cman
Kitchen Assistent
Posts: 205
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Post by cman on Feb 14, 2024 20:52:36 GMT 1
Thanks for the insight UnderPressure! This part of the cooking process has largely been overlooked as everyone has mostly been focused on the spices. You were right about the bones and joints achieving the softness: although not as tender as the velvetted version. I think I see the beginning of a pinkish hue. I’m waiting a day to see what else happens to the meat : to see if it gets stringy or even tougher due to the highly infused salt. Regarding the pinkish hue, I’m Not sure if it was from one or more of the spices. - will have to test for it.
The batch I cooked was brined in KFC seasoning and salt for 2 days. I will try it without salt next for 1 day and with for another day. The opportunity I missed was to test out the addition of bromelain. Hasn’t yet arrived. Did not want to try papain for its graininess. I also do not want to try putting the sodium bicarbonate. I regained the KFC OR aroma and aftertaste by its omission. Anyway, a good test overall!
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smallgree
Chef
Here is a vial recipe:
Posts: 1,398
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Post by smallgree on Feb 14, 2024 22:40:08 GMT 1
CHS definitely sold the seasoning bags, but the story about the 5 cents per bird soothed his ego better. My self debates presently are if garlic, and or onion are in the vials. I also am not completely sold on ginger. Celery is a toss up. I have two mixes with it, and two without it. With the conclusion of my last 4 experiments, I plan to mix all of them together and see what I get. I kept track this time. There is no celery, mustard or ginger in my chili seasoning, but all three are in my BBQ sauce, which is my favorite product, but oh so difficult to prepare.
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Post by deepfriednew101 on Feb 15, 2024 0:15:44 GMT 1
If you review the KFC Seasoning Bags through the Years The Celery disappeared from Allergens Listing in Countries and the OLDER Bags had it listed.
Now if the Celery was replaced BY Celery Salt They would have NEVER had to declare Celery as a Allergen or item until 90% of Food Safety world wide as Many salt extracts stayed under 3% extract to salt ratio which allow the items to be listed only as SALT
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smallgree
Chef
Here is a vial recipe:
Posts: 1,398
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Post by smallgree on Feb 15, 2024 0:38:27 GMT 1
While getting ready for karaoke night, I was sitting here with three prepared mixes next to me and I got a wild hair and mixed a little of each mix together. Wow. It's like when I mixed different seasoned flours together. Then I got to thinking about "multiples, garlic salt, onion salt and celery salt".
Here's the what if. What if CHS mixed various prepared mixes together and discovered the "Universal taste" after he mixed two or more together? This would explain different spice companies mixing the KFC mix. There could have come a time when KFC Corp. insisted that everything be reduced to a more expedient recipe, thus the "11 Hs&Ss". They could have used the lab to determine which ingredients gave the most oomph. The peppers, msg and salt. This could explain how the recipe changed from savory and delicious to more salty and delicious, but different.
It may seem crazy, but I can see mixing various experimental recipes together and getting a novel recipe with a "Universal" taste. Just thinking outside of the box. It may be something and it may be nothing. The old motto of TCK was "no rock left unturned". Wish me luck. LOL.
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Post by Silver on Feb 15, 2024 0:48:46 GMT 1
Just to clarify, I don’t wet brine. The broilers I get are 2.75#, ice water chilled (as opposed to air chilled) chicken. So after the slaughter, they chill in ice water and the chicken takes in some of the water. Then I dry rub the chicken for a day with my baking soda, celery, onion, garlic. Then pressure fry with seasoned flour. I heat oil to 360-370F drop 9pc fry open until desired is achieved (about 2-3 mins) cap, and wait for pressure to build (30sec-1 min), fry for 8 mins, depressurize and rest in 175F oven 20 mins. For 9 pieces at a time do you use a 10.5 quart pressure fryer? Magefesa Star perhaps?
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Post by underpressure on Feb 15, 2024 4:11:34 GMT 1
Just to clarify, I don’t wet brine. The broilers I get are 2.75#, ice water chilled (as opposed to air chilled) chicken. So after the slaughter, they chill in ice water and the chicken takes in some of the water. Then I dry rub the chicken for a day with my baking soda, celery, onion, garlic. Then pressure fry with seasoned flour. I heat oil to 360-370F drop 9pc fry open until desired is achieved (about 2-3 mins) cap, and wait for pressure to build (30sec-1 min), fry for 8 mins, depressurize and rest in 175F oven 20 mins. For 9 pieces at a time do you use a 10.5 quart pressure fryer? Magefesa Star perhaps? I use a few different cookers. CHS used MirroMatic 16qt for cooking 2 chickens For 2.75# broiler cut into 9pc I use one of my 8 quart cookers. Last night I use my Kuhn Rinkon. I have a Magefesa 10qt and a Pro Selection 8Qt and a SEB 6qt. And a chicken express 16qt for cooking 2 birds at once.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,398
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Post by smallgree on Feb 15, 2024 9:50:45 GMT 1
But what recipe was used?
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Post by deepfriednew101 on Feb 15, 2024 15:09:23 GMT 1
Silver what Needs to be Understood from the 1940's Era
Spices were shipped in 2200Lbs Tote Sacks which were approximately 4 x 4 x 4. When the spices or herbs were Milled or Rolled they did not do More than 1 Tote at a time so by the time the First Batch was used and New Batch's were Rolled or Milled there may have been a change in Flavor.
C.H.S Had Claudia Use 50% of the individual ingredient then Add Fresh Seasoning to that Item to Blend the Seasoning together and Make a More consistence Flavor of Spice or Herb.
Claudia Explained How indifferent some of the exact same spices and herb changed from time to time. She always Said C.H.S. knew how to contend with the issue or when they has BAD SPICE or HERBS
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smallgree
Chef
Here is a vial recipe:
Posts: 1,398
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Post by smallgree on Feb 15, 2024 22:42:43 GMT 1
I feel as if I'm watching a dog chase his tail. From all of this activity, I have several relevant questions. Where are these old KFC bags that listed celery as an ingredient? When were they viewed? Who viewed them? If viewed, what other elements were listed?
This "I know", "I don't know", "I don't remember", "I must keep my oath", "look at his hand over here, but don't look at the other one", has grown old. It reminds me (more animal humor) of the old hen laying an egg, "look, look, look what I did"!
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crazyforchicken
Kitchen Assistent
eating Kentucky Fried Chicken since 1960's
Posts: 188
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Post by crazyforchicken on Feb 15, 2024 23:39:04 GMT 1
His unrelenting subterfuge is aimed at any "newbies" visiting this and the other sites. Presenting yourself as something you're not can fool most.
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