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Post by deepfriednew101 on Nov 6, 2021 21:41:27 GMT 1
With every Spice company I have ever had Professionally blend its for our use, They ALWAYS had a suggestion for use BUT i have found there suggestions to be On the weak formulas especially if you retail the item.
Why do they do this ?
When you do the calculations for your cost per plate from a direction listed it brings the over all cost per piece down.
Current KFC NEW AGE corporation
3lbs Herb and Spice 3lbs Salt 200 G Milk and Egg Powder 18lbs flour
so basically 25lbs of seasoned flour (YES I KNOW ITS BELOW) example 25lbs
you can cook approximately 225 Pieces of chicken with that amount
or 1lbs of seasoned flour does 1 chicken 10 pieces
It all comes down to cost per portion if your cooking commercial NUMBERS
even for the home cooking person when they see how far something can last of how much they can cook? THEY ARE NOT KFC recreations fanatics who will spend $100.00 and $100.00 on items.
That's why many say Grace Perfect Blend is CRAZY shipping Flour is expensive shipping bulk spice is more economical ?
Marion Kay is a more economical $ BUT they want a person to order 2 Containers for the shipping which to Canada is $110.00
when you do the reverse math it makes the cost expensive for the spices in comparison to the directions they give then you start adding it to what others recommend and the cost for the spices to cook 1 chicken would be $10.00 in spices alone cost ? or more
its all about the number game and perceived cost
please add your comments
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Post by Silver on Nov 7, 2021 0:22:45 GMT 1
I'm willing to go 25-30 Percent over on the H&S's other than Black and White Pepper, while also standing pat on Salt. Sufficient overage to achieve something along the lines of the (purported to have at one time been offered to franchises) KFC 32 ounce bag.
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Post by deepfriednew101 on Nov 7, 2021 2:33:36 GMT 1
lets us know your results
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Post by Silver on Nov 7, 2021 11:39:44 GMT 1
lets us know your results To date, and aside from the higher grams of MSG found within all of my recipes (and also leaving out my recent rash of recipe 'proposals' which have drifted into the realm of going beyond 11 H&S), I have generally complied with the 26 ounce bag guidelines. What I meant by my post stating that "I'm willing to go 25-30 Percent over on the H&S's other than Black and White Pepper, while also standing pat on Salt" is that due to the known presence of a 32 ounce bag and rumors of "zinging" to 32 ounce I can 'see' where increasing some of the H&S to that extent is logical, but I can not see where going beyond this extreme with H&S is in any way logical within the strict confines of trying to replicate actual past historical CHS practices. This does not mean that I immediately need to switch over to weight ratio mimicking a 32 ounce bag. I'm actually getting flavor and note satisfaction via reasonably adhering closer to the 26 ounce bag. When at some juncture my quest is satisfied (and wherein my recipe #4 comes very close to satisfying) I may at some juncture venture into seeing what zinging to 32 ounce bag territory does for the 'final' recipe, but for now I'm stuck on the general concept of the 26 ounce bag. It also does not mean that fantastic chicken is not to be made via recipes that double or triple up on the H&S. It simply means (as stated in my first paragraph) that there must be logical confines within the context of CHS's practices.
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Post by Silver on Nov 7, 2021 12:08:58 GMT 1
As to the reason why my MSG is ballpark 4 times more than would be permitted via perfect adherence to the 26 ounce bag (and its requisite 25 pounds of Flour), it is because I'm convinced that I+G (E635) is in the 26 ounce bag. And I+G when used at some appropriate yet safe level is purported to boost MSG 4-fold (and beyond, to as high as potentially 15-fold).
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Post by deepfriednew101 on Nov 7, 2021 15:42:23 GMT 1
The I & G was not being used until much later in the KFC NEW AGE time period.
The I & G was only used More after the Big Oil changes in the 1990's
KFC was using blends of Oil that contained Beef and Pork Oils like McDonalds BUT KFC was not jumping up and down like McDonalds when the change was forced KFC just changed what they were doing and how they were doing it.
The I & G came into place so they could lower the MSG levels to meet some requirements in other countries and then it Flowed to ALL KFC
BUT if someone has any information otherwise please let everyone know
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flg
Souschef
Posts: 1,578
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Post by flg on Nov 8, 2021 20:36:46 GMT 1
Interesting for those looking at Nutritional Yeast as an additive. The onion garlic blend is used to add depth to savory recipes and flavor boost to some dishes and makes a good substitute for nutritional yeast. 5 tbls chopped dried onion 1 tbls granulated garlic Grind until blended
Notice it didn't call for Onion Powder
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Post by Silver on Nov 9, 2021 16:38:01 GMT 1
As I edge ever closer to cooking my 8th solo recipe attempt I'm now at modification #4 of same. Here is how it currently looks:
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Post by deepfriednew101 on Nov 9, 2021 17:17:34 GMT 1
Lip Smacking Chicken
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Post by Silver on Nov 9, 2021 17:48:53 GMT 1
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