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Post by Silver on Jan 18, 2022 17:58:58 GMT 1
Why does KFC's chicken (meaning here the meat when completely stripped of its skin plus its 11 H&S coating) taste awful when eaten side by side with any of my deep fried chicken recipes? In other words, even though their coating may taste more 'original', their chicken itself does not taste very good. My family has commented upon this twice now in side by side eating sessions. Comments generally are along the lines of "Your coating does not taste exactly like KFC, and that is not a bad thing, but your chicken meat itself tastes so much better than KFC's".
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flg
Souschef
Posts: 1,578
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Post by flg on Jan 18, 2022 19:00:07 GMT 1
This is their posted marinate from 2006:
Original Recipe Chicken
Fresh Chicken Marinated with: Salt, Soy Protein Concentrate, and Monosodium Glutamate.
Not sure what he Soy Protein Concentrate does.
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Post by Silver on Jan 18, 2022 22:40:10 GMT 1
Not sure what he Soy Protein Concentrate does. Per some searching, soy protein concentrate is used in meat and poultry products to increase both water and fat (as in oil?) retention. And here all along we likely thought that achieving these ends was the result of pressure frying. It also partially emulsifies the meat. That could be why it tastes awful. ? Emulsification sort of sounds to me like a sort of pre-digestion. I wonder if in this it is somewhat akin to being a meat tenderizer? |
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Post by Silver on Jan 18, 2022 22:50:38 GMT 1
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Post by deepfriednew101 on Jan 18, 2022 23:26:08 GMT 1
Do research on chicken Processing MOST are PUMPING chicken at plants and the Pumping causes a quality of Natural Juices and Flavor.
Yes most chicken even the ones purchased for home use are pumped BUT most for a restaurant and Franchise are a higher amount to try and have them retain a Larger size end product.
The Processor also does different Pumping for the cooking method that final end result is required as a Deep Fried Chicken compared to a Rotisserie chicken are much difference.
Lillydale In Edmonton, Alberta, Canada who is One of the Larger Chicken Processors R&D department would answer any questions submitted I'm sure
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Post by Silver on Feb 3, 2022 12:53:15 GMT 1
We recently purchased a Sous Vide unit at a really good sale price combined with a coupon and my wife and I decided to break it in by processing 2 rib steaks in it. We know what the quality of these rib steaks is because we have them as part of a 1/2 steer that is in our deep freezer. We thawed them out, vacuum bagged them, and then Sous Vide processed them at 130 degrees F. for 1 hour. Then we quickly pan seared them at high heat on both sides, and sat down to enjoy our fantastic looking medium rare steaks.
They looked perfect, but tasted rather dull and uninteresting, and sort of like what I refer to as pre-digested meat. Despite water never coming into direct contact with them, and the water being at only 130 F., they seemed as if they had 'stewed' in their own juices and had a sort of boiled meat flavor. What a major disappointment to say the least.
The taste sort of reminded me of the difference between eating our own delicious deep fried chicken vs. real KFC, whereby the KFC meat itself has a taste similar to that of our disappointing Sous Vide steaks.
We were so disappointed that we may never use the Sous Vide again.
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