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Post by jseo12 on Mar 2, 2022 8:55:20 GMT 1
Will dried milk & egg give better flavor and texture of the crust? As far as I'm concerned, they are stronger than raw milk and egg. |
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Post by Silver on Mar 2, 2022 11:32:11 GMT 1
Will dried milk & egg give better flavor and texture of the crust? As far as I'm concerned, they are stronger than raw milk and egg. I've only used real egg and milk wash, so I'm in no position to answer, but it seems to me that the change to powders was likely made so as to better keep within evolving legal requirements as to restaurant health and sanitation guidelines. That and potentially to reduce costs. And to expedite the process so customers would receive their orders quicker. And potentially to reduce the need for extra laborers in the kitchen. |
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Post by Silver on Mar 2, 2022 11:37:30 GMT 1
In my opinion, the overall trend of KFC's historical evolution has been to reduce the flavor. I'm speaking here as someone old enough to have eaten KFC Chicken in the late 1950's. And fortunate enough to have grown up in a location that franchised KFC chicken in 1957.
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Post by deepfriednew101 on Mar 4, 2022 19:34:44 GMT 1
Milk & Egg Powder
100% answer to the Powdered Milk & Egg it was done in reference to Health Regulations which may or may NOT have started in the USA as some Overseas Regulation's were stricter then USA.
It was also a BIG TIME cost (it is a high Labor COST to keep taking the Milk & Egg to the Walk-in coolers Continual and then Bringing it from the Walk-in cooled)
SOME KFC cooler are also in the Basements of the Buildings NOT Main Floor Level (MORE then ONE insurance claim for STAFF falling down the stairs) I know that many wonder WHY THE F do I print trivial crap it for FULL understanding of why it was done.
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