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Post by Silver on Nov 25, 2021 13:24:39 GMT 1
If sugar in the breading was not acting in some beneficial way, neither KFC nor Popeyes would be adding it (particularly since it promotes darkness). The key here is to assess what the specific sugar benefit is. Any ideas?
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Post by deepfriednew101 on Nov 25, 2021 14:59:57 GMT 1
Baking Soda is a acid based item that has been used since the 1900's
you can drizzle lemon juice into flour and sift it so it mixes into all the flour.
In many dry base flour recipe we drizzle Vanilla Extract into the flour 1 cup and rub it between the hands then sift the flour it givens added flavor, Butter is also a item we melt and drizzle into the flour.
Most people would think drizzling the liquid will make a ball of powder which it does but it breaks down so easy into the remaining flour BUT the flavor is MASSIVE
some of the best deep fried items Obviously donuts, waffles, but we have made Onion Rings, and Tempura style items even a fish and the Vanilla gives a great flavor. Lemon also is great in the Flour, Butter is Golden flavor.
we are clarifying some Bacon Grease to try next as a test.
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Post by Silver on Nov 25, 2021 16:47:25 GMT 1
Not to get overly technical, but baking soda is "basic", not "acidic". A base substance is quite effectively the opposite of an acid substance. Acids and bases neutralize each other when combined in the correct quantities. The result of mixing an acid and a base is the creation of a salt.
HCl + NaOH = NaCl + H2O
HCl is hydrochloric acid (a strong acid)
NaOH is Lye (a powerful base, also called Caustic Soda)
NaCl is common everyday Salt, as for Table Salt
So it is:
Hydrochloric Acid + Caustic Soda = Common Salt + Water. Acid plus Base = Salt
Similarly:
Citric Acid + Baking Soda = Sodium Citrate + Water + Carbon Dioxide
Sodium Citrate is a type of Salt. But again, it is: Acid plus Base equals Salt.
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Post by Silver on Nov 25, 2021 16:49:58 GMT 1
I'm glad you brought up Donuts. Clearly they are loaded with Sugar(s). And Clearly they do not turn a nasty looking reddish brown when properly deep fried.
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Post by Silver on Nov 26, 2021 10:44:30 GMT 1
An early KFC 'One Step' mix contained Dextrose.  |
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Post by deepfriednew101 on Nov 26, 2021 16:24:51 GMT 1
Yes I have posted that before and sent it to some people
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Post by Silver on Nov 26, 2021 16:30:03 GMT 1
Yes I have posted that before and sent it to some people Can you help me determine what this line is saying? I'm reading it as: "Colonel Sanders ____ Kentucky ____ Chicken" |
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Post by deepfriednew101 on Nov 26, 2021 17:44:33 GMT 1
Colonel Sanders Country Ribs
on the Bag
The seasoned flour was used on the Chicken and on the Country Ribs
This season bag was one from the Brown and Massey Days.
Brown and Massey first Bought CHS Franchise for BBQ and Beef 1 year prior to purchasing the Chicken Franchise.
CHS did always say that his 11 Spices & Herbs went Great on ALL Meat.
He used it on Hamburger Patties at many diners he visited and got them into the chicken cooking. BUT also Steak and Beef Ribs then Pork Ribs. CHS was using it on Roast Beef and that's where the Kentucky Beef Started.
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Post by Silver on Nov 26, 2021 19:45:00 GMT 1
Colonel Sanders Country Ribs It's the line above this one. |
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Post by Silver on Dec 13, 2021 19:23:06 GMT 1
I tried that n' here's my results: All 4 6oz thighs were cooked at the same time in a pressure fryer at a drop temp of 355F. Allowed to open fry for 1 min then capped for 13 min. and heat reduced to med (electric element), drained and then put in a 150F oven for 30 min.  Obviously the dextrose is much darker but both tasted the same. In revisiting this, the darker chicken on the left appears closer in color to that of the KFC_OR I ate as a child. The pieces on the right look like today's KFC_OR. |
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