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Post by deepfriednew101 on Jan 30, 2024 0:36:08 GMT 1
Chicken Powder Stock is NOT 1 of the 11 Spices and Herbs
it's a extra and it's NOT listed with the 11 in the Recipe it's a additional item used
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Post by deepfriednew101 on Jan 30, 2024 0:37:19 GMT 1
FDA & CFIA considers Chicken Stock Powder a safe item and listed as NATUAL ingredient NOT Spices and Herbs
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Post by Chickenman on Jan 30, 2024 1:08:07 GMT 1
Not sure how you could think Vial I looks anything like brown mustard when it's clearly green, or how Vial J could look anything like bay leaves when it's clearly reddish colour to it. And vial A grated garlic? really?
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smallgree
Chef
Here is a vial recipe:
Posts: 1,398
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Post by smallgree on Jan 30, 2024 2:34:55 GMT 1
Depends upon the photo you look at, and also the antics the folks who created the vials might have pulled. I've maintained many times before that if you don't know what is in it, then you don't know what isn't in it. All speculation and conjecture. I also never said that chicken powder was in the "11". In fact I maintained that it wasn't. You are putting words at my finger tips that I did not use.
So, DF, why have you done this? Is it because you are arguing, just to be arguing? If you have the recipe, show it or STFU.
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Post by deepfriednew101 on Jan 30, 2024 15:33:57 GMT 1
Willie
I Did mot mean to put test in your words if I made a mistake with you saying chicken stock please accept my apology
I have my opinion based on the Vials like everyone
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smallgree
Chef
Here is a vial recipe:
Posts: 1,398
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Post by smallgree on Jan 31, 2024 6:21:40 GMT 1
Don't sweat the small stuff. I'm giving you credit in a few seconds. Read further.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,398
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Post by smallgree on Jan 31, 2024 6:22:25 GMT 1
The OR is a recipe not known, but is still nonetheless a standard recipe, with the "11 Hs&Ss" added for that kick. Few have sought that basic recipe, and instead mistakenly assume the "11" was the recipe. It isn't. It is the added spices and herbs that everyone typically adds to a standard recipe to "boost" the flavor. It's all on the 1970s KFC seasoning bag. MSG-White pepper-Black pepper-Hs&Ss-Garlic. The Hs&Ss listed represents the remainder of the standard recipe, PLUS the added Hs&Ss needed for the distinct KFC flavor. The standard recipe is the same as it always has been, but the "flavor" additives are those (today anyway) that have survived cost cuts, social pressures and government regulations.
I took several jars of old seasoning mixes, some with all of the salt, some not, and mixed them all together to clear up some jars. All of these mixes had the basic ingredients, with various other ingredient. There are probably 20 or more ingredients included. This is the best mix I have ever tasted. It tastes like my 2016 KFC seasoning, on steroids. I wish one of you experts could analyse it. I didn't mark the jars, but I can go back and look at the written recipes from the past year.
What stood out to me was pepper, garlic, salt, msg and fenugreek. I have used curry recently. I have boneless, skinless chicken breast strips dry brining now with this mix, and I'll see what I get. I think I'll take what is left and put it in a spice shaker for the dinner table.
In short, I feel it is important to develop the original Southern fried chicken recipe that CHS started with, and then flavor it as we would a pot of stew. This is how CHS had to have done it.
It has been suggested to me that years ago, KFC employed people in California to grow fenugreek. I looked up fenugreek production and read that the US imports all fenugreek and grows none. That is not true. It grows everywhere where it is warm enough. Did KFC cover this up to the point that agricultural production was not recorded? Interesting. The fenugreek in this mix really created a delicious, savory blend.
This week I have pondered sesame seeds, fenugreek, and I have yet to buy nigella seeds. If the OR has many ingredients, as Chickenman suggests, then mixes had to have been used and could be reflected in the vials. That means, as DF has suggested, that the basic recipe, pepper, onion, celery, garlic and whatever, was stand alone, and the 11 contents of the vials were the final touch. That means that we are using too much of the "11". Multiples? "MSG, White pepper, Black pepper, Hs&Ss, garlic".
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Post by Chickenman on Jan 31, 2024 8:04:32 GMT 1
So now you are hot for fenugreek? whatever happened to "i tried fenugreek and it is funky" ?
Amazing how you guys have been doing this for like 10 years and only just now learn this.
I'm off sesame seeds tho. I tried them other day and didn't like them for a few reasons. Difficult to grind, difficult to mix into recipe since it becomes and oily clump after mixing, and didn't give me the almond flavour i was hoping for.
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cman
Kitchen Assistent
Posts: 205
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Post by cman on Jan 31, 2024 14:35:11 GMT 1
“I took several jars of old seasoning mixes, some with all of the salt, some not, and mixed them all together to clear up some jars. All of these mixes had the basic ingredients, with various other ingredient. There are probably 20 or more ingredients included. This is the best mix I have ever tasted. It tastes like my 2016 KFC seasoning, on steroids. I wish one of you experts could analyse it. I didn't mark the jars, but I can go back and look at the written recipes from the past year.”
Points to consider:
Is it possible that by adding all your mixes, the fraction of some of your ingredients merely increased thus enhancing the aroma? How old were your seasonings? I still have the problem of the mixes becoming stale even after a week.
Also, by considering curry,( did you mean cumin?), is it possible that your sense of taste has been changing by being a chili tournament challenger, rendering the taste of cumin as neutral?
In addition, we lose about 1% of our sense of olfaction per year.
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Post by deepfriednew101 on Jan 31, 2024 16:34:03 GMT 1
We can Test any Mix in Canada if you want it tested
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