|
Post by deepfriednew101 on Feb 24, 2022 16:37:51 GMT 1
Watkins makes a Great Product
|
|
flg
Souschef
Posts: 1,578
|
Post by flg on Feb 25, 2022 1:17:25 GMT 1
Bill Summers SPICES Salt Morton, Popcorn Salt Monosodium Glutamate Accent Black Pepper Granular Rawleigh’s Black Pepper Cracked Tellicherry Black Pepper Ground Durkee’s White Pepper Paprika Ginger Jamaican Garlic Coriander Cardamom Thyme Sage Tone’s Cinnamon Saigon Clove You know this seemed real familiar to me. Outside of how close it was to Glen's. Here is something I saved from another site. Coincidence? Seems Paprika vs Allspice is the difference
I came across a vendour in the UK called Jolly Chef that is selling a seasoning called 99X-X. Interestingly, they even refer to Marion Kay in the description BUT unlike the latter, they do reveal the entire list of ingredients. I haven't tried the mix yet as I just discovered it myself, but it looks very promising to me. I reckon we have all been using most of the spices listed, but many still seem to be hesitant about using cinnamon and cardamom in particular. Here are the ingredients and ratios:
Ingredient List/Composition SPICES (Black pepper powder, Cracked black pepper, Ground black pepper, white pepper, Ginger, Garlic, Corriander, Cardamom, Thyme, Sage, Cinnamon, Clove, Pimento, FLAVOUR ENHANCER E621)
1. Mix a 90g sachet with between 1kg and 1.5kg of flour, depending on your taste. 2. Mix between 100g to 150g of salt to the spice and flour mixture and mix well.
|
|
|
Post by mackerbryanee13 on Feb 25, 2022 9:05:59 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 IMO POV, I think it’s better to try it first before revealing it. I already searched the forum, KFC11, and many other distant forums from galaxies far away conversing about the secret and I’m quite astounded that nobody has tried it yet nor even suggested it. Forgive me for cliffhanging everyone but I’m afraid of disappointing people when I revealed it before even trying it. What I can give you so far is that it “skyrocketed” the aroma by 200% when I added 2 tbsp of it in the mixture consisting of: b&w pepper, orange peel, coriander, cloves, allspice, ginger, crushed chili, thyme, sage, savory, salt, super msg, xanthan gum, corn starch, sugar. I also ordered gunpowder seasoning because I have a strong “feeling” this could be Vial C. Peace!
|
|
|
Post by Silver on Feb 25, 2022 11:57:48 GMT 1
After reading the "Gunpowder Seasoning" ingredients, it seems to be merely spices and liquid smoke. They likely toast it to make it black, or perhaps they add food color. As I stated earlier, a drip of liquid smoke would be easier. And likely save you some money.
Guga Foods smoked their chicken before adding their KFC clone spices, and said it tasted way better than un-smoked.
I wonder what the "Grill Flavor" actually is within the South Africa KFC ingredients list? It may be completely a regional thing. And it may not taste like the KFC OR in most of the rest of the world.
Why not just try adding a bit of Smoked Paprika? That might be worthy of exploration.
|
|
|
Post by Silver on Feb 25, 2022 12:09:55 GMT 1
|
|
|
Post by deepfriednew101 on Feb 25, 2022 15:59:04 GMT 1
Silver
I noticed the comments say it does not taste like Southern Fried Chicken and more like Soap, plus the chicken is so small ?
the problem with this Ingredient list is its impossible to know what spices are associated with the chicken, bun or other ingredients
INGREDIENTS LIST:
Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin], Water, Chicken Breast (18%), Rapeseed Oil, Lettuce, Durum Wheat Semolina, Pasteurised Egg, Palm Oil, Invert Sugar Syrup, Salt, Cornflour, Wheat Gluten, Pasteurised Egg Yolk, Yeast, White Wine Vinegar, Wheat Starch, Dried Whole Milk, Fermented Wheat Flour, Tomato Paste, Emulsifiers (Mono- and Di-Glycerides of Fatty Acids, Mono- and Di-Acetyl Tartaric Acid Esters of Mono- and Di-Glycerides of Fatty Acids, Sodium Salts of Fatty Acids), Dried Skimmed Milk, Tapioca Starch, Garlic Purée, Chipotle Chilli, Smoked Paprika, Lemon Juice, Spices [Black Pepper, Ginger, Clove, Star Anise, Cinnamon, Fennel, Nutmeg, White Pepper], Sugar, Sage Extract, Colour (Paprika Extract), Mustard Flour, Concentrated Lime Juice, Onion Powder, Garlic Powder, Raising Agent (Sodium Bicarbonate), Flour Treatment Agent (Ascorbic Acid), Pepper Extract, Celery Powder, Coriander Extract, Chilli Extract.
Allergy Information May contain sesame seeds.For allergens, including cereals containing gluten, see ingredients in bold.
|
|
flg
Souschef
Posts: 1,578
|
Post by flg on Feb 25, 2022 18:13:05 GMT 1
Actually lots of good information in the above. In particular they call out the types of extracts they have available. Now there may well be more to they have everything. But these they definitely have.
Sage Extract Paprika Extract Pepper Extract Coriander Extract Chilli Extract
|
|
|
Post by mackerbryanee13 on Feb 25, 2022 18:25:20 GMT 1
After reading the "Gunpowder Seasoning" ingredients, it seems to be merely spices and liquid smoke. They likely toast it to make it black, or perhaps they add food color. As I stated earlier, a drip of liquid smoke would be easier. And likely save you some money. Guga Foods smoked their chicken before adding their KFC clone spices, and said it tasted way better than un-smoked. I wonder what the "Grill Flavor" actually is within the South Africa KFC ingredients list? It may be completely a regional thing. And it may not taste like the KFC OR in most of the rest of the world. Why not just try adding a bit of Smoked Paprika? That might be worthy of exploration. I already tried smoked spanish paprika. It overpowered everyone else in the mix, I feel the activated charcoal will bring that sharp grill taste infused in the black and white peppers. My only fear is that the charcoal will blacken the chicken rather than become the black specks I’m suspicious of. Maybe that’s the missing piece: ACTIVATED CHARCOAL SPECKS I also already tried adding the liquid smoke to the flour, batter, or h&s. It was a disaster. The only feasible use for it is to add it in the cooking oil to give it that hickory aroma. I feel pairing charcoal seasoning in the h&s and liquid smoke on the oil will give you that Traditional Southern Pre-Depression 1920s style KFC. Paprika is too “African-American” to me. I have an idea though, I have an adjustable peppermill and I will finely grind chili flakes, b&w pepper, and rosemary together and see how that goes.
|
|
|
Post by Silver on Feb 25, 2022 18:58:54 GMT 1
As to Spanish Paprika, simply cut back on it until it provides a net positive flavor that is not overpowering.
One drop of liquid smoke delivers a lot of smoke flavor. You likely went way overboard with this ingredient also.
Modern KFC doesn't even have any black specs anymore. Or at least that was the case the last two times I ate it. Personally I think you are chasing a dead hoarse with regard to the black specs as to the 'note', but you are completely free to do so.
|
|
|
Post by Silver on Feb 25, 2022 19:12:08 GMT 1
Actually lots of good information in the above. In particular they call out the types of extracts they have available. Now there may well be more to they have everything. But these they definitely have. Sage Extract Paprika Extract Pepper Extract Coriander Extract Chilli Extract Now we know how to squeeze everything into a 26 ounce bag.
|
|