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Post by deepfriednew101 on Nov 18, 2023 17:18:24 GMT 1
Kentucky Fried Chicken vs New Age K.F.C. Taste ?
As Each Year passes by the Remint Taste and Flavor of the Original Kentucky Fried Chicken, becomes more distant.
The New Age K. F. C. has become a Fried Dough Ball with little to No flavor. New Age K.F.C. has changed the Recipes so many time it is surprising that you can Taste the Salt and Pepper.
New Age has used more and more extract's since the 1970's the Original Kentucky Fried Chicken Flavor was Dominant Prior to 1973 when Major changes happen
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Post by underpressure on Nov 19, 2023 5:45:00 GMT 1
Stop the presses!!! KFC SUXX?!?!?…Umm…everyone knows this. They’re not getting better or even trying. What’s the point of the thread?
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Post by underpressure on Nov 19, 2023 5:46:43 GMT 1
And “fried dough ball”… nice quote drop.
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Post by deepfriednew101 on Nov 19, 2023 15:34:54 GMT 1
The Point of this is NO ONE speaks about the Pre-1970's ORIGINAL COLONAL'S Kentucky Fried Chicken
This Fried chicken WAS NOT golden Brown and Crispy.
It was a Rose Goldish Brown with a Moist Fried Crust which Had Herbs which you could see in the Breading Very Clear with Black specks. You Rarely got Chicken which Did NOT have Flavor Burst ALL the way and the Inner Chicken has a Red Cured hue around the Bone. Which people Often mistaken for NOT cooked. The Flavors ran Deep from the Outer Bite to the Bone. It Had the Salt and Pepper Taste BUT it had the Herbs and Spices in it which you SAW and tasted.
NEW AGE K.F.C. Changed to the Crispy Golden Brown with ONLY Black flecks. The majority of the Time the NEW AGE K.F.C. are NOT sifting the Flour as often as C.H.S. recommended as it's a Added Step and can be a pain to do while YOUR busy. Lazy looses the Taste and then only has a fried chicken with Flour no flavor and even the Salt is lowered. You cannot get the Heavy settled items and extracts from the Bottom of the Lug by just using the 7 - 10 -7 method.
To many People want to Argue that the Herbs will Burn and turn Black if you use Fresh Herbs. This is Pure B.S. the Flour coats the Fresh Herbs while the Initial 3 minute Browning takes Place while the Pressure is Building in the Pressure cooker. In the Old Days we also Moved the Chicken in the Pressure Cookers at the 3 minute time before lowering the Lid. The New Pressure Cookers encase the chicken between wire rack levels.
Many Old Cooks of the original pre 70's chicken Said Time and Time that Basil was Seen in the Old Seasoning and Rosemary Partials with Black Pepper and the seasoning was a Reddish Tone. WHICH IT WAS
Bill S From Marion K Said in Multiple interviews that HE poured the Seasoning bag which was provided BY C.H.S. onto a Plate and Visually Saw and identified some items. YOU CANNOT do this with the NEW AGE seasoning ASK Willie He can see any Spices and Herbs in His KFC seasoning Bag YOU CANNOT SEE any
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smallgree
Chef
Here is a vial recipe:
Posts: 1,416
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Post by smallgree on Nov 20, 2023 21:00:16 GMT 1
Looks and smells like finely ground pepper, with some powder, I assume is mostly fine msg.
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cman
Kitchen Assistent
Posts: 205
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Post by cman on Nov 21, 2023 22:42:13 GMT 1
Really great memory, DF101!
In addition, I also remember a mild sweetness to the crust which I assumed to be sugar, molasses or even sweetened soy. I’m not fully certain that the lactose alone in milk can give that early caramel color. The sweetness contrasted the salty pepperiness of the original crust.
On the subject of achieving the redness of the crust , I can easily taste and see the presence of annato in Popeyes. But it’s not so clear cut with KFC. Red Pepper and Paprika both impart their own aroma.
I don’t quite recall the reddish hue of the meat near the bone. As a kid then, I marveled at the whiteness of the meat as it contrasted with the red-caramel hue of the crust. But a reddish hue near the bone would logically coincide with your earlier statement regarding the use of frozen chicken by CHS.
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Post by underpressure on Nov 22, 2023 2:47:22 GMT 1
Cman, why would the bone be red from the chicken being frozen? I’m not understanding this.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,416
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Post by smallgree on Nov 22, 2023 4:06:41 GMT 1
The meat was red to the bone, with a red ring near the bone. You could chew the ends of the bones off, as they were very soft.
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cman
Kitchen Assistent
Posts: 205
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Post by cman on Nov 22, 2023 13:22:54 GMT 1
UP: The icicles formed from freezing may force some of the contents - bone marrow and red and white blood cells of the bone into the meat. The issue is whether the hue is really reddish or darkened as in blood or bone marrow spillage or shades in between. Or perhaps, the flash frying preserved the incomplete thawing of the red blood cells in the frozen chicken. From the USDA: ask.usda.gov/s/article/Why-does-the-color-of-food-change-when-frozen. This article adds the possibility of nitrates in the feed, pre-slaughter stress, bird age, moldy feed. www.sciencedirect.com/science/article/pii/S1056617119318896I would like to see research to see if the pink meat can be induced to a darker hue with added heat, oxygen, etc to fully test my supposition. |
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cman
Kitchen Assistent
Posts: 205
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Post by cman on Nov 22, 2023 13:47:34 GMT 1
An interesting phenomenon regarding pinking of meat occurred when I boiled cut up chicken with a lot of celery, onion and ginger.
Celery juice is a known substitute for Prague powder in the making of sausage.
Could the pinking be another clue to the OR Recipe. This may buttress Smallgrees’ memory.
I may have to look again at celery powder. But, adding it gives a harsh weed like tinge to the recipe.
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