|
|
Post by mackerbryanee14 on Mar 9, 2023 2:54:17 GMT 1
I will reveal my recipe but part of me says otherwise, what if this forum is crawling with kfc spies? They would’ve track me down and murder me. As far as my intensive year long research is concerned, this ingredient was never used nor even mentioned either by this forum and the tyrannical kfc11. The minute I tasted that chicken with that ingredient I instantly tasted 1930s corbin kentucky fried chicken but my measurements was amissed. It was bitter. I added tablespoon of that stuff and there’s no garlic. Garlic and that ingredient is what made Colonel’s chicken exceptional. The savoriness of garlic is what offsets the bitterness of that ingredient and in turn the ingredient provides the aroma of the chicken. And the certain herbs gives it a bit of sharpness to the pepper and the cloves and allspice gives it warmth. The white pepper was specifically chosen by the colonel because he knew that too much black pepper will make his chicken riddled with black specks and nobody knew how to use white pepper back then. Everyone was put off with that fecal smell Reveal your secret to me. I will publish it and let them kill me instead  for the admin I will drop the bombshell. GUAJILLO (New Age KFC) 2 tsp of it is sufficient enough for 4 cups of flour. Trust me, I tried 4 tbsp of it and it’s horrible. This is how i cook now. To get a rationale as to how could the Colonel could’ve used Guajillo, New Age KFC think like this: “The Colonel specifiy red pepper flakes, oh we can bend the recipe specs and opt for a fancy red pepper.” “hey it’s still red pepper” “EH” ~ New Age KFC CEO FRUIT OF MY RESEARCH: Guajillo is the only red pepper possessing peculiar piney, nutty, citrusy, slightly acidic, tannic, “tea-like” peppery flavour to it. BUT THAT’S NOT ALL. When cooked, this chili gave off that mysterious “Honey-Sugary Maple-like” aroma to it. Remember the 1974 esquire cooks suggested “sugar” could be in it. Don’t you see? take this tidbit secret I gave you sir and ponder. It’s wonderful smelling but I moved on to a better chili |
|
|
|
Post by mackerbryanee14 on Mar 15, 2023 1:24:28 GMT 1
alright this is it. i’m not gonna change it. this is the final recipe. it looks like kfc    |
|
|
|
Post by mackerbryanee14 on Mar 15, 2023 1:33:07 GMT 1
my recipe is so far fetched.
no way a 1940 era southern man could have acquainted himself to such remote spices unless he’s a wizard or a mason medicine man or some sorts.
but I belong in the new age folks, if he specified pepper I will sought out the fanciest and the most potent of the pepper family, same goes to the rest of the ingredients
in the southern thinking, if you starting an empire chicken business. You don’t serve your customers mediocre stuff, all that red pepper flakes, garlic salt, tomato powder in the 11. get that stuff out.
|
|
|
|
Post by mackerbryanee14 on Apr 12, 2023 1:41:33 GMT 1
no wonder why the Colonel’s recipe is still a secret.  load geojson google mapsyes it stands on everyone’s shelves… BUT….. he picked the most exquisite and the most obscured variety of that specific ingredient. |
|
|
|
Post by mackerbryanee14 on Apr 12, 2023 17:48:40 GMT 1
2 ingredients were never even mentioned here.
the 3rd one is only mentioned here once and it was common enough in the 1930s.
here is my conclusion: we’re not going to achieve that kfc aroma note without pressure frying.
after all my skillet frying, all that vaporous goodness was escaping the chicken rather than being compressed into the meat.
however fancy and exotic my spices is, my chicken will still came out mediocre after a day or two. but when you reheat kfc the aroma kicks in like it was cooked on the spot. pressure frying does that. it yields a superior product.
|
|
|
|
Post by mackerbryanee14 on Apr 13, 2023 2:16:23 GMT 1
this is the version of the Colonel’s which he can recreate in any well stocked spice rack in US
4 cups soft winter wheat fl.
11 common herbs & spices, 100 grams
* standard procedure of milk & egg, hand breading, and the most important of all “pressure frying”.
2 tbsp dry mustard
1 tbsp black pepper
1 tbsp white pepper
2 tsp cayenne pepper
2 tsp celery seed
2 tsp grated nutmeg
2 tsp jamaican ginger
1 tsp garlic powder
1 tsp oregano
1 tsp thyme
1 tsp sweet basil
salt & msg (up to you how much)
mustard, nutmeg, ginger, and to some extent paprika are all natural emulsifiers
|
|
|
|
Post by mackerbryanee14 on Apr 16, 2023 8:26:11 GMT 1
despite all the warnings of many cautious yanks, I pressure fried in a pressure cooker. I’m alpha asf. Tried it! My chicken is unbelievably moist! Like the Colonel’s it took only 11 minutes unlike my traditional pan frying in 30 minutes + 10 minutes of brining. the aroma was locked in!!!       one error however, the crust is way too soft. I’m gonna have to use hard wheat flour next time. like I said, unbelievably moist. Almost soupy within. my oil is also not as rancid as pan frying. |
|
|
|
Post by mackerbryanee14 on Apr 17, 2023 15:24:35 GMT 1
look at my pressure fried chicken. it’s soupy and moist. i will have to work on my breading though, the soupiness caused my coating to become soggy. i am able to collect the cracklings in the bottom of the pressure cooker, unlike in the skillet. The oil smell awesome even after using it twice now. overall, the flavour is awesome and juicy. oh and yeah traditionally milk n egg dipped.     my mystery spices, here’s a hint: adding nutmeg w/o adding nutmeg adding cloves w/o adding cloves adding caraway w/o adding caraway adding butter w/o adding butter adding fennel w/o adding fennel adding cumin w/o adding cumin adding onion w/o adding onion adding celery seed w/o adding celery seed adding mustard w/o adding mustard adding thyme w/o adding thyme adding mexican oregano w/o adding mexican oregano adding star anise w/o adding star anise adding allspice w/o adding allspice adding cayenne w/o adding cayenne I’ll reveal it when I achieved consistency. Promise my recipe is in line with the Chinese Analysis but not with the “stands on everyone’s shelves”. Tellicherry pepper is not common in everyone’s shelves but Bill Summer won the Colonel over with his superior black pepper from Thalassery |
|
|
|
Post by mackerbryanee14 on Apr 18, 2023 6:43:38 GMT 1
anakin: tell us now!!! mackerbryanee14: first some flour mackerbryanee14: some milk mackerbryanee14: some egg mackerbryanee14: coriander  hahahahahaha |
|
|
|
Post by mackerbryanee14 on Apr 22, 2023 1:38:22 GMT 1
you know you’re a “herb mystic” & a “spice legend” when your seasoning looked exactly as KFC’s and it hit 100 grams and matched the chinese analysis and none of the 11 stuck out to be identified except the pepper and in accordance with bill summers & winston shelton & ledington’s & eula gibson’s and above all else. “No posts were ever found” always comes up in the search engine of the KFC forum when you check whether anyone has ever come up with this combination… One has to break new grounds and become extremely unorthodox to figure it out because the Colonel was a go-getter, all or nothing, risk-taking Southern man.   seriously, one has to have a strong gut feeling, sixth sense, and a greater degree of intuition in order to come up with this. as far as I can see, almost everyone replicating KFC cooks like they were cooking meth. “a miniscule grams of this and a microscopic amount of that”. |
|
