cman
Kitchen Assistent
Posts: 205
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Post by cman on Feb 18, 2024 16:38:52 GMT 1
But you would have to agree that it makes for a delicious game of predator and prey, cat and mouse.
To the point, imagine if you will, if all the secrets were indeed revealed and all its secrets disseminated in one sitting, this forum will get dissolved in one day.
It would intrigue me however to see what the KFC corporation would do to protect its international empire. But many careers and franchisees will be no doubt harmed. So is there a mole? Highly likely. It makes for good business sense.
Nevertheless, I think you are getting close in your search. So no revelations from anyone needed.
And, I for one, is enjoying the game of chess. If that is what it is.
I’m waiting for the day when everyone here will be accusing each other of being a mole: McCarthyism in a small sphere.😂
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smallgree
Chef
Here is a vial recipe:
Posts: 1,416
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Post by smallgree on Feb 19, 2024 0:39:08 GMT 1
I guess I could amend my remarks. The raw chicken I coated with the 2016 KFC seasoning tasted just like......... 2016 KFC chicken. The point being made was that the cooking technique did not diminish the flavor, and the taste corroborated what I have personally seen, tasted and tested from actually KFC seasoning. On a side note, it helped me confirm that the elusive note we've all chased, is in fact pepper, melded with MSG and salt. In earlier times, the minor flavorings were melded in the same manner. This mixing and melding is what took so long for CHS when he cooked for Pete. I never bought the thawing out of frozen chicken angle. In the 1950s, food was purchased for immediate cooking. The tiny freezers in the old 'friges could not handle much more than ice trays. I've looked at, and cooked many of these recipes posted on these forums for many years, and the ones that relegate the peppers to near quantity/weight levels of other ingredients are just plain error.
And from the wise guy, I don't remember from which forum, who ragged on me because I said I had the OR, and didn't post it. I did, and he was........deceptive.
White pepper, black pepper, msg and salt. I did not detect extracts period. They may be there, but not near the levels of the peppers.
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Post by deepfriednew101 on Feb 19, 2024 15:36:19 GMT 1
Willie Please answer this question as I know you have sampled the 2016 Season bag more then one occasion over many years
2016 - 2023 for simple math = 7 years which makes the spice Possibly 8 years old from Harvest of More
Do You think the age of spice is getting weaker or has it stayed consistent in flavor
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smallgree
Chef
Here is a vial recipe:
Posts: 1,416
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Post by smallgree on Feb 20, 2024 4:47:25 GMT 1
I only opened it late last year, and it was hermetically sealed until then. I keep it in an airtight glass jar. It may have lost some flavor, but I haven't opened the 2018 bag to compare. I will tell you that the 2016 seasoning tastes about the same as the 1998 seasoning I keep in the freezer. In my opinion, expiration dates are to make sure the franchises use up their supply quickly so they buy more seasoning. At the end of a delivery period, franchises may need to get rid of their stock so the company doesn't come and get it. This could explain why KFC is decent one time, then crappy another time. This is how I got my first bag in 1998. Yum's mid manager, a friend of mine, was clearing out expired stock and gave me all that I have, except for the salt box. She even gave me the Manual.
With my theory of how the spices and herbs are used to "infuse" the salt and msg, I don't see how much flavor could be lost since it is absorbed by the salt and msg. Almost everything we think we know about the process is probably deceptive. I don't think seasoned salt could lose "essence" in 20 years, more, if unopened.
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flg
Souschef
Posts: 1,578
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Post by flg on Feb 20, 2024 22:36:39 GMT 1
Been a while since I have posted a recipe. Below is my "base" recipe. I have been using this for awhile now and it hasn't drifted much. Lately I have just been adding single ingredients to see how it melds with the others.
My Baseline Recipe with some notes:
For 200g Flour
28g Fine Salt. ---- I find this to be the sweet spot for me. However when I brine in a heavy salt. I will reduce this by 1-2g
3g MSG
4g Black Pepper (2g fine, 1g course, 1g cracked) --- This depends highly on the quality of pepper you use and grinds. I make use of 3 different regional types.
2g White Pepper
1.3g Garlic Salt
.65g sage
.375g Allspice -- When I drop out Nutmeg. This increases to .5g
.5g Red Pepper --- I use a medium ground red pepper heat level wise. I have used 60/40 Cayenne and paprika with success as well.
.45g coriander
.4g Ginger
.2g Thyme
.125g Marjoram
.125g Nutmeg
.125g Summer savory
*********************************** The above alone should beat out 99x of today and most modern franchises *************************
*** Note on the black pepper. With the blend and quality I have finally gotten too. I feel I likely could reduce to 3.5g of black pepper. But anyone wanting to try this base should start at 4g. The grinds make a difference as to overall amount required in my trials. YMMV.
*********
If you are into the anise attribute then either of:
.5g Anise Seed
or
.125g Star Anise
Are the right limits for this base.
As an experimental note:
I have actually taken the above and added to both store breaded pork schnitzel. As well as rubbed it over Shake N Bake (original) chicken. They both turned out better than I had expected, I counted on tossing the chicken skin away at the end of the day. Pork was fried in a shallow pan with some oil. Chicken was baked.
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crazyforchicken
Kitchen Assistent
eating Kentucky Fried Chicken since 1960's
Posts: 191 
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Post by crazyforchicken on Feb 21, 2024 1:13:56 GMT 1
flg A few days ago I made your Baseline Recipe Feb. 9 2024. I added the nutmeg and .5g of anise seed. Procedure: - 6 chicken thighs marinated/brined 48 hrs in 3.5 cups water, 2 tsp MSG, 2 tsp kosher salt, 1 tsp Silver #17 H&S mix (w/o flour). - chicken drained and brought up to room temp. - refreshed frying oil with 50/50 mix of old/new corn oil and canola oil - 1 egg and 1 heaping TBSP cornstarch mixed for pre-dredge dip - dip then dredge and press dipped chicken in floured mix - heat oil to 340, cook 3 pieces at a time and open fry 1 min. Cap and reduce temp setting to low when rocker starts rockin. - total cook time 14 min. - uncap and remove pieces onto a wire rack. After 1 min place in 175F oven, covered. Eat after 30 min This was a side by side comparison cook with Silver RC#1. Wife & I both agree that your recipe was better. It had a brighter flavor, and the note was strong. The next day flavor was incredible! It will now be my #1 go to recipe.
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Post by Silver on Feb 21, 2024 17:01:29 GMT 1
flg A few days ago I made your Baseline Recipe Feb. 9 2024. I added the nutmeg and .5g of anise seed. Procedure: - 6 chicken thighs marinated/brined 48 hrs in 3.5 cups water, 2 tsp MSG, 2 tsp kosher salt, 1 tsp Silver #17 H&S mix (w/o flour). - chicken drained and brought up to room temp. - refreshed frying oil with 50/50 mix of old/new corn oil and canola oil - 1 egg and 1 heaping TBSP cornstarch mixed for pre-dredge dip - dip then dredge and press dipped chicken in floured mix - heat oil to 340, cook 3 pieces at a time and open fry 1 min. Cap and reduce temp setting to low when rocker starts rockin. - total cook time 14 min. - uncap and remove pieces onto a wire rack. After 1 min place in 175F oven, covered. Eat after 30 min This was a side by side comparison cook with Silver RC#1. Wife & I both agree that your recipe was better. It had a brighter flavor, and the note was strong. The next day flavor was incredible! It will now be my #1 go to recipe. Now try cooking it with Celery Seed in place of Coriander Seed and see if the note vanishes completely (albeit that the Chicken will still taste great). This will bolster my recent thoughts regarding Coriander Seed, backed by my split recipe results.
Edit: Better yet, do a side by side just as I did. It will move us further toward the ultimate solution to this puzzle. And also assist in refuting the claims of DFN101 who emphasizes (until today apparently) that Coriander Seed was not part of CHS's original recipe. Which I agree with to the extent that I think Coriander Seed was the 1952 handfuls...
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crazyforchicken
Kitchen Assistent
eating Kentucky Fried Chicken since 1960's
Posts: 191
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Post by crazyforchicken on Feb 21, 2024 17:18:45 GMT 1
Silver Ok. Probably a week or so. With flg's recipe, right?
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Post by Silver on Feb 21, 2024 17:27:47 GMT 1
Silver Ok. Probably a week or so. With flg's recipe, right? Yes, flg's recipe. Thank you kindly!!!
You're free to verify it with my Recipe #17 and/or RC1 as well via subbing Celery Seed for Coriander Seed.
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Post by Silver on Feb 21, 2024 18:06:13 GMT 1
I often wondered why DFN101 always disses Coriander Seed. He'll likely try to cover this up now though.
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