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Post by deepfriednew101 on Jun 19, 2024 13:59:02 GMT 1
for many who think only pressure cooking works that's a misconception of Fact.
C.H.S. used the Pressure Cookers / Pressure Fryers ONLY to speed Up the Process
Yes the Pressure cookers pressurize the Meat BUT the searing Browning first 3 minutes Lock in the Moisture
Searing works in a Skillet for Steak and Pork so it also works for Chicken ?
The Only issue Skillets Have are the Portions which touch the Bottom of the Skillet have a tendency to Darken quicker in the area where it touches or has MORE Heat
Some of the Best Fried Chicken is made in Skillets and Open Fryers
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smallgree
Chef
Here is a vial recipe:
Posts: 1,417
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Post by smallgree on Jun 19, 2024 20:24:16 GMT 1
I disagree. The broasted chicken my mother-in-law cooked was far superior to the chicken she pan fried after her pressure fryer broke down. Same seasonings, same chicken, same oil.
A note about Glen's cooking in his last video. Glen didn't take the Grace's seasoning and make up his own seasoning blend. He took Grace's pre-seasoned flour and cooked that. Did he list only the "aromatic" seasonings, as KFC did, and not list the standard ingredients that are not so secret? I'll tell you right now, that if onion is not in your seasoning, it will fall short. I can't think of a culinary cuisine that doesn't use onion somewhere in the preparation of a dish.
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crazyforchicken
Kitchen Assistent
eating Kentucky Fried Chicken since 1960's
Posts: 191 
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Post by crazyforchicken on Jun 19, 2024 21:09:27 GMT 1
for many who think only pressure cooking works that's a misconception of Fact. C.H.S. used the Pressure Cookers / Pressure Fryers ONLY to speed Up the Process Yes the Pressure cookers pressurize the Meat BUT the searing Browning first 3 minutes Lock in the Moisture Searing works in a Skillet for Steak and Pork so it also works for Chicken ? The Only issue Skillets Have are the Portions which touch the Bottom of the Skillet have a tendency to Darken quicker in the area where it touches or has MORE Heat Some of the Best Fried Chicken is made in Skillets and Open Fryers More mis-direction. Stay away from this schill. |
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smallgree
Chef
Here is a vial recipe:
Posts: 1,417
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Post by smallgree on Jun 20, 2024 2:00:53 GMT 1
I am evaluating the last two cooks I've made. It is obvious that CHS was concentrating on the "savory" elements, particularly those that would enhance the culinary basic recipe (garlic, onion, celery), and black pepper. The 70s KFC ingredient list openly shows garlic outside the Hs&Ss. He learned that ginger accompanied the peppers and the herbs well. On the TCK forum, CHS's statement that his chicken had a savory quality to it was interpreted to mean that savory was a key ingredient. That is not what he meant. I'm honing in on this, and I am not going to be fooled into following the claim that Sexton's, pepper and msg is the OR. Italian seasoning is far superior to poultry seasoning. Ginger is not a poultry seasoning companion. I will continue looking at clove, anise, caraway and nigella, if I can find any. As far as I'm concerned, onion, celery, garlic and tarragon are in. A few others are straddling the fence.
One thing to remember is that Glen did not test Grace's ingredients, but instead tested their Pre-mixed flour mix.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,417
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Post by smallgree on Jun 20, 2024 4:39:14 GMT 1
OBTW. I've previously posted the recipe I'm sticking to.
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Post by deepfriednew101 on Jun 20, 2024 13:29:08 GMT 1
Did you Find cooking the Chicken in a Skillet was a Detriments to the final Product ?
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smallgree
Chef
Here is a vial recipe:
Posts: 1,417
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Post by smallgree on Jun 20, 2024 20:51:21 GMT 1
Cooking in a cast iron skillet takes knowledge of your stove. Can't let it get too hot, as it will burn the breading. Turning it low and covering the skillet is a requisite.
My last couple of experiments proves, to me, that onion is necessary. There is no indication I've seen that 99X and Grace's doesn't contain onion. I don't believe we were told what exactly was in Grace's bag of flour. As for 99X, there is no proof that what they sell now is what CHS was promoting in his KFCs. I've seen nothing that indicates that onion is not in 99X. In fact 99X is just a home marketed seasoning which allows a person to add onion and other ingredients to the mix if desired. Most agree it is weak anyway. I believe Ken was skeptical that garlic was in 99X. TCK studied 99X under a microscope, but I feel the results reported were suspect.
I'm interested in just what exactly was excluded from these chicken mixes after lawsuit, or legal pressure. There has to be a few things that round out the note (that we've all looked for) that is missing from every mix, including KFC. What are they? I'm looking seriously at anise, caraway and dill seeds. Look at the list given by Glen for Canadian KFC and Grace's and you'll notice that few spices are listed. CHS first said "spices and herbs", then it changed to herbs and spices. Was it the spices that began to disappear from KFC? Did CHS go to Marion Kay to make sure they were put back in? Did KFC force Marion Kay, Lee, and Grace's to remove those spices? Is there a legal reason that KFC keeps them out? Did they over commit during their lawsuits with their claims and now can't go back to the original recipe because it would open up these other companies to return also? Did KFC drop expensive spices also, because they didn't have to use them and wouldn't face competition?
The main I point I am making is that most agree that KFC's flavor has tanked, but KFC still has the original recipe and could use it tomorrow. Why don't they?
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smallgree
Chef
Here is a vial recipe:
Posts: 1,417
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Post by smallgree on Jun 20, 2024 22:36:01 GMT 1
Continuing with my research, I just mixed this recipe, based upon the vials as listed below. Haven't cooked with it yet, so no recipe amounts.
A - Coriander
B - Italian Seasoning
C - Paprika
D - Tarragon
E - Allspice
F - Mustard
G - Ginger
H - Anise seed
I - Bay leaf
J - Dill seed
K - Cardamom
I haven't ruled out caraway seed and dill weed (instead of bay leaf).
MSG, white pepper, black pepper, garlic, onion and celery as the base recipe.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,417
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Post by smallgree on Jun 23, 2024 18:17:23 GMT 1
I looked over at the other forum yesterday, and they're debating between taking the red pill, or taking the blue pill. Here's what I'm going to do, since this forum appears to have taken the cyanide pill. Should have taken the red pill.
Years ago, I wanted to develop my own BBQ dry rub. In the early days of the internet, before templates and cookies, I researched all of the BBQ rub sites I could find. What I did then is impossible to do now. It was a one of a kind search. I kept a list of all of the ingredients I found, and when a certain ingredient was used in other recipes, I kept a tally with checks. When done, I took a predetermined number of 14, and used the top 14 ingredients. I pro-rated them and calculated the amounts I would use of each ingredient. The rub is the best I've ever tasted and used. Many folks have stated that my smoked brisket is the best they've ever eaten.
I'm going to take F-16, F&G-26++, the 17 ingredient recipe and the "last vial" recipe, all of which contained essences of the note, and list them side by side. From this I will determine which common ingredients might be responsible for the note. Then, I predict, I will be done.
When CHS sent Gloria Pitzer to get products as hints to help her replicate the "OR", she did not seek out poultry seasoning, but Good Seasons Italian Seasoning.
And all of this crap about how honest "Karl" is. Many claim that Grace's uses the recipe given by CHS. Karl says that it isn't the "OR", but reading across the internet, many claim that Grace's is the "OR", but Karl must lie to prevent lawsuits. Doesn't that make him a liar? If you lie for one reason, then allow information to disseminate to the people that proclaims the opposite, isn't that deception?
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smallgree
Chef
Here is a vial recipe:
Posts: 1,417
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Post by smallgree on Jun 24, 2024 3:02:00 GMT 1
Ingredient: F-16: F&G-26++: 11 Hs&Ss: Vials: 16/17 Ingredients:
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MSG ------------ 5.25g ----- 4.0g ------ **8.8g (+6g salt) ------ 3.3g---------- **75g+ 1.25g salt
White pepper -- 5.0g ------- 7.2g ------ 9.7g-------------------- 2.4g(x2) ------- 5.0g
Lemon pepper - *7.25g ------------------------------------------------------------
Lemon zest ------------------ 1.5g -----------------------------------------------
Black pepper ---------------- 6.9g ------ 9.6g-------------------- 2.3g(x2) ----- 4.25g
Ginger ---------- 3.25g ----- 5.5g ------ 4.3g-------------------- 2.125g-------- 3.25g
Sage ------------- 1.0g ------ 1.0g ------ 1.34g-----------------------------------
Onion ------------------------------------------------------------ .9g------------ .5g
Italian ----------- ---------------------------------------------- .9g----------- 1.25g
Basil ------------- .25g ------ .7g ----------------------------------------------
Oregano --------- .25g ------ .6g ------- 1.34g-----------------------------------
Thyme ----------- .25g ------ .7g ------------------------------------------------
Tarragon sugar -- .25g -----------------------------------------------------------
Tarragon --------------------- 1.0g ------------------------------- .3g------------ .5g
Rosemary --------------------------------- 1.34g----------------------------------
Bay leaf ----------------------------------------------------------- .3g------------- .5g
Tomato ------------------------------------------------------------ .85g----------- .5g/1.0g
Cayenne -------- .125g -----------------------------------------------------------
Paprika ------------------------ 4.0g ------ 1.34g--------------------------------- .5g/1.0g
Mustard ----------------------- 2.0g ---------------------------------------------- .5gg
Coriander ------ 1.0g -------- 1.3g ------ .825g----------------- .425g---------- .5g
Garlic ----------- .125g ------ 1.3g ------ 1.34g----------------- .8g------------- 1.25g
Allspice -------- .375g ------- 2.5g ------ .825g----------------- .25g----------- .5g
Nutmeg -------- .375g -------------------- .825g---------------------------------
Celery ------------------------- 1.0g ----- .825g--------------- .55g ----------- .5g
Clove ----------- .25g ------------------------------------------- .26g----------
Cardamom ------------------------------------------------------ .24g---------- .5g
*Black pepper-dried lemon zest-salt, (5g-2g-.25g)
** Separate and grind proportionally into 1) herbs, 2) spices, and 3) peppers and vegetables.
Seasoning - What ever floats your boat. I've cooked a thousand times. If you wish to cook these recipes (doubtful), then figure it out.
Salt - Basically I like 24g to 36g salt for 200g to 300g soft pastry flour.
Wash - One egg for one cup of milk as wash. I like to add cornstarch and brown sugar to wash. Actually I like to brine my chicken in salt and black pepper, then drain the liquid and add some dried skim milk powder and cornstarch to the chicken and massage it into a paste. You can also take sour cream and massage the chicken just before breading. You name it, I've done it. (seems like I'm retiring for good doesn't it).
Cooking - You have to know your own kitchen. Any chef knows that, but cook as low as possible after slightly browning. My skin and breading sticks.
Oil - Because of Bidenomics (oh Lord, politics!!!), I've been cooking with cheaper corn oil. It is still better than that nasty soybean oil that most people, and restaurants, cook with. The chicken we buy is so tasteless, expensive oil just doesn't cut the mustard.
I have one more recipe I'm sitting on. Years of experimenting have led to this particular recipe. Years of my work are expressed in these recipes. I find it comical that after years of kicking around Sexton Poultry Seasoning (and Bell's), that it is now Godsent.
Godspeed.
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