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Post by Deleted on Apr 1, 2022 13:11:35 GMT 1
Thanks for sharing indeed. Where is the item that had never been mentioned before though, the game changing ingredient?
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Post by Silver on Apr 1, 2022 13:11:35 GMT 1
I agree that such an array of ingredients hits upon those used by many hundreds of us for many years, but where is the secret "black specs" ingredient which you have proclaimed evolves the note perfectly? It still seems to be totally missing, and thus the game of keeping secrets apparently continues.
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Post by Deep Taste on Apr 1, 2022 13:18:43 GMT 1
I like to add, 1 tbsp vineger in the brine, I tried this, I don't recommend it, it is to powerful to go in there, but you may have better results than mine.
DT
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Post by mackerbryanee13 on Apr 1, 2022 14:50:45 GMT 1
I like to add, 1 tbsp vineger in the brine, I tried this, I don't recommend it, it is to powerful to go in there, but you may have better results than mine. DT I've seen it being added by an African-American woman in her fried chicken and she said it adds to the tenderizing effect of the saltwater. Might try tarragon vinegar instead or white wine vinegar |
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Post by Deep Taste on Apr 1, 2022 15:04:15 GMT 1
Tarragon vineger in the brine may make a difference, Colonel Sanders added it to his coleslaw, worths trying I think, although I still have isues adding any vineger at all, tenderising chicken might be needed if you want to fry the pieces using a pan, but since I only pressure fry my chicken, the meat comes out done to the bones.
DT
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Post by deepfriednew101 on Apr 1, 2022 15:35:00 GMT 1
Add the Vinegar to the Milk MAKES buttermilk and flavor
CHS also added Tarragon vinegar to the Original Gravy
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Post by mackerbryanee14 on Apr 2, 2022 2:09:49 GMT 1
i got a next trial coming up!
following dustin’s measurements but with my
choice of herbs and spices
I will reveal the secret ingredient after this if I didn’t get it right this time. it’s no use keeping a secret if it’s wrong to right?
I pinpointed the most perfect duo of spices that can counteract the bitterness of the vial C through brute sweetness.
no more arguing, the yellow vial is garlic powder. it has to be there. my chicken suffered without it.
and I am pinning my hopes to paprika. there’s no ancho back in the 1930s unless CHS migrated to mexico lol
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Post by deepfriednew101 on Apr 2, 2022 2:14:45 GMT 1
Garlic and Onion Both carry to much Aroma and Flavor.
I CHS COOKING he used Fresh Onions in almost every cooking dish and Garlic extract and garlic were used in SOME BUT not has much as the Onion and Celery.
Recipe Printed Garlic Extract
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Post by mackerbryanee13 on Apr 2, 2022 8:22:23 GMT 1
The lingering smell that stays on the KFC bucket is indeed Garlic, Paprika, aromatics (nutmeg & cloves), and the nutty sunflower oil.
I am 200% sure everytime I sniff my 4 pc meal dark meat like a dog I can smell the following:
Sharp pepper (your grandfather’s overcoat /white pepper)
Sharp herb (perhaps thyme or savory)
Garlic
Nutmeg and Cloves (nutty smell and I can detect it’s aftertaste)
Coriander (i felt it’s like a background singer lifting up the star which is white pepper)
Vial C (responsible for the super tender juicy and moist chicken and gives off an aroma as well)
A little bit of chili in there (Paprika?)
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Post by deepfriednew101 on Apr 2, 2022 14:27:05 GMT 1
There has been MORE then 5 Spice Companies Top R&D Staff and University Food Science Instructor's
who have agreed with Our FULL FINDING from decade of Cooking 10 of thousands of LBS of chicken.
The Aroma Base is Pepper White and Black, Sage, Garlic and Onion, Paprika Combo with the Herbs. YOUR heavy AROMA IS THE PEPPER ABSOLUTE, SAGE was more pronounced in the Older KFC.
THE OIL once SEASONED is the Lingering Aroma that is saturated into the Cardboard Bucket and Box. (( if you want a TEST Take a Paper or Card Board and pour some Old Diesel or Gad Engine Oil on either and place it into a closed ROOM. YOU will have the Burnt Auto Oil Smell ))
Remember KFC NEW AGE IS using a Aroma Enhancer for there Chicken Currently. THE SAME CRAP in fire Logs, Nail Polish, and Potato Chips. NO ROCKET SCIENCE.
The original formulation for the Pepper Aroma Base was developed in late 69 - 70 Time period. I have spoke and been in contact with the Companies who Manufacture the Aroma Enhancer. The main over tone they expressed was Pepper Based.
I was they instructed By a Food Science Instructor to take a Metal Tea Infuser add Cracked and whole Peppercorn to the Slow Heating NEW OIL when we Change the Oils to Season the Oils Prior to first use. I CAN TELL EVERYONE. We NOT only added the Pepper BUT in a second Tea Infuser added Spice of Sage, Garlic, Onion. and slowly heated the OIL. in 30 Minutes you COULD smell the Aroma off the Oil although mild it was starting to build.
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