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Post by Silver on Jun 6, 2023 13:58:50 GMT 1
Back in September of 2022 I posted this:
Breaking down the basic South Africa KFC OR components:
Cooking Oil: SA KFC PALMOLEIN OIL Palmolein (TBHQ), citric acid, anti foaming agent(silicone - dimethylpolysiloxane)
Seasoning Bag: SA KFC OR SEASONING Monosodium glutamate(flavour enhancer(E621)), spice(black pepper), salt(iodated), vegetable oil(sunflower seed oil)
Flour Bag: SA KFC BREADING FLOUR Wheaten flour
Salt Bag: SA KFC BS BREADING SALT Sodium chloride, free flowing agent (calcium carbonate, magnesium carbonate, sodium sulphate)
Brine plus injection Solution: SA KFC IMOR water, salt, sodium citrate (E331), sodium carbonates (E500), glucose, maltodextrin, thickeners (E417, E415, E466, E1422), stabiliser (E407, E508), flavourants (chicken flavour,grill flavour), flavour enhancers (E631, E627), spice and herb extracts, dispersing Agents (E436, E433), anti-caking agent(E551)
Source of all that is above: order.kfc.co.za/addhope/Download?filename=KFC_Allergens
Interestingly enough, extracts are only listed among the brine/injection ingredients.
Might Black Pepper be the only real spice remaining within the "BAG"?
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Post by deepfriednew101 on Jun 6, 2023 14:41:40 GMT 1
FYI:
You are all Interpreting the Bag Incorrect YOU need to Contact the S.A. Food inspection Agency for the Guidelines they Follow for Specifically Inhouse used items for Non Retail Sale's.
YES, I have had conversations with them.
I will NOT be Posting any answer on Line BUT can be Contacted in Private for further understanding of the Bag and what they can and cannot label.
Great Photo and Info otherwise
FUNNY No one mentioned the 10Kg or 22Lbs Bag of Flour and No Allergen's printed on the Spice Bag ?
The Bag Follows ALL SA Guideline's for Internal Prepared Items for a Franchise to use in Preparation of Cooked Items to be sold for Retail Sales
It DOES NOT mean that Those are the Only items in the Bag. AGAIN I will NOT post FULL answer in Public View, ONLY by Request in Private
AGAIN the ONLY reason I posted this In Private is No One is Speaking to the Guideline's of the Label Law so ASSUPTIONS ARE RUNNING RAMPED AND WRONG.
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Post by Silver on Jun 6, 2023 14:42:20 GMT 1
The photo confirms what I posted in an unequivocal way. Thank you @11serbs for posting it!!!
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Post by deepfriednew101 on Jun 6, 2023 14:42:58 GMT 1
Great posting East Frisian
I will send you a Private posting
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flg
Souschef
Posts: 1,578
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Post by flg on Jun 6, 2023 23:07:40 GMT 1
Not a radical thought but here is better than a new thread.
Last Friday I spent an afternoon socializing with a chef that cooks for a large commercial place. We got into a discussion on herb and spice pairings. I asked if there were ratios he worked with. Meaning you want a balanced flavour using thyme and rosemary as an example. The answer was no. But he did list in order what he considers the dominating herbs and spices. Ones you need to be more mindful of in blends. He did say that even he thinks differently when home cooking. Often measuring out amounts. As a chef it’s more like handfuls and pinches and more to taste. Gave an example of his standard red sauce recipe in the commercial setting.
We didn’t get too far into KFC talk. Interesting enough he has another takeout chicken spot nearly in his backyard. Which you could smell like the old days KFC.
I’m going to take him a couple of my recipes to have a go with. To see if he can taste or evaluate things I may be missing
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Post by Silver on Jun 6, 2023 23:13:46 GMT 1
Not a radical thought but here is better than a new thread. Last Friday I spent an afternoon socializing with a chef that cooks for a large commercial place. We got into a discussion on herb and spice pairings. I asked if there were ratios he worked with. Meaning you want a balanced flavour using thyme and rosemary as an example. The answer was no. But he did list in order what he considers the dominating herbs and spices. Ones you need to be more mindful of in blends. He did say that even he thinks differently when home cooking. Often measuring out amounts. As a chef it’s more like handfuls and pinches and more to taste. Gave an example of his standard red sauce recipe in the commercial setting. We didn’t get too far into KFC talk. Interesting enough he has another takeout chicken spot nearly in his backyard. Which you could smell like the old days KFC. I’m going to take him a couple of my recipes to have a go with. To see if he can taste or evaluate things I may be missing Nice! That's an incredible opportunity for you flg. |
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flg
Souschef
Posts: 1,578
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Post by flg on Jun 8, 2023 2:06:23 GMT 1
CS
a
CS
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Post by Silver on Jun 8, 2023 2:11:18 GMT 1
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Post by Silver on Jun 8, 2023 12:33:58 GMT 1
My radical thought for the day:
Winter Savory is said to taste more pine-like and bitter than Summer Savory. Since Rosemary openly expresses pine, and Oregano is (to me at least) bitter, this has me wondering if a blend of ~85% by weight Summer Savory, ~10% by weight Rosemary, and ~5% by weight Mediterranean Oregano might make for a reasonable substitute for Winter Savory.
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Post by Silver on Jun 16, 2023 13:54:01 GMT 1
My radical KFC OR thought for the day:
Simple logic would dictate that those ingredients most likely to contribute to the all important 'note' would be those ingredients not openly identified on the 'bag'.
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