Milk & Egg Myth

There is a HUGE myth that KFC NEW AGE CORPORATION has always cut corners for COST COST COST.

In many instances this was true and very accurate.

BUT 

In other areas it was a myth and Milk & Egg Warsh is a Myth of a cost cutting for the Reason why it was discontinued. It had more to do with other issues 

1) Health Concerns that the Milk & Egg NOT stored at a certain temperature was ONE of the Major reasons the stores were ALL at one food inspection or another were are given written Notices for improper food handling violations AROUND THE WORLD. 

2) The Handling of the Milk & Eggs was also a Big issue. The handling of perishable items is Always a issue, Plus Both were a Fragile issue, with both Milk and Egg being broken, in transport, in the stores, ETC ETC. 

3) it was a lot messier to use the Milk & Egg warsh then a water Bath.

4) Cost for the Milk & Eggs were a expense with higher front end cost, waisted cost by breakage, and perishable sock. ALSO on more then 1 occasion spoiled milk was used to mix with eggs by new cooks. 

5) extra cooler space was required for unopen Milk and Eggs, Plus once mixed the Milk and Egg warsh was to be placed into the coolers between use. This extra step was a TIME taking exercise which over the month was LOTS of Time added to the extra clean up ETC.

The Biggest issue was the Heath Boards and Heath regulations First that was a issue with KFC the cost was a issue also BUT it was NOT the many reason it was removed.

Kraft Corporation was one of the companies that helped KFC with the Powdered Milk & Egg replacer. 

Many people have asked WHY Kraft?  Kraft had powdered cheese MASTERED in the use of Boxed Mac and Cheese. Kraft research and development team was Leap years ahead of the other Companies. 

Kraft Original Mac and Cheese package was mixed with WATER not Milk for the Cheese Mix. So they had a great understanding of Dried Milk powder and Dried Egg powder for there Items.

Kraft had KFC using a Dream Whip style Milk and Egg Powder which was used in Many dessert Topping applications. It gave many qualities that KFC wanted at the time as the mix kept the Coating more the soft cooked Coating the ORIGINAL KFS was. 

CHS was Alive and well when this change was made and he understood it was NOT a cost cutting corner saving. The reason I know this is CHS TOLD the stories of how he hauled Chicken in a Ice Cooler in the Trunk of his Car with a 50LBS Tin of 11 Herbs and Spices 100's of times. 

CHS told story after story about how he worried about the chicken he had to haul around. REMEMBER many places CHS went to in the original days DID NOT SELL CHICKEN they were Hamburger stands and Drive-Ins which DID NOT have chicken on the Menu. 

CHS Brined the Chicken and also Cured the Chicken. remember the chickens back then were approximately 2 1/2 LBS weight not 4 LBS and 5 LBS chicken 

The curing of the Chicken would have been LONG before most people eating KFC now would have ever tasted the chicken. The curing the chicken was changed very quick with Brown and Massey. Massey hated the RED color of chicken near the bones from the curing. it was all near this time that the Processing chicken plants had a developed Brine method and chicken was NOT hauled in a trunk of a car.  

The reason why I combined the chicken story in the Milk and Egg post is the Brined chicken and requiring a GREAT adhesive sticking of the flour was required and the Milk and Powdered egg was NOT a idea mix. it required a more tacky item and the sugar gave this extra adhesive required. that milk and egg powder did not. 

the other issue was that the Milk and Egg powder alone was a Clumping issue in the Flour. when NOT sifted enough. The  Dream whip powder was more of a non clumping and tacky additive. It also was able to give the cooked chicken the MORE corn flake look appearance when cooked 

the Original Milks and Egg Fresh Bath had BOTH salt and pepper. CHS added Vanilla to the Mix as the Vanilla smell was always present and hid any fowl smell from Luke warm milk. This trick was learned from French Toast making that had Vanilla in the Milk and Egg batter. 

The Vanilla was NOT used in the Original Original KFC it was used after the Pressure cooker was used. Not in the skillet fried chicken 

Hope this helps answer many questions