|
Post by deepfriednew101 on Oct 7, 2023 15:12:53 GMT 1
It could be as simple that only a few ingredient's Herbs and spices had higher values and the other were same or similar values while the Celery, Garlic, and Onion were others added to the Mix.
If you look At the bags that KFC has Printed Ingredients ON They Only contain the Ingredients KFC has admit using or Had to Print By way of Legislation for Allergy and mandatory Listing
KFC Has always List Salt Pepper which are Common Table Condiment's in 99% if many Items cooked. KFC has printed Celery, Garlic, Onion since the 1970's KFC Has mentioned Item's for Color contract like Turmeric, KFC has printed paprika was used and Overseas, Paprika was also term a color item IN SOME COUNTRIES. KFC also had OIL issue with the Paprika.
NOW C.H.S. did speak about combinations Marion Kay bill S. in a interview referenced ALL Spice Blend use Both Garlic and Onion.
|
|
|
Post by deepfriednew101 on Oct 8, 2023 14:49:43 GMT 1
Willie I noticed you used a Curry powder in the last posting
In Previous I noted Chili powder was a possible
Which Do you find Better as a Item the Chili or the Curry Powder ?
|
|
smallgree
Chef
Here is a vial recipe:
Posts: 1,395
|
Post by smallgree on Oct 8, 2023 19:00:29 GMT 1
The curry hides quietly in the background, as most elements should. I only used curry because it has floral notes and I was looking for a simple pinch of something floral. Since basil is in Italian seasoning, that dark vial could still be clove. I used the curry in place of the clove to prove that CHS could make his recipe as long as whatever he used filled the "floral" category. Just slinging stuff in without measuring resulted in a mix that was identical to the 2016 KFC mix, but with less pepper and more celery taste. I'm adjusting and am working on a formula to infuse salt. Early on I believe that everything was mixed together, salt and all. As they got separated, the flavor became less KFCee, and more salty. More salt was added to the seasoning bag, but the reduced quality of the chicken and the changed frying system made it difficult to duplicate the infused salt flavor. Thus the complete conversion to extract infused salt now used. The chicken still sucks, as does the vegetable oil used. The only things found in the 1998 mix were, black pepper, white pepper, salt, msg and extracts. There were no other particles found.
|
|
smallgree
Chef
Here is a vial recipe:
Posts: 1,395
|
Post by smallgree on Oct 8, 2023 20:40:42 GMT 1
KFC in 1998 mixed 32oz of seasoning and 48oz of salt into 400oz of soft flour. However you figure the seasoning, KFC probably used garlic and onion salt, and msg in the mix. Basically, 5lbs of additions went into 25lbs of flour. That's 20%. Of that 20%, 40% was seasoning, and 60% salt.
So when I mix my seasoning, it will be a 40/60 mix. However you mix it, you would then take a certain amount of flour, and add 20% of the flour weight in mix, and add it to the flour. So 300g of flour would require 60g (24g + 36g) of your seasoning and salt mix. If you need more salt, brine your chicken with salt, and/or add seasoning to the egg and milk wash.
|
|
smallgree
Chef
Here is a vial recipe:
Posts: 1,395
|
Post by smallgree on Oct 9, 2023 9:24:24 GMT 1
No response, huh?
|
|
|
Post by deepfriednew101 on Oct 9, 2023 14:34:05 GMT 1
I Could Not Reply and apparently other Did not pick up the slack
We Had thanksgiving Buffets and were serving Hundreds of people
|
|
|
Post by deepfriednew101 on Oct 9, 2023 14:42:10 GMT 1
KFC in 1998 mixed 32oz of seasoning and 48oz of salt into 400oz of soft flour. However you figure the seasoning, KFC probably used garlic and onion salt, and msg in the mix. Basically, 5lbs of additions went into 25lbs of flour. That's 20%. Of that 20%, 40% was seasoning, and 60% salt.
So when I mix my seasoning, it will be a 40/60 mix. However you mix it, you would then take a certain amount of flour, and add 20% of the flour weight in mix, and add it to the flour. So 300g of flour would require 60g (24g + 36g) of your seasoning and salt mix. If you need more salt, brine your chicken with salt, and/or add seasoning to the egg and milk wash.
In reference to This I would Agree with the Logic and Break Down of Math 300g of flour would require 60g (24g + 36g) of your seasoning and salt mix. If you need more salt, brine your chicken with salt, and/or add seasoning to the egg and milk wash.
I would content that Your Reference of using Chili From Before would produce more of a Floral then the Curry.
Now unless I missed Curry Powder in C.H.S. cooking recipe's and ALL the Photo's I have seen of His Original kitchen in 1930's which Did Not contain curry powder ever. While C.H.S. did Cook a B.B.Q, Made Chili, and made Spaghetti's Sauce NONE of which contained a Curry. BUT contained a Chilli Spice ?
I also recall YOU mentioning using your own chili season and made a K.F.C. chicken before ?
|
|
smallgree
Chef
Here is a vial recipe:
Posts: 1,395
|
Post by smallgree on Oct 9, 2023 23:08:13 GMT 1
I think you missed the point.
|
|
|
Post by deepfriednew101 on Oct 10, 2023 14:28:58 GMT 1
I guess I Did and will revisit the Posting for clarification
|
|
smallgree
Chef
Here is a vial recipe:
Posts: 1,395
|
Post by smallgree on Oct 10, 2023 17:05:50 GMT 1
|
|