Post by deepfriednew101 on Mar 4, 2024 2:27:32 GMT 1
Old KFC recipe Techniques
While On a World Wind Mission We have asked anyone who Has Old Information Manuals and Training info from Pre-New Age K.F.C. to Please bring it to cooking classes.
From Old Documents which C.H.S. Provided to Franchises
Some things He suggested Doing have been Lost to the NEW AGE of thinking.
Example - When the Oils were being changed and changed Due to Health prospective
C.H.S. Instructed HIS locations which He had Say Over to NOT use straight Vegetable Oil, Lard Bricks and or Crisco Blocks were added to the Hydronated Vegetable Oil
1 Block to every Gallon of Hydronated Vegetable Oil was recommended.
The Oldest info Suggest FAT Blocks (Beef) 25lbs blocks melted down 45 minutes Prior to First Cooking of Batch's of Chicken melted from solid state at low temperature.
Chicken was Marinated Over Night For Use the Next Day.
Milk and Egg Warsh Prepared fresh in the AM (containing Salt & Pepper)
Flour Pre-Silted before Salt added and Spices and Herbs then silted into a ultra fine flour Powder.
Chicken coated after chicken cleaned and inspected - Drumstick Double Battered All other Pieces only 1 Coating and Break Bones at joints
All Chicken was Browned First High temperature and checked to Supplied Color charts (Time was anywhere from 2.5 to 3 Minutes Typically Oil Temp, Chicken size and amounts of Chicken cooking differed the time for Browning)
After Removal from Pressure Cookers Place into Oven and or Cvap Machine - Two different methods of Mandatory Holding Process after cooking as some location DID NOT have Cvap machines in the earlier days and Ovens were used.
No Chicken was to Be Bucketed Directedly into the Buckets or served From the pressure cookers - many reasons for this
Chicken was to be temperature check after placed in the ovens and initial rest period followed. Mandatory All Staff were instructed that some red areas may be notices around Bone centers But ensure ALL customers It is cooked to proper temperature. Refund or replace the Chicken as requested by the Customer the preference was there's
All time of chicken cooking time was marked and watched for unsold Pieces
We followed the Manuals to Exact directions and Old Charts - The Spice and Herbs used were All Dried NO Rubbed or Flakes. Purchased from Local stores Grocery Isle. market Brand selected Pepper was pre-ground due to availability.
The over all Taste was Better than Good or ANY NEW AGE KFC BUT NOT GREAT and this was Due to available Spices and Herbs NOTE we tried the Oldest simplest methods of frying chicken and pressure pots DISADVANTAGE was the Stoves and Gas were Not High Heat and run of the mill Stoves. WE DID NOT HAVE COMMERCIAL FACILITY to cook in.
The Chicken was a Deep Color Red NOT Golden Brown Had K.F.C. Taste Aroma was very low K.F.C. very low BUT taste was in line with Old Original K.F.C.
While On a World Wind Mission We have asked anyone who Has Old Information Manuals and Training info from Pre-New Age K.F.C. to Please bring it to cooking classes.
From Old Documents which C.H.S. Provided to Franchises
Some things He suggested Doing have been Lost to the NEW AGE of thinking.
Example - When the Oils were being changed and changed Due to Health prospective
C.H.S. Instructed HIS locations which He had Say Over to NOT use straight Vegetable Oil, Lard Bricks and or Crisco Blocks were added to the Hydronated Vegetable Oil
1 Block to every Gallon of Hydronated Vegetable Oil was recommended.
The Oldest info Suggest FAT Blocks (Beef) 25lbs blocks melted down 45 minutes Prior to First Cooking of Batch's of Chicken melted from solid state at low temperature.
Chicken was Marinated Over Night For Use the Next Day.
Milk and Egg Warsh Prepared fresh in the AM (containing Salt & Pepper)
Flour Pre-Silted before Salt added and Spices and Herbs then silted into a ultra fine flour Powder.
Chicken coated after chicken cleaned and inspected - Drumstick Double Battered All other Pieces only 1 Coating and Break Bones at joints
All Chicken was Browned First High temperature and checked to Supplied Color charts (Time was anywhere from 2.5 to 3 Minutes Typically Oil Temp, Chicken size and amounts of Chicken cooking differed the time for Browning)
After Removal from Pressure Cookers Place into Oven and or Cvap Machine - Two different methods of Mandatory Holding Process after cooking as some location DID NOT have Cvap machines in the earlier days and Ovens were used.
No Chicken was to Be Bucketed Directedly into the Buckets or served From the pressure cookers - many reasons for this
Chicken was to be temperature check after placed in the ovens and initial rest period followed. Mandatory All Staff were instructed that some red areas may be notices around Bone centers But ensure ALL customers It is cooked to proper temperature. Refund or replace the Chicken as requested by the Customer the preference was there's
All time of chicken cooking time was marked and watched for unsold Pieces
We followed the Manuals to Exact directions and Old Charts - The Spice and Herbs used were All Dried NO Rubbed or Flakes. Purchased from Local stores Grocery Isle. market Brand selected Pepper was pre-ground due to availability.
The over all Taste was Better than Good or ANY NEW AGE KFC BUT NOT GREAT and this was Due to available Spices and Herbs NOTE we tried the Oldest simplest methods of frying chicken and pressure pots DISADVANTAGE was the Stoves and Gas were Not High Heat and run of the mill Stoves. WE DID NOT HAVE COMMERCIAL FACILITY to cook in.
The Chicken was a Deep Color Red NOT Golden Brown Had K.F.C. Taste Aroma was very low K.F.C. very low BUT taste was in line with Old Original K.F.C.