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Post by Chickenman on May 13, 2022 7:16:55 GMT 1
I am going to trial madagascan vanilla for the 11th ingredient in that list. I really doubt vanilla was in the recipe, i don't see vanilla as something common at all back in those days, but lets pretend some of the vials actually contain the real ingredients and that c is one of them. I'd say vanilla is the only possible candidate because i don't believe it was garlic that turned black.
I have already tried that TC34D recipe from the old forum that claims to be the O.R. I tried it 3 times, twice with regular vanilla flavour, once with tahitian. The regular vanilla tasted the best.
The recipe made good chicken but i don't believe it to be the O.R. I do think that the vanilla works very good even if it wasn't in the O.R.
So if adding vanilla doesn't do something amazing to that recipe, i will officially rule out vanilla.
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Post by Silver on May 13, 2022 10:14:29 GMT 1
My 'educated guess' is that Aniseed likely needs to be added at about 3X Star-Anise on a licorice contribution equivalence basis. Therefore, for a recipe built upon 200 grams of flour, Aniseed likely needs to be added at about 0.30 to perhaps 0.50 grams.
I never reached this level, having first (and mistakenly) presumed Aniseed to be at licorice equivalence with Star-Anise. Then when I finally (rightly or wrongly) separated B&W Pepper into two ingredients, I generally could no longer make Aniseed fit in, so since it wasn't doing anything, I stopped adding it. Conflating B&W Pepper into one allows for it's reintroduction.
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flg
Souschef
Posts: 1,578
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Post by flg on May 13, 2022 13:16:43 GMT 1
I have not had any licorice taste in modern KFC. If I did, it was so long ago I forgot. Could it be a regional thing again?
I have used Anise Seed a couple times. It certainly isn't a bad addition. But as above. Not sure it's required.
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Post by deepfriednew101 on May 13, 2022 14:10:51 GMT 1
its interesting when you drizzle Vanilla into flour it forms Black specs in the flour.
In our experience Vanilla can enhance flavor.
We pour liquid Vanilla into the Milk and Egg it was a common thing done with French Toast. (It also covered the smell of milk which was turning a sour)
Vanilla Extract was a Very Common item. Vanilla Powder or Vanilla Bean was not a common item. There was a Vanilla Salt also available for sometime in the 1930 - 1940's NOT COMMON.
Licorice was also a Liquid Extract of the 1930's BUT much more Medicinal in Nature and in the Pharmacy.
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Post by Silver on May 13, 2022 14:16:07 GMT 1
its interesting when you drizzle Vanilla into flour it forms Black specs in the flour. Black specs. That is interesting!
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Post by deepfriednew101 on May 13, 2022 14:27:17 GMT 1
We have drizzled up to 2 Tablespoons of Vanilla liquid into the Flour Pour it all over the flour Slowey, toss the flour and let it sit. you will see Black spec's form.
It appears that some of the Black spec remain in the Fried Chicken when cooked from observation.
We noted the appearance Difference and NOT a Pepper Blast taste.
NOW there are some different qualities of Vanilla Liquid and some are a light liquid the color Black specs are not as pronounced with less pure Vanilla extract. WE USE A WATKINS Vanilla much more potent and thicker Liquid more Flavor.
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Post by Chickenman on May 14, 2022 11:56:02 GMT 1
Forget the vanilla. The chicken i cooked tonight was 99% like the O.R as far as i'm concerned.
I AM ON THE VERGE OF CRACKING THE RECIPE!! OUT OF THE 4 YEARS I HAVE BEEN TRYING TO DUPLICATE IT I HAVE NEVER FELT LIKE I AM THIS CLOSE!
You know you've done something right when it doesn't even feel like you are eating your own chicken anymore but instead the O.R!
And no, this isn't just some great recipe, i have cooked many many recipes that were amazing but didn't taste like kentucky fried chicken. THIS IS LIKE KFC IMO!
Ingredients: 1. Pepper (white and black) 2. Red pepper (cayenne) 3. Garlic powder 4. Coriander 5. Ginger 6. Nutmeg 7. Allspice 8. Aniseed 9. Sage 10. Oregano 11. Savory (summer and winter) 12. Cardamom
^random order.
I cooked this recipe the other day and it was one of the best recipes i have ever cooked! I then cooked it again without the cardamom and something felt off, cooked it again with the cardamom added back + new ratio, premium oregano, premium sage, and it was unbelievable.
You might be saying "but that is 12 ingredients, 13 if you count the pepper individually" well, i'm still unsure if the aniseed even brings anything to the taste, so i left it in because i wanted to see the difference without cardamom and with cardamom.
All that is left to do now is to see if i can duplicate what the cardamom brings by playing around with the ginger, nutmeg, allspice etc. If i can't duplicate what the cardamom brings then i'm going to say that cardamom is in the O.R and then fine tune the recipe and bingo i will have the O.R!!
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Post by Deep Taste on May 14, 2022 12:19:14 GMT 1
Great review!
I don't see any problem using 12 or 13 different spices if that is giving a close match to KFC, it was clever to try this, there is many ways to approach the problem, this is one of them, you can as you described try later to eliminate one by one to see the difference, but at least you are now on a solid ground!
Welcome in the Golden Zone!
Happy Cooking!
DT
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Post by deepfriednew101 on May 14, 2022 12:57:40 GMT 1
I have said this 100 Times
If you could ONLY achieve making the BEST Chicken which in your MIND is a close to the ORIGINAL KFC as Possible and you use 12,13,14,15 spices or more even and the CHICKEN is UNREAL and THE BEST EVERYONE likes Do you Stop cooking with the 12,13,14,15, spice or more or if you can make it with 6,7,8,9 spices and it's UNREAL Do you stop making the CHICKEN?
GREAT JOB Deep Taste
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flg
Souschef
Posts: 1,578
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Post by flg on May 14, 2022 14:25:56 GMT 1
Chickenman I have used cardamon twice now and had good luck with it. I thought it fit better than some of the other ingredients. Adds to the smell I thought. I put it on the shelf only because of the cost of it. I had considered if CHS would have used it at the point of franchising. It is one of the more expensive spices compared to the others
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