Post by Silver on Jun 25, 2022 10:39:08 GMT 1
Zinging is widely presumed to have been openly practiced in the past by some franchises, and is potentially still actively being practiced to this day. It is the act of adding some 'unauthorized' portion of additional H&S mixture (official or otherwise as to source) into the mixing Lug. A key major franchise motivator toward initiating and sustaining this practice is that since some of the overall Salt resides within the H&S bag (in addition to MSG), a zinged batch of seasoned flour is a saltier batch of seasoned flour, as well as an MSG boosted batch. If you have discovered that a particular franchise location near you tends to consistently provide you with much better overall tasting chicken, then Zinging must be considered. Salt and Pepper in particular would stand out as more bold for a Zinged batch. And these two are major taste bud stimulators. And boosted MSG is also a major taste bud stimulator.
Alternately, the simple addition of more Salt alone would suffice to be categorized as Zinging. It is strongly presumed that the official level of Salt has been gradually reduced over time. And that the flavor of the product has diminished over time as well. A franchise that tosses in more Salt may see boosted repeat sales as a result. And if the Salt is outside sourced, it's ratio of supplies ordered from the parent would not appear skewed, thereby not raising any corporate level of suspicion.
Alternately, the simple addition of more Salt alone would suffice to be categorized as Zinging. It is strongly presumed that the official level of Salt has been gradually reduced over time. And that the flavor of the product has diminished over time as well. A franchise that tosses in more Salt may see boosted repeat sales as a result. And if the Salt is outside sourced, it's ratio of supplies ordered from the parent would not appear skewed, thereby not raising any corporate level of suspicion.
