Deleted
Deleted Member
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Post by Deleted on Feb 28, 2023 20:15:24 GMT 1
Sorry for the unprecise numbers. I use exactly these percentages which I calculated from the 70s MK bag: Seasoning 5,29% Salt 10,15% Flour 84,57% Both perspectives (I.E., yours and mine) can't be correct at the same time. You've lost me, sorry. I don't know what you mean. If I made mistakes in below calculations, feel free to correct me. This is what I have noted down: MK Bag (70s)Seasoning 5,29% Salt 10,15% Flour 84,57% NZ Tin (70s)Seasoning & Salt 17,70% Flour 82,30% |
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smallgree
Chef
Here is a vial recipe:
Posts: 1,417
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Post by smallgree on Feb 28, 2023 20:17:30 GMT 1
My math must not be real good. Except for the notion that salt was shifted around, my 1998 seasonings were: 25lbs flour, 3lbs salt, 2lbs seasoining. The salt and seasoning are exactly 20% the weight of the flour. So, 20% of 400g of flour is 80g. 48g salt and 32g seasoning. Using the eyeball test: 400oz flour, 48oz salt, 32oz seasoning. Convert to grams and there you have it, just like Ken does. Here are the caveats:
1. You can't interchange today's measurements with yesterday's, particularly since we don't know for certain yesterday's.
2. Extracts!!!
3. How was the salt "really" distributed throughout the years?
4. I couldn't possibly calculate as I want to without knowing the amounts of ingredients used in the 1950s. That seems to be the most guarded secret of them all.
5. Process. Does anyone really have a grasp of this?
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Post by Silver on Feb 28, 2023 21:53:34 GMT 1
No one can arbitrarily deny that there is documented evidence for 3.75 Lbs. of Salt instructed to be added to 25 Lbs. of Flour early on. There is photographic evidence of it. Even Ken admits that early on the Salt was likely 62 to 64 ounces in 25 Lbs. of Flour. He says this because he accepts 60 'external' ounces (3.75 Lbs.), and then additionally presumes 2 to 4 more ounces in the "bag". As an aside, or as ancillary evidence, an early 99-X photo has instructions to add 4 Lbs. of Salt. There is photographic evidence for this also.
64 ounces = 4 Lbs.
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Post by Silver on Feb 28, 2023 22:00:03 GMT 1
Plus there is the "add 6 Cups of Salt" evidence that deepfriednew101 learned directly from CHS himself, whereby my measurements indicate that 6 level US Cup measures worth of Table Salt weigh 4 Lbs. (I computed 3.99). |
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Post by deepfriednew101 on Feb 28, 2023 22:29:31 GMT 1
It was also Printer in some of the oldest Known Manuals we see that Brown and Massey Original used in K.F.C.
6 x 8oz cups of Salt was references as Popcorn Salt
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Post by Silver on Feb 28, 2023 22:35:22 GMT 1
It was also Printer in some of the oldest Known Manuals we see that Brown and Massey Original used in K.F.C. 6 x 8oz cups of Salt was references as Popcorn Salt Who's going to weigh 6 level cups of Popcorn Salt? I don't have any. |
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flg
Souschef
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Post by flg on Feb 28, 2023 23:23:52 GMT 1
In reading through I think it goes again back to my thoughts on any recipes at this point. For what time frame did you build it for OR or one of the MK versions. I believe it's documented that the "extra" salt was lowered over the years on the real OR. It's quite possible it moved or mostly moved into the seasoning bag and/or more MSG was added. The same for MK I have a label example stating 4lbs and later it appears to be lowered to 3lbs   |
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Post by Silver on Feb 28, 2023 23:25:13 GMT 1
Sometimes Popcorn Salt is Butter Flavored. Might that be interesting on Deep Fried Chicken?
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Post by Silver on Feb 28, 2023 23:32:35 GMT 1
I always thought we were trying to get back to the early franchise era flavor. Franchises opened up within only a couple to a few miles from my house in a few directions in 1959, when I was 4 years old. We went to 'Kenny Kings' (a local chain with multiple locations in Cleveland Ohio and the suburbs) often to get 'Kentucky Fried Chicken' when I was young.
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Post by deepfriednew101 on Mar 1, 2023 0:01:55 GMT 1
Many are trying to get back to the Original
BUT
Using all information that can put the puzzle together is the Key and using Salt amounts of anything thy did helps find a suitable amount
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