separately listed by KFC) - Garlic not in a vial - MSG Not in vial - The secret ingredient mix (alluded to by code in Ledington's recipe) I posted a recipe based upon the above information on BruceB's forum. After their reaction, I will decide whether to post it here. That recipe is a total of 30g seasoning for 300g pastry flour and 39g of fine salt. I grind my seasonings with cornstarch. Clings to flour better. The manner by which I came up with 30g of seasoning and 39g of salt for 300g of flour is up for debate |
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smallgree
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Post by smallgree on Mar 21, 2019 20:37:05 GMT 1
There is a vials lineup if Ledington's is legitimate, but...... depends upon if any one wants to see it. Then there is the "formula", the extract recipe, the hidden recipe, the "taste" recipe, and of course the "multiples" recipe, which I have held in reserve. If you didn't taste it before 1964, then none of this matters anyway.
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smallgree
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Post by smallgree on Mar 27, 2019 15:21:26 GMT 1
Cooked the 30g multiples recipe last night. Basic recipe with 20% msg, 20% white pepper and black pepper (2 to 1), 20% Chinese 5 spice, 20% Sexton Poultry Seasoning, and 20% garlic (13%), celery salt (4%), mustard (3%). The garlic is always listed separate by KFC on seasoning bags,. and celery and mustard are allergens. For 300g flour, with 39g salt. I brined the chicken in salt and chicken powder. Tasted like KFC to me, without that lingering smell. Got a photo I have to switch over to the computer. I think the alternate 5 spice might be more in order because the szechuan peppers have a strange taste. I am thinking that the "pepperal, or the dried pepper extract, just might be the source of the lingering smell on the buckets, and even in the air. This is something we will never duplicate. My grandkids smelled the chicken all the way to the street. I saved a few and will go buy some KFC later to compare. Our KFC is independent and has always been pretty good, except that last one a few months ago. If I am correct about the extracts, then increasing only the peppers might be the direction to go. Other forums aren't seriously looking into this.
Multiples:
20% - MSG - 6g
20% - White pepper - 4.5g
Black pepper - 1.5g
20% - Chinese 5 spice (alternate) - 6g
20% - Sexton Poultry Seasoning - 6g
20% - Garlic - 3.9g
Celery salt - 1.2g
Mustard - .9g
Of course the 11 vials only show what KFC settled on to display as the "11 herbs and spices" after CHS died. Pete was always in it for the money, and went along.
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