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Post by kaweempo on Apr 19, 2019 2:33:37 GMT 1
deep taste . Hi . Probably MSG haha . I am not joking but this is the 11th ingredient IMHO . Also the vials are as follows
with an approximately easy measurements for each By teaspoons
A - Ground Fennel 1/2 tsp
B - Ground Coriander 1/2 tsp
C - Chili Or Vanilla (1/2 tsp chili or 1/4 tsp tahitian vanilla or 1/8 tsp vanillin white powder or 1/2 tsp vanilla sugar )
D - Ground Sage 3/4 tsp (important Good quality sage)
E - Allspice Or cloves 1/8 tsp
F - Ginger 1/3 tsp
G - Ground White P. 1 tsp
H - Ground Nutmeg 1/4 tsp
I - Celery or Thyme Or Savory Or Herbs de provonce (1/2 herbs or 1/4 celery)
J - Chili Or cloves (1/8 Cloves Or 1/2 chili)
K - Medium Ground Tellicherry 1+1/2 tsp
11TH - MSG Powdered (High quality MSG , (Not all MSG products created equally) 3/4 tsp
Optional - Garlic 1/4 tsp , Dextrose or sugar 1/2 tsp , Chicken bouillon 3/4 tsp , citric acid 1/8 tsp
Grind all the herbs and spices together into a fine powder except tellicherry pepper . Then mix the Medium ground black pepper with the fine powder mix .
Then mix with 240 grams flour "2 US Cups" chicken Must be Free range , natural feeding and cooked in pressure fryer
there you go
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smallgree
Chef
Here is a vial recipe:
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Post by smallgree on Apr 19, 2019 2:34:38 GMT 1
I'm with you 100%. Whatever it was, didn't take a huge amount to influence the final flavor. I keep thinking of that Derrick Wilson years ago. He never revealed anything, but his confidence always soared. I mixed his stuff up years ago, using my formula, but I never cooked it. I still have it sitting around here somewhere. You know it by the onion.
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smallgree
Apr 19, 2019 14:06:58 GMT 1
via mobile
Post by Deep Taste on Apr 19, 2019 14:06:58 GMT 1
deep taste . Hi . Probably MSG haha . I am not joking but this is the 11th ingredient IMHO . Also the vials are as follows with an approximately easy measurements for each By teaspoons A - Ground Fennel 1/2 tsp B - Ground Coriander 1/2 tsp C - Chili Or Vanilla (1/2 tsp chili or 1/4 tsp tahitian vanilla or 1/8 tsp vanillin white powder or 1/2 tsp vanilla sugar ) D - Ground Sage 3/4 tsp (important Good quality sage) E - Allspice Or cloves 1/8 tsp F - Ginger 1/3 tsp G - Ground White P. 1 tsp H - Ground Nutmeg 1/4 tsp I - Celery or Thyme Or Savory Or Herbs de provonce (1/2 herbs or 1/4 celery) J - Chili Or cloves (1/8 Cloves Or 1/2 chili) K - Medium Ground Tellicherry 1+1/2 tsp 11TH - MSG Powdered (High quality MSG , (Not all MSG products created equally) 3/4 tsp Optional - Garlic 1/4 tsp , Dextrose or sugar 1/2 tsp , Chicken bouillon 3/4 tsp , citric acid 1/8 tsp Grind all the herbs and spices together into a fine powder except tellicherry pepper . Then mix the Medium ground black pepper with the fine powder mix . Then mix with 240 grams flour "2 US Cups" chicken Must be Free range , natural feeding and cooked in pressure fryer there you go Hello Kaweempo, Thank you for the great recipe. As I said in several posts, I consider the Vials a marketing thing, I don't use them any more in building my recipes. We were through this path of research for years. Deep Taste |
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smallgree
Chef
Here is a vial recipe:
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Post by smallgree on Apr 19, 2019 17:20:37 GMT 1
The "11 s/hs" was the call phrase when the recipe was first created, and became marketing fodder for CHS. Just like "finger licking good". I've tasted better chicken with probably more ingredients, as well as less. My mother-in-law had a pressure fryer at a convenience store she operated at the lake. She got a marinade pouch from Arkansas, somewhere. She marinated/brined the chicken overnight then fried the next day. Outstanding chicken. After my father-in-law drowned during a fishing tournament, I never saw/ate/heard about/ the chicken again. Rex's Boneless Fried Chicken is the best I ever ate. The old man died, and many imitators followed. My understanding is that the widow is now trying to sell the recipe before she dies. Haven't eaten the real stuff since the early 1990s.
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smallgree
Chef
Here is a vial recipe:
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Post by smallgree on Apr 23, 2019 14:52:48 GMT 1
Mixed a new batch last night based upon taste only. No vials involved. Just went by order of ingredients on 1970s KFC seasoning bags. I'm trying to emphasize the pepper, ginger and garlic. Melding now.
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smallgree
Chef
Here is a vial recipe:
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Post by smallgree on Apr 24, 2019 15:37:45 GMT 1
This is SFC (smallgree fried chicken). Even as I mixed this I envisioned certain changes that might be even more tasty. I have not cooked it yet, but the peppery taste stands out as it should. 24g seasoning for 300g pastry flour, with 40.5g very fine salt added. The cooking procedure must be correct and if you don't have it down pat, then you need to do some studying because it DOES make a difference. Brine the chicken for 1 hour in a salt/msg/water solution.
MSG - 4.8g
White pepper - 4.8g
Black pepper - 4.8g
Jamaican ginger - 3.6g
Granulated garlic - 1.2g
Coriander - 1.2g
Dried mustard - 1.2g
Sage - 1.2g
Cayenne - .48g
Thai basil - .24g
Hot and spicy oregano - .24g
English thyme - .24g
Coarse grind the black pepper. Grind the white pepper and msg together. Set these aside. Grind the remaining ingredients to a fine powder. Mix all together. If too weak, use with less flour next time. If too strong, add flour next time.
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smallgree
Chef
Here is a vial recipe:
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Post by smallgree on May 2, 2019 2:19:21 GMT 1
F&G-26
White pepper - 5
MSG - 3
Jamaican ginger - 3
Black pepper - 2
Hungarian paprika - 2
Garlic (granulated) - 1.5
Sage - 1.5
Coriander - 1
Celery (gnd seeds) - .5
Mustard (flour) - .25
Allspice - .25
Oregano - .25
Thai basil - .25
French tarragon - .25
Thyme - .25
_____________________________________________________________________
300g of pastry flour and 40.5g confectioner's salt.
I took a Maggi chicken 2 bouillon cubes (they are very dry) and rubbed into the chicken and refrigerated for 24 hours to restore some of the "chicken flavor".
Put chicken into milk, egg, and corn starch wash. Roll and press into seasoned and salted flour. Let sit for 15 minutes. Have oil heated to 380 to 400 F at end of 15 minutes. Set timer for 15 minutes (for larger pieces). Drop chicken and stir several times until color forms (approx. 2 mins). Close cooker (should be around 13 mins. left). When pressure builds (approx 10 to 11 mins. remain) turn to medium. Fry at 15 psi. When alarm goes off, quickly release pressure and remove lid. Put chicken on wire rack above paper toweled pan and cover with towel for 15 minutes. Eat. I will adjust my next recipe to reflect 1) larger chicken; 2) longer fry time; 3) the lack of "pepper extract" in my recipe.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,416
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Post by smallgree on May 7, 2019 23:57:19 GMT 1
I will be posting F&G-26++ later. Try it or don't try it. It is your prerogative.
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Post by DutchGuy on May 8, 2019 16:50:17 GMT 1
White pepper - 5 MSG - 3 Jamaican ginger - 3 Black pepper - 2 Hungarian paprika - 2 Garlic (granulated) - 1.5 Sage - 1.5 Coriander - 1 Celery (gnd seeds) - .5 Mustard (flour) - .25 Allspice - .25 Oregano - .25 Thai basil - .25 French tarragon - .25 Thyme - .25 _____________________________________________________________________ 300g of pastry flour and 40.5g confectioner's salt. I took a Maggi chicken 2 bouillon cubes (they are very dry) and rubbed into the chicken and refrigerated for 24 hours to restore some of the "chicken flavor". Put chicken into milk, egg, and corn starch wash. Roll and press into seasoned and salted flour. Let sit for 15 minutes. Have oil heated to 380 to 400 F at end of 15 minutes. Set timer for 15 minutes (for larger pieces). Drop chicken and stir several times until color forms (approx. 2 mins). Close cooker (should be around 13 mins. left). When pressure builds (approx 10 to 11 mins. remain) turn to medium. Fry at 15 psi. When alarm goes off, quickly release pressure and remove lid. Put chicken on wire rack above paper toweled pan and cover with towel for 15 minutes. Eat. I will adjust my next recipe to reflect 1) larger chicken; 2) longer fry time; 3) the lack of "pepper extract" in my recipe. "Coriander".... Is that coriander leaves or seeds? |
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smallgree
Chef
Here is a vial recipe:
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Post by smallgree on May 10, 2019 16:26:17 GMT 1
I use ground coriander seed that I grow. Below is a modified 26++, which was my top recipe. It is to be used with 300g flour, and 40.5g fine salt. I brine my chicken in water, salt, msg and my copycat Sexton Poultry Seasoning. If you try anything, try this one and make any changes you feel necessary. We are all in the same boat here.
F&G-26++-1
MSG - 4g
White pepper - 4.18g
Black pepper - 4g
Lemon zest - .86g
J. Ginger - 3.12g
Paprika - 2.33g
Allspice - 1.44g
Mustard - 1.18g
Coriander - .74g
Garlic - .74g
Celery seed - .58g
Sage - .58
Tarragon - .58
Basil - .41g
Thyme - .41g
Oregano - .35
300g flour; 40.5g fine pickling salt.
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