smallgree
Chef
Here is a vial recipe:
Posts: 1,418
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Post by smallgree on Apr 25, 2024 22:57:16 GMT 1
The one tsp of 2016 KFC spice I mixed with a few TBS of water, must contain some sugar because the liquid has fermented. It is also becoming cloudy which means that some sort of gum is becoming solid again, almost like yeast. That indicates to me that sugar is in the OR and is probably used to dull the bitterness of some of the ingredients.
Before this liquid fermented, it tasted like the new recipe I recently made using only 11 elements.
I've though about this in the past, but never actually commented about it. I've stated in the past that the KFC of the 60s had a savory taste (I don't mean the herb). During the 70s, the chicken was still goof, but more salty. It is like a great basic flavor that has had a fine robe removed leaving a similar, but altered flavor. This could explain a recipe of 17 to 19 ingredients being reduced to 11. This would allow more flour to be seasoned with the same weight, but with less seasonings.
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Post by deepfriednew101 on Apr 26, 2024 14:11:26 GMT 1
I have always Spoke Loud and clear about the 1974 esquire article
Roy Andries was reasonably sure of minuscule amounts of rosemary, savory, tarragon, thyme, pepper, turmeric, and cinnamon. He also noted salt, monosodium glutamate, “tiny globules of what might be honey or Brown sugar,” and the faintest touch of both almond and mint.”
Roy Andries Guessed: Rosemary, Savory, Tarragon, Thyme, Pepper, Turmeric, Cinnamon, Salt, MSG, Honey or Brown Sugar, Almond, Mint
James Vilas doubted that any milk or egg was used in the coating and further doubted that there were 11 Herbs and spices, He detected only Cinnamon and Cloves Villas argues that the secret of Kentucky fried Chicken is Sugar: “Real Fried Chicken is NOT sweet : this is.” The Sugar, he suspected, was added to the “very light and very safe and very healthy cooking oil”
James Villas Guessed: Cinnamon, Cloves, Sugar
Two out of the 4 Cooks and Authors Guessed Sugar of a sort.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,418
|
Post by smallgree on Apr 26, 2024 16:27:06 GMT 1
......thought......good......
My fingers have begun to wander.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,418
|
Post by smallgree on Apr 27, 2024 0:16:05 GMT 1
I'm beginning to believe that, although there aren't a lot of herbs used, I believe that the peppers and certain powerful herbs are the key to the note. CHS's family maintained that there weren't a lot of herbs, but the herbs chosen are important, as are the amounts used. I researched long ago that herbs such as basil, tarragon, marjoram and parsley were not good herbs to use when frying, or cooking in oil and heat. They are to be used fresh, and/or at the end of the cook time. But they seem to pop up all of the time. I finally grew some hair and picked herbs that have punch. Is it possible that the biggest con perpetrated by the corporation is the relegation of herbs as minor elements? There are three (maybe four) powerhouses. This could be the reason for sugar in the recipe. To tame the herbs. Can you guess them?
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Post by Silver on Apr 27, 2024 12:14:42 GMT 1
I'm beginning to believe that, although there aren't a lot of herbs used, I believe that the peppers and certain powerful herbs are the key to the note. CHS's family maintained that there weren't a lot of herbs, but the herbs chosen are important, as are the amounts used. I researched long ago that herbs such as basil, tarragon, marjoram and parsley were not good herbs to use when frying, or cooking in oil and heat. They are to be used fresh, and/or at the end of the cook time. But they seem to pop up all of the time. I finally grew some hair and picked herbs that have punch. Is it possible that the biggest con perpetrated by the corporation is the relegation of herbs as minor elements? There are three (maybe four) powerhouses. This could be the reason for sugar in the recipe. To tame the herbs. Can you guess them? Sounds a lot like someone else we know. Who says he has the secret recipe and then asks us to guess it. Even you complain about this. |
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Post by deepfriednew101 on Apr 27, 2024 13:17:42 GMT 1
in the 1930, The favorites in herb cookery are Sweet Basil, Chervil, Sweet Marjoram, Thyme, Rosemary, and Tarragon. These may be used singly or in blends. There are no rules in blending herbs, but imagination, interest and constant experimentation assure their most effective use. Herbs should be used with a light hand -- too much of any flavor is objectionable. Blend them carefully never using at a time more than one of the very strong herbs.
Others like Parsley, Dill were topical added to End
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smallgree
Chef
Here is a vial recipe:
Posts: 1,418
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Post by smallgree on Apr 27, 2024 21:07:06 GMT 1
I am an ex-school teacher. I use questions, as Socrates did, to elicit responses. I want other opinions. I don't need people to parrot what I think. DFN put his two cents in, which of course isn't anything we don't already know. You, Silver, just posted a recipe with sage and savory. I have been on the fence about savory because it didn't grow well in my garden. I tried for years to find out if CHS gardened. Savory is small and has many flowers that must be pinched off, which is a tedious task. It is also possible that the 1985 vials does not totally show what CHS used, or what his family and friends commented about. Thus the importance of knowing when the concept of 11 Ss&Hs was first developed as PR.
See Silver, this is how it works with me. I'm a true blue teacher, and I do what I can to stimulate discussion. Right now I'm using Mexican oregano, sage and rosemary. It seems that for the past 10 years it has been one step forward, and two steps back.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,418
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Post by smallgree on Apr 28, 2024 4:50:06 GMT 1
Cooked a couple of thighs tonight (chicken, LOL) and they were real good. Had a complete taste as opposed to many other attempts made in the past that seemed out of balance. Only used 11 ingredients, but the base flavor was sound. I will throw in some seasoned flour from the last recipe that contained 19 ingredients and cook another couple of thighs. Depending upon how the flavor changes, I think I see what is needed to round out the note. I will experiment again with a bit of cinnamon. I was one of the first to promote cinnamon years ago, and was wholly crucified. Many cooks claim that cardamom tastes somewhat like Ceylon cinnamon. Maybe Saigon cinnamon and cardamom, and maybe fenugreek, just might be the ticket.
I've cooked mucho chicken in the past that seemed good, but then would sit in the frig because the taste wasn't addictive. Tonight's chicken was a plate licker.
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Post by deepfriednew101 on Apr 29, 2024 15:00:29 GMT 1
Smallgree
I agree that Rosemary, Oregano, Sage are and have been essential of Chicken and cooking even back to the 1930's
BUT
Maybe a consolation with Anthony the Colonel Nephew WHO claim He is the ONLY one who has come close to the real recipe LMAO and the Forums are ALL wrong
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smallgree
Chef
Here is a vial recipe:
Posts: 1,418
|
Post by smallgree on Apr 29, 2024 20:45:51 GMT 1
Wolf! Wolf! Wolf!
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