I've tried it, and its near perfect to the original recipe formula. Apparently, the salt content in the soup and dry salad dressing have enough to cover the bases. If you are interested, then join us at įrom what I have learned from a few tweaks and insider info, some of the components that are key to the eleven herbs and spices is the original good seasons dry Italian salad dressing envelope mix and half a envelope of Lipton's tomato cup o' soup, black pepper, a dash of cayenne or Tone's or Gebhardt's chili powder, granulated dry garlic and onion powder, no salt. We need members, people to help test the recipes and provide new ideas. The main purpose is to separate out this element of work and 'new approach' to discovering the Colonel's Original Secret Recipe Seasoning. The forum is an off-shoot from other forums including 'The Colonel's Kitchen’ .uk. The kfc11 forum has been created to discuss these new found recipes… It is not about the maths, it is all about the secret recipe and the taste. A 'mathematical jigsaw' of ingredients designed to fit each and every KFC carton, package and container used over its 50 year history. With all the information to hand, It proved possible to reconstruct the ingredients into a few possible recipes, in combination with each other. Knowing the ingredients and their exact precise weight, plus the different sizes of the many containers meant that mathematically only certain volumes of ingredients could have ever been used in the original recipe by Colonel Sanders. It weighed exactly 7.5g and was for use with 2.25g of monosodium glutamate and 18g (3 tsp) of salt and exactly 150g (1 cup) of flour. The end result to all the hours and weeks of calculations meant that a 'single portion size' was discovered for the original secret recipe. The barrel is still located in the colonel's museum today. It even includes the 100lb spice barrel used by Colonel Sanders himself at his cafe in Corbin. These include corporate containers for different sizes of salt bag, flour bag, egg/milk powder and seasoning bags used by the KFC corporation over its 50 year history. With the ingredients individually identified, their precise weight was later obtained from the United States Department of Agriculture (USDA) import/export ingredient database.Ī series of mathematical calculations were then done on all historical KFC cartons, packages and containers. The kfc11 forum approach is different.įirstly ingredients have been identified using a variety of methods including use of microscopes, photographs and literally hundreds of taste tests. The approach to the problem has usually been through 'trial and error', swapping one ingredient for another, until the flavour seems to be right, or close to the recipe. Over the years, many people have tried to discover the original secret recipe for Colonel Sanders Kentucky Fried Chicken.
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