cman
Kitchen Assistent
Posts: 205
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Post by cman on Feb 23, 2024 20:25:24 GMT 1
I think the very production of zingerone/ vanillyacetone is the very reason for the necessity of ginger. My thought is the vanillylacetone heated in the oil could be one mechanism for the release of the KfC aroma.
The cooling of the oil used to make the KFC spices must be storing the vanillyacetone concentrating it along with the Eugenol, Piperine, safrol from the other spices. So there must be a crucial temperature at which the concentration occurs.
Humorously, I just read an 2005 article on the toxic and mutagenic dangers of using re-heated oil. I guess all the septuagenerians and octogenarians here haven’t been reading.
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crazyforchicken
Kitchen Assistent
eating Kentucky Fried Chicken since 1960's
Posts: 191 
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Post by crazyforchicken on Feb 23, 2024 20:33:03 GMT 1
.... Humorously, I just read an 2005 article on the toxic and mutagenic dangers of using re-heated oil. I guess all the septuagenerians and octogenarians here haven’t been reading.... Lol. Most things we ingest gives us cancer it seems. The dosage is the poison. |
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Post by Silver on Feb 23, 2024 20:44:32 GMT 1
.... Humorously, I just read an 2005 article on the toxic and mutagenic dangers of using re-heated oil. I guess all the septuagenerians and octogenarians here haven’t been reading.... Lol. Most things we ingest gives us cancer it seems. The dosage is the poison. In the State of California everything causes cancer. At the chemical company I last worked for (buyer/planner for 15 years) we had (have) a "known to cause Cancer in the State of California" warning on many of our products. |
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Post by Silver on Feb 23, 2024 22:58:53 GMT 1
I think the very production of zingerone/ vanillyacetone is the very reason for the necessity of ginger. My thought is the vanillylacetone heated in the oil could be one mechanism for the release of the KfC aroma. The cooling of the oil used to make the KFC spices must be storing the vanillyacetone concentrating it along with the Eugenol, Piperine, safrol from the other spices. So there must be a crucial temperature at which the concentration occurs. Humorously, I just read an 2005 article on the toxic and mutagenic dangers of using re-heated oil. I guess all the septuagenerians and octogenarians here haven’t been reading. I agree, but the weight of Ginger required whereby to evolve vanilla is noticeable, and pure vanilla bean in much smaller quantities by weight will make jamming the other essentials into a 25 Oz. package a bit easier to accomplish. |
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Post by deepfriednew101 on Feb 23, 2024 23:21:31 GMT 1
cman
This comment is INSANE from the ones who say it's toxic I'm NOT saying you are the ONE SAYING IT
Humorously, I just read an 2005 article on the toxic and mutagenic dangers of using re-heated oil. I guess all the septuagenerians and octogenarians here haven’t been reading.
This would mean that Every fast Food location who use any form of Deep Fryer would have to Change the Oil every Day ?
NOT sure BUT collectramatic have patents and have been selling deep fryers and Pressure fryers which Filter the OIL at regular intervals BUT DO NOT change the OIL Daily and the machines are turned off and re started Daily. while those oils are NOT changed for up to 5 Days or more in many places and cooled and re-heated MANY MANY times
K.F.C New Age Made changes to the Oil due to discoloration and break down from Paprika which caused MORE oil changes DO YOU KNOW how much a BUCKET of chicken would cost if they had to change Every Pressure cooked Oil Nightly.
Do You or anyone even Know How much it Cost to change the Oil in a Pressure cooker fryer now in 2024 or How many litres or gallons of Oil they Hold
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cman
Kitchen Assistent
Posts: 205
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Post by cman on Feb 24, 2024 2:16:07 GMT 1
We can not act like ostriches with our heads in the sand.
We have to know that the issue is out there: as the pharmaceutical complex tries to ramp up a villain to find the next magic pill to fight cardiovascular disease mainly.
Aldehydes are an easy and convenient target.
Unfortunately ( or fortunately?), the sub-population here pretty much negates some of the studies as some of the members have been eating the target villain for 50 to 60 years?
With regards to the oil, I think CHS did say that his process was easy on the oil waste.
The oil I find in the KFC pressure frying process is highly hydrated. The cleaving of oil molecules might be a different process. So, I’m not sure that it’s the same oil targeted in the articles. More studies would be needed.
Or better still, find the route to avert the production of aldehydes in all cooking process.
Like in all issues, there is also possibly a socio-political aspect to this problem with the usual issues cloaking the problem.
In the cooking processes that heat up an iron skillet, grill or wok to high temperatures, and then apply the oil, I would think that those processes are more detrimental to the oil. You can see the smoke wafting from the cleaving or denaturing of the oil.
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crazyforchicken
Kitchen Assistent
eating Kentucky Fried Chicken since 1960's
Posts: 191
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Post by crazyforchicken on Feb 24, 2024 6:38:52 GMT 1
Fuck the risk. Gimme some chicken! I could be hit by a bus tomorrow!
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smallgree
Chef
Here is a vial recipe:
Posts: 1,416
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Post by smallgree on Feb 24, 2024 10:00:47 GMT 1
1952
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Post by Silver on Feb 24, 2024 10:40:19 GMT 1
deepfriednew101 , is Ginger an ingredient within your hand written CHS recipe? And ditto Vanilla? No obfuscations please. Still waiting. Simple yes and no answers please. Is that so hard for you? |
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Post by deepfriednew101 on Feb 24, 2024 13:27:20 GMT 1
Silver If i answer yes and Know to everyone question when they ask 2 item in 7 or 8 questions ALL the ingredient's would be posted.
I will answer this as Best as Possible The Old franchise and C.H.S. Plus Tommy S ALL ALL ALL mentioned Ginger and C.H.S. even mentioned Imported Jamaican Ginger as a Ingredient
The Time period when C.H.S. and the Franchise Owners who relayed the story's were NOT worried about the Crazy of making a Copy cat version as there was only Gloria P who was the recipe detective. There was NOT open forums like today.
Ginger was What C.H.S. said in the Heat of not only Bad chicken Tasting it was Part of the Lawsuits for CHANGING the Chicken Recipe which lasted a many years.
Tommy S said to K.F.C. The recipe He had was NOT a stuffing recipe as Stuffing recipe Do Not have Large amounts of Ginger
As for Vanilla Go Ask Ken AKA Dustin about Vanilla they seem to beat that Drum.
The Vanilla concept came up MORE from NEW AGE CHICKEN flavor NOT the Original K.F.C.
From the Original Chicken until later when TC32 style recipes evolved the PRE- TC 32 time when People started saying Vanilla it was NEVER MENTIONED as a Ingredient in the Original 11 Spices or Herbs
Vanilla Has MORE use in a BRINE or Marinade then the 11 Spices and Herbs
Final answer is C.H.S. has already Told you He used Ginger in the Original Recipe
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