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Post by kgp on Dec 17, 2019 11:33:50 GMT
Some say it is best to spoon in the flour into your cup which I agree. I tested this after doing it 10 times then weighing it to see how close they all are. With all the baking I do I like the same results over and over again by weighing the flour in grams. This is just me. Down south in peoples homes they don't have time for all this nonsense. The term "Good enough" or "close enough" can be used which is totally understandable. The family has to eat right? There is a youtube channel called "FixinThaUp" they even make KFC chicken with their pressure cooker as well as fix other stuff. My dad is from the south. Whenever, I hear those words "FixinThaUp" makes me smile. Check out their KFC trials!
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Post by jilliegirl on Dec 17, 2019 12:13:00 GMT
Some say it is best to spoon in the flour into your cup which I agree. I tested this after doing it 10 times then weighing it to see how close they all are. With all the baking I do I like the same results over and over again by weighing the flour in grams. This is just me. Down south in peoples homes they don't have time for all this nonsense. The term "Good enough" or "close enough" can be used which is totally understandable. The family has to eat right? There is a youtube channel called "FixinThaUp" they even make KFC chicken with their pressure cooker as well as fix other stuff. My dad is from the south. Whenever, I hear those words "FixinThaUp" makes me smile. Check out their KFC trials! Well, I replied to your post, but for some reason it didn’t get through.....so, if a look a like post pops up elsewhere on the forum, please forgive! I will definitely check out the you tube channel you mentioned......and, yep, we don’t have time for all that nonsense here down south! Close enough is good enough for me, just as it does for hand grenades and horse shoes. Besides, we’re too busy birthing babies and walking barefoot when we ain’t in the kitchen! 🙂 hee hee. Please don’t take me too seriously, cuz I sure don’t. I may have raised 5 boys and have 8 years of college, but I can tell you it all means NOTHING without a little common sense. Measuring things accurately for TRUE consistency makes a lot of sense, which is what I am sure the Colonel wanted, and what every true chef desires. Blessings, Jillie🙂 P.S. I have my Mamaw’s old aluminum pressure cooker, I just prefer frying in cast iron. |
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Post by kgp on Dec 17, 2019 12:33:22 GMT
"I just prefer frying in cast iron."
Cast iron holds the heat for many frying hours. One thing that I don't like however is that if the chicken touches the bottom it will get too dark and might even get black color which I don't desire. I want the chicken to look golden brown and delicious. If you keep turning the chicken I'm sure you could avoid the black bottom of your chicken but that is playing too much.
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Post by Ken_Griffiths on Dec 18, 2019 13:11:30 GMT
The other item on the Musem Kitchen shelf is the log cabin corn syrup, what’s that doing there? Ken, CHS was running a eatery. They served all kinds of food. Fried chicken was just one of many. The museum represents all that he did not just chicken. Malted milk drinks was a big thing back in that day. In the 50's, 60's' and early 70's it was still on the shelves of American homes. People loved it so much that It took many decades for it to be phased out. Today I don't anyone that drinks malted milk drinks. You mentioned: "didn't think I was missing one? ...In no particular order: White Pepper Black Pepper Red Pepper (Hot) Sage Coriander Allspice Clove Marjoram (or Oregano) Savory Jamaican Ginger Thyme ... (or Rosemary)" Where did red pepper come from if we are keeping with the Sexton tin? If the tin is by weight then savory could weigh the same as thyme, marjoram and pepper. Let's assume they did. How could the tin represent that? It would just have to be listed on the tin. Nothing more. It's not in alphabetical order. When Lumpy posted 1/8 savory it could just have easily been 1/2 tsp. That would also follow for the pepper being 1/2 tsp. Marjoram and oregano are close cousins but thyme and rosemary are not. Did any of you find when using rosemary that it brings the recipe closer to KFC? It doesn’t mention the type of Pepper, it just says Pepper and I explained that in my post. If ingredients weigh the same, then the labelling falls back to alphabetical order. That explains by the way why the White Pepper must be heavier in weight than the Black Pepper on the MK 99x label, as they list it as “Pepper (White and Black)” so the White Pepper must be heavier, even if it turned out to be the same volume. |
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Post by kgp on Dec 18, 2019 18:29:57 GMT
Ken, understood but my real question was the use of red pepper. Over the years we all made chicken with some sort of red pepper. It could be cayenne, ancho chili pepper, paprika etc.. My question is why are we doing that? Why don't we just use black and white pepper? Why do we insist to add a third type of pepper? Does it really make sense to do that?
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Post by Ken_Griffiths on Dec 18, 2019 20:21:27 GMT
Ken, understood but my real question was the use of red pepper. Over the years we all made chicken with some sort of red pepper. It could be cayenne, ancho chili pepper, paprika etc.. My question is why are we doing that? Why don't we just use black and white pepper? Why do we insist to add a third type of pepper? Does it really make sense to do that? In MK 99x, we know there is Black and White pepper from its label, but under a microscope we also see this...  Click to enlarge image I have several images of this type of 'red flake', which looks like some form of red pepper/chilli and in my view the mix is rather hot to the taste, so it strikes me as being some kind of hot red pepper, possibly cayenne, or chilli pepper. The name ‘red pepper’ therefore is a reference to such an ingredient. What I can’t rule out is that the term ‘Pepper’ on the Sextons poultry seasoning might, just might, be referring to a mix of peppers. One minor issue is, if you study many “chilli” powders (ground), including those from McCormick, that their ingredient label tends to list other ingredients besides chilli pepper, so I tend not to use those, as I see that as adding additional spices/herbs to the mix, albeit very minuscule. Cayenne on the other hand is a single ingredient according to the label. I note too that McCormicks sell Paprika and both mild red pepper and ‘hot’ red pepper. So my thoughts are that hot red pepper of some sort is in the original mix. Does that help answer your question here? |
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Post by Ken_Griffiths on Dec 18, 2019 20:42:12 GMT
kgp, You may also have read this post on the forum from a while back... where the image of Thyme, Cayenne and Clove displayed on the Corbin Museum Kitchen shelf were posted on the old TCK forum and suddenly the three boxes were (re)moved from the Kitchen display. Possibly coincidence, but you just never know. kfc11.proboards.com/post/2727/threadThis is perhaps a ‘very small' bit of corroboration that the pepper used may have been cayenne, but it’s still really just anyone’s guess. Here is a close up of the image...  Click to enlarge image.
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Post by kgp on Dec 18, 2019 23:07:18 GMT
Ok Ken, Thank you. I see both of your replies. 99x shows what appears to be red pepper. Let's say it is. When we first tasted 99x the consensus was that it doesn't taste exactly like the original recipe. Something was not right. People said it was a diluted version at best. If it was 100% tasting like KFC many of us would have just bought 99x enjoying KFC at home with that product. Is the red pepper what Marion-Kay was forced to add? The bags of KFC floating around the Internet are not redish but grayish. Does any of the vials show a red pepper? Lastly why would we need to add black, white and red pepper? What does it add to the party? Leaving red pepper out would allow another herb or spice. Possible the one that is missing from so many recipes. I've used some form of red pepper in most of my recipes. I'm starting to question its validity. I don't believe any form of red pepper adds anything special that black and white pepper can't overcome. If I left it out to all my chicken eaters they would not even know it.
The pictures at the KFC museum show thyme, cayenne and cloves. There are pictures of many other items. What does it tell us? Keep in mind CHS cooked and baked many items in his restaurant. Think about all the things they made for people to eat. Did any of those foods use what we see in those pictures? Very possible. The number one thing cayenne brings to the party is heat. We can get heat from black pepper and white pepper. However, herbs and spices bring about a whole new flavor profile to the party. Ok, they took down the thyme, cayenne and cloves tins. They should have been done decades ago. Didn't anyone think "Ummm...guys those tins might contain the very secret herbs & spices." Nobody in the museum knows the secret recipe right? Unless you think that black coats from KFC Corp. came in taking them down. Fact is those tins have been there for years and years. What does it tell us? No much. Nothing conclusive. We can dream up things but in the end it's just our own ideas making more and more things up. I say make recipes with and without. What do you discover? Does your recipe compliment the chicken like CHS said?
Don't get me wrong. I have room for the tins. The ginger tin (shows ginger in the mirror) in the museum along with Sexton tin having ginger in their poultry seasoning along with making recipes with ginger convinces me that ginger is a 100% in the original recipe. He could also use the ginger to make ginger snaps.
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Post by Ken_Griffiths on Dec 18, 2019 23:25:26 GMT
kgp,
I still remain quite convinced that some ingredients were removed from MK's 99x during the “out of court” settlement with the KFC Corp. in the 1980’s. My guess is the following ingredients were removed...
Summer Savory
Ginger
Clove
Allspice
I think there is a tiny insignificant amount of garlic powder possibly missing too, but I’m not convinced that was part of the original 99x recipe and by my own taste/smell senses and memory, these ingredients appear to restore the taste of the original recipe, but it is as I remember it, I can’t of course speak for others, as some younger people seem to remember it differently, but that’s perhaps due to the era they grew-up in as I think today’s recipe is not like it used to be.
When I referred earlier to the pepper I was talking about increasing its level, as the Sextons Poultry Seasoning, judging by its label, seems to set the Pepper quite low. I’m convinced White Pepper in particular was regarded as a little unusual in the Colonels day, as most folk used the more common Black Pepper in Souther Fried chicken and I think it was originally a big part of his original secret.
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Post by kgp on Dec 18, 2019 23:34:51 GMT
What about the need to have 3 peppers; black, white and some form of red?
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Post by Ken_Griffiths on Dec 19, 2019 14:09:40 GMT
What about the need to have 3 peppers; black, white and some form of red? It's already in MK's 99x, i think you are perhaps misunderstanding my posts or the terms that I use here for the ingredient 'red pepper'..  |
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Post by Ken_Griffiths on Dec 19, 2019 14:16:32 GMT
kgp,Not sure if this helps explain at all. This is McCormicks Red Pepper (Cayenne) See link... www.mccormick.com/spices-and-flavors/herbs-and-spices/spices/red-pepper-groundThey also sell this in crushed 'flake' form and I think this is similar in appearance to what is seen in MK's 99x (although the 99x seems slightly brighter to me, but that maybe it’s freshness). I think it appears to be a potential match to Vial J but without the seeds present, that you see in McCormicks version. Marion Kay also sells a similar product too.
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Post by kgp on Dec 19, 2019 14:45:01 GMT
I was thinking of red peppers that have been dried not red peppercorns (like in rainbow pepper). When you mentioned Vial J being red pepper that would be something to consider. So now we have white and black peppercorns and some form of dried red peppers that the original recipe might contain. My question still stands. Is it necessary since they all bring heat?
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Post by mpmn04 on Dec 19, 2019 15:03:43 GMT
Isn't ground, dried, sweet red peppers=paprika?
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Post by kgp on Dec 19, 2019 15:15:41 GMT
Isn't ground, dried, sweet red peppers=paprika? Yes, I would put that under all the red pepper categories. The only unique "red pepper" term people use is red peppercorns. I never think about red peppercorns since I don't have them and it has been many years since I had rainbow pepper on my shelf. I don't find a need for it. If you do some research of black, white and red peppercorns you will see there differences. It's probably best to use the term red peppercorns when speaking about them rather than saying red pepper. That can create confusion. I have many forms of dried ground red pepper even from Korea. The only difference is there heat level and color of red. Otherwise, they all bring the same thing to the party. |
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