Post by halcoleman11 on May 13, 2021 16:27:02 GMT 1
For years everyone has debated what was used to cook the ORIGINAL KFC CHICKEN
The OR-KFC ( Original KFC Chicken ) was fried in a skillet in Beef Fat or Beef Tallow and when it was cooking CS Mother In-Law poured water down the edge and then put a Lid on the skillet. It was not CS who invented that process she taught him to cool the Oil and cap it for moisture locking the Beef Fat Steam. Beef Fat mixed with water reacts differently then Hydronated Vegetable Oil and pouring cold water down the edge of a skillet or a deep fryer.
when they changed to Vegetable Oil that is when CS started dipping the Chicken into the Flour first then water then a bath in egg warsh and the flour it was Not a double dip chicken it was a Moisture base for the breading and a steam method in the Pressure cooked and it helped cool the Oil to the 260 deg temp. CS started the chicken cooking if a Full pot of chicken 18 pieces at 400 degrees browned for 3 minutes while the oil temp dropped to 260 deg before locking the pressure cooker lid.
If less chicken was cooked they started at 340 or 350 deg and browned for under 3 minutes before locking the lid.
Beef Fat was what was cooked in first
large block of white colored FAT Blocks similar to Crisco would be chopped into small pieces up by hand and placed in pressure cookers, each with their own commercial burners, and heated to 400 degrees F. for 45 minutes to melt the beef fat.
They also used Lard and many of the Pork producers supplied Lard with Citrus Acid in it to prevent rancid oil. Many of the Pork Plants open said they Partnered with KFC to supply Lard for the KFC. Peter Pocklington who Owned Gainers Packing in Canada even did a Photo shoot with CS and said they partnered to supply Canadian locations with Lard from the Gainers plant.. Peter Pocklington is the same person who Franchised the Edmonton Oilers Hockey Team. CS was also the Parade Marshall for the Calgary Stampede that year he was such a Major Icon in Canada.
After pressure for a better cooking method in more health considerate oils they used Hydronated Vegetable Oil
Every one ONLY goes by the TEF video where CH says Hydronated Vegetable Oil first then changes his story at the end when talking about the Patent for the Pressure cooked and explains Fat.
There were many years from 1935 and between the TEF TV show. where Beef Fat or Beef Tallow was used. Keep in mind that there were Oil rations in the in 1940's but not beef fat restrictions Local Butchers did not have a network to supply Beef rendering to process Beef Tallow .Restaurants got there chicken from the butchers and the Beef Tallow from the local Butchers first.
It was only in the mid 1950s CS started to say you don't cook chicken in the same OIL that you deep fry the other items in like fish or French Fries etc etc. That was when CS was the President of the National Restaurant Associations. There was No mention of that prior to that year.
Beef Fat the same thing McDonalds cooked there French Fries in until the 1990.
Beef Fat
Pork Lard
Hydrated Vegetable Oil
Now High Stability Canola Oil
