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Post by Silver on Feb 17, 2024 16:45:27 GMT 1
Oddly, pastry flour became non-existent in my area. What’s a good ratio of cake flour to AP flour? And do you suggest adding corn starch. Please settle this question as well: Does Popeyes ( sorry Dutch) use a half-half ratio of tapioca starch to AP flour? Pastry Flour is 50% Cake Flour and 50% AP Flour. You can verify this by comparing the Protein (Gluten) levels for all three.
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smallgree
Chef
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Post by smallgree on Feb 17, 2024 21:25:33 GMT 1
I've been running numbers though my head all week. I have read two "blog" stories that 10 lbs of flour was originally used. I have one saved off, but his story of marinating was suspect. I read another one that insisted that 10 lbs of flour was originally used, but that the seasoning came in two separate bags.
I know that the salt is off and my insistence about this set me at odds with Yves. So last night I got to looking at figures, and reflecting about how the salt has been shifted and altered through the years. Mostly because of the national hysteria about sodium intake in our diets. Then I realized that if salt wasn't that important, then they simply would have reduced it. Instead it earned much lab time and corporate calculations.
I have had the opinion, which I am now certain of, that salt and the seasoning must be set at a certain ratio. By calculations, I figure that salt is 1 & 1/2 times the weight of the seasoning. It is difficult to set because of the uncertainty about the flour. Since I am certain that enough salt is not being used, I figure that the only way to set it is by experiment. But if the seasoning must be at a certain ratio, the problems arise. There has to be a constant in which to begin calculations. I have struggled with this for years. Recipes that call for 2 tsp of salt for 2 cups of flour are simply wrong.
So I am throwing out all of the previous standards we have all used and am looking into the 10 lb flour angle. Our flour in our bakery came in 100 lb bags. Flour in the grocery stores came in 2 1/2 and 5 lb bags, that I can remember. I don't believe it is beyond reason to assume that when KFC made their operations more expedient, and they shifted to larger bags of flour, that they would have figured a way to retain the seasoning bags as close to their original size as possible. The changing seasoning bag sizes and the shuffling of the salt corroborates to me that this ratio of both was important, as was the obscuring of the process.
So without wasting any more words, I am going to begin experimenting with 26g of seasoning and 39g of salt for 160g of flour, or 1 1/3 cup.
I remember Minnie Pearl commenting that the flour CHS used on the TEF show felt like talcum powder. This soft winter wheat story could have just been another lie. OO flour is very fine and will give you a crispier product. Refrigerating what I do now creates wet and gooey breading. I have bought 00 flour for years, but am now having difficulty finding it.
I'm beginning to wonder about brining. Sources warn about brining turkey that has already been injected with salt. Is this because it becomes too salty, or is it that the salt that has already penetrated the meat, and altered the moisture level, prevents any more penetration of the meat by "your" seasonings in a brine? Anyway you look at it, brining can alter the seasoning/salt ratio and throw your flavor balance off.
I'm looking, again, at herbs and spices that are best suited for longer, or hotter cooking techniques. Basil, dried parsley and tarragon just don't stand up to heat, for example.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,398
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Post by smallgree on Feb 17, 2024 22:14:04 GMT 1
I made a mistake in my reporting. I just now heated up and ate the chicken I cooked using my chili recipe. It was the best, but needed more salt.
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Post by deepfriednew101 on Feb 18, 2024 14:31:44 GMT 1
Soft winter Wheat was used originally BY the Time the TEF TV show was recorded the Flour had changed as the TEF Time period was the 1960's
Soft Winter wheat was used from the 1930's to the mid 1950's
Two Different Time Era and Two Different Flour Types
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smallgree
Chef
Here is a vial recipe:
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Post by smallgree on Feb 19, 2024 1:05:43 GMT 1
Yea I've read that many times, but I've never seen any proof of it. It would be like CHS, in my opinion, to relay false information to folks about the flour to mislead. Minnie Pearl said the flour looked and felt like talcum powder. I've been in bakeries all of my life, and only pizza flour feels like talcum powder.
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Post by deepfriednew101 on Feb 19, 2024 15:40:58 GMT 1
Hand Sifted Flour in the Old Hand comes out very fine
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smallgree
Chef
Here is a vial recipe:
Posts: 1,398
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Post by smallgree on Feb 20, 2024 5:08:56 GMT 1
I have left a query on Ken's forum, and if I get a response, I'll be posting a recipe that attempts to combine the elements of the last three recipes I drew up. I only had one ingredient stick in my teeth, which I feel belonged. That was celery. I also tasted the donuts again. The three jars of seasoned flour I have sitting, have all been enhanced with more seasoning and salt. I will try them again throughout the week, then combine all three and try that. Then I will test the new recipe that I have drawn up, after I get the information I seek from Ken's forum. No secret. Where is the evidence that chili/paprika is/was used in KFC, excluding the discredited Ledington's, Eula's recipes, and 99X, which was altered after losing the court case? I also detect none in my bags.
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Post by deepfriednew101 on Feb 20, 2024 15:31:08 GMT 1
Where is the evidence that chili/paprika is/was used in KFC, excluding the discredited Ledington's, Eula's recipes, and 99X, which was altered after losing the court case? I also detect none in my bags. I know many mis credit Gloria p information and say she was all wrong. The Issue that many over look is that C.H.S. Had a thing for Her that was evident in the Telephone calls C.H.S called Her for over 1 month on the Radio Show Day and Gave her Tips and Information NO ONE got in the Era except Franchise owners. The Point she makes that the Chicken was Rose red Cooked, and It was similar timing when NEW AGE C.H.S was changing the Paprika as it was causing to much of a Issue with the Oil after they changed to Different Oils the Paprika and Red Ingredients in the Seasoning was making the Oil changes to frequent and a HIGH COST to franchises something that is over looked also is Do the colors of these posters match any Vials and or do they represent Spices and herbs in the 11 secret Ingredients
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smallgree
Chef
Here is a vial recipe:
Posts: 1,398
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Post by smallgree on Feb 20, 2024 23:17:33 GMT 1
I didn't read about any proof, other than a testimonial.
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Deleted
Deleted Member
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Post by Deleted on Feb 21, 2024 2:42:10 GMT 1
Demanding proof from everyone else, yet offering none to support his own claims — now, that's the epitome of irony. And to add to the spectacle, reposting debunked in-store illustrations for the 100th time. How many final nails can one coffin take? Are you a bot? We need captchas before posting.
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