cman
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Post by cman on Dec 12, 2023 22:01:31 GMT 1
Best of luck Smallgree! In the brine/marinade, I also add an oil to create an emulsion. The oil can be the spent oil from the previous frying. Additionally, a beaten egg, especially its lecithin containing yolk, acts as a bond between water and oil. More importantly, the emulsifier acts to push the oils and hydrophilic essences from the vegetables, herbs and spices deep into the tissues of the chicken. DFN101 could perhaps verify these steps when he cooked with CHS. But it makes good culinary science.
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smallgree
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Post by smallgree on Dec 12, 2023 23:31:08 GMT 1
It will be cured. Original KFC, just may have been cured. I remember the Corporation some time back stating that the recipe(s) had to be changed because, summarizing their words, it took rocket science to make it. No more rocket science, no more wonderful "note".
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smallgree
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Here is a vial recipe:
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Post by smallgree on Dec 13, 2023 0:33:47 GMT 1
I heated the brine, and when cooled, I put it over the chicken (legs, thighs) and refrigerated. Then I ground the various spice and herb mixtures with the msg with pestle and mortar. Then I ground the flavored salts. A little later I went to the Post Office. When I returned, the house smelled like sausage.
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cman
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Post by cman on Dec 13, 2023 2:29:29 GMT 1
I would say that you are on the right track. And possibly rediscovering the path that CHS took.
It is interesting how there is almost a shock factor when sausage is mentioned with poultry.
But in retrospect, the Turkey stuffing also hints of sausage . Even more so when Italian sausage is added to the stuffing. Are you going to pan fry with low heat or did you get another pressure cooker? How long are you going to brine?
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smallgree
Chef
Here is a vial recipe:
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Post by smallgree on Dec 13, 2023 3:01:03 GMT 1
At least 24 hours. I will cook as I have been in a cast iron Dutch oven. I will start high, in hydrogenated lard, at about 380 for 3 minutes, then reduce to medium and cover for about 7 minutes, until the chicken is the proper temperature.
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cman
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Post by cman on Dec 13, 2023 3:23:21 GMT 1
380° is a brave temperature. I hope you note how the herbs and spices are changed at such a high temperature. I never have a good luck at temperatures above 340°. The herbs and spices tend to get toasted and begin to go in a different direction from my intended direction. And I see you use lard. Maybe that’s a big difference as the water from the brining prevents the toasting in your procedure. What’s a good brand for lard? Sunflower and corn oil both have a flavor profiles that also have to be taken into account.
Btw, you had previously asked what substitutions are for sesame. How about old peanut oil with cassava fried in it? ( or motor oil 😉)
DfN101, do you remember offhand what oil/fat CHS used?.( I apologize before hand if you had already mentioned it)
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cman
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Post by cman on Dec 13, 2023 12:47:42 GMT 1
Still another detail: Are you going to bring the chicken to room temperature and then bread it?
Or, bread the cold chicken and then bring it up to room temperature?
DFN101, do you remember which procedure CHS used?
At one of the KFC restaurants, I observed pre-fried and already breaded chicken sit for at least 30minutes and then was plunged into the pressure fryer.
I wondered about this procedure since sitting that long would have made all the chicken into one floury glob. Does the modern version ingredients act like the tricalcium phosphate or calcium silicate act as anti-caking agents to apparently prevent this from happening. Or perhaps, a more innocuous Ingredient like cornstarch was used to prevent the caking after the chicken was already breaded. But cornstarch should have left some telltale evidence.
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smallgree
Chef
Here is a vial recipe:
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Post by smallgree on Dec 13, 2023 20:05:26 GMT 1
I cook the chicken at room temperature. How soon you fry after breading is a matter of trial and error. i.imgur.com/IXSM2c9.jpg
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smallgree
Chef
Here is a vial recipe:
Posts: 1,398
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Post by smallgree on Dec 15, 2023 0:44:23 GMT 1
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smallgree
Chef
Here is a vial recipe:
Posts: 1,398
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Post by smallgree on Dec 15, 2023 3:08:04 GMT 1
I cooked some dang good chicken today. It was brined, and cured, with the same seasoning as went into the breading. As a recipe, I eliminated the names from the Ledington recipe and added what I thought was in the vials, using the same measurements, but in teaspoons. I recall the statement from CHS about how a certain Italian seasoning pretty much had most of what you needed. This person who was being guided also believed that he was pointing to Tomato soup powder.
Since I believe that CHS was a liar, and did so to protect his discovery, I have always been skeptical of anything he said publicly, as in how good MK's cinnamon was. Misdirection? I believe it was, as the only negative in this last chicken I cooked was the cinnamon. It don't belong, period. But the comments about the Italian Seasoning was to a person, and not a press statement. Was it reliable?
I found this old add about CHS admitting that his recipe had been discovered. I'm looking for the truths in that add, and any truth in the use of Good Season's Italian mix, and tomato powder.
I once promoted cinnamon, but I was wrong. It doesn't fit what I remember. So that gets back to vial C. It isn't cinnamon. It could be clove or allspice, and it could be nigella seeds, which I have no proof of. But it could be tomato powder, as it looks exactly what I made about 10 years ago, and has gotten even darker since I took the photo of the same.
I'm not sure, but two of the vials could be Good Seasons and Lipton Tomato soup powder. That opens alot. What I need is a list of the original ingredients for Good Seasons Italian Dressing mix.
I will remove the cinnamon, experiment with tomato powder, and/or allspice, and continue to seek nigella seeds.
Note: The cured chicken lost very little moisture when cooked. The breading stuck perfectly with just a little milk with one TBS cornstarch and one TBS instant low fat milk. I let the wet room temperature chicken sit out just long enough to get tacky.
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