smallgree
Chef
Here is a vial recipe:
Posts: 1,417
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Post by smallgree on Feb 17, 2024 21:23:34 GMT 1
I have difficulty figuring out how fresh vegetables could be incorporated into a seasoning bag, that is if the seasoning bags go back to the beginning, as most suggest. And if things were converted early on to dry ingredients to mix and send to franchises, then was the chicken ruined? That is the chicken I ate, from Harden's Carry Out in Tulsa, Oklahoma. I don't believe that I have seen a process for using vegetables this way, and if I see one, I certainly will try.
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Post by deepfriednew101 on Feb 18, 2024 14:23:22 GMT 1
One Must remember C.H.S. WAS NOT sending out Bags of Seasoning until the Mid 1950's AFTER HE Franchised
Prior to that C.H.S. was ONLY making it in HIS OWN restaurant's 1930's until 1950's there were NO Seasoning being sent out
AMY Fresh Ingredients Like Ginger, Onion, Celery, Garlic, and many Herbs Thyme, Basil and others can be rolled into flour and Deep Fried as a Batter Coating.
I was Challenged they will Burn
I had to tell People LOOK at Onion Rings and Onion Blossoms they are either battered wet or Dry and they DO NOT BURN in a Ring Forum
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Post by Silver on Feb 18, 2024 14:40:37 GMT 1
None of us ever tasted pre-franchise KFC Chicken. We have only tasted KFC OR derived from Seasoning Bags added to Flour.
No one alive today knows what CHS's pre Kentucky Fried Chicken franchise era Chicken may have tasted like. For all we know the taste we all learned to love as children may be as much a Pete Harmon invention as a CHS invention, or possibly more.
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Post by deepfriednew101 on Feb 18, 2024 15:03:03 GMT 1
I Beg to Differ with your Posting
There are still many people alive and well which have had C.H.S. Original Style fried chicken from the Pre 60's Era
and many who Ate what C.H.S made on Missions and in His Own House for Us or at Our Homes
I have said this and will say this again
The early Bagged seasoning had Visual Herbs and Spices as Bill S. Marion Kay describes He was able to visually see some items and Know what they were immediately others were by Taste THE New Ages of the Last 2.5 Decade's is Powdered Seasoning with extracts
and in many New age has used Turmeric as listed on the Ingredient as a Color Ingredient MY QUESTION is How is KFC NEW AGE removing the Flavor Profile of Turmeric there is NO SPECIAL Turmeric sold as a Color Agent its run of the Mill Turmeric for a golden Color they claim
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smallgree
Chef
Here is a vial recipe:
Posts: 1,417
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Post by smallgree on Feb 19, 2024 0:23:12 GMT 1
Do any of those still have teeth? LOL
Dog chasing his tail. Seeing specs of herbs in a bagged mix, does not mean they were fresh. Mold city. Besides, anyone knows that dried oregano is stronger than fresh. I only go back to late 1952, but in all of these years, I never saw anyone use fresh vegetables to fry chicken.
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Post by deepfriednew101 on Feb 19, 2024 15:31:14 GMT 1
Willie They used Rubbed and Leaf Herbs that were crumbles and rubbed NOT pulverized.
also the Milled Herbs did NOT get High speed Ground obviated into dust there were much for larger Herb elements that were sold as PURE Herbs
In a restaurant small settle or Home cooking one can use the fresh Herbs and Celery, Onion, Garlic with NO issue to get more flavor
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cman
Kitchen Assistent
Posts: 205
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Post by cman on Feb 19, 2024 15:55:28 GMT 1
DFN, just to establish a premise:
In your opinion, is keeping the spice, whether it’s black pepper or basil, in crumbles or rough ground, to get a sporadic burst of explosive flavor. Also, important in the retention of the post frying aroma and taste since there is more of the unreacted elements in reserve?
In contrast, having a spice in fine powder form greatly increases the surface area and thus can spread more to work on the organ of taste sensation, does it not? Of course, notwithstanding the heat issue of the grinders denaturing the spice.
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Post by deepfriednew101 on Feb 19, 2024 16:47:52 GMT 1
Some of the Herbs Spices in Larger size hold more oils extract which give a flavor burst that gets spread through out with sifting and still leaves some larger rubbed size visual aspect.
The sifting will suspend the Salt, Herbs and Spices most evenly in the flour.
In a Home atmosphere cooking its much easier to sift small quantity
Unfortunately Staff in MANY NEW AGE K.F.C. are over worked with tasks because of employee shortages and this Has the cooks of the chicken also Doing to many other taste and then they think that skipping the sifting of the seasoned flour is acceptable WHICH IT IS NOT
When I was taught by C.H.S. He said Never Skip the Sifting of the Flour and also showed Proper testing of the Flour in your hand to see how it would stick in your hand. C.H.S also took a pinch of the seasoned flour and tasted it to so Flavor of the and would add more seasoning if it seemed weak. This is where the first Term giving the Flour a Zing was used. C.H.S. knew that part ways into a day you had enough seasoned flour to finish the day out but if it was weak tasting you could add some additional seasoning and salt if required. This was ONLY taught by C.H.S. originally and was Stopped after the sale to NEW AGE K.F.C. who set up there own Training for employee.
C.H.S. Help the Canadians Still as He had retained the Company Shares for Canada and the Other 3 Areas.
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Post by deepfriednew101 on Feb 19, 2024 16:57:45 GMT 1
New Age K.F.C. Do Not want the line cooks to do anything outside the Policy they use
C.H.S. cooked Old school and Did what he had to in keeping a Higher standard of Food.
C.H.S. and Dave Thomas had issues in the way some things were Done. Dave Thomas indicated that the Colonels way may have worked Great for slower paced locations BUT did not work for a extremely busy location which was under sized to have more staff and still wanted to Serve everyone.
This is also why Two items which the NEW AGE tried to use in the 70's failed the Meat marinade tumblers and auto cookers were NOT working in the OLD style location as the Room they needed were incompatible to size of Facility.
Home cooking is one thing BUT using 4 to 6 old time Pressure cookers at ONE time is a CHORE and needs constant watching.
The Flour also changed over time as they changed out the Stone Mills to more advanced milling machines and KFC NEW AGE also wanted a Chrispy Chicken not the more Soft moist coating the Pre-1970's chicken had.
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cman
Kitchen Assistent
Posts: 205
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Post by cman on Feb 19, 2024 18:40:36 GMT 1
deepfriednew101 said:
“The sifting will suspend the Salt, Herbs and Spices most evenly in the flour.”
But wouldn’t leaving steaks of the mix also be beneficial to get the similar bursts of flavor as opposed to a uniform flavor throughout the crust?
I still need clarity on the brine: do you or CHS favor the one or 2 hour brining without the salt? And then add the bromelain after the 1-2 brining?
The third day of observing met the cooked chicken with unsatisfactory results from my last frying.
Could CHS even have added the pineapple proteolyzing enzyme?
When you cooked with CHS, did he give a final sprinkling of the spice after it’s been cooked? I think doing so can settle some of questions on the amount of spice needed per pound of flour.
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