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Post by deepfriednew101 on Oct 18, 2022 13:04:30 GMT 1
In 1998 we used different equipment then 2022 and it was NOT as high tech with the filtration and Cleaning system as NOW.
Manuals Typically Only suggested ALL NEW OIL.
OLD cooks NEW to increase the Spice and Herb Amount in the first few Batches when new OIL was used. BUT newbies had NO clue and people complained about flavorless chicken.
CHS tasted the OIL ALL THE TIME when he cooked and he tasted the Seasoned Flour
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smallgree
Chef
Here is a vial recipe:
Posts: 1,417
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Post by smallgree on Oct 18, 2022 15:18:02 GMT 1
I found this on a blog:
"I used to run a KFC, and we would filter our Pressure Cookers that were used for cooking 3-4 times a day, and would usually Half empty them 2x per week. You would never put completely brand new oil in them as it was a waste and you would siginificantly alter the taste of the chicken.
As an efficency method/Taste thing, we would empty the half of the oil to the fry cookers, and eventually we would drain those completely if we were busy 2-3 times a week."
Is this when the zinging took place?
Then there is the story of the guy peeking around the corner at a warehouse and seeing someone stick a pole into the shortening blocks with something on the end.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,417
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Post by smallgree on Oct 18, 2022 23:56:30 GMT 1
This is a reminder that, although I think I know the elements of the 11 vials, the credibility of those vials is my present task. I have to cook a modified Ledington's again to get the best picture. If you know what the deception is, you can determine what is being obscured.
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Post by Silver on Oct 19, 2022 0:02:05 GMT 1
I was once focused upon items #3 and #8 in Ledington's being intentionally reversed by CHS/Claudia. 4 TSP of Basil would cover a goodly portion of the Eugenol absence, and deliver a bit of licorice as well.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,417
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Post by smallgree on Oct 19, 2022 0:05:16 GMT 1
I've had several "code" Ledingtons which were quite good, but I'm looking at the 4 TBS of paprika as some kind of code. 1 TBS of cayenne can replace 3 TBS of paprika. The other TBS I have as MSG. Will cook this up tomorrow, or the next day.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,417
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Post by smallgree on Oct 25, 2022 1:17:51 GMT 1
Cooked livers with modified Ledington's and it was good, but regardless of what you do, Ledington's is still just seasoned salt.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,417
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Post by smallgree on Oct 25, 2022 19:08:53 GMT 1
I mixed up a copycat Good Seasons Dressing mix. The dominant ingredient is oregano. Is oregano the base of the "note"? It certainly makes pizza delicious. Maybe that is why I loved my pizza after adding Aromat to it. Maybe the combination of the "umami" ingredients with the oregano morphed into an enhanced flavor.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,417
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Post by smallgree on Oct 25, 2022 22:01:07 GMT 1
In my mind's eye, I just took a palm full of salt, added a little less msg, black pepper and even less white pepper, then added some curry, Good Seasons and dried mustard. Kind of in the quantities an actual recipe would contain. All in all probably a little less than a tablespoon. The taste was better than anything I've mixed in years. I sprinkled a little on a cooked chicken liver and improved the flavor 10 fold. I have court tonight so this is all I can offer today.
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Post by deepfriednew101 on Oct 26, 2022 14:41:24 GMT 1
We have spoke about Curry previously as it was a Strong Spice in 1930's and was a Large selling item. The ONE solid understanding about the OLD Curry was that it was ONE of the MORE flip flop spices between companies and there was HUGE MASSIVE variance in taste which was NOT as relevant as BBQ Spice, Ketchup spice, Pumpkin Spice, Apple Spice, the other blended spices of similar Era.
Many Now elderly People who were cooks all there lives said it was a Vary inconsistent Spice EITHER HOT or MILD in ways, and was a tricky item to use?
It can give a Great Flavor to many recipes -
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smallgree
Chef
Here is a vial recipe:
Posts: 1,417
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Post by smallgree on Oct 27, 2022 0:29:33 GMT 1
I cooked thighs today (chicken) doing the Crockpot thing and I smelled the aroma on my clothes all the way across town as I was shopping at WalMart. When I got home and left the car, with my house doors shut and locked, I could smell the aroma outside. How's this for a preliminary recipe:
Salt
Black pepper
Good Seasons dressing mix:
. 1 tbsp Garlic Powder
· 1 tbsp Onion Powder
· 1 tbsp Sugar
· 2 tbsp Oregano
· 1 tsp Black Pepper
· 1 tsp Basil
· ¼ tsp Ground Thyme
· 1 tbsp Parsley
· ¼ tsp Celery Salt
· 1 ½ tbsp Salt
Aromat (I just used MSG)
Curry powder (Organic: Fenugreek, coriander, turmeric, ginger, mustard, cumin, cloves, black pepper, allspice, cardamom, anise seed, cayenne)
Dried mustard.
Can you envision a mix and match?
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