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Post by Silver on Mar 14, 2022 15:53:40 GMT 1
Deep Taste is a big fan of Tarragon.
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Post by mackerbryanee13 on Mar 14, 2022 16:46:55 GMT 1
Smells like perfume to me.
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Post by Silver on Mar 14, 2022 16:57:26 GMT 1
Smells like perfume to me. Mine smells grassy with a faint hint of licorice. A lot like Basil. They seem highly interchangeable to me. Not a hint of perfume in either of them. The recipe my Wife rated as my best (I rated it as my 2nd best) had Tarragon. |
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flg
Souschef
Posts: 1,578
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Post by flg on Mar 14, 2022 17:03:42 GMT 1
In all honesty, I can't remember a licorice taste to KFC. Even back in the early 70's. It could be that I have forgotten about it. I think my best 2 recipes had a tad bit anise seed in them. So it's not like it may not be. I just can't remember. I think it's one of but not multiples of:
Star Anise
or
Anise Seed
or
Tarragon
or
Basil
or
Fennel Seed
But not multiples. I'm sure there are others that could fit. If there was any truth to the comment CHS made back in the day. That the 11 ingredients were common items in most peoples Kitchen's. I assume he may have meant in the south for us northern folks.
What is the most likely ranking of these. Based on common availability at that time in most kitchens?
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flg
Souschef
Posts: 1,578
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Post by flg on Mar 14, 2022 17:05:46 GMT 1
Regionally from where I am even today I would say:
Basil
Fennel Seed
Tarragon
Anise Seed
Star Anise
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Post by Silver on Mar 14, 2022 17:08:43 GMT 1
I believe Deep Taste suggested the use of Tarragon in place of Marjoram. I'm ready to revisit it.
Floral sounds a lot like Lavender.
In my Tarragon success story I specifically added Tarragon in an attempt to suppress the floral sweetness of Allspice which I perceived in my best recipe, and as I recall, it seemed to work well for that application.
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flg
Souschef
Posts: 1,578
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Post by flg on Mar 14, 2022 17:13:20 GMT 1
I believe Deep Taste suggested the use of Tarragon in place of Marjoram. I'm ready to revisit it. Floral sounds a lot like Lavender. Not a bad idea. Marjoram to me may be something that was substituted in 99x and others for legal reasons.
In my latest work it's either savory or marjoram. So talking me into another substitute wouldn't be hard. Although I think I'm only allowing around 0.3g for that slot at this time.
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Post by mackerbryanee13 on Mar 15, 2022 0:31:56 GMT 1
What’s on my head right now:
1 tbsp black pepper (no question about it) (ACTUALLY I MUGHT TRY GRINDING TELLICHERRY WITH KOSHER SALT AND SEE IF IT CARRIES THE PEPPER SNAP WE ALL MISS)
1/2 tsp white pepper (yeah right)
1/2 tsp Vial C (tenderizes chicken and seals all the natural goodness)
1/2 tsp sage (grandma)
1/4 tsp thyme (grandma)
1/4 tsp cayenne (heat destroyed by the milk & egg wash but retains the sharp flavour)
1/4 tsp mustard (according to my research, mustard emulsifies and binds oil and egg together giving you that yellow eggy colour of the chicken)
1/8 tsp oregano (brute in a punch)
1/8 tsp coriander (taste like orange)
1/8 tsp nutmeg (it’s a brute even in small amounts)
1/8 tsp cardamom (it’s a brute even in small amounts)
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Post by deepfriednew101 on Mar 15, 2022 3:22:27 GMT 1
Try Grinding Both Black and white Peppercorns together
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Post by deepfriednew101 on Mar 15, 2022 3:50:59 GMT 1
There has been some Butchers Spices Curing spices which have been tried many times that have color similar to the Vial C. Some people have used a Sausage Cure and said it has gave flavor BUT they could never get a Great result. There was much discussion with SaltPeter from the 50's to 70's which is discontinued and many use Cure Agent 2. The question that stopped many was a Cure Agent and Deep Frying it? There were Many other items in the 1930's usually label Sausage Mix or Roast Mix  |
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