|
|
Post by deepfriednew101 on May 3, 2022 13:50:23 GMT 1
11sherbs East Friesen Have you complained that his Videos are incorrect ? Read his words that the things continually changed? As I have said and when they change the Formulas and Spices change. Glen made a Great Point LOOK AT THE VIDEOS they made and see the changes. He posted ALL the Videos he made. SO YOU only complaining that different Values and recipes ONLY Strengthen BOTH Glen, Mine and the Hundreds of YouTubes Videos which are On line and world wide. The recipes have changed and WHICH would indicate that anyone suppling different recipes may or may not work with each and every different situation. It's NO different then Ken's Forum which POST different things from the Chinese reverse engineering and Posting Bags which show MSG in different positions. Prove the formulas CHANGE and CANNOT be ALL THE SAME. Todd Wilbur has Posted 3 Different Recipes where his recipes and amount changed. Gloria P had Printed 4 books with 4 different Recipes and Amounts. SO Start posting your Recipes to Help People.  |
|
|
|
Post by deepfriednew101 on May 3, 2022 14:05:01 GMT 1
11sherbs East Friesen We will just wait FOR YOU VALUED recipes and Advice. I wish I Got Paid by KFC they have Billion's in there Bank account. It would be Nice to receive $ for adding input right wrong or indifferent. I have posted recipes on here. Ones that many have tried and send messages saying they are close to KFC in ways. I have even offered to send out SPICE to ANY ONE and many have received it The ones who received it with the attached recipe have said its closer to KFC then 99X or anything they have tried.  |
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on May 3, 2022 14:10:50 GMT 1
So what authority or dominion over the OR do "100s of YouTubers" have?
Todd Wilbur never claimed to know the OR. He was trying his best and improved his own take on the recipe. This is what normal people do.
Also, I am not interested in the specific spicing for KFC Malaysia, Kenya or Ecuador. And the fact that the corp does change the fine tuning from region to region does not negate that at one point there must have been one OR with certain ingredients. This is what we are after. Or as close to that as possible.
|
|
|
|
Post by deepfriednew101 on May 3, 2022 14:44:13 GMT 1
11sherbs East Friesen
The KFC Corporation Still would use the Base of the Original.
LOOK at what Bill S. From Marion Kay said to CHS when CHS gave him the Bag of Corporate KFC seasoning.
Figuring out the Original is Based On what would have been the spices of the Day?
Mr. Summers explained when spreading out the spice mixture the Colonel had given him several spices immediately stood out for identification.
A few others he had to give some thought and study. taking inventory of the ingredients by eye sight, smell, and taste. Mr. Summers not only figured out the “secret” recipe but figured out what inferior spices had been substituted for spices that were probably of better quality back in the day when the Colonel himself was doing the blending
The one ingredient that Mr. Summers felt won the Colonel over was the superior black pepper that was available to Mr. Summers. Mr. Summers called the pepper the “Tellicherry Pepper”. He told me the pepper was probably what the Colonel had used originally. Mr. Summers said the ingredients had slightly changed probably due to availability. He said there wasn’t enough Tellicherry Pepper in the whole world to supply a major chain like Kentucky Fried Chicken.
I have said this MANY MANY times.
|
|
|
|
Post by Silver on May 3, 2022 14:48:11 GMT 1
deepfriednew101, of late I've been confused as to why you have fully embraced Deep Taste's proclamation that Cinnamon is definitely in the OR, when not very long ago you similarly supported flg's position stating that Cinnamon couldn't possibly be in the OR.
|
|
|
|
Post by deepfriednew101 on May 3, 2022 15:17:03 GMT 1
New Information received that has came forward with the KFC Museum open last week.
The New information is released BY KFC and since they have released it then its OPEN GAME To release information.
In previous KFC information and Ingredient list they only listed cinnamon in popcorn chicken or off site made items.
The Photo have been cross linked with other video obtained from CHS cooking chicken in the Real to Real video CHS makes a comment which also Confirm some spices.
The Photo's from the Opening of the renovated Museum prove Cassia Bud was used by CHS in Cooking.
PLEASE read Many of MY post about Bill S from Marion Kay in the past about the Cinnamon.
Cinnamon HAS BEEN DROPPED BY KFC NEW AGE CORPORATION in the Season Bags they currently have out.
ANSWER NEW information received that is not NON Disclosure related can be released
Hey BUT its ONLY photo's from CHS cooking and Video The Photo's which Do NOT speak which MAY OR MAY NOT PROVE OR DISPROVE ANYTHING. IT DOES PROVE 1 THING what CHS had on his SHELVES in 1930's
IF THAT MEANS ANYTHING then it means something BUT obviously it meant something to BILL. S from Marion K
|
|
flg
Souschef
Posts: 1,578
|
Post by flg on May 4, 2022 13:25:38 GMT 1
deepfriednew101 , of late I've been confused as to why you have fully embraced Deep Taste 's proclamation that Cinnamon is definitely in the OR, when not very long ago you similarly supported flg 's position stating that Cinnamon couldn't possibly be in the OR. The thing that Deep Taste has done the last few cooks. And I have tried to get there as well. Is they have settled on some core ingredients and their amounts. It appears pepper is more or less locked in at this point for their recipes. Seems salt is as well. Then they limit to changing one or two ingredients at the same time limiting the rest of the H&S to minimal ingredients. A great strategy.
I will stand I haven't had success with cinnamon. I felt I ruined 2 batches of seasoning when I added it. However, I also had a lot more individual ingredients and perhaps something clashes with it? But, that doesn't mean it's not in the OR or more likely wasn't in the OR. It could very well be that a proper ratio of ginger to cinnamon is the trick as Deep Taste seems to have uncovered.
Part of what kills us on this forum. And I am as guilty as anyone else. The reluctance to try someone else's recipe. I think the only ingredient that we appear to be close enough on is our salt ratio. If we could agree on pepper, we would be more than half way through solving the problem. I certainly haven't tried any of Silver 's recipes. And I should try his best. I have not tried Deep Taste 's best of the newest runs. And I should.
All the numbers jumbo to me is fun to play with and hey if something jumps out for you, great. I wouldn't hang my hat on it. I choose to believe that the homemade CHS in his kitchen was all in volume measures. Likely tsp and tbsp. That down the road everything had to convert to weight for out sourcing. And when the right recipe is found. It will convert fairly close between volume and weight. And when that is done there will not be any real fractional measurements. Whole, half and quarters will rule.
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on May 4, 2022 15:10:10 GMT 1
I want to share with you two observations I made recently. Just want to help, don't want to offend. For those of you that welcome critical feedback:
#1 You need to be convinced of your own recipe first before you can expect others to do so. Whilst sharing every tiny amendment and development with everyone is indeed entertaining, it inevitably makes your recipe and journey look weak and volatile in a sense. You would rather try a recipe that stood the test of time and has been around for a while, then try update #287 of a recipe. Any inflation scares off people. I think the best way would be to only post best recipes and change them if essential improvements and steps forward have been made. Ideally not daily, weekly or monthly. This is why I for instance never tried any of your recipes here.
#2 You will not make great progress if you waste your time on salt levels and specks. It is amazing how detailed you are about salt levels, specks and compliances of whatever kind. Have any of these brought you closer to the note, or to recipe robustness? 25% more of salt or pepper will not save your recipe. Just move on.
|
|
|
|
Post by Silver on May 4, 2022 15:58:21 GMT 1
There is a thread for posting your very best recipe to date. So far it has only one recipe.
|
|
maceme
Kitchen Assistent
Posts: 220
|
Post by maceme on May 17, 2022 4:30:59 GMT 1
ALL Spice Formulators use that Principle of 100% it works with any form of weight and works Oz Gram Lbs. Kg Cups I agree it works with weights. And it can work with cups. But if you are scaling a recipe with 20 units of say white pepper, to a certain amount of flour, it is really helpful to know what the numbers you are given are (weight or volume) because the light weight herbs means that the very same recipe, in volume would look totally different in weight. 20 units is not the same for weight and volume between, for example white pepper and tarragon. For example, if all spices hypothetically weigh 1 g per TBS and herbs weigh .5g /TBS if the recipe percentage units were done by volume, you would concoct the following if building with TBS 20 spice - use 20 TBS 18 spice use 18 TBS 13 spice use 13 TBS 11 herb use 11 TBS 11 herb use 11 TBS 10 herb use 10 TBS 6 herb use 6 TBS 4 spice use 4TBS 3 herb use 3 TBS 3 herb use 3 TBS 2 spice use 2 TBS 1 Herb use 1 TBS BUT if the recipe percentage units above were actually done by weight, you would concoct a totally different recipe when assembling using TBS!!! 20 spice - use 20 TBS 18 spice use 18 TBS 13 spice use 13 TBS 11 herb use 22 TBS 11 herb use 22 TBS 10 herb use 20 TBS 6 herb use 12 TBS 4 spice use 4 TBS 3 herb use 6 TBS 3 herb use 6 TBS 2 spice use 2 TBS 1 Herb use 2 TBS and if you don’t know which one you have, you can’t readily use the numbers in a weight based recipe approach, because of the differing densities of the ingredients. It seems like both types of sequences would have been around - first volume, then weight. Can you tell us if this is a weight listing? |
|
