smallgree
Chef
Here is a vial recipe:
Posts: 1,416
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Post by smallgree on Mar 18, 2023 3:02:14 GMT 1
And that is?
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flg
Souschef
Posts: 1,578
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Post by flg on Mar 19, 2023 0:16:37 GMT 1
I feel there is a inside story here that I am missing?
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Post by Silver on Mar 19, 2023 0:27:42 GMT 1
I feel there is a inside story here that I am missing? Likely we should all be prepared to continue missing it. Even a 1950's Dick Tracey secret decoder ring may be of no use here. |
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smallgree
Chef
Here is a vial recipe:
Posts: 1,416
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Post by smallgree on Mar 19, 2023 4:27:09 GMT 1
If you had the OR, you wouldn't be here, unless you are a masochist.
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Post by Silver on Mar 20, 2023 13:55:23 GMT 1
I found this on the KFC website on their allergens page for OR:
OR chicken is indeed indicated to be marinated. It is not indicated to be brined.
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Post by deepfriednew101 on Mar 20, 2023 16:13:02 GMT 1
That is the NEW AGE K.F.C.
which uses either a Marinade at chicken Processing Plant and also uses the Marinade in-house chicken Process (Which I up loaded a video on the forum before)
In 1940's C.H.S. used simple Marinating or Brine Process as the refrigeration was NOT like today and EVERYONE used Preservative for the items they had in Canning or meat saving methods that were OLD SCHOOL.
You could NOT afford to waste any item. C.H.S. said NOTHING went to waste.
In the 1930-1940 some called Brine - Marinade or visa-versa
K.F.C. NEW AGE is NOT defining what Marinade means? NOW
in the 1970's they used the Tumble Machine methods BUT that also had a quick Tenderizer cure powder to preserve the chicken and make it more juicy
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Post by Silver on Mar 20, 2023 17:10:11 GMT 1
I'm going to go out on a limb and speculate that the particular type of "sodium phosphate" in the marinade is 'STPP' (sodium tripolyphosphate). And that this is what is doing more to tenderize and add (or retain) juiciness to (within) the chicken than the pressure fryer is actually doing. Otherwise such a marinade would merely be redundant.
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Post by deepfriednew101 on Mar 20, 2023 17:39:26 GMT 1
it does create a tenderize meat without breaking down the chicken and altering the Chicken texture.
There are some items that will change the texture of the chicken or beef if left to long.
If a person wants to Try a item like STPP or other such products.
Buy a individual Package or two of a Meat Marinade or Meat Tenderizer sold at local Grocery stores for $2.00 or $3.00 Dollars and Look at the Ingredient list
Many Items have those type ingredients Pre-Packaged and to a specific weight ration of Meat Yes might be more expensive they Buying Big bag of the item BUT the small retail packages are cheaper to your Pocket book for a small test
Club House and Other Companies have these type of items and some Dollar stores all carry the items
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Post by Chickenman on Mar 21, 2023 3:02:04 GMT 1
Whenever i smell modern O.R chicken (just the chicken meat) it smells like vinegar.
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Post by deepfriednew101 on Mar 21, 2023 12:55:56 GMT 1
Tarragon vinegar was used in the Original Gravy.
The Vinegar was added at the End of the Gravy Making Last step, it also thicken the Milk based Gravy and gave that little Flavor Blast.
As for the Chicken Recipe others have said they had a Possible Vinegar taste, But many also said a Vanilla Taste and we know what that Did to 34TC Forum
We have tried vinegar Powder in the Flour and Drops of Liquid Vinegar into the flour and folded the Flour and then sifted the Flour, we added Vinegar into the Brine and the Milk and Eggs warsh. In our test the Vinegar worked best in the Brine and helped with the chicken Moist and Juicy effect dep in the chicken meat.
when added to the flour it had a distinctive flavor and it appeared the Vinegar has a LOW FLASH point which evaporates quick When the chicken was in the Browning you could smell a faint Vinegar Vapor for 1 minute which indicated Low Flash Point.
We found the Gravy had a Different special Flavor with Tarragon Vinegar Heinz Brand in the Day when it was available.
as for a item in the Chicken the Brine worked with Vinegar, You see many recipes NOW using Pickle Juice which is a Vinegar base for Brine chicken ?
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