|
|
Post by deepfriednew101 on Oct 27, 2022 12:02:43 GMT 1
This is a side note*
Salt Pepper are the two longest Ingredients known added to flour for Deep Dried Chickens.
In 100's recipes and old article tracking back to 1860 Time Period.
Parsley was the Next item found to be added to Flour. Article said the Aroma was different with the Parsley.
Marjoram was listed in some in 1910's
Onion Powder and Paprika were added Later in the 1920's
|
|
smallgree
Chef
Here is a vial recipe:
Posts: 1,417
|
Post by smallgree on Oct 28, 2022 18:47:05 GMT 1
Would an honorable, honest saint as CHS call 11 ingredients, 11 spices and herbs, for impact? Surely not.
01) Oil
02) Flour
03) Milk
04) Egg
05) Salt
06) MSG (Aromat)
07) White pepper
08) Black pepper
09) Good Seasons Dressing mix
10) Organic curry
11) Dried mustard
|
|
smallgree
Chef
Here is a vial recipe:
Posts: 1,417
|
Post by smallgree on Oct 29, 2022 0:34:48 GMT 1
I just mixed my last recipe. It is yet untested, but it fits my weight constraints. I went ahead a mixed all of the salt with this mix, and though it is saltier than, and lighter than the KFC mix I keep on the counter, which does not have all of the salt, they are indistinguishable from each other. The recipe is as stated above, except for the amounts. I can't believe that it could have been this easy for CHS to develop this recipe. He always did indicate that it was pretty simple. I don't believe anyone can dispute that. With the Aromat, I believe that I have the 1950s. I can see how CHS and Pete sat down and boiled this down to a more "legal" mix. That is the next step to create today's KFC. I want the Aromat, but this supply chain travesty must end. If this is what I think it is, then the KFC hounds will rise from the depths of animosity and misdirection, and sink their fangs into my neck. Hope it is clean. LOL. I know that curry is not a standard type of mix, but the one I have from "Organic - Great Value" is all encompassing. I can't see looking elsewhere.
|
|
|
|
Post by deepfriednew101 on Oct 29, 2022 15:30:04 GMT 1
when you list Aromat MSG do you mean Ac'cent
or Aromat Seasoning? Which has other item's and Cannot be in KFC as it had a Mushroom Powder and KFC said that there is NO Mushroom in ANY of there chicken items when they were asked?
|
|
smallgree
Chef
Here is a vial recipe:
Posts: 1,417
|
Post by smallgree on Oct 29, 2022 22:25:15 GMT 1
I'm not going over that again. I believe CHS tasted Aromat, and used it early, before there was a "KFC", and from that he learned umami, and msg. When he sold out in 1964, he was not using Aromat. It doesn't matter what KFC talking heads say, they don't know how CHS experimented with seasonings.
|
|
|
|
Post by deepfriednew101 on Oct 30, 2022 13:58:34 GMT 1
I agree CHS would Have tasted MSG - Ac'cent in the 1930's which he made reference to when he used a special seasoning on his Vegetables which were renounced for having great flavor compared to other Places. Which CHS attributed to 2 things the seasoning and the pressure cookers as he made his Vegetables in the Pressure cookers because the time was so quick he could make fresh Vegetable pressure cooked instead of Cooking them and Holding them in a Steamer when they got Water logged.
CHS was a Spice and Herbs Master. Even After he sold out He was in the Corporate Building Laboratory working on Recipes NOT the Corporate R&D Lab a separate area they did Testing of Products. Brown & Massey Even asked If the Colonel was on location and Stayed Clear of Him when he was on location and NOT out doing public appearances. CHS Spent Time in the Lab ALL the time he was In the Head Office, NOT other areas. The Lab was located off the Backside of the Main building and Never spent much time in other areas.
The Other Thing that Many people fail to understand is CHS Understanding for MEAT and Butchering Passed from his Father and Mother. CHS could cut a whole chicken into Pieces Quicker then ANY master Butcher and even showed demonstrations of HOW QUICK he could cut up a Chicken into Pieces of 9 or 11. NOT one part of the Chicken was waisted either. Understood Preservation of the Meat in a Time Period when Refrigeration was limited. He even Told stories of How he had to Go collect Ham from Butchers as far as 400 Miles away, Due to the Shortage of Local Qualities Ham. He continually said he would Buy 80 Hams on a trip which took Days to make and he would sleep in the Car with the Ham. He also Picked up the Steak he used which he Hand Cut thicker then Other Locations. His Ham was also a thicker cut HAND SLICED in House.
In Old CHS photo's it was Noted that Durkee's Seasoned Meat tenderizer was in Photo's which would have attributed to the Pink Red color of the Chicken around the Bones in the OLD Original KFC Chicken.
CHS Did Speak about Brining the Chicken Over Night and removing it from the Brine and Having some Brough to Room Temperature From over night refrigeration, or Unthawing from Frozen, Like when he cooked the Chicken for Leon Pete Harmon.
CHS instructed ALL the mom and pop locations which Did not sell much chicken to have Frozen Chicken BUT Brine it / AND ALWAY tell people you use FRESH chicken even if it was Frozen the chicken was ALWAYS FRESH FROM BRINE.
ALSO NOTED CHS WORDS "I took Certain Seasoning from Dressing and certain Seasoning from Sausage and I mixed those Seasoning to make a Seasoning"
|
|
smallgree
Chef
Here is a vial recipe:
Posts: 1,417
|
Post by smallgree on Nov 2, 2022 21:29:49 GMT 1
I finally mixed up a 100g recipe using most of my chili seasonings and some Italian seasoning. It includes the salt and is intended for 400g of pastry flour, which I will experiment with in quarters. Pretty potent stuff. I'll try it after it sits awhile. The previous recipe I've been trying is very good, but I need to try it with the powdered black pepper extract I made. Also, I still haven't fixed my pressure frying problem.
|
|
|
|
Post by deepfriednew101 on Nov 2, 2022 22:27:45 GMT 1
Cant wait to hear how your Pepper extract works.
Did you use a shelf Italian seasoning or homemade
You have always said your chili Recipe is one of high regard in the Flavor end.
CHS used Chilli Powder in many recipes and he used Shelf Brand Durkee's which is NOT homemade
when we test many Recipes with wings we Do not always use a Pressure cooker. we use regular Deep fryers. We do not have experience in Gizzards like you have perfected.
|
|
smallgree
Chef
Here is a vial recipe:
Posts: 1,417
|
Post by smallgree on Nov 2, 2022 23:40:06 GMT 1
KFC told me that after gizzards are cooked, they wrap them in aluminum foil to get tender. The breading is loose. I use a shelf bought Italian Seasoning, but my Good Seasons knockoff is from a recipe off the net. All of my chili powder is dried and ground at my home. No additives. I can make chili with tomatoes, or I can hydrate chili peppers and make Texas style chili.
|
|
|
|
Post by deepfriednew101 on Nov 3, 2022 12:31:40 GMT 1
Is your Chili the one with Beans or Only ALL Meat.
That seems to be different styles
I call the Cowboy style Chilli all Beef on the Cattle Trail
and
Trucker Chilli Ones with Bean you Get Gas while eating LOL
Our in house chilli is a Beef and Vegetables combo NO Beans which we use On Burgers and Pasta.
|
|
