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Post by Silver on Jul 19, 2021 13:51:32 GMT 1
Per the link it is legally impossible for KFC's Original Recipe chicken coating to contain any of the following without openly declaring them as ingredients: Mustard Garlic Celery Onion
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Post by deepfriednew101 on Jul 19, 2021 16:21:35 GMT 1
KFC maintains that they follow the 1906 Guidelines. They follow ALL prescribed Laws.
They don't use mustard NOW they NOW use Turmeric which they substituted in 1980's and they Do List Turmeric as a color agent.
KFC Does List Garlic, Celery, Onion in the spices. you just need to ask KFC for the Ingredient list of the Food. KFC makes it available BUT you need to request it.
They have it Printed and available. It's Just they Do Not openly show it. The Law says THAY MUST MAKE IT AVAILABLE.
It's like one of those Picture hidden find the hidden items
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Post by jseo12 on Jul 20, 2021 23:08:44 GMT 1
I see. Baking powder may be one of the ingredients that makes original chicken crust soft
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Post by Silver on Jul 20, 2021 23:16:08 GMT 1
I see. Baking powder may be one of the ingredients that makes original chicken crust soft All Purpose Flour plus Corn Starch plus Cream Of Tartar plus Baking Soda = Cake Flour (I think) |
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Post by deepfriednew101 on Jul 21, 2021 5:10:03 GMT 1
yes those combinations will make a cake flour
the Original KFC was a Winter wheat. BUT in the 1940's anyone who does research will find many source of wheat were a Tri Blend Wheat, Barely, Corn due to rationing and shortage of Wheat.
KFC now uses Corn Flour with wheat as it provides a more corn flake cooked crust. The current KFC has made it a crunchier style of Coating as they find it last longer in there Steamer and can sty 90 Minutes with a more appealing texture then the more soft coating that they felt only lasted 45 Minutes of OLD DAYS.
Personally the 1960's and 1970's chicken lasted better over night and had a greater smell and you could Freeze the Chicken and unthaw it and bake it for 20 minutes and it was Great.
its preference to many people and many of the older crowd liked the soft crust.
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Post by Silver on Jul 21, 2021 7:40:31 GMT 1
I think this will do it:
177.5g. All Purpose Flour + 15g. Corn Starch + 5g. Cream Of Tartar + 2.5g. Baking Soda = 200g. Self Rising Cake Flour
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Post by Silver on Jul 21, 2021 7:54:27 GMT 1
But it may actually be more like this:
170g. All Purpose Flour + 23.25g. Corn Starch + 4.5g. Cream Of Tartar + 2.25g. Baking Soda = 200g. Self Rising Cake Flour
YMMV, so trust but verify...
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Post by Silver on Jul 21, 2021 8:06:42 GMT 1
The acidity within the Cream Of Tartar is required whereby to balance with the Alkalinity of the Baking Soda.
2 parts Cream Of Tartar plus 1 part Baking Soda = Single Acting Baking Powder (which was used for decades until double acting BP came along and replaced it)
Again: YMMV, so trust but verify...
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Post by deepfriednew101 on Jul 21, 2021 14:18:51 GMT 1
I some studies which speak about the additives added into flour for coating foods in the processing of fried foods they speak about the steam vapors acidity makes why deep fried creates a bubbling and pocket that create the pockets and valleys in the coating while cooked under hot oil.
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