Post by fryertuck on Aug 27, 2019 14:23:02 GMT 1
I'm going to test this, as I have a feeling that this recipe could well be simply missing the 'key'. It's clearly got some heritage as far as the Colonel goes (although that's not to say it's the final or traditional blend).
I think the problem is that the ratios are mixed up. Perhaps this blend is intended for storage and the amount of flour is just nowhere near enough for this volume.
Let me put forward an idea: if you look at the seasoning mix for a KFC packet it lists MSG as the primary ingredients and 'herbs and spices' as the secondary ingredient. Now things have changed over the years and KFC have almost certainly switched to extracts rather than traditional herbs for some additives - which would explain the grey colouration of the seasoning mix; but if we take an absolute (albeit slightly unlikely) equivalent mass of herbs, this would mean that there would have to be over 15 tablespoons of MSG in the final mix to conform to this pattern. The 'mix with two cups of flour' line at the top could also be misleading, as the 'two cups' might refer to a specific quantity of seasoning mix described, that is not mentioned on this sheet of paper (perhaps in order to retain at least some secrecy). There seems to be a bit of a consensus that there is just too much seasoning in this mix, and I would agree - but if you were to mix two cups of flour with a tablespoon of this, and perhaps a tablespoon of MSG and salt then it would 'lift' the herbs and spices without the need to bombard the flour with actual herbs and spices. This would also be far, far cheaper to produce.
If I eat a KFC in the UK it is absolutely not packed with herbs and spices. The primary taste is the umami of (lots of) MSG and salt and white pepper (maybe paprika extract) with some other background flavours that are very subtle. This would fall in line with this recipe, which would have been written long before paprika extract existed.
I'm also of the belief that all of these ingredients are credible additives for the Colonel to use at the time. I actually think that the most critical thing the Colonel used was MSG - I wonder if he was one of the earliest adopters in America - and that this, along with the white pepper and salt) make up 99% of the flavour. I simply don't believe that he would have used expensive items like vanilla, or more exotic spices like cardamom and coriander seeds.
I just wondered what anyone else thought of this idea.
I think the problem is that the ratios are mixed up. Perhaps this blend is intended for storage and the amount of flour is just nowhere near enough for this volume.
Let me put forward an idea: if you look at the seasoning mix for a KFC packet it lists MSG as the primary ingredients and 'herbs and spices' as the secondary ingredient. Now things have changed over the years and KFC have almost certainly switched to extracts rather than traditional herbs for some additives - which would explain the grey colouration of the seasoning mix; but if we take an absolute (albeit slightly unlikely) equivalent mass of herbs, this would mean that there would have to be over 15 tablespoons of MSG in the final mix to conform to this pattern. The 'mix with two cups of flour' line at the top could also be misleading, as the 'two cups' might refer to a specific quantity of seasoning mix described, that is not mentioned on this sheet of paper (perhaps in order to retain at least some secrecy). There seems to be a bit of a consensus that there is just too much seasoning in this mix, and I would agree - but if you were to mix two cups of flour with a tablespoon of this, and perhaps a tablespoon of MSG and salt then it would 'lift' the herbs and spices without the need to bombard the flour with actual herbs and spices. This would also be far, far cheaper to produce.
If I eat a KFC in the UK it is absolutely not packed with herbs and spices. The primary taste is the umami of (lots of) MSG and salt and white pepper (maybe paprika extract) with some other background flavours that are very subtle. This would fall in line with this recipe, which would have been written long before paprika extract existed.
I'm also of the belief that all of these ingredients are credible additives for the Colonel to use at the time. I actually think that the most critical thing the Colonel used was MSG - I wonder if he was one of the earliest adopters in America - and that this, along with the white pepper and salt) make up 99% of the flavour. I simply don't believe that he would have used expensive items like vanilla, or more exotic spices like cardamom and coriander seeds.
I just wondered what anyone else thought of this idea.
