Newest Replicator Video

[ThePieMan]

Just stumbled across a new video on youtube, that you guys might be interested in looking at and discussing. I'e committed to trying out the recipe (volume measurements) and am considering doing a full length video of making it, if anyone is interested.

Cheers.

[mpmn04]

I mixed up the 1 cup batch today. 5 tsp of salt seemed too much to me, so I reduced it to 4. The KFC of old was quite salty as I recall. We'd have a feed before going out partying (drinking) so we could really put a few away. I'll report back when I get to try it out...

[mpmn04]

I tried it out tonight for supper. I used boneless/skinless thighs, un-marinated, and prepared it as described in his video, except I didn't add 1 tsp baking powder to egg/starch mix (I used corn starch), nor did I add 5 tsp salt I added 4. Deep fried it at 300 F. It was incredibly good! It was very close in flavor to KG135, but I have to give the edge to the Youtube version. I think what made it's recipe better was the salt content. It made it mouth watering....

[ThePieMan]

Salt and msg will do that, also thyme and sage, which have for the longest time been paired with meats.

[ThePieMan]

Ok. So, I gave this a whirl, my house is full of aroma, aroma that tugs at dormant memories, making me salivate. My house hasn't smelt this way so powerfully for a loooong time.

Is it, "the Note of KFC from bygones past?" I dunno. I cannot answer that question but it does pull me towards old memories of how the area around a KFC restaurant might have smelled in my youth. So what is that smell, the aroma like?

Aroma: oily/fatty, bread-spice-like, herbal-sage/thyme? subtle ginger? peppery? An undercurrent of spice-clove? The aroma is pervasive, lingering, in-your-face, but its elements are subtle, hard to pin down, hard to separate.

There's no closing your eyes and pretending with this one, its full of, "what is that?"

Now, the raw flour:
aroma – herbal, sage like, hints of ginger and clove, something almost nutmeg-like
balance – salty and savoury with a bitter finish
character – spicy peppery bite, strong, pungent, loud.

Tastes good.

Cooked with chook – oily, bread-like, ginger? pungent, sage, mouthwatering, savoury, very tasty.

Overall impression: this is very good tasty chicken, well worth trying, if for no other reason, then for the aromas in the house.

My son asked, as soon as he went upstairs, "Oh!!! Can I have some chicken?"

[mpmn04]

Great review TPM. Hmm...so that's how it would be described.
TPM said: its full of, "what is that?". Imo the recipe ingredients come together and create a unique flavour and aroma we refer to as the "note". It's artificial, and CHS created it. Like a designer drug.

[ThePieMan]

Here's the video I made of the event.

[mpmn04]

Liked your video TPM. Having never used a pressure fryer, I noticed that when you were removing the cooked chook, some pieces in the oil were steam cooked rather than fried, i.e. the breading was wet and sliding off. So what I see as one disadvantage of cooking this way is that you can't turn your pieces so that they fry evenly, as one can do if deep frying. Maybe it doesn't matter because you are steaming the chook afterwards anyhow?

[ThePieMan]

Apr 20, 2017 18:47:28 GMT mpmn04 said:

...I noticed that when you were removing the cooked chook, some pieces in the oil were steam cooked rather than fried, i.e. the breading was wet and sliding off. So what I see as one disadvantage of cooking this way is that you can't turn your pieces so that they fry evenly, as one can do if deep frying. 

1st. Thanks for taking a look.
2nd. Lets discuss this further over at Pressure Frying.  :-D

[mpmn04]

The original video is gone. But there is another video of a test of the recipe at

The written recipe is in the background ...

[ThePieMan]

Looks like the whole channel has gone down... Wonder why?

[ThePieMan]

For what its worth here,s the ingredients list:

Ingredients
1 tsp Pepper White ground
1 tsp Pepper Black ground
1/2 tsp Coriander Seed
1 tsp Sage ground
1/4 tsp Chili Powder
1/4 tsp Ginger ground
1/4 tsp Savory ground
1/4 tsp Thyme ground
1/8 tsp Cloves ground
1/8 tsp Cardamom ground
1/4 tsp Bay Leaf crumbled

Watch my video above for the details on how to put it all together. perhaps later I'll get around to typing up the notes as I don't have an electronic copy of them.

[Ken_Griffiths]

Ingredients above, but with the ASTA weights added... the USDA weights are the same except for the Black Pepper which would be 2.3g, and not the 2.1g that I have shown.

1 tsp Pepper White ground (2.4g)
1 tsp Pepper Black ground (2.1g)
1/2 tsp Coriander Seed (0.9g)
1 tsp Sage ground (0.7g)
1/4 tsp Chili Powder (0.45g)
1/4 tsp Ginger ground(0.45g)
1/4 tsp Savory ground (0.35g)
1/4 tsp Thyme ground (0.35g)
1/8 tsp Cloves ground (0.2625g)
1/8 tsp Cardamom ground (0.25g)
1/4 tsp Bay Leaf crumbled (0.15g)

Ken

[Ken_Griffiths]

A couple of minor things to note with that recipe TPM, is it may not scale to the known 26oz seasoning bag that John Ed Pearce says the Colonel used for his franchisees. That's shown on page 124 in his autobiography.


Click to enlarge image.

The other, perhaps 'less important' thing, is the recipe would not comply with the ingredient label order shown on the 99x container.

Then we have the one ingredient missing that weighs exactly 1.3g (or 13g per 100g portion) that Winston Shelton mentions was missing from the 100g recipe, that the Colonel gave to him.

I'm not sure we can completely ignore or discount those small bits of information ...and we definitely know the early corporate seasoning bags contained some form of salt and garlic powder because they too were stated on the labels.

I think these things ought to be taken into account, unless we have something else to show that helps to disprove any of these things.

[ThePieMan]

I know Ken, it weighs in at a bout 8.3g

I just posted it here because mpmn04 commented on it, and all the previous data relating to it has "disappeared" like many other such occurrences in recent times, and it did make for some tasty chicken. What annoys me is that much of the feedback I gave the Author has now been lost, unless its still in a buffer in my conversation threads, somewhere... Only partially... Damn, but at least now I know that the Channel still exists, now, one video only.