flg
Souschef
Posts: 1,578
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Post by flg on Oct 17, 2022 21:25:21 GMT 1
We had an old hockey rink that had the best fries you ever ate. I always said it’s probably because they never change the oil out completely. I joked when they built a new faculty they should have transported the old oil there with a police escort. Lol
Bottom line, fries are crap at the new place
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Post by Silver on Oct 17, 2022 21:31:23 GMT 1
It wouldn't surprise me to discover that CHS traveled with his own oil.
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Post by Silver on Oct 17, 2022 21:39:06 GMT 1
I have two practices for extended oil life management. If I think the oil is getting a bit too well traveled, I'll add one or two wee pinches of Citric Acid and then use it to make French Fries before using it to fry Chicken. My Wife has convinced me that making French Fries somehow pulls a good load of the flavor and odor uglies out of the oil. It does seem to work.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,417
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Post by smallgree on Oct 18, 2022 2:19:41 GMT 1
That explains why one of my fryers cooks better tasting food than the other one. I cook French fries in the good one. I'm telling you that new oil ain't right. Maybe CHS is seen tasting oil in one pot to see what shape the oil was in, flavorwise. Imagine if he found one pot new, and had to alter the spice and salt ratio to account for it. On the short term, what would be easiest to add. The one's that stayed in the oil best, and most?
We need the 1998 KFC oil management manual.
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Post by deepfriednew101 on Oct 18, 2022 12:58:31 GMT 1
Cooking with NEW oil is a Pain.
I know many say it does not make a difference BUT In Day to day cooking chicken for Decades and decades using new oil only sucks the seasoning out of the first fry's
We take Ladles of Shortening from the Top of the Pressure Fryers or Small Pot scoops and strain it, We change our Shortening More often then Other locations possibly by 1 or 2 days and filter more often.
On catering Jobs where no Auto Pressure Cookers are available we use Pressure Pots and They are all strained and Cracklin make the Gravy or Rue. We use Blended Shortening in them also 20% Pre-used Oil and 80% New Oil.
We take 20% Shortening from 2 day Old Old which is seasoned and Top us the In House equipment with 20% New Shortening freshens it.
ALL our shortening we add Citric Acid into If it does not contain it from Manufacture Processor. (READ YOU LABLES) if it has it already.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,417
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Post by smallgree on Oct 18, 2022 15:15:32 GMT 1
I found this on a blog:
"I used to run a KFC, and we would filter our Pressure Cookers that were used for cooking 3-4 times a day, and would usually Half empty them 2x per week. You would never put completely brand new oil in them as it was a waste and you would siginificantly alter the taste of the chicken.
As an efficency method/Taste thing, we would empty the half of the oil to the fry cookers, and eventually we would drain those completely if we were busy 2-3 times a week."
Is this when the zinging took place?
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Post by deepfriednew101 on Oct 18, 2022 15:29:55 GMT 1
That would be with some of the newer equipment to do a Filter 3-4 times a Day it's all Automated
Push a Button and auto filter cycle begins.
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crazyforchicken
Kitchen Assistent
eating Kentucky Fried Chicken since 1960's
Posts: 191 
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Post by crazyforchicken on Oct 25, 2022 22:23:08 GMT 1
Summing up all of my and my wife's thoughts post my failed experience with Modified #17 (the experiment with tripled Ginger). Might this be the final answer? If not, then I'm thinking it will be mighty close.  I just finished cooking/eating the above recipe Silver Final Answer Oct.3 2022, and Silver recipe #17 June 16 2022. As good as #17 was, the final recipe was better imo. The note was strong and no particular H or S stood out. However, I don't know why, but #17 had a noticeable cinnamon aftertaste that I didn't notice before. The H&S blend for it was made several weeks ago and stored in a sealed mason jar. Its the same mixture that I cooked when I posted about how good it was way back when. cfc |
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Post by Silver on Oct 25, 2022 23:15:08 GMT 1
I just finished cooking/eating the above recipe Silver Final Answer Oct.3 2022, and Silver recipe #17 June 16 2022. As good as #17 was, the final recipe was better imo. The note was strong and no particular H or S stood out. However, I don't know why, but #17 had a noticeable cinnamon aftertaste that I didn't notice before. The H&S blend for it was made several weeks ago and stored in a sealed mason jar. Its the same mixture that I cooked when I posted about how good it was way back when. cfc crazyforchicken, I thank you kindly for trying two of my recipes! It's fantastic to hear that the note was strong for my "Final Answer?" recipe, as well as to hear that it improved upon #17. I'm glad you decided that Cinnamon isn't necessary or even desirable. How was the "Final Answer?" pepper level? Might it stand to be increased? Do you thing the "Final Answer?" Herbs level is adequate?
Edit: Did you use Marjoram or Mexican Oregano? Did you add the "optional" Garlic Powder? And lastly, was 29 grams of Salt about right vs. the real KFC OR?
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crazyforchicken
Kitchen Assistent
eating Kentucky Fried Chicken since 1960's
Posts: 191
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Post by crazyforchicken on Oct 26, 2022 1:34:00 GMT 1
SilverHow was the "Final Answer?" pepper level? Might it stand to be increased? No, I don't think it needs to be raised. Do you thing the "Final Answer?" Herbs level is adequate? I think the ingredients are balanced just fine. Edit: Did you use Marjoram or Mexican Oregano? Marjoram, McCormicks brand. Did you add the "optional" Garlic Powder? No, just the .15g... was 29 grams of Salt about right vs. the real KFC OR? Salt level was fine, and I brined for 24 hrs in 2 tsp MSG, 2.5 tsp kosher salt, 3.5 cups watercfc
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