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Post by deepfriednew101 on Sept 5, 2022 18:06:29 GMT 1
11serbs viewing a photo which he has at his disposal is correct with the Grind, which cardamom has for consistency. The issue becomes can you see a other color values in Vial K which we see as a Oregano ? is it a perception we see compared to others. Cardamom has a taste that is on its own level. That is Great.
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flg
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Post by flg on Sept 5, 2022 20:49:25 GMT 1
K could also be Marjoram. Not much difference between a couple samples I have of each in the same grind state.
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Deleted
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Post by Deleted on Sept 5, 2022 21:26:36 GMT 1
11serbs viewing a photo which he has at his disposal is correct with the Grind, which cardamom has for consistency. The issue becomes can you see a other color values in Vial K which we see as a Oregano ? is it a perception we see compared to others. Cardamom has a taste that is on its own level. That is Great. I wouldn't rule it out. The contrast between the light and dark segments seems very high though. This is why most of us thought of cracked pepper. Now you can find Oregano that is lighter or darker. But it shouldn't range from pale to very dark in the same batch. If you zoom in, it does look kind of leafy. But if you zoom out, the contrast is very present, as if it was bicolour. But why leave Oregano rubbed and grind all other items. Especially the other herbs are rather finely ground? And as flg mentioned, it could be Marjoram then as well. Or Savory. I find it a bit off-putting though to make apodictic statements like "Vial K is xyz." Well played though. |
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smallgree
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Post by smallgree on Sept 5, 2022 22:13:09 GMT 1
Why? A fool and his money are soon parted. Look at the bottom of vial K. See the small leaf? With the best photo, there is no way that the small leaf is black pepper. Ignore the grind.
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smallgree
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Post by smallgree on Sept 9, 2022 17:51:03 GMT 1
I understand that white and black pepper particles float in cold water. If there are very few pepper particles that float in my KFC mixes (1998, 2016), then what does that indicate? At one time I opined that the "black" specs I found in my KFC mixes did not taste like pepper, and in fact might just be black ashes to give the appearance that black pepper was present. At the same time, KFC was showing commercials on TV that showed close-up images of fried chicken with obvious black specs showing. If so, then the statement that there was not any black or white pepper in the OR might be accurate.
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Post by deepfriednew101 on Sept 10, 2022 17:01:04 GMT 1
Distilled water as been used in labs testing particles for years. It is a highly effective way to test items.
it also is used as a liquid modifier to taste and compare salt amounts.
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smallgree
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Post by smallgree on Sept 10, 2022 17:34:55 GMT 1
I'm going to extract the water from a wet solution of the OR, which should contain the water soluble elements like salt and msg, then let the solid elements dry to see what is not salt or msg.
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smallgree
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Post by smallgree on Sept 11, 2022 17:17:31 GMT 1
I'm cooking legs today. I'm experimenting with the Shelton info. The 13% that was given last could prove or disprove my theories once and for all. 20% as an herb must be ginger. 10% must be either black pepper, coriander or allspice. The 13% was received after 10 had been counted. That means that the 13 has to be a single ingredient, or a mix. If a mix, then the 11 Hs&Ss must be the general 11, such as MSG, salt, white pepper, black pepper, garlic.......and spices and a mix. If a single ingredient......well, I don't see how it could be because CHS said you could take the mix and make his chicken.
Much work has been done relying on the 1970s seasoning bag which listed, in order: MSG, white pepper, black pepper, Hs&Ss, garlic. It has always been assumed that MSG is either heavier than, or equal to white pepper, and that black pepper was a lesser amount than both (listed alphabetically and by weight). Garlic is listed at the end. IMHO, listed ingredients must be at least 50%, with no more than 50% hidden. But, what if it is true that one of Claudia's cooks said "think in multiples, as in garlic salt, onion salt, and celery salt"? Then, since there is no catagory for a msg and pepper mix, msg and white pepper could be combined which means that as one, white pepper (mixed with msg) alone could weigh less than black pepper. Salt, MSG/white pepper mix, black pepper, garlic, Spices, herb mix. So, msg, the pepper and garlic must be 50%. Ginger is 20% with a spice at 10% and a mix at 13%. That leaves 7% for 2 to 3 more spice ingredients.
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maceme
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Post by maceme on Sept 11, 2022 18:11:23 GMT 1
I'm cooking legs today. I'm experimenting with the Shelton info. The 13% that was given last could prove or disprove my theories once and for all. 20% as an herb must be ginger. 10% must be either black pepper, coriander or allspice. The 13% was received after 10 had been counted. That means that the 13 has to be a single ingredient, or a mix. If a mix, then the 11 Hs&Ss must be the general 11, such as MSG, salt, white pepper, black pepper, garlic.......and spices and a mix. If a single ingredient......well, I don't see how it could be because CHS said you could take the mix and make his chicken. Much work has been done relying on the 1970s seasoning bag which listed, in order: MSG, white pepper, black pepper, Hs&Ss, garlic. It has always been assumed that MSG is either heavier than, or equal to white pepper, and that black pepper was a lesser amount than both (listed alphabetically and by weight). Garlic is listed at the end. IMHO, listed ingredients must be at least 50%, with no more than 50% hidden. But, what if it is true that one of Claudia's cooks said "think in multiples, as in garlic salt, onion salt, and celery salt"? Then, since there is no catagory for a msg and pepper mix, msg and white pepper could be combined which means that as one, white pepper (mixed with msg) alone could weigh less than black pepper. Salt, MSG/white pepper mix, black pepper, garlic, Spices, herb mix. So, msg, the pepper and garlic must be 50%. Ginger is 20% with a spice at 10% and a mix at 13%. That leaves 7% for 2 to 3 more spice ingredients. I suspect it is a combination of what you said. The forgotten 13% could be MSG. The numbers can work. 20% could conceivably be ginger as you suggest. When MSG is in considered as part of of a 100% mix, the ”normal” percentages of ingredients that people are used to seeing all need to shift upwards, mathematically. Below is a “11” herb and spice recipe that would fit the description. It seem likely CHS was aware of Quatre Épices as a spice mix from his many cookbooks, and he goes out of his way in his biography to mention fancy French dish names. It seems reasonable to assume the recipe given to Shelton was a pure spice recipe, and the ingredient ordering on the KFC bag could use extracts and be unrelated. So perhaps: 45% pepper (white, black, paprika?) (1,2,3) 20% ginger (4) 10% Quatre Épices spice (Nutmeg, cloves, cinnamon, Allspice 2.5% each) (5,6,7,8) 7 % poultry type seasonings (sage 3% thyme 2% rosemary 2% each) (9,10,11) 13% MSG 5% seasoning powder (garlic 2%, onion powder 2% celery or celery seed powder 1%) total 100% / 100g Match with about 100g fine salt to taste at about 6 cups flour I personally favor not counting the peppers in the 11, and adding more ingredients, but opinions vary. |
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smallgree
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Post by smallgree on Sept 11, 2022 20:11:21 GMT 1
I just finished frying the chicken as CHS once did. Really good chicken. I can see how he would use the cracklins to make gravy. Pressure frying would make it difficult to get the cracklins that a cast iron Dutch oven would give you. Explains why they dropped that method. It is obvious that when CHS shifted to the pressure cooker that he needed less seasoning. But I think the hot pan bottom would release the pepper essence better, thus needing a different pepper delivery for the pressure cooker. I can see how extracts would be used. Both really would help reduce the size of the seasoning bag. The original seasoning weight must have been quite large.
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