My KFC Progress

mackerbryanee13 Dishwasher Posts: 38	My KFC Progress Mar 13, 2022 12:23:16 GMT 1 Quote Select Post Deselect Post Link to Post Back to Top Post by mackerbryanee13 on Mar 13, 2022 12:23:16 GMT 1 Here is my two cents on the Vials. I'm still about to try the "Black Ingredient" tomorrow.

flg
Souschef

Posts: 1,578

My KFC Progress Mar 13, 2022 16:26:05 GMT 1

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Post by flg on Mar 13, 2022 16:26:05 GMT 1

Interesting take on it. The first 2 vials definitely go a bit against the grain with others trying to decipher the vials. Which isn't a bad thing. I don't put a lot of trust in the vials. Although I did link my last recipe against them.

Curious to know if you have cooked with cinnamon yet and what your results were. I have tried 2 times and both times it ruined my cook. For me it would be so low as to not be worth adding it. Somehow I can detect it at low levels. I like cinnamon in deserts and drinks. I have a buddy who uses it in his rib rub and I can pick his ribs out from anyone else's when we have friendly competitions at home.

Silver Moderator Posts: 5,586	My KFC Progress Mar 13, 2022 17:03:42 GMT 1 Quote Select Post Deselect Post Link to Post Back to Top Post by Silver on Mar 13, 2022 17:03:42 GMT 1 Might vial 'C' be 'Black Caraway'? marionkay.com/product/caraway-seed-black-whole/ Disclaimer: Someone on the other forum gets full credit for noticing this one on the MK website.
	Last Edit: Mar 13, 2022 17:06:11 GMT 1 by Silver

deepfriednew101
Headchef

Posts: 4,305

My KFC Progress Mar 13, 2022 17:49:35 GMT 1

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Post by deepfriednew101 on Mar 13, 2022 17:49:35 GMT 1

When it comes down to the Black color

Black Caraway, Black Garlic, Charcoal, Black Poppy Seed have been referenced in many conversation as items which were Black in Color

Charcoal, was in McCormick's Spice Bottles Poppy Seed was sold in Tins in 1930's

mackerbryanee14
Kitchen Assistent

Posts: 111

My KFC Progress Mar 14, 2022 2:48:55 GMT 1 via mobile Silver likes this

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Post by mackerbryanee14 on Mar 14, 2022 2:48:55 GMT 1

Hi everyone!

I just finished my recent experiment

3 tsp black pepper
1 tsp white pepper
1/2 tsp - “vial c” (to be revealed soon)
1/2 tsp basil
1/2 tsp celery salt
1/2 tsp mustard
1/4 tsp thyme
1/4 tsp tarragon
1/4 tsp paprika/cayenne
1/8 tsp star anise
1/8 tsp ceylon cinnamon
1/8 tsp oregano

1 cup cake flour
1 tsp baking powder
1 tbsp salt
1 tsp msg

Milk & Egg Wash
Buttermilk Marinade (salt, pepper, cayenne, poultry herbs)

RESULT:
Tarragon is Tyrant! It made my chicken smell good but it dominated everything else!

Star Anise is Alien to me. It doesn’t belong to the Colonel’s rank! I should’ve stick to Allspice. It’s the fault of commenters on Glen’s Dustin KFC video pushing for star anise.

Cinnamon didn’t do crap.

The Mystery Ingredient Vial C is astonishing! It made my chicken tender and juicy despite of the long frying in the skillet. It still came out moist. I WILL REVEAL IT AS SOON AS I FIGURED OUT THE REST

Washing your chicken with warm water after marinading in the buttermilk is a must! If you don’t the chicken will turn out dark.

Adding orange zest or extract to the milk & egg wash is a must because you have to get rid of that rancid chicken scent that you smell after frying.

Resting your chicken after the milk & egg bath is also a must. Semi drying the milk & egg albumen on the surface of the bird is what we’re looking for.

Garlic wasn’t part of the 11 because the Colonel said that his chicken wasn’t what folks were used to. When I extensively searched Garlic I came across a list which said “The Aromatics: garlic, onion, ORANGE ZEST”. We all know citruses are famous for getting rid of gamey scents on meats, the colonel wasn’t making garlic fried chicken. He wants us to taste the “Delicate Flavor of the Chicken”.

Also when you look at Durkee’s vintage orange peel bottle it looks like the white pepper vial!

I’m having a gut feeling that white pepper doesn’t belong there. Because New Age KFC never made any effort to conceal all the news and articles that said “White Pepper is the secret”.

I’m also having doubts that Ginger is not included. I just can’t taste it in there. It could be Mustard because it compliments black pepper and Vial A is Celery Salt.

More to Discuss later

Silver
Moderator

Posts: 5,586

My KFC Progress Mar 14, 2022 9:48:57 GMT 1

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Post by Silver on Mar 14, 2022 9:48:57 GMT 1

You might try nutmeg instead of cinnamon.

I couldn't imagine White Pepper not being in there. 99X lists it as an ingredient, and places it before Black Pepper in the ingredient pecking order.

Even the very oldest "H&S bag" images state that Garlic Powder is an ingredient. It is listed as the last ingredient. But if the salt in the "H&S bag" is garlic salt, then it must be middling to upper middling in quantity. That said, the one and only time that I pushed it to the very top of my "other than B&W pepper" H&S list as to weight, I made what was my very worst tasting deep fried chicken.

I'm in general agreement that Allspice works better than Star-Anise. At some low level the licorice of Star-Anise begins to get cloying.

I don't think Basil and Tarragon should be used together. Use one or the other. In my taste tests of them sprinkled on chicken I found them to be quite similar.

Last Edit: Mar 14, 2022 9:55:38 GMT 1 by Silver

Silver
Moderator

Posts: 5,586

My KFC Progress Mar 14, 2022 10:10:36 GMT 1

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Post by Silver on Mar 14, 2022 10:10:36 GMT 1

Some people must like Garlic forward dominance, as Marion Kay makes a version of their 99X (called 'Garlicy Chicken') that pushes garlic to the top, and they rave about its flavor.

Fine Flake Salt, Garlic, White and Black Pepper, MSG, Sage, Coriander and other Natural Herbs and Spices.

mackerbryanee13
Dishwasher

Posts: 38

My KFC Progress Mar 14, 2022 13:15:16 GMT 1

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Post by mackerbryanee13 on Mar 14, 2022 13:15:16 GMT 1

Mar 13, 2022 16:26:05 GMT 1 flg said:

Interesting take on it. The first 2 vials definitely go a bit against the grain with others trying to decipher the vials. Which isn't a bad thing. I don't put a lot of trust in the vials. Although I did link my last recipe against them.

Curious to know if you have cooked with cinnamon yet and what your results were. I have tried 2 times and both times it ruined my cook. For me it would be so low as to not be worth adding it. Somehow I can detect it at low levels. I like cinnamon in deserts and drinks. I have a buddy who uses it in his rib rub and I can pick his ribs out from anyone else's when we have friendly competitions at home.

Hi

I used Ceylon Cinnamon and it didn't help with the taste, tarragon doesn't belong in a fried chicken as well as Star-Anise.

The Vial C black ingredient I used made my chicken so tender and juicy even after the long frying. It seals in the chicken's moistness, I noticed the drumsticks stopped bubbling in the hot oil after a few minutes. I thought it got dry but when I cut it open it was so very juicy and moist.

My next experiment (I don't care how outlandish the combo is)

1 tbsp black pepper - vial k (I'm fine with black pepper alone, white pepper can be a tyrant too)
1/2 tsp TBA - vial c (not sure yet, but it made my chicken moist and juicy after traditional frying in a skillet)
1/2 tsp thyme - vial d (it has to be there)
1/4 tsp basil - vial b (the herb responsible for licorice taste)
1/4 tsp sage - vial i (colonel originally used sage but New Age found out oregano can cover other herbs like thyme and sage)
1/4 tsp cayenne - vial j (paprika in small amounts darkens my chicken, turns bitter when cook in high heat. Cayenne's heat can be canceled by milk & egg wash but retains the sharpness of the cayenne)
1/4 tsp ginger - vial f (it's either this or mustard but in all of my experiments I barely taste the ginger in it at all)
1/4 tsp coriander - vial a (taste like orange peel, it has to be there)
1/4 tsp cloves - vial e (perfect stand-in for allspice if you don't want the cinnamon and nutmeg taste of allspice)
1/4 tsp mace - vial h (reinforces coriander and black pepper)
1/8 tsp cardamom - vial g (perfect pair for coriander and cloves, perfect aroma)

Last Edit: Mar 14, 2022 13:22:26 GMT 1 by mackerbryanee13

mackerbryanee13 Dishwasher Posts: 38	My KFC Progress Mar 14, 2022 13:31:49 GMT 1 Quote Select Post Deselect Post Link to Post Back to Top Post by mackerbryanee13 on Mar 14, 2022 13:31:49 GMT 1 Here is the photo of my experiment The black specks I see in KFC Canada is present

flg
Souschef

Posts: 1,578

My KFC Progress Mar 14, 2022 13:51:20 GMT 1 via mobile

Quote

Post by flg on Mar 14, 2022 13:51:20 GMT 1

Mar 14, 2022 13:15:16 GMT 1 mackerbryanee13 said:

Mar 13, 2022 16:26:05 GMT 1 flg said:

Interesting take on it. The first 2 vials definitely go a bit against the grain with others trying to decipher the vials. Which isn't a bad thing. I don't put a lot of trust in the vials. Although I did link my last recipe against them.

Curious to know if you have cooked with cinnamon yet and what your results were. I have tried 2 times and both times it ruined my cook. For me it would be so low as to not be worth adding it. Somehow I can detect it at low levels. I like cinnamon in deserts and drinks. I have a buddy who uses it in his rib rub and I can pick his ribs out from anyone else's when we have friendly competitions at home.

Hi

I used Ceylon Cinnamon and it didn't help with the taste, tarragon doesn't belong in a fried chicken as well as Star-Anise.

The Vial C black ingredient I used made my chicken so tender and juicy even after the long frying. It seals in the chicken's moistness, I noticed the drumsticks stopped bubbling in the hot oil after a few minutes. I thought it got dry but when I cut it open it was so very juicy and moist.

My next experiment (I don't care how outlandish the combo is)

1 tbsp black pepper - vial k (I'm fine with black pepper alone, white pepper can be a tyrant too)
1/2 tsp TBA - vial c (not sure yet, but it made my chicken moist and juicy after traditional frying in a skillet)
1/2 tsp thyme - vial d (it has to be there)
1/4 tsp basil - vial b (the herb responsible for licorice taste)
1/4 tsp sage - vial i (colonel originally used sage but New Age found out oregano can cover other herbs like thyme and sage)
1/4 tsp cayenne - vial j (paprika in small amounts darkens my chicken, turns bitter when cook in high heat. Cayenne's heat can be canceled by milk & egg wash but retains the sharpness of the cayenne)
1/4 tsp ginger - vial f (it's either this or mustard but in all of my experiments I barely taste the ginger in it at all)
1/4 tsp coriander - vial a (taste like orange peel, it has to be there)
1/4 tsp cloves - vial e (perfect stand-in for allspice if you don't want the cinnamon and nutmeg taste of allspice)
1/4 tsp mace - vial h (reinforces coriander and black pepper)
1/8 tsp cardamom - vial g (perfect pair for coriander and cloves, perfect aroma)

I agree cinnamon doesn’t belong it also dominates easily. I don’t think tarragon does either.

Garlic we know does. What we don’t know is the real why. I feel the actual amount of garlic, which seems higher when using garlic salt. Is low. May have been added as a helper to the bags. Either in masking or perhaps detouring. It may not have been all for taste.

Current Time and Date

Post by mackerbryanee13 on Mar 13, 2022 12:23:16 GMT 1

Post by flg on Mar 13, 2022 16:26:05 GMT 1

Post by Silver on Mar 13, 2022 17:03:42 GMT 1

Post by deepfriednew101 on Mar 13, 2022 17:49:35 GMT 1

Post by mackerbryanee14 on Mar 14, 2022 2:48:55 GMT 1

Post by Silver on Mar 14, 2022 9:48:57 GMT 1

Post by Silver on Mar 14, 2022 10:10:36 GMT 1

Post by mackerbryanee13 on Mar 14, 2022 13:15:16 GMT 1

Post by mackerbryanee13 on Mar 14, 2022 13:31:49 GMT 1

Post by flg on Mar 14, 2022 13:51:20 GMT 1