This will cause rejection, but coriander just doesn't work for me. I just don't remember KFC tasting like doughnuts.
The Shelton story does not describe a recipe that, when put together, has all that is needed to make KFC. Just not enough salt possible.
If I close my eyes, and imagine, I can see some of the major ingredients that need to be used to make the old KFC, except they just don't fit any of the parameters. Could all of it be outright lies?
If you want black pepper to dominate, or be prevalent, then larger particles must me included in the recipe.
Light boiling doesn't work with today's chicken. It renders the chicken tasteless. Maybe the reduced quality of chicken is the real hurdle we may never clear.
I checked those jars of the 1998 KFC seasoning I mixed with water some time back. Results: The dried particles are mostly just black and white pepper. The reduced liquid is salt and msg, with little else standing out. Conclusion: CHS and KFC infuse salt with herbs and spices. The infused salt carries whatever extracts are used. What does this all mean? Not sure, but the infused salt is pushed into the meat by the pressure fryer. The Ledington recipe is seasoned salt. Whether it is a ruse or not is up to the beholder. This explains why there is salt in the seasoning bags. This is what I found and there isn't anything I can do about it, except begin to infuse salt.
Post by deepfriednew101 on Oct 4, 2023 15:11:39 GMT 1
The infused as you call it salt carries the EXTRACTS of the Herbs and Spices.
All the Seasoned Salts are made the same way as KFC Salt Carrier
Salt is spray washed with the Carrier at certain % of Carrier Herb and Spice to water and some oil Ration Misted over salts on Conveyers systems to driers.
This method has been used for 100 years.
Great Posting Willie you confirm the Limited ingredient story Printer that 1998 KFC spices is ONLY limited items 4
I took a line-up of ingredients and just threw in a big pinch of this and a bigger pinch of that into 1/4 cup of table salt. I used pestle and mortar to create a finer mixture. I am firmly convinced that infused salts are the only avenue to explain the 26 oz seasoning bags. As KFC attempted to streamline the process, the flavor suffered, thus all of the salt juggling through the years. I just did this last night and this morning and I have a tentative list of ingredients that "might" be in the 11 vials. I'm not sure, but infusing paprika into a caustic salt just might dim the red tint of the paprika, or it is just crushed and doesn't bleed as much into the oil.
Don't shoot me:
A - Crushed caraway seeds B - Italian Seasoning C - Purple, or Holy basil D - Tarragon E - Allspice F - Mustard G - Ginger H - Celery seed I - Savory J - Crushed paprika K - Black pepper
White pepper, crushed black pepper, onion, garlic and msg extra.
Post by deepfriednew101 on Oct 5, 2023 15:13:42 GMT 1
Willie My only comment is that the Celery Seed is a derivative in the Vegetable listing from the 1930's and was NOTED as Vegetable LONG before C.H.S. spoke and Herbs and Spices AND HE understood the Difference in Vegetables and was Proud when he started using the Pressure Cookers for Veggies FIRST before he used it for the Fried Chicken
He said the Vegetable were NOT water logged and were cooked in 3 Minutes Pressure cooked and they Green Beans still maintained a snap or crunch with a Bite.
Potato's were cooked extra quick and in minimal water which gave them a Better taste for mashed potatoes
His Menus even Listed the word Vegetables so He knew the difference with Celery, Garlic, Onion, and still understood the Laws in regard to the FDA
The large particles appear to be only black pepper. The smaller particles appear to be white pepper. The liquid tastes somewhat like weak fish sauce. The liquid could have sat long enough to ferment. I haven't figured that one out yet, but it is salty with a very slight sweet aftertaste. The closest I can determine is celery and possibly allspice. Don't quote me.
Last Edit: Oct 6, 2023 17:53:32 GMT 1 by smallgree
When I threw together this last mix into 1/4 cup of table salt, I used pinches (purely guess work) of Italian dressing, rosemary, sage, tarragon, savory, celery seeds, caraway seeds, smoked paprika, garlic, onion, allspice, ginger, mustard, msg, white pepper, black pepper and curry. I would estimate I used about 1 TBS total to the salt. I ground all of this roughly with pestle and mortar. I just took some of the 2016 KFC seasoning mix, added some salt and compared the two together. I don't know if I could tell the difference in a blind taste test. I can tell that whatever is used in extracts and infused salts by KFC still carries the stamp of what makes the note. Maybe less or slightly different, but we all know that we have from time to time eaten good KFC chicken.
Here is the point I'm making. CHS definitely considered certain seasoning categories to blend his flavorings, such as savory, pungent, floral herbs and spices. For example, for the floral notes, he probably knew that curry, 5 spice, 7 spice, etc. blends could fill the "floral" spot. He could mix and match with various herbs to replicate the Italian seasoning. I'm thinking this is what was meant when the reporter was told to think in multiples. I believe this is what Shelton was given, the multiple categories.
Elements such as garlic, onion, salt, msg and such, need not be listed because they were given and couldn't be substituted. In my mix, I didn't look for licorice flavor, but instead, just threw in some curry, which is quite floral. This also explains how easy it was for CHS to cook for Pete in Utah. There was plenty present to create his flavor profile.
The hints are there, but we have complicated them with too much precision and measuring. What I'm looking at now is what doesn't belong. The first is coriander. I'm looking at clove and will be able to test how it affects the mix. All of these voodoo elements are eliminated. My reduced liquid tastes like fish sauce because of the MSG and the effect of salt upon spices that contain oils. This is all in the early stages, as in how much to actually use to cook chicken. Right now it is all in my brain, and hopefully I survive long enough to jot it all down.