flg
Souschef
Posts: 1,578
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Post by flg on Mar 22, 2022 13:04:00 GMT 1
Adding to the above. I have yet to see anyone actually be able to define the note in the sense of taste and smell. Most including me come back to you know it when you smell it. It can be only one thing. On a cold day you could smell KFC for what seemed like a square mile when they were cooking a cold batch.
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Post by Silver on Mar 22, 2022 13:11:18 GMT 1
I've seriously got to attempt the Amish Poultry Seasoning based recipe that contains no Allspice, Clove, or Ginger, just to see what happens.
Adding Allspice, Clove, and Ginger has not led to the "full song" note to date, so I can't see where I have much to lose.
Edit: Even my Celery Seed only (as to "other" H&S) deep fried chicken tasted fantastic. And that one assuredly had no Allspice, Clove, or Ginger.
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Post by Silver on Mar 22, 2022 13:16:15 GMT 1
Adding to the above. I have yet to see anyone actually be able to define the note in the sense of taste and smell. Most including me come back to you know it when you smell it. It can be only one thing. On a cold day you could smell KFC for what seemed like a square mile when they were cooking a cold batch. It may be that there are multiple conceptions of the note. Although I can't define it, for me it is evident both as an aroma and a flavor sensation. Plus I think the sticky/greasy "finger lick'n good" aspect plays a noticeable part. I've occasionally captured the aroma aspect, and also occasionally captured the flavor aspect, but I've never really came close to the sticky/greasy aspect. Edit: As an aside, I think that KFC itself lost much of the sticky/greasy aspect of the 'note' when trans-fats were made illegal. |
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Post by deepfriednew101 on Mar 22, 2022 13:59:43 GMT 1
I will suggest this to many.
In a commercial setting in a given day. some of the Pressure Fryers DO NOT STOP.
They have a filtration cycle which is followed BUT in many days the slurry can build more then others. The Cracking / slurry at the bottom will have the AROMA increased 25% without Doing anything else.
If you want to experience what I'm saying cool your Oil overnight in your Pressure Cooker or deep fryer without straining it of filtering it. Then start warming it the NEXT Day while you obtain your desired Heat Temp the Aroma will BE INTENSE from the OIL.
The Note that KFC get more then a HOME method is they Cook 100Lbs of chicken in a Day and the Oil retains so much spice and flour plus steamed out chicken Fats all continually heated and re-heated cause a AROMA. MORE THEN ANY ONE INDIVIDUAL SPICE YOU ARE LOOKING FOR to create a Aroma NOTE.
How often do you change your Deep Fryer Oil ? ? ?
I can guarantee if you compared it to the Commercial cookers at a KFC it would be at a time period that would represent ONLY 40% of when the KFC changes the Oil.
a comparison would be you changing your car Oil at 3000 Miles and the KFC car changing there Deliver Car oil at 10000 Miles ?
If we Do a Complete Clean out of the Pressure Cookers. WE ALWAYS HAVE COMPLAINTS THAT THE CHICHEN FLAVOR IS WEAK. Even when we retain a 20% Oil oil to season the New Oil.
I have experimented with using Metal Tea Infusion Balls filled with Spice and Herb and placed it into the Oil on start up to season the Oil and it Helps Flavor the Oil.
In our New Oil We always Run a in-house wing special on New Oil Time Periods as the Wings get added seasoning mix sprinkled on as soon as they come out of the Fryer in either a Dry Rub Seasoning or a Wet Method of Flavoring. BUT cooking High volume of wings in the Oil Season it Very Quick also.
We also Have a Special Dish. Chicken Wings and Bacon Strips. We roll Bacon in the Seasoned Flour and Deep Fry the Bacon in the NEW OIL the Bacon seasons the OIL very quick and the BACON is A MAJOR HIT in the Wings Basket. We even have people ask for the Bacon as a Side Dish as a Appetizer.
My take is the Smell the person had was a Oil residual smell possibly BUT that's my experience from cooking 100,000LBS of Chicken in a lifetime and Using 50 000Lbs of Oil in the Time period.
Oil cost in a commercial setting is a VERY BIG expense, and trying to stretch the Oil use a extra day Makes a HUGE cost saving if you are running two to 3 Pressure fryers and 4 deep fryers in one location.
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Post by Silver on Mar 22, 2022 14:12:20 GMT 1
I squeezed a ridiculous 12 cook sessions out of our oil, supplanting lost oil with fresh, but changing it out completely only for cooked recipe #13.
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Post by deepfriednew101 on Mar 22, 2022 16:10:18 GMT 1
That is way less then what commercial does LOL if I changed the Oil in 12 cook times in the commercial pressure cooker it would be a daily oil change LOL.
BUT in our defense using the OIL continual and it NOT sitting for days in between a COOKING is a huge difference also. which would happen with Home cooking if you clean the Oil and pour it back into a re-useable container. The use it in another week BIG difference in the Oil.
THIS is a TIP to Try for home use. with our OIL that was being stored over days of NON use we through FRESH Spice and Herb Lefts into the OIL. And strained the Spices and Herbs out while filling the Deep Fryers.
The spices and herbs were then used in many dishes and the oil had a Great Flavor. We also tried Pickling Spice in the Oil ( IT NEEDS TO BE REVISITED ) either to much was added or the oil was to Far gone as it was a Heavy Taste.
As a Test I'm going to take Clean OIL and put some Pickling spice into a Mason Jar and steep it to see the flavor in clean oil
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flg
Souschef
Posts: 1,578
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Post by flg on Mar 22, 2022 17:18:55 GMT 1
That is way less then what commercial does LOL if I changed the Oil in 12 cook times in the commercial pressure cooker it would be a daily oil change LOL. BUT in our defense using the OIL continual and it NOT sitting for days in between a COOKING is a huge difference also. which would happen with Home cooking if you clean the Oil and pour it back into a re-useable container. The use it in another week BIG difference in the Oil. THIS is a TIP to Try for home use. with our OIL that was being stored over days of NON use we through FRESH Spice and Herb Lefts into the OIL. And strained the Spices and Herbs out while filling the Deep Fryers. The spices and herbs were then used in many dishes and the oil had a Great Flavor. We also tried Pickling Spice in the Oil ( IT NEEDS TO BE REVISITED ) either to much was added or the oil was to Far gone as it was a Heavy Taste. As a Test I'm going to take Clean OIL and put some Pickling spice into a Mason Jar and steep it to see the flavor in clean oil I do think the repetitive cooks in the oil all day long helps increase the note. Or at least the massive smell within a half block of a KFC |
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Post by Silver on Mar 22, 2022 17:21:12 GMT 1
I refrigerate used oil.
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Post by deepfriednew101 on Mar 22, 2022 17:57:42 GMT 1
If the Aroma and or Note as some classify it Do NOT worry about obtaining the Note as much as quality Flavor it will NOT happen in a Home Setting Deep Aroma unless your Oil is as seasoned as a KFC Oil.
Or you need a Deep Seasoned Oil to make it ?
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flg
Souschef
Posts: 1,578
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Post by flg on Mar 22, 2022 21:56:04 GMT 1
If the Aroma and or Note as some classify it Do NOT worry about obtaining the Note as much as quality Flavor it will NOT happen in a Home Setting Deep Aroma unless your Oil is as seasoned as a KFC Oil. Or you need a Deep Seasoned Oil to make it ? do you have commercial pressure cookers at all your restaurants? Do you cook more than chicken in them? |
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