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Post by Ken_Griffiths on Mar 21, 2017 7:28:37 GMT
This new section of the kfc11 forum is for the purpose of keeping the old TCK and other forum/Internet recipes together in one location to assist all newbies and researchers. This was suggested by member 'ThePieMan' and is intended to be a single area where all noteable recipes from the past, both on the TCK forum and any other forums are copied and stored here together in one place.
Anyone who wishes to comment or review any of the recipes posted in this section, I would appreciate if they do that here, in reply to this thread, which I have made into a 'sticky', rather than in the actual post containing each of the recipe(s). That way the recipes can all remain together, side by side, for us all to see, without comment, or any interruption between them.
If anyone accidentally comments within a recipe post itself, then don't worry, when I notice that, I will move the reply/comment across to this sticky.
I hope that all makes sense... I will try to see if I can later 'lock' the recipe post(s) themselves to prevent any comments being accidentally written to them.
Before posting a noteable old recipe in this section, can the member concerned please check the existing recipes to ensure it is not already in the list. I hope to keep duplications to a minimum.
ThePieMan has worked very hard indeed and gathered lots more recipes together, which will be posted in due course, so please bear with us, whilst we sort out these things in the next few days.
Ken
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Post by Ken_Griffiths on Mar 21, 2017 7:39:40 GMT
A comment from ThePieMan...
Our Members' Favorite KFC Recipes at a Glance!!!
Well, I know there are a lot of people on the fringes... "standing on the outside looking in"; some joyous, some confused... so, for the confused, or just those who need some direction, we've listed some of the latest recipes from of our valued members at the Colonel's Kitchen.
These recipes are awesome by anyone's standards, and should be tried and tested by every single last KFC replicator on the face of this planet: I kid you not.
If your a complete newbie, then start here... and even if you've been around a while, then still TRY THESE! You won't be disappointed; The flavours are indeed varied (in small, subtle ways), so that you may find direction in discovering that "one" spice which will make your fried chicken JUST like the Colonel's!
Forget all those cheap, try-hard, fake, fly-by-night KFC imitation recipes which you might find on Google; the recipes on this board are genuine efforts by real kitchen-enthusiasts who have put literally 100's of hours into their research & application!
Perhaps in truth, it is their blood, sweat & tears which is the real secret behind these recipes (for certainly, that was the Colonel's true secret ingredient ... )
So, without further ado, here they are: State-of-the-Art, cutting-edge, KFC O.R (Original Recipe) replicating classics!
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Post by Ken_Griffiths on Mar 21, 2017 8:33:05 GMT
Update... I have manage to lock the individual recipe posts, well at least all those created so far, so it should not be possible to reply or comment on any of them directly. So members are kindly asked to keep any comments within this 'sticky'. You can, of course, place a link within your comment/reply-post to point towards any particular recipe referred to.
Thanks...
Ken
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Post by ThePieMan on Mar 21, 2017 9:15:52 GMT
A comment from ThePieMan...Our Members' Favorite KFC Recipes at a Glance!!! Well, I know there are a lot of people on the fringes... ... Ken, thanks for the attribution but its misplaced. The quote belongs actually to Ellsworth who complied the recipes in the old TCK forum. Cheers.
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Post by Ken_Griffiths on Mar 21, 2017 9:24:11 GMT
ThePieMan,
Well, a big THANKYOU to both you and Ellsworth anyway.
I will try to also do my best to ensure that the 'recipes of old' are never forgotten.
Ken
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Post by ThePieMan on Mar 21, 2017 9:59:58 GMT
"Ooh! It's like a candy store! I'm standin' with my feet apart, knees together and clapping with joy!" ROFL
Thanks Ken, its lookin' real good.
A general statement on my motivation over this...
I'm trialling recipes from this forum, and finding my own researches retracing well trodden paths. In order to circumvent more potentially wasted time, I decided to track down just how far the old forum got to before it came to a shuddering halt, plagued by outages and months of offline time. Recently it came back on line, and following the advice of the old members, I decided to advocate that we have a repository of the old recipes here as was compiled on the TCK forum. At least if it goes down again, those of us who are currently active can still look at what's been tried in the past and contrast that with what is being done in this day's research.
I advocate nothing else. Do not wish to reopen old faction discussion or revisit past animosities. That being said, credit where credit is due, I did not compile this list of recipes, but I have pulled some more together to be added to it, some old, some new. Please accept my advocacy for what it is, consolidating the foundation so that we can go forward with better information, rather than scratching for transient scraps and hints in the dustbin of internet history.
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Post by Deleted on Mar 24, 2017 0:09:57 GMT
Hi all,
Thanks to The Pie Man for giving me the link to this new site from the old TCK forum. I thought the old forum was lost for good. My bookmark failed so many times that I gave up for a long time. I'm happy to see my recipe has been transferred over to here, I really appreciate it. Hopefully this will inspire me to start tweaking my recipe to get it to the flavour that suits me. I have had great feedback from it ( I even found it copied onto another food forum while searching for TCK in case it had changed it's name) but I am not 100% happy. The ratios are wrong I'm afraid. Good to see some old members here from the old TCK forum.
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Post by ThePieMan on Mar 24, 2017 4:44:56 GMT
Hey BecInOz,
glad you made it, I'm really looking forward to seeing how your recipe develops. Its always good to see people active and sharing their thought s trials and observations. There are a few old members of the TCK Forum here and more importantly, a community of active individuals. Welcome.
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Post by Ken_Griffiths on Mar 24, 2017 7:06:58 GMT
Hi beckinoz,
A very warm welcome to the forum. I would like to echo what ThePieMan has said in his post above.
I hope this forum and its members prove useful to your continuing research into the O.R. and that you eventually find the taste & aroma that you are looking for.
It's really nice to have you aboard.
Kind Regards...
Ken
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Post by Deleted on Mar 27, 2017 22:51:01 GMT
Thanks guys, I am close to starting a new batch. I've tweaked my recipe now and I have mixed up my 11 herbs and spices by weight. What an amazing difference it has made to the aroma. I have gone with 10g of herbs and spices to 200g of flour. As I haven't mixed the spices into the flour yet I am not sure how strong the flavour will be. When I am ready I will start a new post to record my findings. Have a good day
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Post by ThePieMan on Mar 29, 2017 18:00:59 GMT
... I have gone with 10g of herbs and spices to 200g of flour. As I haven't mixed the spices into the flour yet I am not sure how strong the flavour will be. When I am ready I will start a new post to record my findings... Looking forward to it Beckinoz. How did you adjust your old recipe? Just give me a nod, and I'll take a shot at it. Cheers.
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Post by Deleted on Apr 1, 2017 8:05:57 GMT
... I have gone with 10g of herbs and spices to 200g of flour. As I haven't mixed the spices into the flour yet I am not sure how strong the flavour will be. When I am ready I will start a new post to record my findings... Looking forward to it Beckinoz. How did you adjust your old recipe? Just give me a nod, and I'll take a shot at it. Cheers. ok, so this is how I have changed it (will it work? I won't know until tomorrow) BRINE: 4 cups of water 2 tblsp salt 2 tblsp vinegar (was 1 tblsp of salt) DREDGE: 1/2 cup of milk 1/4 cup of water 1 egg EXTRAS: 185 g plain flour 15 g corn flour 24 g salt 3 g msg 1 g garlic powder (was 3/4 cup cake flour, 1/4 cup plain flour, 1/4 tsp msg, 1/4 tsp garlic powder, 1/4 tsp onion powder, 3 tsp caster sugar, 1/4 tsp salt) HERBS AND SPICES: 2 g telicherry pepper 4.9 g white pepper .6 g tarragon .4 g mustard .1 g bay leaf .2 g cloves .2 nutmeg .6 g sage .45 g mace .4 g ginger .15 g coriander (was same ingredients but equaled 12.2 g. Same black pepper qty but now telicherry, less white pepper, less mustard, 1/3 less bay leaf, less cloves, less nutmeg, more mace) I will post some pics and how it turned out after I cook it tomorrow. Oh, I cut up 2 chickens into 10 pieces each. Made double the brine qty and will let it sit for just under 24 hours. The herb and spice mix was made into 3 times the amount. I will reserve a tblsp of the spice mixed with the extras to make a gravy as well. Wish me luck!!
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Post by ThePieMan on Apr 1, 2017 17:37:11 GMT
good luck
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Post by Deleted on Apr 3, 2017 17:24:07 GMT
Hi By following ken recipe, I made my 100g spice mix which makes easy to measure.
30 g white pepper 28.75 g black pepper 13 g garlic salt 5.25 g sage 4.5 g coriander 4.5 g genger 4.5 g chille 2.5 g savory 2.25 g oregano 1.75 g basil 1.5 g rosemary 1.5 g bay leaf 100 g total
For 800 g boneless stripes chicken 10 g spice and herbs 3 g msg 22 g salt
Flour mix 162 g all use white flour 13 g yellow corn flour 25 g starch Milk&Egg: Fresh milk and eggs, use same ratio 2:1.
Brine for 4 hours in: 1 L water 1 tbs salt 1 tbs vinegar
Frying in deep skillet
Observation: Aroma: good acceptable Color: not that golden color, it is dark to slightly brown. Taste: krispy, moisture, the taste of pepper very clear more than other herbs, the herbs come in the far background taste not appear clearly. Salt: salt more than enough, maybe because of brine. I think I have to reduce the salt amount to balance with 3g msg.
For me, I like the celery taste in my recipe. Thank you ken and others friends for this forum to give this opportunity to try new recipes, and welling to try others soon.
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Post by Ken_Griffiths on Apr 3, 2017 19:26:51 GMT
Afhal,
Firstly thanks for trialing one of my recipes. I agree that the 22g of Salt, aswell as brining the pre-cooked chicken with a Salt solution, may produce a finished product that is a little too salty.. its really just a case of finding the Salt level(s) to best suit your own taste.
Your yellow corn flour you use, is unusual ... in the UK, 'corn flour' is bright white and very very fine and is the same as 'corn starch' in the US. So I would just use the starch, but you only need that in order to reduce the protein/gluten level in your chosen flour.... the amount of corn flour/starch used, depends on the protein level of your main flour, which hopefully may be stated on your bag of flour.
My suggestion is, if your flour protein level is equal to, or less than, 8g per 100g (or 8%), then I would just use all flour and not use any starch at all.
The fact your finished chicken was slightly too brown... to help resolve that matter, I would recommend just using 'egg white' instead of the whole egg and whisk it with skimmed milk as there is less fat in it... that will help improve the finished fried chicken colour.
The skimmed milk in the US usually has a silver top with a blue checkered pattern and is referred to as 'blue top' ... in the U.K. it is often either sold in glass bottles with a silver foil top, or in plastic bottles where the top is coloured red.... but just try to get any fat-free milk, if you can. All these things will help improve the colour ... and are in addition to adjusting the cooking oil temperature.
If normal frying or pressure frying just two or three small pieces of chicken in 1.5 litres to 2 litres of oil, then I would suggest using an oil temperature of 155°C (310°F) to begin with... the more chicken you add to your oil, then the higher the start 'drop' temperature needs to be.
By the way 100g is quite a lot of herb/spice mix to use to begin with, to then go onto make just a small family portion size of 10g, even if it is easier to weigh it out, but it might be worthwhile you buying some cheap jewellery scales that are less than $10-$15, via eBay, or other online stores. It will save you making the initial large amount/batch and perhaps prevent wasting some of the mix.
Anyhow I hope the above things help and once again thanks for testing my recipe, I really appreciate that very much indeed.
Kind Regards...
Ken
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