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Post by Silver on Feb 14, 2022 22:54:53 GMT 1
1) KFC used 25 Lbs. of flour. 2) The flour was of the type preferred for use as "Cake Flour". 3) 3.75 Lbs. of (finely ground) salt was added. 4) Early on KFC used bags of H&S (dating back to a time when they used 3.75 Lbs. of salt) 3.75/25 = 0.15 200 grams x 0.15 = 30 grams of Salt (no way to deny it)  |
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flg
Souschef
Posts: 1,578
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Post by flg on Feb 14, 2022 23:55:59 GMT 1
1) KFC used 25 Lbs. of flour. 2) The flour was of the type preferred for use as "Cake Flour". 3) 3.75 Lbs. of (finely ground) salt was added. 4) Early on KFC used bags of H&S (dating back to a time when they used 3.75 Lbs. of salt) 3.75/25 = 0.15 200 grams x 0.15 = 30 grams of Salt (no way to deny it) For this manual. I wonder what the spice bag size was? Would have been in lbs based on the age of the document.
Was it smaller because more salt was external to the spice bag? And they went down to 3lbs of salt later because 3/4 of a pound moved to the spice bag? If so, why?
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Post by Silver on Feb 15, 2022 1:05:53 GMT 1
KFC must also have sold 25 Lb. bags which were complete with everything including MSG, salt, and H&S mixed right into the flour.
Whatever the spice bag size was, it must not have contained any salt.
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Post by Silver on Feb 15, 2022 1:13:48 GMT 1
I know now why twice when we (as a family) have eaten one of my recipes side by side with real KFC_OR my family has decided that the real KFC tastes saltier.
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Post by Silver on Feb 15, 2022 1:28:56 GMT 1
The elusive 'note' of KFC_OR may be a combination of the very high salt level, the H&S, the MSG, potentially some added 'I+G', and the injecting and/or marinating of the chicken. And since KFC is always very greasy, that likely plays a big part as well.
I merely deep fry (as opposed to pressure frying), but for cooked recipe #12 I dropped in the chicken at 325 F., and then immediately reduced the dial setting on the deep fryer to 275 F., and then deep fried for 15 minutes. The chicken came out perfect (without any need for oven finishing), and the crust had more of the oiliness character of KFC_OR than we normally see by straight deep frying at a fixed 300 F. throughout, though it was still not as oily/greasy as the real thing.
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Post by Silver on Feb 15, 2022 1:34:00 GMT 1
Does KFC's chicken supplier either inject or marinate (or both) the chicken in a phosphate solution such as "TSPP" (or similar)?
It no longer appears that the franchises themselves marinate and/or brine their original recipe chicken. TSPP seems to potentially be the route to fried chicken that is higher in retained moisture and is greasy. TSPP may even play a bigger part in this than does pressure frying.
If this is being done, you may not want to attempt duplicating it at home, as if the concentration and process are not both done correctly, phosphating can harm your internal organs and even prove to be fatal.
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Post by deepfriednew101 on Feb 15, 2022 2:00:12 GMT 1
I have listed this company website on Many times Sunrise Poultry they Package for KFC Western Provinces and if you read there web site they say they can Package and marinate or brine chicken to the needs of the customer? www.sunrisefarms.ca/products/ |
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Post by Silver on Feb 15, 2022 2:03:02 GMT 1
I have listed this company website on Many times Sunrise Poultry they Package for KFC Western Provinces and if you read there web site they say they can Package and marinate or brine chicken to the needs of the customer? www.sunrisefarms.ca/products/But do they process their chicken with ' TSPP'? |
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Post by deepfriednew101 on Feb 15, 2022 2:10:54 GMT 1
They list what the chickens can be brined in. The Boxes don't say all the items BUT tons of the chickens come FROZEN also  |
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Post by deepfriednew101 on Feb 15, 2022 2:13:00 GMT 1
Seasoned Flour Bag 25LBS   |
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