Smallgree's musings

smallgree always valid points

I think there might be a correction to the Above that the Settle Recipe ONLY contained 5 or 6 correct items.

it always seemed KFC reply to Ledington's was it was NOT correct and then Joe said it was NOT correct?

Now I might have missed something regarding a reply to the Ledington's recipe ?

KFC standard reply is Always many attempts have been made to replicate the Original KFC spice and herb mix and NO ONE HAS ?

I have ONLY seen ONE reporter out of Montreal Canada who said that There was 1 Confirmed Recipe that KFC knew about BUT the writer of the article has NEVER been found since that Posting and possible resides with Jimmy Hoffa or Elvis NOW and the article has been deleted from the WWW. So either a incorrect statement was made or the had it removed ? Unknown at this point.

Back to the regular post above of smallgree.

when a comment was asked of KFC and or the FDA and Canadian Regulatory about the word SALT on the KFC bags of Spice and seasoning ?

why is there salt in the seasoning when KFC uses a external Salt Bag or Box, and Why did some of the OLD bags NOT list Salt on the Bag or Tin ?


ANSWER from Canada Food administration was Under Canadian Law if a Bag or Tin has the list of Salt, it can indicate a Celery, Garlic, Salt or other Seasoning Salt where the SALT is a Carrier to the Other Herbs and Spices or Vegetable. Whereby if they follow Canadian Guideline's for % of the Carrier and Speciafied items Spice or Herb

THEY ONLY List the word SALT and NOT other spice or herb eg. Celery, Garlic, Onion EVEN IF ITS A ALLERGEN

Dehydrated onion. Compare to vial "A". Being part powder (settled to the bottom), and part minced, it leads me to believe that it was rubbed between a human's palms. Commercial stuff is more uniform. Be sure to enlarge the photo as it will show the same clarity as the vial photo.

i.imgur.com/tmajVzk.jpg

I'm dry brining skinless, boneless chicken thighs. I want to figure out another way to infuse flavor into the meat with the equipment "we" all have. Then I'll use the Crockpot to see if I can flavor some tender meat. I really believe that KFC when they changed technique, could not 100% replicate what CHS did. Most, if not all of you first ate KFC from a "KFC" franchise. I did not. My first forage into the world of KFC came from Harden's Carry Out, in Tulsa, Oklahoma, who sold KFC on the side. He used a pressure cooker like CHS's. I think that the stated temperatures are all too high, and are misinformation. To compensate, KFC tried various methods to produce the proper product, like the dry marinade in water, and the adjustments in the OR ingredients and salt. In the early days of franchising, KFC salt was available on the tables because the flavor needed boosting.

CHS modified his pressure cookers with multiple clamps that helped the pressure build quicker, and theoretically, at a lower temperature. How many with pressure cookers when beginning the frying see puffs of steam coming from wherever before the pressure builds up? Then you cook too long because it takes too long to build pressure. The pressure needs to build quick, and the chicken needs to be cooked at a lower temperature, for a shorter amount of time. This is the basis of my experiments. Cooking too long at temperatures too high, kills the flavor. Bottom line.

Why don't you explain it.