smallgree
Chef
Here is a vial recipe:
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Post by smallgree on Dec 10, 2023 23:27:23 GMT 1
I think that I should clarify what I am doing. Since we can't get the proper chickens, or the original ingredients that did not originate in a lab or a factory, I am trying to find a process that can best replicate the old KFC taste. If that means I must brine, although CHS may not have brined, then so be it. The best excuse for "chicken flavoring" is the low quality and taste of modern chicken. If it works, use it. I am skeptical whether bouillon is one of the original 11 Hs&Ss. I am open to the idea that CHS used it to make up for the changes KFC brought. So the question I still have is what 11 are shown in the vials? CHS's; Pete's; The Corporation's; CHS's and the lab's adjustments made as the Company expanded; Reactions to new government regulations? Taste is all I have to go on. I remember well, but confess that when someone does comparisons with the modern KFC chicken as a basis, I lose interest and ignore it.
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cman
Kitchen Assistent
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Post by cman on Dec 11, 2023 3:50:06 GMT 1
Smallgree, I do recall the OR taste permeating all the way to the meat and bones. And also, the Pete Harman interview relating 10 hours to cook KFC OR. The time must have been spent marinating the fresh chicken. Perhaps DFN101 could relate whether he saw CHS actually marinade the fresh chicken. I’m still waiting on how CHS prepared the vegetables.
As such, like you, I am left with a lot of testing hypotheses and conjectures that need to be confirmed by my own results and others.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,398
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Post by smallgree on Dec 11, 2023 4:29:53 GMT 1
When I get time, I will be brining. I have a great brining recipe, but I need to test it with other elements. I'm still debating whether the 11 Hs&Ss were split two ways, brine and breading. All 11 are not in my seasoning bags, and I have seen no proof that they ever were. I don't know of a single piece of evidence that about how the seasoning was made, or loaded for transport, or unloaded at the restaurant.
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Post by deepfriednew101 on Dec 11, 2023 16:58:54 GMT 1
The Long Day C.H.S. has while at Leon Pete Harmon in Salt Lake City was do to the Fact that they could only get Frozen Chicken that Day which C.H.S. thawed in water and brined. This was confirmed by both C.H.S. and Leon Pete.
C.H.S. used to pressure cook his Vegetable for 3 to 4 Minutes and used seasoning which went best with certain vegetables. The vegetables were being Pressure cooked by C.H.S before he started Pressure Frying the Chicken. In multiple Interviews. C.H.S. said he was able to season the Veggie less also because the Vegetable did not become water logged like cooking them in Boiling water and they retained a Much Greater Natural flavor.
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cman
Kitchen Assistent
Posts: 205
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Post by cman on Dec 11, 2023 17:36:57 GMT 1
Valuable clues as always, DFN101! Back in my college days, all we could buy were frozen chicken in the small town of DeKalb. The chicken were thawed out in about 30 minutes. Could it be possible that CHS cooked all the frozen chicken that the grocery carried?
I did try pressure cooking the vegetables. And the excess water was a problem remedied by simmering out the excess. But a lot of aroma is lost in the process of evaporation. But Nice to know that I concluded correctly. I also tried pressure steaming and then adding water afterwards in appropriate amounts to express out the essences. The problematic dilemma was adding the black pepper with the vegetables. It, with the addition of celery, onion, garlic and ginger, made the vegetable mixture almost like a crab boil seasoning except for the lack of cumin and celery powder-a definite no no. Nevertheless, the mixture was still within the limits of the flavor profile. Similar dilemma is adding milk and potatoes to the vegetables in the pressure cooking process. I had surmised that CHS was making some type of soup as a marinade. Smallgree, there was a strong hint of vegetables that permeated all the way to the bone marrow in my recollection.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,398
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Post by smallgree on Dec 12, 2023 2:22:28 GMT 1
Made a run. No nigella seeds. Will be putting it all together after a few trials.
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Post by Chickenman on Dec 12, 2023 2:26:52 GMT 1
Made a run. No nigella seeds. Will be putting it all together after a few trials. It's not that important imo, although it does add a certain distinct character to the chicken. I think of them like tiny specs of chives on the chicken.
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cman
Kitchen Assistent
Posts: 205
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Post by cman on Dec 12, 2023 6:06:22 GMT 1
Quoting Smallgree: “ I'm still debating whether the 11 Hs&Ss were split two ways, brine and breading.”
DPF101, said about CHS “ season veges less.”
Herbs and Spices must have hit the recipe at least twice. First in the marinade made from the vegetables which were most likely the expressed essences. And Secondly, the Herbs and Spices were mixed with the flour to make the breading. And I would think Third- in the post-fry baking step.
By CHS making a vegetable essence marinade, the addition of a bouillon is made less important: if not expendable In the early days of the OR recipe as the vegetables could provide a very strong aroma and flavor. When copious amounts of monosodium glutamate is added, the vegetable essence takes the place of bouillon.
The question then is what vegetables were added. DFN101 already mentioned CHS adding garlic, onion and celery. I’m on the edge regarding carrots. It has little flavor but it does have the orange color which does not have the distinctive aroma that paprika or red pepper has. More vegetables need to be tested to find the well rounded flavor of the OR recipe.
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Post by deepfriednew101 on Dec 12, 2023 15:47:04 GMT 1
Many have used a Tomato Flavor as its more direct to a Sweet Red Pepper flavor
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smallgree
Chef
Here is a vial recipe:
Posts: 1,398
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Post by smallgree on Dec 12, 2023 21:08:43 GMT 1
Brining now. Same ingredients as in the breading.
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