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Post by Silver on Mar 4, 2022 14:37:38 GMT 1
I'm about to replace all of my oil leading into attempt #13 at cloning the note of KFC_OR. I've been cooking in the same oil for way too long now.
How many batches does it take before the deep frying oil is properly seasoned, and is there anything I can do to shorten the oil seasoning process? Hopefully such that cook session #13 is fully representative of what I can expect if I use the same H&S mix for cook session 14 and beyond...
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Post by deepfriednew101 on Mar 4, 2022 19:00:45 GMT 1
See if your Oil has Citric Acid in it. If not think about adding some into the Oil for Preservation of OIL. With home cooking the oil is typically used and then sits un-used.
Cleaning the oil after the use always recommended clean though filter (Coffee Filter or Cheese Cloth) have both worked.
also pouring the oil and cutting out the Sludge or slurry both .05 ish if oil also helps keep oil cleaner in nature.
DO NOT be AFFRAID to keep the bottom 10% of cooked OIL out of the Straining oil and reserve the Bottom and use it to OIL BBQ GRATES OR BLACKSTONE GRILLE.
cheap way to OIL the BBQ and Grille. while keeping you Deep fried OIL clean
Adding fresh Oil to the Next Batch of Deep Fried Oil, is a Great thing that can be done also
In Our Restaurant's and Catering we Deep Fry Bacon in our Oils used to Pressure Cook Chicken the Bacon Fat Gives a Great Flavor.
The Franchise Restaurants' and Food Service Franchise outlets PROHIBIT us from outside the Prescribed method of cooking and we stay to the Prescribed detail of cooking the items and way they want it done.
There are to many Legal issue to step outside the Contracted Franchise Agreements.
There is NO regulations that forbid the Contracted Franchise to Supply items to the Catering as long as ALL proper Food Handling and Safety are followed and you don't step outside Franchise Parameters
The Key Component with OIL and SHORTENING is proper use and handling AS its Cost can be HIGH a average Jug which is 20L Canadian cost Approximately $30.00 and Block Shortening is Double on a average at $60.00 and if on Sale $45.00. so changing small commercial Quick recovery temperature deep Fryers can cost $50.00 dollar on a minimum and well over $120.00
If your LUCKY the Oil can last but many Days the Math just adds to a $ 25.00 cost for OIL a Day if your even Just Topping the Fryers up with OIL to keep them at a Proper Level. That's with a small location 2 open top Deep fryers and 2 Pressure Cookers.
This is WHY BROWN & MASSEY went to Spice Oils on a Salt Carrier. the bleached Spices or Extracts Do Not discolor the Oil like Heavy Red Colored Spices.
KFC started Heavy use of the Extracts around 1973 ish and Kraft and Durkee's were Involved with the development in conjunction with Winston Group, in the change over. There was a Major campaign done by KFC in that time period. There were Changes made in 1969 also BUT not the Drastic 1973 Change. This is NOT to be confused with the HEATH CONCIOUS OIL and Heath wise program that SLAMMED McDonalds and ALL OTHERS including KFC in the 1980's
If I recall there was a Manual released by KFC in 1975 on Cooking Oil (I Don NOT recall where its located now a its OLD NEWS and is ONLY memorabilia at this time)
Current Laws and Regulation PLUS Customer reviews Dictate things.
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