Post by deepfriednew101 on Sept 8, 2021 15:56:56 GMT 1
The other day on a review of some KFC Ingredient List from other years it listed something different, and it was White Egg White in the crispy version chicken.
So went to try a Egg & Milk Warsh with Egg Yoke and Milk & Water 1/2 blend not straight milk. Added Salt and Pepper to the Egg Yoke Milk/Water season combo.
The change it the Egg Yoke milk/water seasoned mix did seem to make a softer lite color coating when cooked. NOTE added Vanilla to the Egg/Milk Warsh. That was a 1930's thing with many custards, French Toast, and Baking Technique.
Also Added drops as Extract into the Flour, Added Vanilla, Lemon, Anise, Carmel.
The drops were added to the flour and then mixed by hand, and sifted, Then 1/16 cup melted Butter was drizzled into the Flour and then mixed and mixed to form small flour lumps which were also rubbed down and sifted twice to get equally spread into the flour.
The infused FLOUR took the Chicken Coating to a Different Level, The Added Flavor was indescribable, on how much of a change it can make with very little extract used. For a sweeter flavor Bird Eye Custard was used to see if it soften the coating and it did make a softer coating also.
2 Teaspoon of Birds Eye Custard were added to 250g Flour. You could taste the change also with the custard mix and Flavor enhancers extract.
HIGHLY recommend try some Butter or Extra in the Flour.
The next mix we will try ONLY a Butter Added to the Flour.
As I mentioned before CHS did speak about a special blended flour in some interviews and the OLD KFC Flour bags did list Wheat, Barley, Corn. They other bags said Modified Flour.
The Butter was added to Flour when making Biscuit's and hand sifted until the Butter was Not a flour ball.
It was Noticed that the Flour with the Butter made a MORE Textured Corn Flake coating when Cooked.
