Post by deepfriednew101 on Aug 23, 2023 19:32:55 GMT 1
I have waited a Long time to Discuss this ?
It Brings to the Point that KFC Original was marinade or Brined
IMOR COB
In Many Countries or Regions Chicken Pieces for KFC NEW AGE are now called IMOR COB. Injected Marinade Original Recipe Chicken on the Bone
IMOR COB. Injected Marinade Original Recipe Chicken on the Bone
Which comes frozen from the supplier like Sunrise Poultry: it then takes up to 12 to 14 hours to defrost and reach 0 degrees Celsius. It must then rest for two hours to ensure even thawing.
Once the chicken is taken to the breading table it is dipped in dip basket to remove the marinade
then gets breaded following the 7-10-7 method
KEY POINT it's Called Marinade in the 1970's KFC NEW Age Tried In house Marinade of Fresh Chicken WHICH WAS A DISASTER FAILED waist of time
I have 4 BRAND NEW KFC Marinade tumblers in Original Boxes from the Original Time they Tried this Crap.
Marinade or Brine either are the ONLY thing which Helps with the Greasy Glue Stick to the Finger Licken' Good Effect NOT the 11 Spices and Herbs The Pressure Cookers Help Lock the Juices and Grease into the Chicken But Cooking in A Deep Fryer also Maintains a Pressure effect once submerged under Oil, Beef Fat has a Thicker, Viscosity then a Hydronated Oil or Shortening By nature.
The Original Patent C.H.S. applies for ONLY indicated FAT cooked in NOT Oils, or Shortening
1930's FAT ONLY referred to Beef Tallow
In the 1970's many contracts were signed By NEW AGE with Lard producers for supply of Lard to Fry Chicken as it was Cheaper to render the Lard then the Beef Tallow and there were NOW thousands of Franchises NOT Hundreds which needed Oil.
It Brings to the Point that KFC Original was marinade or Brined
IMOR COB
In Many Countries or Regions Chicken Pieces for KFC NEW AGE are now called IMOR COB. Injected Marinade Original Recipe Chicken on the Bone
IMOR COB. Injected Marinade Original Recipe Chicken on the Bone
Which comes frozen from the supplier like Sunrise Poultry: it then takes up to 12 to 14 hours to defrost and reach 0 degrees Celsius. It must then rest for two hours to ensure even thawing.
Once the chicken is taken to the breading table it is dipped in dip basket to remove the marinade
then gets breaded following the 7-10-7 method
KEY POINT it's Called Marinade in the 1970's KFC NEW Age Tried In house Marinade of Fresh Chicken WHICH WAS A DISASTER FAILED waist of time
I have 4 BRAND NEW KFC Marinade tumblers in Original Boxes from the Original Time they Tried this Crap.
Marinade or Brine either are the ONLY thing which Helps with the Greasy Glue Stick to the Finger Licken' Good Effect NOT the 11 Spices and Herbs The Pressure Cookers Help Lock the Juices and Grease into the Chicken But Cooking in A Deep Fryer also Maintains a Pressure effect once submerged under Oil, Beef Fat has a Thicker, Viscosity then a Hydronated Oil or Shortening By nature.
The Original Patent C.H.S. applies for ONLY indicated FAT cooked in NOT Oils, or Shortening
1930's FAT ONLY referred to Beef Tallow
In the 1970's many contracts were signed By NEW AGE with Lard producers for supply of Lard to Fry Chicken as it was Cheaper to render the Lard then the Beef Tallow and there were NOW thousands of Franchises NOT Hundreds which needed Oil.
