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Post by Deep Taste on Oct 19, 2024 21:27:39 GMT 1
I don't think Pepperall is the keypoint, for one who is cooking a small amount at home maybe it will imporove the result, I don't know because I didn't try it personally, but for a company that frys larg quantities of birds everyday in big pots using hot oil under pressure, the pepper essence will resolve in the frying oil and will give this special pepper flavour to their chicken.
Where I live KFC stated that they don't use any extractives in their original recipe.
DT
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smallgree
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Post by smallgree on Oct 20, 2024 6:34:47 GMT 1
Patent held from 1947 until 1995 by Stange. Use of it couldn't have been widespread, as no one has ever seen any, although It was patented for 47 years. I've posted all of this before.
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Post by Silver on Oct 20, 2024 10:25:09 GMT 1
I don't think Pepperall is the keypoint, for one who is cooking a small amount at home maybe it will imporove the result, I don't know because I didn't try it personally, but for a company that frys larg quantities of birds everyday in big pots using hot oil under pressure, the pepper essence will resolve in the frying oil and will give this special pepper flavour to their chicken. Where I live KFC stated that they doesn't use any extractives in their original recipe. DT I've enhanced Pepper bite by adding some clarified 'Chinese Red Oil' into my cooking oil. In Chinese restaurants just ask for "Hot Oil" and many of them will bring you some (though some will bring you a paste version that isn't as hot). They don't keep it on each table for general use, perhaps because it's so amazingly hot. |
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Post by deepfriednew101 on Oct 21, 2024 17:06:48 GMT 1
hope this answers Pepperall question that it was a item ans I have 3 or 4 old Spice Tins from Strange when they produced the Seasoning.
March 8, 1948, a trademark application was filed for PEPPERALL with the United States Patent and Trademark Office. The USPTO has given the PEPPERALL trademark.
it was described as:
DRY SOLUBLE SEASONING MATERIAL CONTAINING THE EXTRACTED FLAVORING SUBSTANCES OF BLACK PEPPERS AND OTHER PEPPERS DISPERSED OVER AN EDIBLE BASE
This item could NOT have been used in the Original KFC Mix as it was made in 1948 almost 10 years after CHS made the secret 11 Herbs and Spices NOW many have said that it may have been the item mixed as No. 12 the Two handfuls at the Cumberland lake event.
IMHO why would CHS add pepperall when he was already using pepper in the Original ?
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smallgree
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Post by smallgree on Oct 22, 2024 0:59:25 GMT 1
No, it might have been the two fistfuls thrown in in 1952. CHS started with just salt and pepper.
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smallgree
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Post by smallgree on Oct 24, 2024 18:52:32 GMT 1
If extracts replaced regular pepper, then how much pepper did it replace? Pepper would lose its essence at the same rate regardless of how much you used. Impregnated pepper would take longer to release essence in a cook as it contained more of the pepper chemicals. Is this what we are missing? I'm looking into it.
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smallgree
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Post by smallgree on Oct 30, 2024 20:08:38 GMT 1
This last chicken I finished in the Crockpot may spell out the process that CHS discovered and KFC never quite understood as management got younger and younger. The pressure cooking, the type of seasoning, the salt, the powdered marinade KFC used to hold moisture, the warming oven, etc. It's all there. Are the elements water soluble, and/or is liquid and steam needed to spread the flavor?
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smallgree
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Post by smallgree on Nov 3, 2024 0:48:16 GMT 1
This is for the scientists out there. Posted on two sites:
Have you noticed that most of the times when you cook chicken (not double dipped, which OR KFC wasn't) that the breading is thin and is almost indistinguishable from the skin? But KFC's breading (I'm talking about the golden age, not today when Popeye's is probably a better choice) is soft and thick, and often pulls away from the meat. Pressure frying often leaves the breading "splotchy". When I finish cooking in the crookpot, the breading is on point. Ok scientist, help us out. I don't believe that Karl, Glenn, CHS, Margarette, Claudia, Pete, Dave, Lee, Ledington, or anyone else were scientists.
I, for one, need this information. I've got a few wings in the crockpot now with the newest recipe, a skeleton of which I posted recently.
Update: I just checked the wings. Dang, I'm onto something here. Even Grace's would do well with this "process". LOL
For ages, man has searched for the Philosopher's Stone. It basically was a recipe, and was not a stone. It was a process a few claimed to have found, but never adequately "penned". Any food tastes better "flavored" with herbs and spices, all of which have been used for ages. But what are the quantities? What tickled my fancy when I was 6 years old? During the 1980's, Rex's Boneless Fried Chicken was better than Kentucky Fried Chicken.
If I were looking for the best chicken since the 1980s to sink my teeth into, it would have been Rex's, which I figured out many years ago. But for the best period, it was 50s and 60s KFC. This is what I want. A close replacement, I'll cook up Rex's (which I do, LOL). Why on God's Earth would I want to waste my time creating the shadow of a once great recipe? Again, I 'd just cook Rex's.
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Post by spicydonut on Nov 3, 2024 3:26:32 GMT 1
I pan-fried my chicken in an iron skillet, adding small amounts of water to create steam pressure, then covered it. I'm not sure why you’re using a crockpot when Colonel Sanders used an iron skillet in the early 1900s. Anyway, the steam will eventually soften the breading. Let it sit for 10 minutes on low heat. I used egg and all-purpose flour with my KFC herbs and spices.
Turns out, my guess that peppercorn extract was the "peppery note" was right all along.
Has anyone started a Popeyes forum? I'd be happy to share my recipe!
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Post by smallgree on Nov 4, 2024 1:55:43 GMT 1
The crockpot cooks low and slow. I believe that the crockpot adequately replicates the science behind what CHS did. But, measure twice, saw once.
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