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Post by willy on Dec 29, 2020 1:52:17 GMT
It's sodium phosphates that are in the marinade they claim is responsible for much of the flavor. Look up the photo of the marinade bag and then look up each ingredient.
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Post by willy on Feb 4, 2021 21:31:38 GMT
Benzaldehyde is contained in sassafras (filé) and cassia cinnamon.
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Post by willy on Dec 25, 2021 18:31:53 GMT
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Post by cascader on Mar 9, 2022 3:05:18 GMT
Is that tamarind? I wonder if you can dehydrate Worcestershire sauce, grind it up and add it to the mix for a nice bit of background whanggg.
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Post by cascader on Mar 9, 2022 7:13:25 GMT
Today i learned you can buy Worcestershire sauce powder, which seems quite intriguing.
There are versions with and without anchovies. A typical non fish one would be: Ingredients Worcestershire Sauce (Distilled Vinegar, Molasses, Corn Syrup, Salt, Caramel Color, Garlic Powder, Sugar, Spices, Tamarind, Natural Flavor Contains Sulfites), Maltodextrin, and Silicon Dioxide
If the taste fits (no idea) that would help explain the stickiness, and we know CHS was fond of molasses, and that Lee’s chicken was using honey for some reason.
Something fun to consider, or a least know about for BBQ rubs etc.
Many of the reviews for various products online mention using it to “replace pepper”.
Also note there is at least some maltodextrin.
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Post by willy on Mar 9, 2022 17:40:24 GMT
Tamarind is easy to buy in blocks and then dry and grind into powder. I will test it later, for the tart/sweetness.
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Post by cascader on Mar 12, 2022 22:29:54 GMT
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Post by ThePieMan on Mar 13, 2022 14:34:53 GMT
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Post by cascader on Mar 17, 2022 20:24:06 GMT
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Post by willy on Mar 17, 2022 21:36:12 GMT
Today I read the ingredient list for butterfly shrimp. It lists sodium tripolyphosphates "to retain moisture".
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Post by willy on Jun 7, 2022 3:52:14 GMT
Italian seasoning: oregano, basil, thyme, rosemary, and marjoram.
Good Seasons Italian: Onion, garlic, sweet bell peppers, green onions, msg, spice.
Knowns: MSG, white pepper, black pepper, ginger.
Sausage: Pork breakfast sausage is seasoned mainly with salt, pepper, and traditionally sage. Italian sausage is primarily seasoned with salt, pepper, garlic, fennel seed, and anise seed.
Southern sausage: Red pepper and sage.
Kentucky Southern sausage: Recipe per 2 lbs pork: 1 tablespoon dark brown sugar. 1 teaspoon kosher salt. 1 teaspoon pepper. 1 teaspoon fresh sage, leaves finely chopped. 1 teaspoon fresh thyme, leaves finely chopped. 1/2 teaspoon fresh rosemary, leaves finely chopped. 1/4 teaspoon nutmeg. 1/4 teaspoon cayenne pepper. 1/4 teaspoon red pepper flakes.
CHS BBQ sauce: · 1⁄2cup water · 2tablespoons catsup · 4 1⁄2teaspoons Worcestershire sauce · 3 3⁄4teaspoons bead molasses · 2 1⁄4teaspoons liquid smoke · 2teaspoons black pepper · 1 1⁄2teaspoons ground sage · 1 1⁄2teaspoons smoked salt · 1 1⁄8teaspoons allspice · 3⁄4teaspoon new mexico chile powder · 3⁄4teaspoon cumin powder · 3⁄4teaspoon ground mustard · 3⁄4teaspoon paprika · 3⁄8teaspoon celery salt · 3⁄8teaspoon cinnamon · 3⁄8teaspoon ginger · 1⁄8teaspoon cayenne pepper
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Post by cascader on Jun 7, 2022 4:13:47 GMT
Great sausage resource: www.primogrillforum.com/images/CompiledSausageRecipes.pdfLook at American farm style or even andouille or search ingredients Nutmeg, cloves, mace, sage, allspice Bay leaf thyme, marjoram, parsley White pepper, ginger, tarragon, anise They are mostly all in there.
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Post by cascader on Jun 9, 2022 3:49:14 GMT
Italian seasoning: oregano, basil, thyme, rosemary, and marjoram. Good Seasons Italian: Onion, garlic, sweet bell peppers, green onions, msg, spice. Knowns: MSG, white pepper, black pepper, ginger. Sausage: Pork breakfast sausage is seasoned mainly with salt, pepper, and traditionally sage. Italian sausage is primarily seasoned with salt, pepper, garlic, fennel seed, and anise seed. Southern sausage: Red pepper and sage. Kentucky Southern sausage: Recipe per 2 lbs pork: 1 tablespoon dark brown sugar. 1 teaspoon kosher salt. 1 teaspoon pepper. 1 teaspoon fresh sage, leaves finely chopped. 1 teaspoon fresh thyme, leaves finely chopped. 1/2 teaspoon fresh rosemary, leaves finely chopped. 1/4 teaspoon nutmeg. 1/4 teaspoon cayenne pepper. 1/4 teaspoon red pepper flakes. CHS BBQ sauce: · 1⁄2cup water · 2tablespoons catsup · 4 1⁄2teaspoons Worcestershire sauce · 3 3⁄4teaspoons bead molasses · 2 1⁄4teaspoons liquid smoke · 2teaspoons black pepper · 1 1⁄2teaspoons ground sage · 1 1⁄2teaspoons smoked salt · 1 1⁄8teaspoons allspice · 3⁄4teaspoon new mexico chile powder · 3⁄4teaspoon cumin powder · 3⁄4teaspoon ground mustard · 3⁄4teaspoon paprika · 3⁄8teaspoon celery salt · 3⁄8teaspoon cinnamon · 3⁄8teaspoon ginger · 1⁄8teaspoon cayenne pepper Thank you for posting a scaled down version of the BBQ sauce. Some of those quantities look about right for chicken. It reminds me of this post: kfc11.proboards.com/post/12850/threadHave you tried Worcestershire and molasses in the egg dip?
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Post by ThePieMan on Jun 28, 2022 2:33:15 GMT
" But are these herbs and spices – or any herbs and spices – actually the secret to the flavor of KFC's original chicken?
According to the KFC website, the Original Recipe chicken is actually made by first marinating the meat-on-the-bone in a mix of salt, sodium phosphate and MSG.
It is then breaded in a mix made from flour, salt, tricalcium phosphate, whey, nonfat milk, egg whites, corn starch, potato starch, maltodextrin, triglycerides, "natural flavoring," gelatin and – last of all – " Colonel's Secret Original Recipe Seasoning."
So the bulk of the flavor in the chicken – as in many of the foods sold at KFC – actually comes from additives such as natural flavoring and MSG." The author seems to have little understanding about taste and flavour or how strong and weak elements contribute to building a flavour profile. However, he certainly seems to have an axe to grind when it comes to MSG.I'm guessing the author read the summary of this report science.naturalnews.com/pubmed/20057976.html and reached his conclusion. Both sites seem to have a vested interest in promoting a hostile response to msg in the name of "health." As mentioned in the report, msg is stereotypically associated with Chinese Food: a little adds flavour, more adds more flavour... If we follow the logic and the amounts used in "Chinese Food" the only conclusion that can reached, based on the neuronal research is that the Chinese are braindead. However, empirical observation shows such a conclusion to be patently false.
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