|
|
Post by Silver on Jul 30, 2023 14:09:01 GMT 1
The obligatory next day eating report for 'Roughly Cooked Recipe #25':
I decided to eat a cold thigh piece for breakfast. I honestly don't understand how this inevitably happens, but it turned out to be a seriously good piece of deep fried chicken. I simply could not find anything to fault, other than a bit of an off flavor from the spent oil it was deep fried in. Even the 30 grams of Salt felt right.
I will mention here that the open deep frying method employed was to preheat 1 gallon of oil in an 8 Qt. pot to 340 F., then 'carefully' drop in 4 pieces of Chicken, then immediately drop the temperature setting on our induction range from 9.5 to 6.5 whereby to maintain 300 F., and fry thighs for 17 minutes, and legs plus breasts for 15 minutes at 300 F.. I should note that my chicken pieces were all huge. If they had been small like KFC OR pieces I would have lopped off 2 minutes.
|
|
flg
Souschef
Posts: 1,578
|
Post by flg on Jul 30, 2023 14:14:33 GMT 1
Had real KFC tonight. No flavour at all. I found a small piece of skin I could taste salt, pepper and garlic on. That was it. Hot garbage The weird thing was the gravy was better than the chicken and actually tasted like KFC. Not the way it used to, but 100 times better than it has in years Should add like last time. No highly visible specks in the breading like the old days. And still that "orange" tinge to the breading that is not more cooked. This time kids left me a couple pieces to experiment with cold.
Salt, pepper extracts, garlic, small amount of paprika. Would be my gut call when eating it fresh.
Next time I'm in the US I am trying a piece just to see if it's the Canadian stores that have gotten this bad
|
|
flg
Souschef
Posts: 1,578
|
Post by flg on Jul 30, 2023 14:16:53 GMT 1
The obligatory next day eating report for 'Roughly Cooked Recipe #25': I decided to eat a cold thigh piece for breakfast. I honestly don't understand how this inevitably happens, but it turned out to be a seriously good piece of deep fried chicken. I simply could not find anything to fault, other than a bit of an off flavor from the spent oil it was deep fried in. Even the 30 grams of Salt felt right. I will mention here that the open deep frying method employed was to preheat 1 gallon of oil in an 8 Qt. pot to 340 F., then 'carefully' drop in 4 pieces of Chicken, then immediately drop the temperature setting on our induction range from 9.5 to 6.5 whereby to maintain 300 F., and fry thighs for 17 minutes, and legs plus breasts for 15 minutes at 300 F.. I should note that my chicken pieces were all huge. If they had been small like KFC OR pieces I would have lopped off 2 minutes. I asked this before but can't remember. Do you rest them a warm oven and let them slightly steam under a foil tent or anything before serving when fresh?
|
|
|
|
Post by deepfriednew101 on Jul 30, 2023 14:48:18 GMT 1
I NEED TO ADVISE this of ANYONE who eats at K.F.C. Franchise ANY Country.
ASK THESE Question ?
When was the Chicken Cooked ? You want chicken which was OUT of the Pressure Cookers and rested for 10 to 15 Minutes in a Steamer For a Best taste test Possibility.
When was the Flour in Lugs last sifted and was it sifted before the Chicken in the Warmers was made.
Was the season Flour a FRESH mix or is it Days OLD ?
THE COOKS KNOW THESE ANSWERS? It's ALL recorded ON the Charting and record Keeping they Use for FRANCHISE.
If the Seasoned Flour is Two Days and NOT been sifted WHICH OFTEN HAPPENS LATER ON THE SECOND DAY. THE CHICKEN taste like Salt and Flour with only Pepper taste.
if the Seasoned Flour was Sifted LIKE they are instructed to do it will still have Herbs and Spice Taste, BUT weaker then a FRESH MIXED batch of Seasoning and flour mixed.
In Canada We Mix ONLY 3 Bags into the LUGS Flour, Seasoning which has SALT in the Bag, and the Milk and Egg Powder Bag. There is NO separate Salt Bag or Box like video's show on the YouTube
It should be sifted 3 Times Prior to Using and coating the Chicken and then Needs to be re-sifted after 3 Pressure Cookers are Loaded and Fried. Many COOKS SKIP the re-sifting after 3 Pressure Pots are loaded. Due to the Time it takes to sift the Lugs 3 Times and some will ONLY sift it ONCE WHICH does NOT re distribute the Spices and Herbs into the Flour.
The First sifting typical removes most of the Wet Particles, the second re-sifting gets the Flour and seasoning mixing which makes it better BUT the Third time is where the BEST mixing occurs. MANY cooks DUE NOT follow the recommended Process, because they are short staff and doing to many jobs.
When you ask the Cashiers the question 99% of them WILL NOT know the answers they Need to ask the Cooking Staff of a Manager.
Recommended Ask them For a Sample Piece of chicken WHICH they will Give ANYONE who asks FOR one as OLD policy have said that they are to supply a customer a Piece to try NOW some stores WILL NOT give it OUT. Then Your next option is to order and try a Piece to see what the Quality is like it its ONLY tasting like flour and salt. ASK them to sift the flour and make a Fresh Batch BUT this takes 20 Minutes FOR FRESH Chicken to be made by the time they sift the flour and cook it. If you order a BUCKET you need to Let it Steam in the Bucket for a resting time Period before EATING the Molton HOT Lava Cooked FRESH chicken.
THESE are YOUR options to getting the Freshest made flavorful chicken otherwise you may get Bland flavored chicken.
|
|
|
|
Post by Silver on Jul 30, 2023 15:25:58 GMT 1
I asked this before but can't remember. Do you rest them a warm oven and let them slightly steam under a foil tent or anything before serving when fresh? No, what we do is eat the first 4 pieces to come out of the deep frier first, having had some time to cool down, with no oven step. |
|
flg
Souschef
Posts: 1,578
|
Post by flg on Jul 31, 2023 17:35:12 GMT 1
Had real KFC tonight. No flavour at all. I found a small piece of skin I could taste salt, pepper and garlic on. That was it. Hot garbage The weird thing was the gravy was better than the chicken and actually tasted like KFC. Not the way it used to, but 100 times better than it has in years Should add like last time. No highly visible specks in the breading like the old days. And still that "orange" tinge to the breading that is not more cooked. This time kids left me a couple pieces to experiment with cold.
Salt, pepper extracts, garlic, small amount of paprika. Would be my gut call when eating it fresh.
Next time I'm in the US I am trying a piece just to see if it's the Canadian stores that have gotten this bad
Ok today’s reheat day. Tucked around some bones I found some skin with taste to it. It tasted like allspice and sage. Best guess modern KFC here is MSG, Salt, Pepper and not as much as days gone by. Allspice, sage, paprika and garlic. Which is pretty much what is listed on the nephews old 99x bag I’d say today herbs are long gone |
|
|
|
Post by Silver on Jul 31, 2023 18:40:23 GMT 1
I wish I could give 2 likes to flg's above post. |
|
flg
Souschef
Posts: 1,578
|
Post by flg on Jul 31, 2023 21:07:14 GMT 1
I’d guess for 200g flour
24g salt
4g total pepper
6-8g MSG
.75g sage
.5g allspice
1g paprika
.5g garlic
Something like that. May actually have better flavor
|
|
flg
Souschef
Posts: 1,578
|
Post by flg on Aug 1, 2023 0:53:03 GMT 1
Should mention zero anise taste. Not that I remember ever having it. But it doesn’t exist in the modern Canadian KFC today.
I can see why a particular person on the other forum. Uses like 0.065 g or some other microscopic amounts of herbs. As they clearly state they are cloning modern KFC.
I think total herbs was likely not much anyway. Spices were heavier by far. I bounce in the 1.25g in 200g flour in herbs. I have a recipe I am gonna meld soon with less even. 1g approx
|
|
|
|
Post by Silver on Aug 1, 2023 10:00:49 GMT 1
Should mention zero anise taste. Not that I remember ever having it. But it doesn’t exist in the modern Canadian KFC today. I can see why a particular person on the other forum. Uses like 0.065 g or some other microscopic amounts of herbs. As they clearly state they are cloning modern KFC. I think total herbs was likely not much anyway. Spices were heavier by far. I bounce in the 1.25g in 200g flour in herbs. I have a recipe I am gonna meld soon with less even. 1g approx This hearkens me back to the split batch I made not long ago where one half had the 200 grams of flour equivalent of 0.20 grams of Star Anise, and the other half had zero Star Anise.
My wife vastly preferred the "more rounded and balanced flavor" of the Star Anise including half, and stated that she could not detect any hint of licorice within it.
I detected a disgusting background of licorice instantly, and thereby preferred the half with zero licorice.
Neither my wife or I can detect any hint of licorice when 0.50 grams of Anise Seed are added to a recipe built upon a base of 200 grams of flour.
|
|
