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Post by deepfriednew101 on Apr 20, 2023 22:21:41 GMT 1
chickenman:
C.H.S. admitted he had chicken stored in a ice chest over night and carried it with him to different locations. He said there were times he could not find a location to cook and demonstrate his chicken occasionally until the second day.
C.H.S. said Fresh Chicken if its Brined and kept cold with Ice its still fresh. it was never frozen. Brined for two days was NOT uncommon in the 1950, and 1960 saltpeter was used.
It was called Preserving the Chicken for the Next day or two and cooking it. Saltpeter was used in the Day which is NOT available now.
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Post by Silver on Apr 20, 2023 23:01:06 GMT 1
chickenman: C.H.S. admitted he had chicken stored in a ice chest over night and carried it with him to different locations. He said there were times he could not find a location to cook and demonstrate his chicken occasionally until the second day. C.H.S. said Fresh Chicken if its Brined and kept cold with Ice its still fresh. it was never frozen. Brined for two days was NOT uncommon in the 1950, and 1960 saltpeter was used. It was called Preserving the Chicken for the Next day or two and cooking it. Saltpeter was used in the Day which is NOT available now. Wouldn't Prague Powder #1 (sodium nitrate) sit in for SaltPeter (potassium nitrate)? |
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Post by underpressure on Apr 21, 2023 1:27:37 GMT 1
This is from chatgpt after 7 ways of asking the question.
“Neither saltpeter nor sodium nitrite were commonly used to keep fresh chicken from spoiling during transportation in the 1930s and 1940s. In general, fresh meat was not commonly transported over long distances during this time period, as refrigeration technology was not yet widely available. Instead, fresh meat was typically consumed locally or regionally, and preserved meats like bacon, ham, and canned meats were more commonly shipped long distances.
However, if fresh chicken was transported over a longer distance, it would have been kept chilled with the use of ice or other cooling methods. In some cases, salt was also used to preserve the meat, but this method was not as effective as refrigeration or other modern preservation methods.
It's also worth noting that the use of preservatives in meat products, including sodium nitrite, became more common in the mid-20th century as food processing technology advanced and the demand for processed meats increased. However, the use of preservatives in fresh meat products like chicken is not common, as they are typically consumed relatively quickly after being slaughtered and processed.”
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Post by deepfriednew101 on Apr 21, 2023 2:25:47 GMT 1
underpressure:
Have you ever made sausage in your life and worked in a Butcher shop ?
Have you USED saltpeter that was available and used up until the 1980's in Canada ?
From your statements ABOVE I know the ANSWER IS NO you are ONLY reciting verbiage from a web page and chatgpt and HAVE NO REAL LIFE EXPERIENCE WITH SALTPETER AND POULTRY or Butchering or YOU would have NEVER made the above POSTING.
in the 1930's it was ONLY ice to cool the Meats there were NO mobile refrigeration on the transports. it was 1940s when they were first used on Trucks.
C.H.S. was using a Ice Chest and small quantity of chicken he said typically 15 Lbs. Max 20Lbs He said the Ice chest only fit 8 chickens maximum with Ice Water
He only carried a 50Lbs Tin of Seasoned Flour and Pressure Cooker.
He had to Brine the Chicken which he was ONLY able to obtain every other day. C.H.S. was very honest and said HE COULD NOT afford the extra expense and COULD NEVER afford to waste chicken
Our Family has 100 Years in Butchering and Farming I sure the Hell Do NOT need a chatgpt to tell me what we have done in the REAL WORLD LMAO.
Silver the answer to: Prague Powder #1 (sodium nitrate) sit in for SaltPeter (potassium nitrate)?
It has been known as the replacer to a saltpeter BUT it is NOT like he OLD saltpeter BUT DIFFERENT.
We have recipes from the 1920 and 1930 which used Saltpeter THAT cannot be made the same as 1920-1930 BECAUSE the Prague Powders are so different.
It does NOT mean that YOU can not Brine Chicken in 2023 and NOT make original KFC chicken just different methods and Every Processing Plant has to follow 2023 Heath Standards for Food Safety.
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Post by underpressure on Apr 21, 2023 4:16:19 GMT 1
Awe… triggered much? I’m AM just posting from research I’ve done about saltpeter. Since I’m not 90 yrs old, I can only relay what I’ve read. Unlike your family, that has done it all, and knows all things kfc 😂(except how to cook beef ribs)
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Deleted
Deleted Member
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Post by Deleted on Apr 21, 2023 8:43:03 GMT 1
I haven't been able to find an example of an "aged" tarragon. But found an example of an aged bottle of ground marjoram. Quite brown.  Seems like Sage would be a much better match after all. There are hundreds of pictures that look rather brownish than green.    |
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Post by deepfriednew101 on May 1, 2023 2:44:28 GMT 1
flg & East Frisian :
Great observation on Yours and East frisian Part.
I will Type the Conversation from Leon Pete Harmon:
I asked direct questions regarding the First cooking with C.H.S.
LPH Reply: They went to A Harmon Family Grocery Chain before they closed. C.H.S. Got All the supplies he needed and Pete Harmon Paid for the supplies ON HIS ACCOUNT which included PARTIAL FROZEN CHICKEN as that's ALL they had available.
Pete Harmon Served hamburgers and HAD NO SUPPLIES for Chicken and they Had to Lend a Pressure Cooker from Family Home use item which was returned later Days.
Leon Pete watched C.H.S. make the mix and cook some items as Its was Pete's Kitchen and He needed item which Pete could get for C.H.S. easy.
Pete Harmon was a Great Cook also not a Newbie - So he could follow many thing C>H.S. did easy.
The chicken was un thawed and C.H.S. cut up the Chicken like a Butcher and lightening quick.
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Post by deepfriednew101 on May 1, 2023 2:47:50 GMT 1
I have posted the Grocery Franchise on Forums before which Pete Harmon Family owned.
The items C.H.S. used were from the shelves and basic cooking supplies Pete said regular items most people used He did mention the word Individuel spices and some which people may have though were exotic ? But it was shelf pull items and cooking supplies
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smallgree
Chef
Here is a vial recipe:
Posts: 1,417
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Post by smallgree on May 2, 2023 3:17:57 GMT 1
Unfortunately, this does not explain the experimenting that CHS did, for years, that resulted in the selected ingredients. That is what I'm doing. Start from the beginning, then narrow down.
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