smallgree
Chef
Here is a vial recipe:
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Post by smallgree on May 28, 2024 3:36:49 GMT 1
I've been looking at these dang vials, like Lumpy used to. I keep trying to fit chili pepper in there somewhere and it begs the question. Why has the majority always insisted on chili pepper in the OR? Ledington's has paprika, but Graces has no chili. Most put chili in Vial J, but it is just the wrong color, even if oxidized. I've stared at it all day and i'll be darned if it doesn't look like caraway seeds. It is that one little seed in it that never looked like a pepper seed. So I've been looking at photos and J appears to look like toasted caraway seeds. I think I can fill the other vials, with the peppers and garlic outside, as shown on the 70s KFC seasoning bag. Responses?
Mustard is the same issue. Why? Ledington's? Allergen charts, which may refer to sauces, or product contamination? What uses mustard? BBQ sauce.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,418
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Post by smallgree on May 28, 2024 5:22:50 GMT 1
I've seen a few photos that make dill seeds look close.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,418
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Post by smallgree on May 28, 2024 20:54:08 GMT 1
One more observation about vial J. That seed looks like a tomato seed. Pepper seeds are plump in the middle, but infertile tomato seeds are dimpled in the middle.
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flg
Souschef
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Post by flg on May 28, 2024 21:59:33 GMT 1
One more observation about vial J. That seed looks like a tomato seed. Pepper seeds are plump in the middle, but infertile tomato seeds are dimpled in the middle. Good observation. The seeds do look more like tomato than a red bell pepper |
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Post by deepfriednew101 on May 29, 2024 14:30:51 GMT 1
Cumin is in a area of it's own spice yes
I agree the earliest KFC Chicken Pre-1965 was some of the Best
Remember the Coating was more soft then Crispy with visual Herbs and Pepper spec's.
Pepperell was a used in the late 1940's and when checked in History BY OTHERS I was told was from after 1945 which would have been after the original was developed
I have NOT searched the Date when it was made so MY Statement is HEARSAY and acknowledge the Date of Pepperell I reference in the 1945 era as Unknown to my research BUT the item WAS Great
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smallgree
Chef
Here is a vial recipe:
Posts: 1,418
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Post by smallgree on May 29, 2024 20:03:26 GMT 1
I have posted in the past the history of Pepperall, and Stange laboratories. I can look it up, but it is possible that powdered Pepperall was the ingredient thrown into the "boat" chicken seasoning. The way CHS narrated this story doesn't mean that the addition was physically accomplished as described. I never could see how anyone with such a big order could just throw in something novel without first testing it.........or was an ingredient, already in use, thrown in, but in a different state, as in an extract? The pepper extract I made was very powerful, but it was too time consuming for me to continue to make. I also could never figure out how much to use. I did contact an extract company and they indicated that the strength of the extract they developed depended upon the customer's request. I was not able to discern the strength of KFC's extracts with this information. Many of my experimental recipes contained enhanced pepper levels, which I rarely posted, as I found, for example, that one TBS of pepper burned off, while cooking, the same as one tsp of pepper. I suppose this is why Grace's went to three sizes of black pepper to balance the pepper taste after cooking. I think the result was/is minimal, as Grace's tastes similar to modern KFC. Was extract one of the ingredients forbidden in the court cases? That's why I began to enhance my peppers and other ingredients, separately, with msg and salt, as carriers.
It has always bewildered me why my research, and other folks' research, has drawn such criticism, and downright condemnation. How can a person say this does or does not work unless they have tried it? I have always felt they had/have a pre-determined agenda. They don't quite have it, but they darn sure don't want you to have it. Rather than collectively debating the issues as they arrise, they become "Negative Nancys". This is not everyone, but just a few, who I call the big dogs. They won't follow, and expect others to follow them.
Sorry that this is so long. I'm done experimenting, and it is time to concentrate on ingredients. If you check my pasts posts, I have always declared that I was concentrating on the "process" and would later seriously shift into discerning the ingredients.
I'm ready to wrap this up, as I'm already beating KFC in the quality of my chicken. I need a break to heal up, and then I will search for a new pressure cooker, or fix the one I have, which has a cracked pressure valve gasket. Heck, it is as expensive as a new cooker. I'm going to mix one last recipe, based upon the 11 vials, which includes tomato, onion, celery and most of my chili aromatic ingredients. Remember, tomato has umami, and MSG could have evolved due to the effects of tomato powder. Enough time has passed to insure that nobody can copy my chili recipe.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,418
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Post by smallgree on May 29, 2024 20:44:56 GMT 1
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flg
Souschef
Posts: 1,578
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Post by flg on May 29, 2024 23:01:17 GMT 1
Pepperall
1948-02-24 Date of First Use
1948-03-08 Application Filed
1951-02-20 Trademark Registered
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smallgree
Chef
Here is a vial recipe:
Posts: 1,418
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Post by smallgree on May 30, 2024 1:09:15 GMT 1
I'm after the specific 1950s ingredients now. I'll start with the 32 oz seasoning bags as a base, assuming that the 26 oz bags needed zinging. Extracts will be addressed later. I'm not sure whether vial H is celery, or cumin, or whether vial J is tomato, or caraway seeds. Wont be difficult to weed those out. I have 6 tsps of salt, or 36g for two cups, minus one TBS, of pastry flour. Brine with salt, and maybe some sugar. Wash is milk and egg with some salt and black pepper added, and maybe some brown sugar. One tsp of the salt will be blended with the msg to grind with the KFC ingredients.
Vials:
A - Coriander
B - Italian Season (heavy on sage, oregano, rosemary, basil, with thyme, savory, marjoram in lesser parts)
C - Clove
D - Tarragon
E - Allspice
F - Ginger
G - Onion
H - Celery or cumin
I - Bay leaf
J - Tomato or caraway
K - Cardamom seed (not green)
MSG - 3/4 tsp -------------- 3.3g
White pepper - 1 tsp ------ 2.4g
Black pepper - 1 tsp ------- 2.3g
Ginger - 1 1/4 tsp --------- 2.125g
Onion - 1/4 tsp ------------ .9g
Italian - 3/4 tsp ----------- .9g
Tomato - 1/4 tsp ---------- .85g
Garlic - 1/4 tsp ------------ .8g
Celery seed- 1/4 tsp ------ .55g
Coriander - 1/4 tsp -------- .425g
Tarragon - 1/2 tsp --------- .3g
Bay leaf - 1/4 tsp ---------- .3g
Clove - 1/8 tsp ------------- .26g
Allspice - 1/8 tsp ----------- .25g
Cardamom seed - 1/8 tsp - .24g
It is what it is. Nothing left to explain here. When I'm ready, I'll make adjustments if needed. As for the peppers, it has been my practice to triple the peppers when cooking, but I'll cook this straight up first. When those culinary critics tested KFC years ago, and they each had their own take on what they thought was in the OR, only one of them stated that he detected salt and black pepper.
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Post by deepfriednew101 on May 30, 2024 14:27:18 GMT 1
Pepperall 1948-02-24 Date of First Use 1948-03-08 Application Filed 1951-02-20 Trademark Registered THANK YOU for confirming my posting that it was after 1945 GREAT POSTING. As for Pepperall being used in the Cumberland Lake Two handfuls even when C.H.S. was commissioned to Fry 500 Pieces of Chicken for the Boat Dock launch C.H.S. spoke many times regarding the Boat event and Clearely stated he ADDED A ELEMENT not a Herb or Spice. I have posted OLD news paper clipping which Accent / M.S.G. called it a element to make dishes and soup Better (almost the exact words C.H.S. USED) ke |
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