smallgree
Chef
Here is a vial recipe:
Posts: 1,421
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Post by smallgree on Feb 25, 2024 5:29:20 GMT 1
This report may be troubling. If you want to go postal on me, I'll understand. When I began this idea of grinding groups of "elements" with msg and salt, I started with just white and black pepper. It was so close to my KFC seasoning that...........I was drinking at the time, I grabbed one of the latest recipes as a guide, and quickly mixed herbs, standards, and spices together, giving them the same treatment. The Pepper mix sat for about a week. I melded the other three groups, and then added them to the pepper mix. I tasted this mix for 10 days to 2 weeks. Really good.
Then I jumped into the licorice debate. I more meticulously mixed and wrote down a licorice flavored recipe. Then, shortly after, I took some of my chili ingredients, and mixed another blend. I tested these recipes and found something lacking. This is when I came up with the amended additions to my recipes by increasing flavorings and salt. This was a result of the 10 lb flour debate.
I finished another cook off the other day with the changes made. The licorice recipe failed. I never tasted licorice when I was young, and I reject the notion that the OR has it. Here's the problem. I wrote down the "licorice" recipe and the "chili" recipe. The chili recipe was much better than the licorice recipe. Get your eggs ready.
The mix was delicious, and if I had a pressure cooker, it would have been spot on to the old KFC. But I didn't write that one down. I have a short list of theoretical recipes sitting around, but I don't remember which one I used. I also don't remember exactly what I put into it. This is how an old man's memory works. I know that I looked at a 100g recipe and cut the measurements in half, so I could brine with some of it, and cook with the other. I date my notes, and I think I know which one it is. More eggs. It is a recipe that put everything into the 11 vials. If I remove pepper from Vial K, and replace it with cardamom, then I may be in reach of the brass ring.
I did not use cardamom in this recipe. I did not brine, and now am convinced that it is an obstacle to our search. I have another older recipe that I made newer notations to, which may be what I did. I was only half serious. I know that I mixed the msg and salt by spoonfuls and divided it up, but I'm not sure about the other ingredients. If I cut the quantity of each element in half, then I didn't use spoons. I need to be hypnotized. At least I have all of the information written down since 2024. Give me some time and I'll figure this out. It certainly had the note.
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Post by deepfriednew101 on Feb 25, 2024 14:12:38 GMT 1
Willie
when I break Down your Posting i see this
1. This is when I came up with the amended additions to my recipes by increasing flavorings and salt. This was a result of the 10lb flour debate.
2. The mix was delicious, and if I had a pressure cooker, it would have been spot on to the old KFC. But I didn't write that one down.
3. I know that I looked at a 100g recipe and cut the measurements in half, so I could brine with some of it, and cook with the other.
Basically meaning you increased the Seasoning and Used some as a BRINE WHICH IS NEEDED in Original K.F.C. or using 99-x as a example
I have even said this Cook Todd W Recipe and ADD more seasoning to the Flour Mix
Taste the Seasoning
Remember C.H.S. Said This Canadians and ANYONE cooking chicken could MAKE it Much closure and similar to His chicken EXCEPT THEY Under season the Meat and the Chicken before Cooking and they should NOT rely upon Table salt or pepper to Do it
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smallgree
Chef
Here is a vial recipe:
Posts: 1,421
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Post by smallgree on Feb 25, 2024 19:20:06 GMT 1
I made enough to brine, but I did not brine. I cooked the first time following a brine, but the second time around, I did not use a brine. The chicken was much better without brining. I used Cornish game hens, so I didn't think brining was necessary. My 1998 manual indicates that the marinade was for saltiness, and that too long would make the chicken too salty. If chickens used today by KFC are salt injected, then brining/marinading is unnecessary. I have the information at hand to retrace my steps. I just have to knuckle down and do it. In the meantime, I'll cook livers and gizzards with the remaining seasoning and let my guinea pigs try it.
By the way, my manual gives instructions on how to evaluate the grease/oil for changing. It refers you to manual #2 for specific directions, but I do not have that manual. I do know that they put a measuring rod in the grease and the visibility determined what to do.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,421
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Post by smallgree on Mar 8, 2024 21:50:55 GMT 1
ALSO POSTED ON KEN'S FORUM:
I found the initial recipe I had misplaced and have cooked with it, the 2nd licorice recipe, and the 3rd "chili" recipe. They were all mixed using the same system, and each had all of the basic ingredients. They all tasted different. I mixed the leftover flour together and cooked livers. They were good, but didn't develop full flavor until sitting in the frig for several days. They were quite delicious cold, after two days.
I have taken the first and second seasoning mixes and blended them together at a 2/1 ratio. I took all three seasoning mixes and blended them together equally. Both taste outstanding. When I get past the hayfever season, I will conduct further experiments. My system seems to make a difference regardless of ingredient variations.
Ken's forum is kicking around tarragon. My early recipes (with positive reviews) that I posted somewhere, used tarragon, and my recent recipes, and most of my past recipes, use/d tarragon. I even grew French tarragon, which must be from cuttings, and not seeds. Wonderful stuff. I'm trying different variations of theoretical recipes using different elements for the "key" 13%, including ginger, garlic, Italian seasoning, and msg. What if the key was tarragon? Is this why CHS's family went into overdrive when asked about herbs? "...there weren't many herbs in the Original recipe...? I've read that the early recipe was reddish, and also greenish. Which was it? On the TEF show, there was no comment about the color of the seasoning flour, only that it looked like talcum powder. Why not kick this around a bit.
When some of the early TCK members used tarragon, discussions ensued, but those folks were soon dissuaded away from using tarragon. I was ignored. What is different now? Has anyone here ground their elements with msg and salt, as I have suggested?
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Post by deepfriednew101 on Mar 8, 2024 21:59:03 GMT 1
PLEASE DO NOT USE Tarragon that would make it Wrong in the 1966 Court Case Famous fried chicken NO OMG you are wrong willie I can hear it NOW
Tarragon Vinegar Only in the Coleslaw
I was Told Crazy NO Tarragon By Ken and NOW He says it might be in the recipe LMFAO
I showed Ken 100% proof Tarragon existed in KFC NEW AGE in the 1070's with Basil with the Green spec Photo From the New Age Seasoning from 1970's after the washing of the Paprika
LMFAO
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smallgree
Chef
Here is a vial recipe:
Posts: 1,421
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Post by smallgree on Mar 9, 2024 0:42:09 GMT 1
I'll say it again. If you don't know what is in it, then you don't know what is not in it. It's time to put up or shut up buddy. You have positioned yourself into a corner, where you must spill the beans, or forever be known (by some) as a complete charlatan.
"It is not in there, because I know, but let me sit awhile and study this photo of an Egyptian seasoning bag". Give me a break!
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smallgree
Chef
Here is a vial recipe:
Posts: 1,421
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Post by smallgree on Mar 10, 2024 0:56:02 GMT 1
I have lots of chicken saved up, much of it frozen, which doesn't affect the flavor for my purposes, and I have pastry flour and 00 flour, and I have some great seasoning mixes, and shortly, I will be headed down the final runway. I will be blocking out all of the noise, as there is plenty of it on these forums.
Two questions for deepfriednew101. As you never respond to criticism with "on-point" arguments, I would ask you how you see yourself? You know everything, about everything, and you are quick to analyze everyone's research, but you have never posted one working recipe that a person could take and cook chicken. If it hairlips the Pope, list the ingredients that you believe are in the Original KFC recipe. Since most of the OR is the process of breading, cooking and storing, then how could you violate any trust by listing the ingredients you say you know are in the recipe?
This holding the prize behind your back and inviting others to guess which hand it is in has grown awfully old. If you could just list the percentages of anonymous ingredients used in the recipe, I would solve the puzzle within a day. But that is the point, isn't it? You must prevent that from happening. And you call that honor. I say it is dishonorable to constantly yank our wieners.
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Post by deepfriednew101 on Mar 10, 2024 12:49:47 GMT 1
To the Contrary I have posted recipes.
What's even Funnier is the ones who are using more than average spice amount like I suggested Long Time ago are having most success
Why is it the People who are using 99-x at over double the recommended 1 Tbs of seasoning to 2 cups flour Making Better chicken
While many keep suggesting that it was always reference to 1oz of Seasoning to 1lbs FLOUR which is NEW AGE formula
WILLIE YOU HAVE OLD manuals
WHAT DOES IT SAY FOR ZINGER Original Recipe ?
How Do YOU make the Zinger Recipe ?
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smallgree
Chef
Here is a vial recipe:
Posts: 1,421
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Post by smallgree on Mar 11, 2024 2:59:37 GMT 1
No more from me until you address my questions. For the benefit of an old man, post your most favorite recipe, you created, that can be taken and used to fry chicken. I'll accept nothing less, and I don't need a diatribe about ethics, or philosophy. Post it.
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flg
Souschef
Posts: 1,578
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Post by flg on Mar 11, 2024 13:16:10 GMT 1
Not one of DFN101's posted recipes have been even close to having the KFC note. Mostly overloads in areas that reduce the quality. I agree, I posted my best to date. Let's see others do the same, or STFU
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