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Post by sheila on May 17, 2019 20:04:05 GMT 1
I remember the OR as I'm 73. They used a liquid batter and I couldn't afford a bucket unless there was a coupon in the paper where I was stationed. When they went to the dry mix, it just didn't taste the same. I haven't had a chance to try the one recipe that I had saved from the original forum, I plan on trying it in the next couple of days in a chicken bucket fryer. Then again after all these years, who knows... Sheila
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smallgree
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Post by smallgree on May 21, 2019 17:43:43 GMT 1
I bread mine dry, then let it set until it is wet, similar to a batter. The breading sticks better.
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smallgree
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Post by smallgree on May 22, 2019 2:37:23 GMT 1
Sheila, I'm interested in your story about the KFC batter. Most great commercial Southern fried chicken recipes use a batter. More information, please.
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smallgree
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Post by smallgree on May 22, 2019 19:08:48 GMT 1
I will be gone until Memorial Day.
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smallgree
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Post by smallgree on May 30, 2019 17:18:37 GMT 1
Tornado hit here Saturday 5-25-19. Got back from Branson on the 26th to a mess. Just got power back last night at 8:30 p.m. on the 29th.
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smallgree
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Post by smallgree on Jun 6, 2019 15:22:44 GMT 1
I have just found several Yves recipes, several BruceB recipes, including BB10-0131, DT-21, a Dprovo recipe, a Brodie recipe, TC34D, and a JBishop recipe, suspiciously posted somewhere with KFC trademark logos within the text, where he claims it is the OR. I also found my F-16 recipe which appears to have disappeared from all of the KFC forums.
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smallgree
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Post by smallgree on Jun 11, 2019 18:47:11 GMT 1
I just tried a new recipe, and after 3 days of sampling, I believe I have made an important discovery concerning the OR. But I will not be wasting my time.
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smallgree
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Post by smallgree on Jun 16, 2019 0:54:28 GMT 1
Too many herbs drown out each other. What was added/eliminated from Claudia's (Ledington) recipe as a result of the KFC lawsuit?
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smallgree
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Post by smallgree on Jun 16, 2019 5:25:25 GMT 1
Watched an Italian cook today talking about how too many herbs will drown each other out. The liver trials are over. The 24g recipe was more potent than the 35g recipe. It is all beginning to make sense. The propaganda and misinformation are beginning to make sense. My family doesn't want me to post these results. KFC OR is Southern fried chicken with minimal influences from sausage, curry, poultry and Oriental influences. It's like loading freon into an air conditioner. It is all a balance of pressure. I'm going to work on this and finalize a recipe that will please Yves, our forum, DeepTaste, Ellsworth, Ken, and others. When I was 11, I would ride my bike downtown to see my Dad, early in the morning, when he was frying doughnuts. On the way, I would pass KFC and take in the smells. This was in 1964. This is the edge I have on most people. When I got downtown, I smelled the bakery smells. Smell is taste. I am going to post this on all of the forums I am in touch with, but I will not post a recipe without consent from BruceB's gang.
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smallgree
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Post by smallgree on Jun 17, 2019 15:27:01 GMT 1
It is true that only the first batch of KFC in the past would contain the contents of the 26 oz seasoning bags, plus the salt. As the chicken was cooked, fresh flour, seasoning and salt were added to the breading bin. But, the seasoning and salt settled in the bin and intensified the flavor. KFC figured out a well regulated formula to control this effect. For us laymen, to create the "best" KFC taste for one small batch of chicken, then the seasoning level must be increased to reflect the settled seasoning and salt mix. The KFC manuals cover this issue. That is why a heavier mix tastes more like KFC than a mix that has weight restrictions. Change to the 32 oz seasoning bags was accompanied by tweaking the formula and the procedure. What that was has not been discussed that I've seen.
When we mix a recipe we are so concerned about getting representative amounts of the 11 h's/s's that we create overkill. The proper balance is to barely compliment the pepper with minute amounts of aromatics, and enhance that with msg. Nearly every recipe I have seen can not be justified using the 1970s seasoning bag that lists KFC ingredients by weight (and with alphabetical order for multiples) as a guide.
Take any recipe now, and from the past, and fit it into the 1970s seasoning bag formula and you will discover that the trace ingredients will (must) be at a level that enhances the peppers and don't cancel each other out.
If the KFC recipe has been an ever changing mix, depending upon the changes in it's production, then today, as far as we are concerned, the lack of chicken flavor in our mass produced poultry must necessitate adjustments.
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