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Post by deepfriednew101 on Mar 22, 2022 16:00:04 GMT 1
We do test of season on Sunnyside or scrambled eggs of Pasta and that will tell you IMMEDIATELY as both the egg and the Pasta are your TWO best spice tasters known in the industry of food science and simple test method.
ALL our new incoming spices get a Test on either of the items of both. In the LAST year staff has GOT extremely LAZY and NOT followed Old methods of testing and cooking. So there was Corporate team meetings with ALL staff and retraining.
I recalled CHS speaking about Brown & Massey Destruction within when the staff turn rate was so quick they Had new cooks training new cooks because the Old Timers went after higher pay and they could not keep staff and the new incoming were be trained wrong. They then started retraining on CHS advise. It picked up staff quality BUT was a EXTENSIVE investment they needed to Do.
I followed the OLD words he used and will see if it helps in the New World ways these staff think they can do noting but collect pay.
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Post by Silver on Mar 23, 2022 14:17:39 GMT 1
Is there any truth to the rumor of CHS buying the secret recipe from Eula Gordon (or Gibson) for $1,200? This is purported by some to be the Eula Gordon recipe:  |
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Post by Silver on Mar 23, 2022 14:20:50 GMT 1
The Eula Gordon recipe would have about 29-30 grams of MSG if scaled to 200 grams of flour. It would also be a strong indicator that CHS did not have an MSG revelation when he cooked 500 pieces of chicken for some boating club. He would have fully known of it from the very onset.
I've been a vocal proponent of the two handfuls of stuff that got tossed into the mix being other than MSG for some time now.
I may be inspired by this to boost MSG to 20 grams. @eastfrision was set upon 20 grams per cup of flour as the ideal, so for him 29-30 grams in 200 grams would have been spot on.
From tests I've done by shaking MSG liberally onto not only chicken, but a lot of other foods, as well as sprinkling raw MSG directly onto my tongue, I'm as certain as I can be that the pleasurable lingering aftertaste (the note?) one experiences when eating real KFC_OR can be derived from nothing other than a liberal amount of MSG. YMMV
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