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Post by Silver on Sept 29, 2022 17:55:15 GMT 1
I just did a search of the word "vanilla" on the KFC11 forum, and it lead to 19 pages and literally hundreds of hits. It appears that there was a continuation of the TCK vanilla craze. But after wading through each word hit, there was a slow progression from loving it to ignoring it, which is still somewhat ongoing to this day. Indeed you could call it a war. But one thing missing in the two forums long war (until I quite recently introduced it) was the potential that what is actually being tasted is likely a heat residual stemming from Ginger decomposition.
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Post by Chickenman on Sept 30, 2022 2:15:21 GMT 1
When I tried vanilla in the TC34D i made it with both regular vanilla/tahitian and personally thought the regular vanilla worked better and gave the chicken the other custardy side i'm talking about, but was lacking on the traditional herb/spice flavour side. This was like 3 years ago tho, so i've forgotten how well it actually worked.
It really is like this imo, you got two sides of the recipe
First side: You have traditional herbs/spices which make it taste great, but nothing super special or much different to what people are used too
Second side: This side is what makes it go from just tasting like regular herb/spice and to tasting like the O.R MAGIC! And makes it vastly different to what just regular chicken herbs/spices can ever do. So spices like cardamom, nutmeg, vanilla, fennel seed, tarragon etc is what's creating this separate note to the recipe. Maybe i have gone cazy? it makes sense to me tho.
I have only tried vanilla two times and that was 3 years ago, so I am going to try it ASAP and now with more experience, i will see for sure if it works or not.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,418
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Post by smallgree on Sept 30, 2022 2:53:21 GMT 1
Wouldn't you do the same with every other suspected ingredient? That's what I've done. No amount of vanilla was too little.
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Post by Chickenman on Sept 30, 2022 3:51:29 GMT 1
Wouldn't you do the same with every other suspected ingredient? That's what I've done. No amount of vanilla was too little. Well it's like celery, I think celery works well, but i'm not sure if it's in the recipe. Same with vanilla for me, I wasn't sure at the time if it fit the flavour profile, except now i think it does after eating some modern O.R yesterday. |
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Post by deepfriednew101 on Sept 30, 2022 13:14:35 GMT 1
Don't Be afraid of Pouring Liquid Vanilla into Flour and Rubbing it into the Flour
As a Cross Comparison I would suggest Rum Extract which has a similar Flavor of Vanilla ?
Rum Extract is ON THE SHELVE of the KFC Museum NOT Vanilla extract. ?
Also a Rum Cake also has profile taste of more Custard Flavor and Vanilla
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Post by Chickenman on Sept 30, 2022 15:05:34 GMT 1
Bought some vanilla extract and powder today so going to try it out tomorrow.
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Post by Chickenman on Oct 2, 2022 5:13:04 GMT 1
On the other forum i have seen some people mention "funnel cake aroma" I think this is what I am smelling as vanilla/custard. I looked up funnel cake ingredients and just about all of the recipe's have vanilla in it. When I first tried TC34D, I straight away knew it didn't taste like the O.R, but I did notice there was something about the vanilla that reminded me of the O.R in some way. I now am seriously considering that vanilla is in the recipe.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,418
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Post by smallgree on Oct 2, 2022 5:24:53 GMT 1
I never smelled funnel cakes. I've stated more than once that I get that familiar KFC smell outside of a Mexican restaurant when they are preparing the days staples.
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maceme
Kitchen Assistent
Posts: 220
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Post by maceme on Oct 2, 2022 5:38:34 GMT 1
I never smelled funnel cakes. I've stated more than once that I get that familiar KFC smell outside of a Mexican restaurant when they are preparing the days staples. Sounds worthy of investigation. Or maybe you already know? If so, please share. |
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smallgree
Chef
Here is a vial recipe:
Posts: 1,418
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Post by smallgree on Oct 2, 2022 17:10:14 GMT 1
Oregano
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