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Post by Chickenman on Oct 16, 2023 3:56:18 GMT 1
You never liked nutmeg? i knew from the moment i first opened up my first jar of it, it's in the recipe. And then first cook with it completely confirmed it for me.
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Post by deepfriednew101 on Oct 16, 2023 14:45:34 GMT 1
Mace and Nutmeg long establish item But will NOT give the Aroma "note"
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smallgree
Chef
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Post by smallgree on Oct 16, 2023 19:41:52 GMT 1
I used nutmeg for years but kept coming up with the doughnut taste. It was the coriander. Nutmeg has to be used in conjunction with other elements. I recalculated my newest mix and had to add much more salt than originally. There are a few things I've found that are now givens for me:
The salt balance is crucial. Those who use socially acceptable amounts of salt will never get it.
The note comes from enhanced white and black pepper. Loose the pepper and you lose the note. But if you go straight pepper, then you have modern KFC.
Extracts were used very early by CHS and Pete, and then by KFC. Trying to replicate that taste will take culinary expertise.
KFC has lost the essence of the note with: Modern tasteless chicken, modern cooking machinery, socially acceptable ingredients, teenage workers, and poisonous soybean oil.
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smallgree
Chef
Here is a vial recipe:
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Post by smallgree on Oct 16, 2023 21:02:52 GMT 1
Based upon the 1970s KFC seasoning bag, I have the distribution of the elements as:
MSG - 23% White pepper - 22% Black pepper - 20% Herbs - 20% (including the ginger) Spices - 10% Garlic - 5%
By the 1970s, the salt had already been shifted separate from the seasoning mix. The salt in the garlic was probably not listed, and only the garlic was listed. Onion and celery may have been included in this amount, or it may have just been seasoned salt. Big Government had not taken ahold at that time, and deception may already have been in the works. This is pure conjecture.
For the herbs, I took Italian seasoning which had basil, marjoram, oregano, rosemary, sage and thyme, in that order. I think it was broken down to fit into the vials, so as an adjustment, I added more sage, oregano and added savory and tarragon. What the final 5 herbs are pictured in the vials is a matter of choice. I believe KFC counts ginger as an herb, so they get the number 6.
The spices, in the order found in the vials, are caraway seeds, clove, allspice, mustard, nutmeg and paprika.
The "addeds". Garlic salt, onion salt, celery salt are the base of the recipe.
The white pepper, black pepper and msg are the essence of the note.
I eyeballed a different mix, just this morning. I took small amounts of the herbs, the spices, the "addeds", the white pepper and the black pepper, which made 5 groups.
I took pestle and mortar and ground each of these 5 separate groups with a pinch of msg and a pinch of salt (I didn't have celery salt, so I took celery seeds and a little salt and added it to the "addeds").
I let these set for an hour then mixed them together. It tastes like the 2016 KFC Seasoning mix on steroids.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,397
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Post by smallgree on Oct 18, 2023 19:25:40 GMT 1
I'm always thinking outside the box. I am a fanatic on my recipes and as I have indicated before, my house looks like a laboratory. I had this thought last night, as a possible forerunner to CHS's thoughts/actions, prior to the marketing fog that soon followed.
11 Spices and herbs:
1 - MSG 2 - White pepper 3 - Black pepper 4 - Italian seasoning 5 - Chinese 5 spice/Curry 6 - Ginger 7 - Mustard 8 - Nutmeg 9 - Paprika 10 - Garlic salt 11 - Celery salt Nutmeg could be in an aromatic blend which could be replaced with onion salt.
7 of these, plus three herbs from the Italian seasoning comprise 10 of the Ledington 11 ingredient. Was the 11th, or maybe the "salt", the secret ingredient too secret to reveal?
I need to know the earliest mention of the amount of salt (and the amount) added to 25 lbs of flour? What is the story of the tin CHS carried in his pocket?
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Post by Chickenman on Oct 19, 2023 2:55:34 GMT 1
Where's the cinnamon?
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Post by deepfriednew101 on Oct 19, 2023 14:12:28 GMT 1
some 5 spice have cinnamon
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smallgree
Chef
Here is a vial recipe:
Posts: 1,397
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Post by smallgree on Oct 19, 2023 18:51:48 GMT 1
Yves always maintained that allspice was the cinnamon taste many thought they tasted. In the old days, these kinds of flavor were not used on fried chicken. Allspice could have easily been mistaken for cinnamon. I can't say I ever tasted cinnamon. In my mind. by suggestion, I visualized that I did, but I didn't. But remember, only death is set in concrete.
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smallgree
Chef
Here is a vial recipe:
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Post by smallgree on Oct 19, 2023 18:52:01 GMT 1
This is a preliminary recipe to which I have already made adjustments. I cooked this one and it is close, not so much for the ingredients, but for the technique used. The seasoning side is high because it contains a big part of the salt, the way I believe it was done. The salt was eventually removed into a separate container, but as confectioners salt. I'm just showing my progress as this other fellow does, but I'm inviting responses. This is in spoon measurements. I have a small jar of the adjustments I have made, but your adjustments might be better than mine. This new untested mix is outstanding.
When I cooked, I discovered that the lower the temperature at the least amount of time, created the most flavor. I added all of the salt to this recipe, but that handcuffs the use of it because the amount of salt should be constant and unless you use a certain amount of the mix in the flour, your salt will be off. Salt will be separate from now on. Otherwise, use this mix based upon the salt.
FG SPOONFUL RECIPE:
Groups (1) Spices, (2) Herbs, and ginger, (3) White and black pepper. The seasoned salts are mixed together, and the msg and confectioners salt are separate.
1) Mustard - 1/4 tsp Paprika - 1/4 tsp Allspice - 1/8 tsp Caraway - 1/8 tsp Nutmeg - 1/8 tsp
2) Ginger - 1 tso Holy or Thai basil - 1/2 tsp Oregano - 1/2 tsp Sage - 1/2 tsp Rosemary - 1/4 tsp Savory - 1/4 tsp Thyme - 1/4 tsp
3) White pepper - 2 TBS Black pepper - 2 TBS
MSG - 1 TBS
Seasoned salts: Garlic salt - 1 1/2 TBS Onion salt - 1 TBS Celery salt - 1 tsp
Salt (fine, or powder) - 2 1/2 TBS ________________________________________________________________
In this order, take these ingredients and grind/mix in pestle and mortar as follows:
1. Take seasoned salts and mix with 1/4th of the MSG. Set aside. 2. Take group (1) and grind/mix with 1/4th of msg and 1/3rd of the seasoned salt. Set aside. 3. Take group (2) and grind/mix with 1/4th of the msg and 1/3rd of the seasoned salt. Set aside. 4. Take group (3) and grind/mix with 1/4th of the msg and 1/3rd of the seasoned salt. Set aside. 5. Let these three mixs meld for at least one hour. 6. After melding, mix these three mixes together. Let meld for at least 4 hours, or more. 7. Mix the salt into this mix and let sit for several days, shaking several times a day to create infused salt.
This salt from within the seasoning and the added confectioners salt, combined, should equal from 77g to 79g. One cup of flour (I use AP because I know what the fine flour is for. It is too expensive to use in experiments for taste). is approx. 150g. This mix must be used determining how much salt is needed for the flour. Forget the seasoning weight. The key is the correct amount of salt. I will be adjusting this later.
I took some leftover seasoned flour (less than a cup) and added a handful of flour and then added 1/1/2 TBS of this mix and then fried gizzards. I detected the note. I added clove to an experimental mix later, and is even better. I'm looking at several other ingredients at this time.
It is apparent why KFC began to change the recipe, as they determined it was like rocket science. They indicated they were discussing the gravy, but folks, this is how CHS got to the gravy. The technique was gradually changed, by CHS and Pete, and later by KFC. CHS complained, but not too vociferously, because he initiated the changes. He did admit that the chicken was OK, but the gravy and masked potatoes sucked.
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smallgree
Chef
Here is a vial recipe:
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Post by smallgree on Oct 24, 2023 1:39:13 GMT 1
Just cooked livers with the above recipe. 30g per one cup flour (aprox. 150g). Wash was one cup milk, one beaten egg with some corn starch and some extra seasoning added. I'm on the right road.
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