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Post by deepfriednew101 on Mar 4, 2023 13:45:09 GMT 1
What's Missing from the Original K.F.C. from the 1960's 1970's
The Sticky Glue like Dripping Consistency, Texture & Flavor that's associated to the Finger - Licking Good ?
The Original Stickiness and Flavor is NOT THERE like it once was.
WHATS MISSING ?
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Post by underpressure on Mar 4, 2023 22:30:32 GMT 1
More connective tissue and collagen in old breed of slow grown birds? Cooking it converts to sticky gelatin. That with proper water evaporation could be what created that old texture. You’re basically creating a chicken demi-glacé that gets dispersed into the meat and flour coating. Just a thought. I get a pretty good amount of gelatin conversion on my cooks. Enough to coat the lips and if I press my fingers together, there is gelatinous goo that stick them together. When I pull them apart there’s strings that stretch about a half inch before breaking.
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Post by underpressure on Mar 5, 2023 1:33:28 GMT 1
Just spitballing here but…Anybody ever try adding powdered gelatin to the spice blend? See if it takes it to that stickiness people talk about.
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Post by deepfriednew101 on Mar 5, 2023 2:44:20 GMT 1
It has been tried on the Other forum BUT Do Not know to what amount or what success ? It Did NOT work for our test.
When I made reference of a Particular Item I was told NEVER it cannot be in the Recipe On the other forum ?
I had also referenced when NEW AGE K.F.C. tried Dream Whip instead of Powdered Milk and Powdered Eggs ? Short Lived experiment on New age K.F.C. Part.
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Post by underpressure on Mar 6, 2023 4:53:26 GMT 1
What was it that didn’t work on your test? No added stickiness? Aftertaste? Over caramelization?
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Post by deepfriednew101 on Mar 6, 2023 6:11:26 GMT 1
In our test when we add it there was nothing special or real change in our Other Test which had NO Gelatin
it may have been to low of a amount in the season flour ?
uncertain as we were trying it for the First time.
other items which we added like Custard made a flavor difference and texture difference. Gelatin made NO difference ?
Sorry we have little input as it was a quick test and quick try ?
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Post by deepfriednew101 on Dec 22, 2023 2:42:46 GMT 1
In our test when we add it there was nothing special or real change in our Other Test which had NO Gelatin it may have been to low of a amount in the season flour ? uncertain as we were trying it for the First time. other items which we added like Custard made a flavor difference and texture difference. Gelatin made NO difference ? Sorry we have little input as it was a quick test and quick try ? Chickenman HOW far back Do you want me to show Custard powder Discussed on the Forum and tested |
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Post by underpressure on Dec 22, 2023 5:39:56 GMT 1
 With the help of sodium bicarbonate in my dry rub and pressure frying I get proper collagen conversion to gelatin. It’s the sticky-icky. |
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cman
Kitchen Assistent
Posts: 203
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Post by cman on Dec 22, 2023 12:00:49 GMT 1
Oooh!! Way to go!! Underpressure, how did the chicken meat react after the 2nd, 3rd ,4th days?
Did the meat become hard? Or softer?
What about the spices and aroma-did the addition of sodium bicarbonate warp the aroma- the first, 2nd, 3rd,etc days?
When you compared it to the chicken without the sodium bicarbonate, were the spices enhanced or made dull from the alkalinity? After the addition of the spice, did you try to neutralize with lemon or vinegar before the frying/marination step?
I had only put out sodium bicarbonate as a possible step in the process. Nice to see that you have actually done it. 🫡
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cman
Kitchen Assistent
Posts: 203
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Post by cman on Dec 22, 2023 13:11:43 GMT 1
Dfn101, in that wonderful thread of Smallgree Musings, you detailed how CHS went around from restaurants to restaurants with chickens in his car.
In your opinion, were the chickens frozen, iced only, kept in plastic ( which I think would hasten spoilage if the heat gets too high), salted or unsalted, or perhaps preserved in baking soda - both of which would act as anti-bacterial, or already marinated?
I assume that he usually bought chickens from a wholesaler in 25lb bags or boxes.
I suppose your experience in cooking with him would offer a clue as to which procedure that he did.
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