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Post by Ken_Griffiths on Apr 28, 2020 13:19:43 GMT
I now think that ground Star Anise, in small quantities, is a good contender for vial E in the Colonel’s secret original recipe, not only because of its colour, but because of it’s eugenol taste that appears (to me) to better-compliment the recipe, alongside small quantities of Clove. en.m.wikipedia.org/wiki/Illicium_verum |
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Post by questfor11 on Apr 28, 2020 17:27:12 GMT
I agree Ken. I also believe vial C to be Allspice only because it carries a slight clove-like taste but at a milder level. I mixed up a batch of your latest revision but used Allspice instead of Clove and instead of Marjoram I used a small qty ground Celery seed. Only because I feel strongly that vial H is/was Celery seed. I ended up with a nice complimented mix of flavors and that hint of star anise really sets it off. Thank you for your recent additions on your research. Plus, I really believe that star anise is a great match for vial E like you say. A finely ground batch of it looks identical and if you factor in the amount of years it's been sitting in the vial up until the 2008 photo you can account for the dark brownness of it.
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Post by Ken_Griffiths on Apr 28, 2020 18:46:26 GMT
I agree Ken. I also believe vial C to be Allspice only because it carries a slight clove-like taste but at a milder level. I mixed up a batch of your latest revision but used Allspice instead of Clove and instead of Marjoram I used a small qty ground Celery seed. Only because I feel strongly that vial H is/was Celery seed. I ended up with a nice complimented mix of flavors and that hint of star anise really sets it off. Thank you for your recent additions on your research. Plus, I really believe that star anise is a great match for vial E like you say. A finely ground batch of it looks identical and if you factor in the amount of years it's been sitting in the vial up until the 2008 photo you can account for the dark brownness of it. Yes, that’s fair enough questfor11👍, we each research things differently and that’s by no means a bad thing. .. I seem to get a slight floral taste from ‘allspice’, which I don’t get with shop bought KFC, so I have opted to change the Allspice for the star anise instead, rather than the Clove. I also still believe the first four glass vials, relate to the initials of the Colonel and his wife, Claudia Sanders Coriander Sage Clove Savory It’s good though that we each have different research paths. Hopefully some day they will all converge on the real answer we are each aiming towards. |
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Post by questfor11 on Apr 28, 2020 21:04:36 GMT
Right on Ken
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Post by Ken_Griffiths on Jun 7, 2020 1:03:38 GMT
In terms of using Aniseed or Star Anise, briefly researching these ingredients online, it says that although they’re from different 'families' ... (Star Anise (Illicium verum) is from the Magnolia Family) ... that cooks often use them both interchangeably in their cooking.
Quote: “Conventional Anise and star anise can be used interchangeably when ground, if cooks are careful to allow for Star Anise's greater strength”.
Ansie has a hotness scale of 1, while star anise is a little spicier, with a hotness scale of 3. In some cases, the oil from star anise is substituted for European aniseed in some commercial drinks.
So Star Anise is more intense and maybe best in small ground quantities for flavour and it’s slight bitterness alongside its sweetness... as stated it is apparently hotter too and has lots of the chemical compound called anethole which is basically a licorice-like flavour, it also has the compounds linalool, shikimic acid and vitamin 'C' and so is used to battle the flu virus, chest infections, killing off bacteria & fungus. It supposedly boost heart-health, high in antioxidants and proven to help keep blood sugar levels steady etc.
A test-tube study published in the Journal of Medicinal Food demonstrated that the Star Anise spice exhibited antibacterial activities against 67 strains of antibiotic-resistant bacteria.So I’m liking it already.😄
I should add that each are believed to have health benefits.
Star Anise is widely used in China, particularly in the 'well known' five spice powder, and it’s widely used in India for things like garam masala powder for flavouring seafood, pork and chicken and has commercial use in many different areas, including, pumpkin pie, soups, soap making, sausage seasoning, toothpaste, mouthwash, cosmetics and for alcohol flavouring, presumably for things like Pernod?
I can’t (as yet) see why either ingredient cannot be used from a taste/recipe point of view, although I’m still to test such things for myself and it is, I guess, true that the vials may just be a representative of the Colonels O.R.
What I am able to say at this stage is that my newly purchased Star Anise seems to work really well in my own personal recipes and appears to be a good candidate for Vial 'E' in appearance.
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Post by ThePieMan on Aug 11, 2020 5:10:13 GMT
In light of recent discussions on the use of Star-Anise in the O.R. I found a nice tidbit in Parr's Spice Handbook, 1945. "Chinese people say that one or two carpels (of star anise) added to a chicken which is to be roasted improves the flavor tremendously." p.130I found this reference to be quite fascinating.
TPM |
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Post by willy on Aug 13, 2020 15:26:00 GMT
I have a large bag of this stuff. It would be nice to actually use it. I smoked some chicken this weekend, which had been brined. I actually was able to taste it yesterday. Guess I'll cook some KfC later. LOL
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