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Post by Silver on Apr 27, 2022 12:12:49 GMT 1
... and consider them as single spices, whereby to retain a count of 11, while factually having more than 11?
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Post by deepfriednew101 on Apr 27, 2022 15:02:09 GMT 1
I will Maintain 1 point that I have been echoing Through out the Forum.
My View is from the Pressure Cooker Patent 1962
A typical operation employing the herein disclosed process will now be described.
Two chickens each weighing from 2% to 2 pounds are cut into from 16 to 20 serving pieces.
The pieces are immersed in a dip made of skimmed or reconstituted skimmed milk and whole eggs (approximately eight per gallon of milk).
The dipped pieces are then rolled in flour to which has been added salt and other Seasoning Ingredients.
Seasoning Ingredients was used in the wording NOT Herbs and Spices.
The Patents were very specific in that Time period about details.
CHS was Very Specific with size of Chicken, Time, Temp,
IN A BATH OF LIQUIFIED COOKING FAT HEATED IN APRESSURE COOKING VESSEL.
Look at the words Liquified Cooking Fat MEANS it had to be a SOLID Prior to Liquified Hydronated Vegetable Oil WAS NOT sold in BLOCKS in the 1940's BEEF FAT and PORK SHORTENING LARD was
In many other Interviews He commented you take certain spices from this and that and make combinations that used.
CHS words were crafted vary well BUT watch the TEF Video he says many important things
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