smallgree
Chef
Here is a vial recipe:
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Post by smallgree on Jul 3, 2024 3:53:36 GMT 1
I have a "never quit" attitude. I've been calculating and I believe I have figured out how the OR changed through the years, why it changed, and the process of change in the lab. It's going to take a large chart to graph everything I know and have learned. It has always helped that I have in my possession everything needed to fry KFC on my own.
It is as true as a heart attack, that you can't do what I am doing if you can't recall the changes in taste made through the years. I've grown most of what I've experimented with, and I have diligently dissected every word posted on these forums since I first discovered TCK. I read it for years before joining. I later joined because I thought I might have something to add.
There will be no more sarcasm from me. I have cracked the shell that leads within this egg we've been after. I am making pepper extract, but I will not be making herb extracts, which was one of Stange's most important inventions. This will be difficult to do, and would not be possible if I hadn't eaten KFC through the years.
I believe that the original 26 oz seasoning bags were intended for 10 lbs of flour. For expedience and convenience, the franchisees were shifted to 25 lbs of flour. At first everything came mixed together, but later was separated into segments. For 25 lbs of flour, I believe it was necessary to raise the seasoning bag to 65 oz. This might have been a dead giveaway as to the makeup of the mix, so it was altered to keep the seasoning bags at 26 oz, so as to not draw attention. Here is where the lab came in. The shift in all of this has been obscured in history and is unknown territory. To get to this stage, extracts had to be used, elements had to be dropped, or replaced. The bag weights changed; the salt changed; the procedures changed; the taste changed. I have a picture of it all in my mind, and I will print it.
During this last week, the last boneless, skinless chicken thighs I've cooked have not been through the next day taste test. Everytime I cook it, I eat it in one setting. It's addictive.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,417
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Post by smallgree on Jul 3, 2024 19:18:18 GMT 1
I've got this figured out with regular ingredients at 26g seasoning and 24g fine salt for 160g, or approx. 1 1/2 cups pastry flour. I've got it figured out for 2 cups pastry flour using extracts. I will compare these two and put this puppy (extracts or not) to rest, once and for all.
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Post by deepfriednew101 on Jul 4, 2024 14:07:09 GMT 1
The Original larger Volume Flour Ratio was 10Lbs of Flour which was soft Winter Wheat and made a softer crust Fried Chicken. The Wheat was a tri-Blend Stone milled Wheat, Barely, Corn
Small Batches were Mixed with 2 Cups of four
The Flour Has changed Over the Years and the Current Flour is a Pastry Flour used in 2024 Canada
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cman
Kitchen Assistent
Posts: 205
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Post by cman on Jul 5, 2024 17:21:53 GMT 1
I've got this figured out with regular ingredients at 26g seasoning and 24g fine salt for 160g, or approx. 1 1/2 cups pastry flour. I've got it figured out for 2 cups pastry flour using extracts. I will compare these two and put this puppy (extracts or not) to rest, once and for all. Smallgree, how did the extracts perform in your last experiment? For me, the OR taste is obtainable: it’s the exhuberant aroma that escapes me. The problem with the continued use of the oil to create the aroma eventual makes the oil rancid. The addition of new oil is absolutely necessary. So perhaps a combination is the solution. While you made extracts of the black pepper, did you also try using the entire spice as an extract. |
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smallgree
Chef
Here is a vial recipe:
Posts: 1,417
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Post by smallgree on Jul 5, 2024 18:13:26 GMT 1
Honestly, I can't find the last extract I made. I don't know where it's at. I have a jar in the freezer now which won't be ready for a couple of weeks. Products like Aromat, bouillon, and Good Seasons all contain extracts, usually called "flavor".
Later, when I fine tune the amounts of all of the relevant elements, I will make other extracts. I'm not so sure that the old KFC chicken didn't have herb specs on them rather than pepper specs. I think KFC moved away from pepper extracts towards herb extracts and needed the pepper specs back in the OR for appearances. Face it, there has to be a logical reason the seasoning bags, at various times, weighed 26, 32, 40 and 38 ounces.
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Post by Silver on Jul 5, 2024 20:48:47 GMT 1
Extraction is the process of extracting and isolating the oils from Herbs and Spices. Infusion is the process of transferring these oils into a medium such as cooking oil. I doubt that any of us at the home level have the means and wherewithal to isolate H&S oils. Thus what we do is not extraction.
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cman
Kitchen Assistent
Posts: 205
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Post by cman on Jul 6, 2024 2:16:01 GMT 1
I've got this figured out with regular ingredients at 26g seasoning and 24g fine salt for 160g, or approx. 1 1/2 cups pastry flour. I've got it figured out for 2 cups pastry flour using extracts. I will compare these two and put this puppy (extracts or not) to rest, once and for all. Smallgree, this procedure holds a certain intrigue. I believe that CHS was short on time to wait for infusions and slow extractions to take place. And possibly funds. If vegetables and spices were present before hand, an aromatic cooking oil can be quickly manufactured and in huge batches. The aroma of the KFC bucket was noteworthy. No other food could match the strength and depth of the smell as it permeated throughout the confines of the car, even with a sealed bucket. And the aroma exploded within the home when the bucket was opened. Recreating the original recipe must include the aroma that it emitted. |
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smallgree
Chef
Here is a vial recipe:
Posts: 1,417
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Post by smallgree on Jul 6, 2024 16:41:09 GMT 1
CHS could buy Pepperall. We can't. What I do works. Been doing it for years. I extract and infuse. All you need is 190 proof. I learned how making cannabis tincture. I challenge you to show me that it can't be done this way. I don't know that this is a point that should be debated.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,417
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Post by smallgree on Jul 8, 2024 4:40:30 GMT 1
I finished the livers I cooked the other day with the "pre-extract" recipe. I'm not supposed to eat them because of my gout. The were outstanding. I'm going to quit commenting about what I cook when I don't post a recipe. It just ain't right. I have Ellsworth derangement syndrome. But, whatever others come up with as a recipe, better be pretty darn good to beat this one. I'm getting old and tired.
I wonder why so many cheer when they create a taste that gives the hint of the "note", when I remember that the original KFC "note" slapped you in the face. I guess I'm hinting that if it don't slap you in the face, you haven't replicated the Original KFC taste. It's true that KFC, and all of these other pretenders degraded the "extra seasoned" recipe to cut costs and earn more profit. But as they look at it, "if we don't use it, nobody else can use it".
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Post by deepfriednew101 on Jul 8, 2024 14:26:36 GMT 1
The Note and Deep Taste to the Bone was part of the Pre-mid 1970's changed Chicken at Kentucky Fried Chicken.
Cooking in a Beef Tallow also gives a Greater depth of Flavor, than the Hydronated Veg Oil's
Many Have suggested that 1oz of 11 Herbs and Spices were to Be mixed to 25Lbs of flour. That was extract based seasoning. From Brown and Massey.
with any mixture from the 1970's EVERYONE is NOT contending with the changes Most Spice Co made with the use of fillers and it has weaken the Seasoning by 30% according to the Spice Trade Foundations and Body's who check spice's.
Willie is correct More seasoning is Needed NOW
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