cman
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Post by cman on Jan 4, 2024 2:12:31 GMT 1
If my hypothesis is correct, then there is an upper limit to how many herbs and spices are possible before denaturing occurs.
If the magical 11 herbs and spices is held to be true, the select spices are the ones that create the synergy. Then, even the addition of milk and even baking powder are made important just to control the ph content.
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smallgree
Chef
Here is a vial recipe:
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Post by smallgree on Jan 4, 2024 3:14:09 GMT 1
I will find out. I have added the pepper, then finger tested against the 2016 KFC mix. I think I could write a thesis about the differences. One thing for certain. If you didn't taste the original stuff, then you would not approvingly sense the differences. Savory (CHS said it himself) vs. peppery. Don't get me wrong. I liked both, but it was my observation of KFC in 1959, and a few years afterwards, that drew the ire of my mother.
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cman
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Post by cman on Jan 4, 2024 3:35:28 GMT 1
Savory versus peppery. Then, you would also have to consider how much marketing and focus studies did to change the OR.
At this point, I could almost say that both savory and peppery could be both correct. It becomes more art than science.
Various notes within the recipe have their intrinsic values. The theme however is that special KFC aftertaste. I think your F-G 26 achieved it, since I have a similar recipe.
This reminds me of the classic piece by Claude Debussy “Claire De Lune” He was recorded playing it via the roller piano technology. He played his composition very freely reminiscent of the Impressionist period that he was a part of. But later pianists play the piece with less “robato” stressing each note therefore losing the original charm. But all versions have the intrinsic value.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,398
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Post by smallgree on Jan 4, 2024 3:44:55 GMT 1
Agreed. I will post my findings once I cook with it. I am brining now with my turkey brine. I will, as anyone else can, reduce this to what I think the Corporation did. That is where my chili seasoning, which I learned from these forums, comes in. I've watched first timers lick their bowls after eating my chili. Never saw that before. This of course is a result of the fellow who worked for Claudia commenting on the use of multiples.
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Post by deepfriednew101 on Jan 4, 2024 16:15:59 GMT 1
KFC New age as a principle tried to keep 3 Months of stock on Hand and Have plants Mixing spices continually to keep the stock on Hand. Which means the spices the Stores Have are used in a 30 to 45 day time period and rotated with Fresh batches by re-order. it is Rare that when you re0-ordered that you would receive a OLD Batch No. you already had in your store.
Willy Hear is something to Think about when C.H.S. first had Strange Mix the Spices and Herbs when Claudia Could NOT keep up after their Son passed away they ONLY used ONE Company to mix ALL the Spices and Herbs Durkee's also Mixed All the Spices and Herbs with No second Locations.
In conversation with individuals who worked within the Spice Companies who said they knew they mixed the K.F.C. spices they said it was FULL of Crap that they ONLY mix 50% of the Seasoning they said they Mixed 100% Batch's of ALL the Ingredients, and there was always 2 different locations Mixing the FULL recipe which were than shipped to a Location owned by KFC NEW AGE after quality control testing and checking they Mixed the Two complete Mixes together and filled Bags.
In questioning Bill S from Marion Kay He said It was BS that two different plants only mixed part of the recipe.
He said KFC would have needed two Different locations Mixing the WHOLE recipe in the Event there was a Rejection Issue or Contamination of ONE Plant they still could Process Seasoning from the other location and Have Product. IT WAS A SAFETY Issue and A way to continually Maintain Product.
There have Been multiple instances which The Spice companies Mixing had Rouge Employee who Stole the Recipe and KFC NEW AGE had court orders and Had Police Raid the employee Houses within a Day searching for the Stolen recipe. KFC NEVER would have had to be concerned if the recipe was ONLY a 50% Ingredient list ? ? ?
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smallgree
Chef
Here is a vial recipe:
Posts: 1,398
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Post by smallgree on Jan 4, 2024 22:46:29 GMT 1
I added the peppers after the other ingredients had melded. A day later, the mix is quite powerful. If it is not close to the OR, then it would be great for chicken fried steak. Although there are small amounts of sugar within the recipe, I can see the need for more. If the clove is shifted in greater amounts in one of the mixes, then one of the dark vials could be raw sugar. I have experimented with raw, muscovado sugar in the past. I won't know until I cook. The sugar presently in the recipe may do the job I'm looking for. If my tomato powder I used hadn't turned black, then the mix would have been reddish.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,398
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Post by smallgree on Jan 4, 2024 23:06:35 GMT 1
I've noticed the past couple of years that Google seems to avoid quests for information about KFC ingredients and recipes. I find this true for almost anything researched today. Seems AI has pretty much taken over the internet. Of course if you are crafty with your words, you can find MOST things, but not all.
Take spices and herbs. KFC has a huge interest into these industries and I wonder how much control they have over what kinds of information is put out to the public.
For example, MELDING of spices and herbs. Go ahead and try to look it up. Good luck. Is KFC powerful enough to alter the distribution of such information? I have many examples of KFC stories that have disappeared throughout the years.
But on point, much of the known discussions CHS and his family had about his seasoning was that it was a "Universal taste". To me that involves the melding of various flavors into a unified one. If this is true, and melding is crucial to the OR, and moles are present on these forums, then be on guard for the naysayers.
What I have drawn up changes almost daily. It is true that all of my KFC seasoning bags have expiration dates. Is this to keep the melded ingredients in a constant state? They are hermetically sealed, and aging has to be minimal.
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cman
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Post by cman on Jan 6, 2024 14:04:11 GMT 1
Smallgree, after 3 days, how have your mixes aroma change if at all? Btw, the velveting definitely achieved the softness after the pressure frying. There was only a slight taste of soda which I believe can be alleviated if the soda is first mixed with water. The buttermilk soaking in the marinade neutralizes much of the soda.
DFN101, after steaming the garlic, onions and celery, what did CHS do after that? Did he puréed them and throw them in the marinade, or poured onto the chicken directly? Or express the vegetables to extract the juice and then mix in the vegetable juices into the chicken?
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Post by deepfriednew101 on Jan 6, 2024 16:27:27 GMT 1
DFN101, after steaming the garlic, onions and celery, what did CHS do after that? Did he puréed them and throw them in the marinade, or poured onto the chicken directly? Or express the vegetables to extract the juice and then mix in the vegetable juices into the chicken?
The Celery, Garlic, Onions were chopped or minced fine or grated for many recipes.
It was steamed pressure cooked if C.H.S. used it with other Vegetable he was Pressure cooking.
as for using it with Fried Chicken it was added to Brine and grated fine added to flour once its put into the flour and dries it gets sifted into the flour
extracts have been added to salt or other fry carriers and sifted into the Mix
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cman
Kitchen Assistent
Posts: 205
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Post by cman on Jan 6, 2024 17:23:30 GMT 1
Thank you once again, DFN101. 🙏🏼🙏🏼
That adding to the flour and drying is a new one. For clarity, if it was in one cooking session, could I infer that if CHS didn’t dry the puréed vegetables with the flour, it was added directly (after pureeing) to the marinade?
And also confirming the extracts!! Were they oil and not alcohol? My guess is oil. I was on the sidelines regarding the use of extracts. I would then assume that he brought the extracts during the cooking session. This makes the 11 H & S much more of a possibility. In one of your answers, the biggest extract is of course the spent oil itself to bring out an explosion of aroma.
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