smallgree
Chef
Here is a vial recipe:
Posts: 1,416
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Post by smallgree on Dec 26, 2019 17:37:28 GMT 1
F&G Oklahoma Fried Chicken:
For 300g soft flour: 45g fine table salt.
Seasoning: All prepared in bulk:
MSG - 4.5g
Ledington's - 12g
Sexton PS - 7g
Nutmeg - .5g
Do not brine chicken, and do not heat up chicken. Do not overload your pot, and do not use huge pieces of chicken. If a piece is too large, cut into the chicken to the bone, so the heat will penetrate. Pull the skin tightly over the chicken, the best you can.
Mix flour. Place chicken in milk (1 cup) and egg (1, with hell beaten out of it) wash for at least 15 minutes. Bread the chicken using CHS's technique. Let breaded chicken sit until breading appears wet.
Dump chicken into hydrogenated lard, heated to 375 to 400 degrees.
Start your time when chicken is dumped into hot oil at 9 to 11 minutes, depending upon amount of and size of chicken; stir chicken until it attains the desired color (matter of taste here) and cap with 7 minutes remaining (another matter of choice and the capabilities of your equipment), reducing heat to medium once rocker begins to rock; when time is up, uncap and remove chicken and place in loosely wrapped aluminum foil package for 15 minutes. Eat. Adjust amounts of seasoning, and ratios, depending upon your taste and equipment.
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Post by batelmagdie on Dec 26, 2019 21:47:07 GMT 1
hey smallgree . You probalby know me from ken's forum before i get banned
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smallgree
Dec 27, 2019 3:31:44 GMT 1
via mobile
Post by Deep Taste on Dec 27, 2019 3:31:44 GMT 1
F&G Oklahoma Fried Chicken: For 300g soft flour: 45g fine table salt. Seasoning: All prepared in bulk: MSG - 4.5g Ledington's - 12g Sexton PS - 7g Nutmeg - .5g Do not brine chicken, and do not heat up chicken. Do not overload your pot, and do not use huge pieces of chicken. If a piece is too large, cut into the chicken to the bone, so the heat will penetrate. Pull the skin tightly over the chicken, the best you can. Mix flour. Place chicken in milk (1 cup) and egg (1, with hell beaten out of it) wash for at least 15 minutes. Bread the chicken using CHS's technique. Let breaded chicken sit until breading appears wet. Dump chicken into hydrogenated lard, heated to 375 to 400 degrees. Start your time when chicken is dumped into hot oil at 9 to 11 minutes, depending upon amount of and size of chicken; stir chicken until it attains the desired color (matter of taste here) and cap with 7 minutes remaining (another matter of choice and the capabilities of your equipment), reducing heat to medium once rocker begins to rock; when time is up, uncap and remove chicken and place in loosely wrapped aluminum foil package for 15 minutes. Eat. Adjust amounts of seasoning, and ratios, depending upon your taste and equipment. I fail to see how the old recipe could be anything other than this! Great summing and theorising, this is the recipe in its authentic form! The original recipe is simply: poultry seasoning + seasoned salt + pepper + nutmeg. No more, no less, no secrets! Deep Taste |
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Post by batelmagdie on Dec 27, 2019 7:26:35 GMT 1
deep taste i cracked colonel's secret recipe . your theory is way better than ken's , but it's missing .
Colonel harland sanders was very accurate when he revealed how he developed his chicken . He tried!
Put a bunch of that seasoning with some of that and then he get the best chicken that he ever cooked and didn't change to the moment .
And for me to be accurate . I cracked all the ingredients 100% of original recipe . However this is only half the way because perfecting
measurements is not an easy topic . I could make 100 batch with same ingredients but get different taste every time .
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Post by batelmagdie on Dec 27, 2019 7:31:38 GMT 1
For instance "Sage" . It's IN there 100% after my research . But i am not happy by the amounts every serious recipe put of sage .
The more herb is strong . The less it needed . After i cracked ingredients let me tell you . That herbs for the colonel was very important
for the aroma smell and slight bitter minty taste . But it's only the topping of the cake . Sage should be 1/2 tsp or less per 2 cups of flour .
I have also realised after my research that if you are not going to pressure fry . You either need to increase the amount of spices in the flour
or marinade with spice mix [ especially the herbs] because if you pan fry without marinading . The aromas in the herbs will vanished .
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smallgree
Chef
Here is a vial recipe:
Posts: 1,416
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Post by smallgree on Dec 31, 2019 18:03:42 GMT 1
I am looking also at the herbs. By using Sexton's, the sage is reduced. You caused quite a stir over at KFC11 batelmagdie. I was banned a few yeas ago, but got back on by becoming Willy. They have denounced everything I've done. I am working on my ratios now.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,416
|
Post by smallgree on Dec 31, 2019 18:11:13 GMT 1
Where is that photo of an Arab ingredient label I saw? It interests me because the Muslims have strict dietary rules. I can see the ingredients having to be listed. It was posted by someone who said it was a fraud. I just want to get a copy of it. I did write it down, but most folks today want some kind of proof.
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Post by batelmagdie on Jan 1, 2020 1:31:51 GMT 1
Hey willy . Do You mean this photo?  |
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Post by batelmagdie on Jan 1, 2020 1:44:57 GMT 1
I Don't know why everyone there got so mad . But i don't care . I did try to register with new account just to see if Ken actually removed my threads
[ as i asked him to delete them , because someone said that my research goes to toilet / funny thing is that all my research is on my PC , so i actually
want him to delete everything i posted . Because no one should see my posts if they think i am lying , so why he keeps them? if he still . ]
I said clearly that i cracked the code . This claim is one thing i believe 100% For me . I don't have a problem if someone said i am wrong or even delusive .
But i am not lying in my believes .
Regarding this photo . It's 100% fraud or written by someone who doesn't know KFC secret ingredients . Simply because it doesn't have sage .
That doesn't mean that every ingredient listed is wrong . They labeled nearly more than 15 ingredients so they must get luck with some true ingredient .
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smallgree
Chef
Here is a vial recipe:
Posts: 1,416
|
Post by smallgree on Jan 2, 2020 16:52:06 GMT 1
My question is, who made this, and why? Some ingredients reflect some of the arguments we've had, and I wonder if some were thrown in to cause us to ignore them. I only see 11 ingredients, as the edges appear to be cut off.
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