smallgree
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Post by smallgree on Jan 18, 2024 3:00:44 GMT 1
I took equal amounts of allspice, oregano, thyme, basil, sage, bay leaf, tarragon, salt and msg and ground together with pestle and mortar. Sat for a day. Has a cinnamon like flavor.
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smallgree
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Post by smallgree on Jan 19, 2024 23:38:36 GMT 1
I remember that it was either CHS's wife, or daughter, who in response to a reporter's query about the 11 Hs&Ss, said, almost defensively, that there weren't many herbs in the OR. CHS indicated to that Pitzer woman that an Italian Seasoning was the place to start. Then CHS touted the importance of salt and tellicherry black peppercorns. That statement in that book about ginger has been a basic piece of evidence all have relied upon. KFC gave a guy an award for guessing that there were 6 herbs and 5 spices in the OR. Ledington's recipe is leaked. CHS said that the OR was basically developed from dressing elements and sausage elements. He said his ingredients were in everyone's kitchen.
I took some of that herb mixture I ground with mortar and pestle (equal parts of salt, msg, allspice, oregano, thyme, basil, sage, bay leaf, and tarragon), added a little salt and some freshly ground black pepper, and I swear it tastes the closest to the OR than I've ever gotten. The OR is out there, in plain sight, we just have to figure it out. In my mind, the only thing that could ruin the taste of this mix, is curry like ingredients. Put the correct herbs together, and it can equal aromatic curry.
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smallgree
Chef
Here is a vial recipe:
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Post by smallgree on Jan 20, 2024 0:45:44 GMT 1
KFC, 01-19-24:
MSG Salt Allspice Oregano Thyme Basil Sage Bay leaf Tarragon White pepper Black pepper Ginger Paprika Mustard Onion Celery Garlic _______________________________________________ In:
Allspice - E Oregano - K Thyme - A Basil - C Sage - I Bay leaf - B Tarragon - D Ginger - G Mustard - F Paprika - J Celery - H _______________________________________________ Out:
MSG White pepper Black pepper Garlic Onion _______________________________________________ 57 - Out 20 - herbs 13 - ginger 10 - spices
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smallgree
Chef
Here is a vial recipe:
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Post by smallgree on Jan 20, 2024 8:23:00 GMT 1
Pressure frying holds the moisture in the meat, it also takes less time which also reduces moisture loss. Pressure frying is the only frying method that enhances the seasoning. All other methods destroy the volatile oil and the rest is lost in the oil, so more seasoning must be added to compensate.
Since herbs are plants just like vegetables, they are physically, biochemically and nutritionally quite similar to leafy greens. Technically, any part of a plant that you consume that doesn’t have seeds in it, is a vegetable.
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smallgree
Chef
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Post by smallgree on Jan 21, 2024 3:13:36 GMT 1
Cooking drumsticks tomorrow. Probably my last until I get another pressure fryer. I've tried all along to develop a workable recipe without pressure frying. I feel confident.
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smallgree
Chef
Here is a vial recipe:
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Post by smallgree on Jan 21, 2024 4:18:35 GMT 1
I looked at Claudia's recipe again and realized for the first time that she cooked in a cast iron skillet. Her seasoning, made by Marion Kay, is similar in weight to 99X. Some said that her chicken did not taste the same as KFC. Maybe it is because it wasn't pressure fried.
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Post by Silver on Jan 21, 2024 11:32:04 GMT 1
I looked at Claudia's recipe again and realized for the first time that she cooked in a cast iron skillet. Her seasoning, made by Marion Kay, is similar in weight to 99X. Some said that her chicken did not taste the same as KFC. Maybe it is because it wasn't pressure fried. In my opinion pressure frying vs. open Kettle vs air frying doesn't change flavor results at all. I developed my essentially spot on Recipe #17 and Release Candidate #1 recipes via open kettle and air frying respectively, and for both of these recipes my wife and I have proclaimed them spot on. Subsequently there has been independent and unsolicited verification (as openly seen on both this and the other major forum) from a gent and his wife that both of these recipes are essentially indistinguishable from the real deal when pressure fried. So his conclusions for pressure frying are exactly the same as my conclusions for open kettle and air frying. Get the recipe right and it won't matter how you cook it, other than from a perspective of texture and juiciness.
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cman
Kitchen Assistent
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Post by cman on Jan 21, 2024 13:04:05 GMT 1
The “country fried” chicken process in this video produces a fried chicken with very little spice loss, if not a superior melding of the herbs and spices to the chicken over pressure frying. The meat is seasoned well and the coating is melded and has a texture similar to pressure frying. I believe the CHS might have used this process initially and which led him to perfect his product. The only drawback was the time it took more time to fry the chicken than regular frying.
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Post by deepfriednew101 on Jan 21, 2024 17:09:49 GMT 1
Claudia Saunders Cafe USED Pressure Cookers NOT Skillet Fried
The Skillet Fried Chicken Dates Back to the early 1937 Era YES and the First pressure Frying Chicken was 1939 late and Early 1940's
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smallgree
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Post by smallgree on Jan 21, 2024 19:36:22 GMT 1
Just because Claudia pressure fried doesn't mean she didn't pan fry. I've done both, and you've done both. This just gives an inside view of how she would have cooked her chicken without a pressure cooker available. This isn't my information and doesn't deserve a "naysayer" opinion. Why are you trying to deter if it wasn't to lead others in a different direction? i.imgur.com/AOS5bSM.jpgClaudia Sanders fried chicken recipe: Ingredients: · 1 frying chicken, cut into frying pieces · 1 cup flour · 2 eggs, well beaten · 2/3 cup milk · 1 1/2 teaspoons Claudia Sanders Chicken Seasoning (made by Marion Kay Spices) · Enough vegetable oil or shortening to cover the bottom of your skillet about 1/8 an inch Instructions: 1. Combine eggs and milk, set aside. 2. Combine flour with the 1 1/2 teaspoons Claudia Sanders Chicken Seasoning. 3. Dip chicken pieces in milk-egg mixture and roll them in the flour-seasoning mixture. 4. Fry pieces in low to medium heat for 15-20 minutes, turning once. 5. Remove from fire. Drain and serve.
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