flg
Souschef
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Post by flg on Jul 11, 2023 0:39:56 GMT 1
flg: Instead of Yawning Go figure out the Answer. Bill S from Marion Kay gave a Tip to follow with All Great blends If you Check into the OLD K.F.C. Labels it might give you a TIP also ? The 1930's Court Cases defines what Spices and Herbs are also ? It may lead you to How to make the Original Recipe. YAWN it might take you some sleeps to Figure out what a ONION IS ? YES or NO Answer: Yes I have to have multiple sleeps to forget the BS Solid dead ends with the same “stories”
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smallgree
Chef
Here is a vial recipe:
Posts: 1,395
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Post by smallgree on Jul 21, 2023 22:00:45 GMT 1
As I have posted in the past, I've been looking for the decision making process that CHS used to come up with a legal recipe for his business. I am cooking the next couple of days with the first variation from these experiments.
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Post by deepfriednew101 on Jul 22, 2023 13:19:04 GMT 1
Start with
Flour, Salt, Pepper and then add Herbs and Spices which the Family liked ?
Dip the Chicken into Milk and Eggs Warsh (2 Eggs to 1/4 gallon of milk with Salt and Pepper)
Then Pluck the Chicken and cut it into 9 Pieces. and cook to your Hearts content
Don't Forget the Bucket
I Do Not think when C.H.S. Started mixing herbs and Spices he worried about Legal issue He worried about what Herbs and Spices were in the Panty.
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smallgree
Chef
Here is a vial recipe:
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Post by smallgree on Jul 23, 2023 22:11:24 GMT 1
I agree, but Pete was. You couldn't go to a spice company, under contract, and tell them to mix in a copyrighted mix into yours. And when the company was sold, the same logic applied.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,395
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Post by smallgree on Jul 25, 2023 17:03:53 GMT 1
Nothing is set in concrete. I'm interested in the mustard debate, as it is a staple in my BBQ sauce.
5 3 3 3 3 3 ____________________________ 3 3 2 2 ____________________________ 13 ____________________________ 5 5 5 ____________________________ 14 14 14 ____________________________ UNKNOWN
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smallgree
Chef
Here is a vial recipe:
Posts: 1,395
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Post by smallgree on Jul 27, 2023 0:21:47 GMT 1
I cooked wingettes today. With the correct ingredient amounts, this would match the old time KFC. But it took 3 and 1/2 days. It will take me awhile to figure out this process, and as for the recipe, throwing this and that into leftover flour is difficult to record on paper. Maybe this is what CHS was trying to explain with "throwing handfuls" of this into the recipe. It's like a formula equation on the board. I just have to work it out. I dry marinated for two days, and wet brined with meat tenderizer for a day. I cooked in an old Frydaddy, the one without the "idiot magnetic" electrical cord. Fried on high for 2 minutes, then unplugged with lid on for 7 minutes, then plugged back in, uncovered for 3 minutes. The chicken has to be mainly cooked at low temperature, after browning. Put a little white sugar in the egg and milk wash. Breaded the chicken and immediately fried. I now am waiting for the day after tasting. The need for clove seems to be jumping out at me, only because I didn't use much clove. I would take this "tender" chicken to any get-together.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,395
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Post by smallgree on Aug 1, 2023 21:45:28 GMT 1
I've continued my research and have found out some interesting things about mixes. There is a dilemma I've faced concerning the weights of the seasoning bags. If the lower weights are correct, then the elements within must be powerful. If not, then extracts must be/have been used. Which is it? Everything else has in my opinion been wheel spinning. So I found an old seasoning blend, that has been around forever, and at one time sat on everyone's kitchen shelves.
I also have discovered how KFC, and other pundits have disguised the "OR". They list the herbs and spices (6&5), then they'll list them to fit the vials. What is missed is that these are not the multiples often discussed. Listing "like" elements doesn't mean that is how they are blended and mixed. For example, an herb might be listed along with other herbs, but actually must be mixed with other elements in a blend, which might include spices. This is difficult to explain, but I'll begin with baby steps.
I also would like to see if the resident experts can follow my lead. For example, it is said that CHS's recipe was difficult to actually put together. It is my opinion that Shelton had the lists of ingredients, in categories, but didn't know how to blend them together to produce the effects CHS did. This is why there seems to be no evidence that anyone ever created the OR with this information.
I guess what I'm saying is that CHS deconstructed his own recipe from mixes, into 11 herbs and spices, plus, and when cooking, constructed the mixes back together. He knew where they went, and how. So here is a guess at what the Vials might contain. How I plan on arranging these ingredients are already drawn up, but this so radical, than I'll wait and see if there is any response.
I tried this one particular mix many years ago, but thought it made things too sweet, although there was no sugar in it.
VIALS:
A - Coriander B - Thyme/tarragon C - Clove D - Sage E - Cinnamon, cassia F - Mustard G - Ginger H - Allspice I - Bay leaf J - Pepper flakes K - Oregano __________________________________________________ MSG White pepper Black pepper Granulated garlic Dehydrated onion Celery __________________________________________________ Fine salt = twice the weight of the seasoning used
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flg
Souschef
Posts: 1,578
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Post by flg on Aug 1, 2023 22:21:31 GMT 1
I've continued my research and have found out some interesting things about mixes. There is a dilemma I've faced concerning the weights of the seasoning bags. If the lower weights are correct, then the elements within must be powerful. If not, then extracts must be/have been used. Which is it? Everything else has in my opinion been wheel spinning. So I found an old seasoning blend, that has been around forever, and at one time sat on everyone's kitchen shelves. I also have discovered how KFC, and other pundits have disguised the "OR". They list the herbs and spices (6&5), then they'll list them to fit the vials. What is missed is that these are not the multiples often discussed. Listing "like" elements doesn't mean that is how they are blended and mixed. For example, an herb might be listed along with other herbs, but actually must be mixed with other elements in a blend, which might include spices. This is difficult to explain, but I'll begin with baby steps. I also would like to see if the resident experts can follow my lead. For example, it is said that CHS's recipe was difficult to actually put together. It is my opinion that Shelton had the lists of ingredients, in categories, but didn't know how to blend them together to produce the effects CHS did. This is why there seems to be no evidence that anyone ever created the OR with this information. I guess what I'm saying is that CHS deconstructed his own recipe from mixes, into 11 herbs and spices, plus, and when cooking, constructed the mixes back together. He knew where they went, and how. So here is a guess at what the Vials might contain. How I plan on arranging these ingredients are already drawn up, but this so radical, than I'll wait and see if there is any response. I tried this one particular mix many years ago, but thought it made things too sweet, although there was no sugar in it. VIALS: A - Coriander B - Thyme/tarragon C - Clove D - Sage E - Cinnamon, cassia F - Mustard G - Ginger H - Allspice I - Bay leaf J - Pepper flakes K - Oregano __________________________________________________ MSG White pepper Black pepper Granulated garlic Dehydrated onion Celery __________________________________________________ Fine salt = twice the weight of the seasoning used I honestly think he used likely 2 off the shelf blends. And as mention deconstructed and reconstructed them to get around some liabilities. I am pretty convinced there isn’t any cinnamon personally. But I don’t fault those that try it. I have a hard time accepting bay leaf. It to me makes the least sense. But all others as suggested I can get behind. Go ahead and keep sharing. Also, remember in the book Ed did we wrote that Eula’s recipe relied heavily on a commercial seasoning salt. I’m not stuck on it was a seasoning salt it may have just been a seasoning blend too. But the inclusion of a commercial blend may hold some water.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,395
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Post by smallgree on Aug 1, 2023 22:54:27 GMT 1
Most everything listed is in an old seasoning blend that has anywhere from 7 to 10 ingredients. Cinnamon is in all of them.
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Deleted
Deleted Member
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Post by Deleted on Aug 1, 2023 23:06:42 GMT 1
I honestly think he used likely 2 off the shelf blends. And as mention deconstructed and reconstructed them to get around some liabilities. I am pretty convinced there isn’t any cinnamon personally. But I don’t fault those that try it. I have a hard time accepting bay leaf. It to me makes the least sense. But all others as suggested I can get behind. I think he must have used blends. No doubt. If the OR contains almost identical herbs and spices to those found in commercial Poultry Seasoning, albeit in different ratios, it's highly likely that Poultry Seasoning served as THE inspiration or influence for the OR. In the culinary world, many new creations pay homage to the classics that have stood the test of time. By tweaking the ratios or adjusting the proportions of the individual ingredients, CHS could have put his own twist on the blend while still maintaining the essence of the original inspiration. This would have allowed him to offer something unique to consumers while capitalising on the familiarity and appeal of a well-established flavour profile. CHS did not unintentionally recreate a Poultry Seasoning blend without prior knowledge. The idea of CHS being completely ignorant of Poultry Seasoning and, one day, walking down the spice aisle, grabbing a tin of Sexton’s, and realising, „Wow, what a surprise, I came up with the exact same lineup of ingredients“, is absolutely hilarious. Surprisingly, among all the commercial Poultry Seasoning blends available, not a single one includes Cinnamon. Instead, it's quite fascinating to note that nearly every blend features the inclusion of Allspice. Coincidentally the very ingredient CHS himself approved in 99X as a top item. I am still open for Cinnamon though. It's an amazing spice. Especially Ceylon Cinnamon has a place in my heart.
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