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Post by Silver on Sept 9, 2021 23:58:46 GMT 1
... now I know just how much better our home made version is. There isn't really any contest.
This was the first time in perhaps 20 years that my wife and I tried Extra Crispy. We were forced to when they advised us that we would have to wait 25 minutes if we would not settle for a mix of Crispy and Original. Extra Crispy tastes something like what you might expect to get if you blended a 50:50 mix of Popeye's regular (not their spicy) and KFC's Original Recipe coatings. No peppery zing, massively muted spices, way less salt, and about half crispy.
The Original Recipe also tasted like it was lacking in every area, albeit that it's coating tasted better than the Crispy. And worst of all, the oil for the OR pieces tasted like it was spent.
Does KFC use two different chickens? All of the pieces of the Crispy variety seemed to be about 15-20% larger (as to actual meat under the coating) than the Original pieces.
No longer are we trying to match anything. We are already beyond the juncture of being way better. And at the ridiculous price of about $2 US per piece, we can surely do way better on the price also.
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Post by deepfriednew101 on Sept 10, 2021 3:46:26 GMT 1
The chicken is from the Boxes pre-cut and there should be the same chicken used or approximate same weight. I think it was just luck of the chicken to which coating it went into. The Coating is the difference yes but not a special size chicken for either.
I have said Time and Time again that the Mix is so Weak in spice its a Joke its more A Deep fried floured chicken NOT a Seasoned flour. Many stores say OH they must have never sifted the Flour. If that's the continual excuse then either FIRE the cooks for NOT sifting the Flour OR Do what CHS use to do after you made a batch of chicken you sifted the flour and you checked your Flour if it needed more spice you added more spice and made GREAT chicken.
The Rate of Canadian Chicken mix is 3LBS seasoning to 18 LBS Flour and its TOO low of a spice flour ratio.
I will say it again and again the spice amount needs to be bumped up so you have a FLAVOUAR in the Chicken when cooked and if its a 20% or 25% spice to 70% or 75% Flour
you need to Get flavor at ANY AMOUNT OF SPICE that works not stuck on a 26 Number or a set NUMBER of spice its a % of spice to Flour amount needed
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Post by deepfriednew101 on Sept 10, 2021 3:50:02 GMT 1
This is the Frozen Chicken we Get Delivered to KFC Alberta in 2021 FROZEN  |
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Post by DutchGuy on Sept 10, 2021 11:02:16 GMT 1
The Rate of Canadian Chicken mix is 3LBS seasoning to 18 LBS Flour and its TOO low of a spice flour ratio. I will say it again and again the spice amount needs to be bumped up so you have a FLAVOUAR in the Chicken when cooked and if its a 20% or 25% spice to 70% or 75% Flour Salt and MSG included in the 3LBS seasoning? |
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Post by Silver on Sept 10, 2021 11:57:28 GMT 1
To sum up my perception of the taste of the KFC Original Recipe chicken we ate yesterday, it was simply 'dull'.
It is not the KFC chicken I ate as a child, a bit more than 60 years ago. It isn't even anywhere near as good as it was 40 years ago.
That said, sans for my amounts of added MSG, I've been in general compliance with the 26 ounce bag into 25 pounds of flour concept, and the chicken made thereby does not taste dull, but (to my taste buds) is fully and sufficiently flavorful and delicious. I'm not sure there is a real need to go with 20% or more as to the weight of the herbs and spices.
20% of 25 pounds (which is 400 ounces) would be 80 ounces. 20% would only work if it included everything sans flour. Salt, MSG, The Pepper(s), Herbs, Spices, additives, flavor enhancers, etc...
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flg
Souschef
Posts: 1,578
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Post by flg on Sept 10, 2021 13:12:53 GMT 1
As mentioned the last time I had real KFC it was lack luster. And the only time I tasted anything other than salt and pepper on it was when I found a grayish under cooked breading spot and in that I finally tasted some garlic and the eugenol flavor mostly clove.
The whole point of this exercise for me anyway is to not cook today's KFC. But to get back to something more inline with the 70's here in Canada. Where CHS still had control.
Silver is right almost all of our current individual recipes make better chicken than modern KFC
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Post by Silver on Sept 10, 2021 13:15:37 GMT 1
I think the questions that need to be answered are:
1) When did the 26 ounce bag (740 gram) of herbs, spices, etc... first appear on the scene?
2) How much difference in content is there between when the 26 ounce bag first appeared, and today?
3) Was the 26 ounce bag always associated with 25 pounds of flour?
4) How much salt and MSG were being added when the 26 ounce bag first appeared?
5) How much total salt and MSG is being added today?
6) Does Original Recipe's MSG contain IMP and GMP, or is it pure MSG.
7) And as the forum admin. asked above: Does the salt box also contain any MSG (enhanced or otherwise)?
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Post by Silver on Sept 10, 2021 14:49:04 GMT 1
More questions:
8) How much salt is in the 26 ounce bag?
9) How much Garlic Powder (and/or Garlic Salt) is there within the 26 ounce bag?
10) Was there always garlic in the 26 ounce bag?
11) Aside from the 25 Lb. bag of flour, the 26 ounce bag of herbs, spices, MSG, etc..., and the 3 Lb. box of salt, is anything else added?
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Post by Silver on Sept 10, 2021 14:54:20 GMT 1
Question #12:
12) Is KFC spiking their white and black pepper with pure 'Piperine' (the natural and essential ingredient which gives pepper its flavor and heat) whereby to greatly reduce the amount of pepper present within the 26 ounce bag, whereby to make more room for MSG, etc...?
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Post by Silver on Sept 10, 2021 15:21:03 GMT 1
Wow, piperine begins to be degraded at 266 degrees F. (130 degrees C.), and to be destroyed at 311 degrees F. (155 degrees C.).
Since I'm open kettle deep frying at 325 degrees F., I would need to add way more pepper than if I was pressure deep frying at 280 degrees F.
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