smallgree
Chef
Here is a vial recipe:
Posts: 1,416
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Post by smallgree on Jun 17, 2019 20:04:30 GMT 1
I am going to post my latest recipe in due time. But often things are overlooked and/or forgotten. I got that pure taste this weekend and all of the pieces fell into place. The thing is, which lineup of ingredients to use? I have tried to stir the dirt around these forums, so as to get people cooking. I can't try all the combinations alone. If I post a really close recipe, then the continuing testing needed, often stops. I have two versions of the famous TC34D, which by the way was measured wrong, and created with the wrong formula. I am holding the last recipe of mine for further testing. The way to get others involved is to throw the old TCK recipe at people, done right, and see if some motivation can be created.
TC34D: the first is the original recipe adjusted to 23.78g for 300g of soft flour with 40.5g of fine salt. The second recipe is the same recipe with the amounts calculated with my formula (which has been recalculated due to a recent recipe tried), which I use on all of my recipes, and have for years. This is a 24g recipe for 300g soft flour, and 40.5g of fine salt.
(1) --------------------------------- (2)
MSG ------------------ 2.75g --------------- 5.76g
White pepper --------- 6.6g ---------------- 5.76g
Black pepper --------- 4.75g --------------- 5.28g
J. ginger ------------ 1.56g --------------- 3.12g
Coriander ------------ 1.68g --------------- .48g
Sage ----------------- 1.92g --------------- .48g
Chili ---------------- 1.27g --------------- .24g
Cumin for vanilla ---- .8g ----------------- .24g
Bay leaves ---------- .31g ---------------- .24g
Savory --------------- .72g ---------------- .24g
Cloves --------------- .72g ---------------- .24g
Cardamom ------------ .7g ----------------- .24g
-------------------------Garlic ------------ 1.68g
I haven't tried either of these. If the 2nd recipe works, and I haven't cooked it, but drew it up just on paper, then............
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smallgree
Chef
Here is a vial recipe:
Posts: 1,416
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Post by smallgree on Aug 5, 2019 21:40:55 GMT 1
Here is a list of "words" I have read, or heard, concerning KFC:
Tellicherry black pepper; white pepper; msg; Jamaican ginger; Sexton Poultry Seasoning; Sage; Savory; soft winter wheat flour; confectioner's salt; shortening; Garlic; nutmeg; tarragon; Ledington's; 99X; Claudia's; 15 psi; milk and egg wash; Eula Gordon; Italian dressing mix; tomato soup mix; sausage seasoning; vials photograph; KFC follows 6 herbs and 5 spice girls.
Sexton's: Sage, coriander, allspice, Jamaican ginger, thyme, marjoram, pepper, savory.
Ledington's: Salt, thyme, basil, origino, celery salt, black pepper, dried mustard, paprika, garlic salt, ground ginger, white pepper.
Eula Gordon: Salt, thyme, basil, oregano, celery salt, black pepper, dried mustard, paprika, garlic salt, ground ginger, msg.
99X: msg, pepper (white and black), sage, coriander, fine flake salt, herbs and spices.
Claudia's: not sure.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,416
|
Post by smallgree on Aug 6, 2019 22:40:45 GMT 1
You know I've stumbled onto something considering the last post I made. I love riddles, and the OR, just might be decipherable from the above list. If it is something, then everyone can wait until the dust settles.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,416
|
Post by smallgree on Aug 14, 2019 17:55:26 GMT 1
I'm going to post a recipe later this week to see if anyone is still active on this site.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,416
|
Post by smallgree on Aug 26, 2019 1:26:48 GMT 1
The vials, after a very close look at the photo. L= Ledington ingredient; S= Sexton ingredient
A - English thyme - L; S
B - Oregano - L
C - Purple basil - L
D - Sage - S
E - Allspice - S
F - Jamaican ginger - L; S
G - Garlic - L
H - Marjoram - S
I - Savory - S
J - Cayenne - L, as a chili; S, as "pepper"
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smallgree
Chef
Here is a vial recipe:
Posts: 1,416
|
Post by smallgree on Aug 26, 2019 5:22:50 GMT 1
The vials, after a very close look at the photo. L= Ledington ingredient; S= Sexton ingredient
A - English thyme - L; S
B - Oregano - L
C - Purple basil - L
D - Sage - S
E - Allspice - S
F - Jamaican ginger - L; S
G - Garlic - L
H - Marjoram - S
I - Savory - S
J - Cayenne - L, as a chili; S, as "pepper"
K - Peppercorn melange - Lx2
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smallgree
Chef
Here is a vial recipe:
Posts: 1,416
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Post by smallgree on Oct 9, 2019 20:23:17 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
I'll let my guinea pig try this out later in the week.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,416
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Post by smallgree on Oct 17, 2019 15:24:14 GMT 1
GP says this is the one. Not a soul on these forums has even hinted at trying it. I guess I'll try the next two phases privately. Looked at the vials and all but two vials contain coarsely ground ingredients. Why?
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smallgree
Chef
Here is a vial recipe:
Posts: 1,416
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Post by smallgree on Dec 2, 2019 16:52:04 GMT 1
I haven't tried my last recipe yet. I was just thinking the other day (tough for me, ha ha), and I just couldn't see CHS whipping up a scientific recipe with vials, measuring machines/devises, scientific calculations, etc. I see the CHS who threw in a "couple handfuls" of something. I scientifically mixed my latest recipe and decided to quickly fry some gizzards before I cooked this new recipe up, just for a snack. Like I envisioned, I just threw some stuff together and fried. I think we may be splitting hairs, as this was KFC gizzards as I remember. The next day I added a little pepper and salt and heated them in the microwave. It was KFC. Any way, here is the recipe I "threw" together on a 3" x 4" piece of scrap paper. I use an 8 qt. fryer.
25% - MSG ---------- 4g
25% - White pepper - 4g
25% - Lemon pepper - 4g
20% - Sexton's ----- 3.2g
05% - Curry -------- .8g
Seasoning weight - 16g
Fine salt weight - 30g
Pastry flour ----- 200g
Gizzards - 2 1/2 lbs.
Wash = One beaten egg and one cup whole milk. Cover chicken for at least 15 minutes, once.
Oil - Hydrogenated lard.
Cook time - 11 minutes total. Fried 2 minutes on high; capped and reduced to medium when rocker began, at 15 psi. Removed and wrapped in foil (as KFC does) for at least 15 minutes.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,416
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Post by smallgree on Dec 9, 2019 23:16:43 GMT 1
Someone on Ken's forum and BruceB's forum is claiming to have discovered the OR.
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