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Post by deepfriednew101 on Mar 23, 2022 2:05:55 GMT 1
We have installed Commercial Units in the Restaurant's.
as for use it depends if they have Franchise regulations or policies in what can be cooked as for the Catering we cook anything in the units BUT they are set for individual items except the Day of Oil Changes where we Do testing and Playing.
As a example today we were getting read for a change out of a Older Pressure Fryer and before the change out tomorrow we Did Turkey in the Pressure cooker which we typically don't do. NOW it will be a regular item and it will be a menu item as the Turkey Breast we DID were the most AMAZING Turkey we have ever experienced and out Club House sandwich's were a UNREAL HIT There were people ordering 4 and 6 to take to there business and telling others about them the Hot Turkey Plates were being made as quick as possible and could not keep up.
I have NEVER HAD A reaction to a FOOD item like this in MY LIFE TIME its a unexplainable except the TURKEY WAS MIND BLOWING UNREAL unexplainable.
The Big issue with the Pressure Cookers is if you screw up the Oil with other items flavor its a BIG expense to change out the OIL.
we do have Ones set up FOR RIBS Pork and Beef. ALL others are for Chicken
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we also have open fryers for the fries sweet potato and onion rings
we have small ones for FISH as the FISH screw OIL fast and some fish can leave a distingue flavor that does not go well with chicken.
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Post by Silver on Mar 23, 2022 8:25:29 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. I forgot to mention that in addition to these 12 uses there was the Ledington recipe using TBSP's which started my KFC cloning adventure. And several sessions for French Fries, and two deep fried Walleye sessions. By the time we were done with it, it was pretty deep red. We still have about 1-1/3 gallons of this oil taking up space in our second refrigerator in our basement. We don't know how to properly dispose of it. Any advice here would be helpful. |
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Post by deepfriednew101 on Mar 23, 2022 10:36:48 GMT 1
Many Restaurant's have Oil Bins in the back of there Location where they Pour there Oils and if you take it to there locations they would allow you to pour it into their Oil recycle totes.
The other locations which take used Oils are Oil Change locations even if its Cooking oil it can be recycled
The Restaurants would be the first place to check
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Post by Silver on Mar 24, 2022 12:07:52 GMT 1
My radical thought for the day:
It may prove to be be impossible to deliver a sufficient combination of aromatic, pepper, and MSG induced contributions to the 'note' whereby to deliver it for hot deep fried chicken via strict scaled conformance to any bag, be it 26 Oz., 32 Oz., or 40 Oz., when restricted to real/dried herbs and spices.
Edit: My second radical thought for the day:
By the time of the era of any of the plastic "H&S bags", powerful flavor modifiers and herb/spice/pepper extracts/extratives were already in use. And possibly MSG enhancers/boosters as well.
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Post by deepfriednew101 on Mar 24, 2022 12:29:27 GMT 1
I have MAINTAINED that the Original was a Higher Volume of Spice and Herb ratio compared to the extract version KFC that People say HAS NO Flavor except SALT
WELL if a person just wants that then GO BACK to just Flour, Salt, Pepper, MSG
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Post by Silver on Mar 28, 2022 9:38:03 GMT 1
My radical KFC_OR thought for the day is:
If CHS considered spice blends such as Poultry Seasoning, Chili Powder, Barbecue Blend, etc... to be single spices, then when these are broken down and taken as individual ingredient items their count could easily extend into the 20's.
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Post by Silver on Mar 28, 2022 12:23:43 GMT 1
My radical KFC_OR thought for the day is: If CHS considered spice blends such as Poultry Seasoning, Chili Powder, Barbecue Blend, etc... to be single spices, then when these are broken down and taken as individual ingredient items their count could easily extend into the 20's. Like This:  |
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Post by deepfriednew101 on Mar 28, 2022 15:23:05 GMT 1
AS a RULE of THUMB and FDA laws in many Countries
Chili spice, poultry spice, pumpkin spice ETC ETC ETC are considered 1 (ONE ITEM)
The difference that many argue is KFC says 11 Ingredient(s) in one ad and in many interviews CHS had said 11 INDIVIDUAL Spices and Herbs. so with the criss-cross and word smith of words?
My View from 1000's of recipes and across the world, ON TV and else where many people showing recipes FOOD NETWORK and Cooks Like Gordon, Jamie, Guy, ETC ETC they reference simple recipes with 5 Items Ingredients or less and they show Poultry seasoning or Chili spice they don't say or suggest 5 ingredients and they SAY OH the CHILI spice has 7 Ingredients in it LOL LOL LOL
The General Rule in LAW and ALSO Many FDA or otherwise regulations IT is meant to be understood at a Grade 5 or 6 school level. Advertisement are NOT to Be misleading in content.
SOMEONE NEEDS to challenge KFC on the 11 Spices and Herbs AD's like SUBWAY was challenge with Foot Long Sub Sandwiches under false advertising.
THE DIFFERENCE is this THERE IS NO COURT in the world that can openly make KFC Disclose the Recipe, THEY CLAIM. BUT no one has challenged them ON FALSE ADVERTISING which is a DIFFERENT cause of action.
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Post by deepfriednew101 on Mar 28, 2022 15:26:38 GMT 1
SILVER
Great recipe
MY QUESTION to everyone ? what if someone made a recipe with 18 or 19 Ingredient's and it was a perfect match and aroma to the KFC old or new ?
Would you NOT use the recipe it because it does NOT have 11 Spices and Herbs ?
THE NEW AGE KFC has More then 11 Chemicals and Additives in the ingredient list LMAO
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Post by Silver on Mar 28, 2022 15:28:28 GMT 1
AS a RULE of THUMB and FDA laws in many Countries Chili spice, poultry spice, pumpkin spice ETC ETC ETC are considered 1 (ONE ITEM) That lends strong credence to the idea that there could be well more than 11 H&S. |
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