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Post by Silver on Oct 25, 2021 15:15:53 GMT 1
Should I try using the Cream Of Tartar and Baking Soda 'Single Acting Baking Powder' within just plain old All Purpose flour (plus Salt, MSG, H&S)?
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Post by deepfriednew101 on Oct 25, 2021 16:57:39 GMT 1
in the Milk and Eggs Cream of Tarter
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Post by Silver on Oct 25, 2021 17:00:12 GMT 1
in the Milk and Eggs Cream of Tarter Any idea as to how much? |
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Post by deepfriednew101 on Oct 25, 2021 17:13:25 GMT 1
if your using 2 or 3 eggs with some milk add 1/4 to 1/2 teaspoon of cream of tarter and whisk frothy
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Post by deepfriednew101 on Nov 21, 2021 16:33:40 GMT 1
I was asked if I use Both the Real Milk and Egg wash and Powdered Egg n Milk at the same time.
I use the Milk and Egg Warsh as a Marinade like CHS did in many times.
The Powder Milk and Egg we also use but we use it more to protect the Pepper and put our White Pepper and Black pepper into it and shake it we also add some of the spices in the Eggs and milk Powder - More the Milk Powder as it protects the Pepper from a loss in the heat and then releases the pepper aroma when it steams and rest NOT when it cooks.
Many Starch items are used for this process in the commercial kitchens and line processing for frozen foods.
add the Pepper to the Milk Powder then shake it. There is no need to add the milk and egg powder in at same time I will add the egg powder to the 11 herbs and spices as it more for adhesion purpose and will help the 11 herbs and spice stick to flour and the chicken and not settle to bottom of bowl or lug
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remember SIFTING your seasoned Flour or flipping it in to another bowl is great. THIS IS WHY the original people said a paper bag or a plastic bag for seasoned flour as you can shake it many different ways and season is everywhere
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Post by deepfriednew101 on Nov 21, 2021 16:41:41 GMT 1
sorry I had to post the note before finish
Yes use BOTH real milk and egg and powder at the same time BUT for much different reasons of process.
the Milk Powder is a key component in helping aroma also by lengthen out the Pepper strength and aroma
the real milk helps marinade the meat in the Bath
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Post by jseo12 on Nov 28, 2021 3:17:35 GMT 1
Have KFC been using milk and egg powder since CHS sold his company?
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Post by deepfriednew101 on Nov 28, 2021 17:31:59 GMT 1
its a close toss up for the timing BUT without a doubt the Health Regulations when Brown & Massey owned the New Age Corporation KFC they would have been forced to change IT was a combination Health process and Cost in Fragile Perishable Stock and extra Labour Step.
The Health Board were already jumping up and down regarding the Milk & Egg warsh be in coolers when not in use. Brown & Massey had the Dipping trays at the stations in the New Style Breading Stations. CHS used just the Soup Inserts on the counter but also marinade the Chicken in the Milk & Egg for 15 Minutes or more. it save CHS Time.
so the evaluation of time made this change
It should be NOTED at the same time it was found that Dry Milk powder was a Great Carrier for Spices and helping prevent quick Burn off of spices in commercial processing of food.
Dry Milk Powder and other Starch could be used to mix with the spices which burned its oils off quick LIKE PEPPER.
SO KFC was adding the Pepper extract to the Dry Milk powder and Milk Powder to Spice.
so a trick for your spices you worry about loosing flavor quick put some Milk powder or starch in with the the spices your worried about and shake it up
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