Deleted
Deleted Member
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Post by Deleted on Jul 26, 2023 20:40:44 GMT 1
My pleasure. Yes, I used the standard white/yellow variety. Freshly ground. I will do the test again with a different brand some day, just to be sure there was no quality issue. Open minded we are, aren't we. The CHS Museum features Coleman's Mustard tins as I recall. Coleman's is a blend of Yellow/White and Brown mustard. I don't know the blend ratio, but Yellow/White is listed first on the label, followed by Brown. Therefore 80/20 as to Yellow/Brown would be my first guess. I'm big on first guesses that apply the 80/20 rule. 80% by weight Yellow/White, and 20% by weight Brown. Not more than 50/50, as pure Brown Mustard will knock your socks off and grow hair on your chest. And bring tears to your eyes... Though high temperature deep frying likely mitigates/alleviates this somewhat. Yes Colman's seems to be a very popular product. I'll give it a try. |
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Post by deepfriednew101 on Jul 26, 2023 20:56:12 GMT 1
Coleman Double Fine Mustard
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smallgree
Chef
Here is a vial recipe:
Posts: 1,417
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Post by smallgree on Jul 27, 2023 0:21:23 GMT 1
Must have skin. Watch the film of KFC employees pulling the skin back over the drumsticks. No skin; no collagen; no stickiness.
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Post by deepfriednew101 on Jul 27, 2023 0:45:53 GMT 1
The Drumsticks are also Double Coated
The stickiness is NOT related to the 11 Herbs or Spices or the Oil it's cooked in.
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Post by mackerbryanee14 on Jul 27, 2023 1:13:58 GMT 1
citric acid in the milk n’ egg mix.
I am 100% convinced that KFC does this to mimic buttermilk.
there’s a recipe online where you can imitate buttermilk just by using 1 cup regular nonfat milk with 1/4 tsp sour salt.
does anyone here ever tried “injecting/plumping” their raw chicken with salt/msg solution?
a KFC worker chirped that their fresh chickens came with “pockets of water” imbedded in the skin. maybe that’s the source of “gluey emulsified state” of original recipe chicken.
CHS himself admitted in an ad “My Plump Chickens”
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Post by deepfriednew101 on Jul 27, 2023 13:45:27 GMT 1
There are Posting on the site where photo's of the Company who Processes the Chickens for KFC Western Canada
Sunrise Poultry Package the Chicken
They Pump the Chicken with a solution, and send out Fresh and Frozen the Chicken to K.F.C.
C.H.S. spoke about Keeping the Chicken in the Ice Chest when He went to Start Finding New Franchises and He has Chicken from Day to Day in the Ice Chest riding around in the Trunk of the Car.
C.H.S. made two comments continually
1. Most locations He addended were Hamburger Stand style locations which Did NOT serve Chicken and Had NO Chicken at their location so He supplied the Chicken's which He Hauled with him.
2. He Got chickens and Cut the Chickens He often said He Cut more chicken then Most Butcher's and the wing joints must be broken prior to cooking the wings.
In the 1950's C.H.S. would have had to Use a preservative in the water as He could NOT always obtain More ice to Keep it ultra cold.
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Post by underpressure on Jul 27, 2023 19:40:12 GMT 1
What do you think about the use of celery stalk/juice powder which is high in nitrates. It’s what is used to cure the “uncured” bacon, sausages, and cold cut items. I think they treat the celery powder with an enzyme to speed up the nitrate to nitrite conversion. Nitrates will mix with enzyme and juices in meats and eventually convert into nitrite which help prevent botulism bacteria from forming. And also flavor the chicken. But nitrates and nitrites are not very effective agains salmonella…
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Post by Silver on Jul 27, 2023 19:47:45 GMT 1
Nitrates and Nitrites do add a distinctive and (for me at least) pleasant flavor to bacon. Might lead to a flavor discovery in KFC_Like clone recipes.
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Post by deepfriednew101 on Jul 27, 2023 20:09:24 GMT 1
Salt Petre / Salt Peter was what was Used as the Main Preservative and Bacteria control item for meat's including chicken, Pre 1970's which turned Meat a Red or pink near the Bones typically. (which was Heavy noticed in the Original KFC Chicken Pre 1970's
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Post by Silver on Jul 27, 2023 20:15:08 GMT 1
Salt Petre / Salt Peter was what was Used as the Main Preservative and Bacteria control item for meat's including chicken, Pre 1970's which turned Meat a Red or pink near the Bones typically. (which was Heavy noticed in the Original KFC Chicken Pre 1970's Also deadly if used in quantities that exceed regulations. I would avoid it. And ditto for 'Pink Salt' (Prague Powder). I don't believe that anyone can legally purchase Salt Peter in the USA. |
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