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Post by mackerbryanee13 on Feb 22, 2022 18:17:05 GMT 1
I apologize for my unorthodox approach. I believe CHS was a decent man and will never lie. When he said that “I don’t want you to taste anything but the delicate flavour of the chicken”. IMO, if bell peppers and paprika was used. The chicken will taste soul food-like or cajun like and that’s now what CHS intended. So we must use stuff that compliments the delicate flavour of the chicken without overriding it with papriky or chili flavours.
What I recommend is:
White & Black Pepper Fresh Orange Zest Yeast Extract Ginger & Garlic - these two are best friends according to my research. Thyme Savory Marjoram - It’s cousin Oregano was brought back to the States by American soldiers stationed in Italy during ww2 (1945) CHS finalized the recipe in the 30s Cayenne - just a little bit Mace - less potent than nutmeg, has notes of coriander. More subtle. Too much nutmeg will turn your kfc to eggnog. Allspice - has notes of the 3. Cloves, nutmeg, cinnamon. Just use a pinch to compliment the tellicherry. Tellicherry smells like faint allspice when grounded.
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Post by Silver on Feb 22, 2022 18:46:33 GMT 1
If you are seeing red specs in your local KFC (something I've never seen, and I've been eating KFC OR Chicken since 1959) then it's not likely to be Ground Cayenne, as that stuff it ground rather fine. I'd say that Crushed Red Chili Pepper Flakes would easily be visible if not ground too fine.
My best deep fried chicken to date (on the KFC_Clone_Effort side of my wife's stellar Celery Seed Only deep fried chicken) has been my recipe #4, which had a decent abundance of the 'note' and also had 0.5 grams of Tones Chili Powder within 200 grams of flour. I will agree that the Cumin in Chili Powder goes negative on you in a hurry (as I mentioned in an earlier post) if some threshold is exceeded, but a very low level of Cumin can be a net positive for flavor in my experience.
I have had great success with a bit of Orange Zest, and it is part of my favorite Recipe #4.
I find that Oregano when added at about half the weight of Marjoram works just fine. And at half the weight of Marjoram it frees up a bit of cap space for the other H&S's. But I must inject that Marjoram was in my Recipe #4.
On the other website, Ken is steadily moving his recipes over from Marjoram to Oregano.
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Post by deepfriednew101 on Feb 22, 2022 18:48:59 GMT 1
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Post by mackerbryanee13 on Feb 23, 2022 1:31:13 GMT 1
This is my last experiment back in december. Not even close
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Post by deepfriednew101 on Feb 23, 2022 2:22:49 GMT 1
Mackerbryanee13 any attempt is something.
Many items are ones used BUT amounts are scrambled.
In many recipes White Pepper is the Dominant Pepper while other countries have Black and White Pepper the same amount. But it varies which country.
The countries who Have Black and White pepper at same amount ALL seem to be using Red Pepper also.
Paprika or Paprika extract are been used in Majority of Countries.
Garlic and Onion have been used most in the preprocessed items like Popcorn chicken and some pre-processed Tenders or Strips. Celery is listed in some countries and NOT in others IT all has to do with the Processing and so is Mustard when its listed.
chili powders have been listed in many items BUT in a higher position WITH Zingers and Spicy Items
when tasting KFC items the Grille Chicken was the Best to indicate Spices on the Grille Chicken BUT the Grille Chicken DOES NOT indication Colonels Secret recipe which indicated it may or may not have the same Items BUT it uses Soya Sause Powder where no other items List it.
Many County now show Chicken Stock, Chicken Gelatin, or chicken protein.
If you view older posting I have showed Canada New Age Currently uses 3Lbs of Spice and Herb, 3 Lbs. of Salt, 250g or 320g of Milk Powder and Egg Powder. with 18Lbs of Flour. THIS IS CURRENT NEW AGE KFC AOUNTS.
Many people are working with 200Grams of Flour with there Recipes. On the Forums
Enjoy the Forum
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Post by Silver on Feb 23, 2022 2:30:12 GMT 1
This is my last experiment back in december. Not even close Did you add the fermented (black) garlic?
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Post by mackerbryanee13 on Feb 23, 2022 8:35:04 GMT 1
This is my last experiment back in december. Not even close Did you add the fermented (black) garlic? Yes i did. The delicate essence of the black garlic dissipates in hot oil very quickly.
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Post by mackerbryanee13 on Feb 23, 2022 9:03:48 GMT 1
I hope this one ingredient I suspect is that one missing piece of the 80 yr old puzzle! We came very close (dustin) but not quite because of that last missing ingredient. I’m going to try it in my next experiment. This one is so common and has been hiding under many people’s nose. So many hours spent staring at the KFC skin and it’s suspicious black specks. My guts is yelling “these are not black peppers, vanilla flakes, burnt herbs, etc.
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Post by Silver on Feb 23, 2022 12:18:14 GMT 1
Somehow it is beginning to seem rather appropriate that my 13th attempt at cracking the secret recipe should contain 13 ingredients:
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Post by Silver on Feb 23, 2022 15:53:10 GMT 1
Somehow it is beginning to seem rather appropriate that my 13th attempt at cracking the secret recipe should contain 13 ingredients: I'm going to mix up a 10X sized batch today. It will either be this one, or this one with the last two ingredients removed (to make for an honest eleven H&S) and with MSG and I+G bumped up a bit to make up for the weight difference. I appreciate each of your opinions as to which it should be. Please help me decide.
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