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Post by deepfriednew101 on Aug 14, 2024 14:36:57 GMT 1
Willie
To Answer your Color Question the Original Older Color was More a Red color and Later Years are MORE Green
I'm sure your Seasoning in More a Sand toupe Color with black spec's
KFC reports showed that Paprika was causing issues with the NEW OILS that KFC were using after they changed from Beef Tallow to More Soya Oils
KFC also USES a Paprika Extract which is Washed to NOT color the Oils and cause excessive Oil Change interval which are a HUGE Cost to Franchise Owners.
While Karl From Grace's Perfect Blend says they DO NOT use Paprika in His Blend
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Post by deepfriednew101 on Aug 14, 2024 14:37:26 GMT 1
Great work Willie
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smallgree
Chef
Here is a vial recipe:
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Post by smallgree on Aug 15, 2024 5:37:26 GMT 1
I cooked my last "chili" chicken today. Next, I took the herb dominant ingredients and the salt and put them into a quart glass jar with the flour. 24 hours later, the herbaceousness was very pronounced. I want to see if we should meld our seasonings with the flour. I know that KFC went to bulk mixes for 25 lbs of flour, but I also know that earlier they mixed everything together. My question is, and has been for sometime, did CHS in the early days send packages out to franchisees with everything included? Never read much about it, and assumed their might be something to it. I wish some of you folks could spend as much effort solving these riddles as you do worshiping Graces.
I often forget that I have a 1998 KFC manual. There might still be some hint in there on how to prepare the seasoned flour.
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Post by deepfriednew101 on Aug 15, 2024 14:05:28 GMT 1
The manuals Specify
Sifting the Flour One time Prior to adding the seasoning then Sifting the Seasoned Flour 2 additional times
So the flour is sifted Three Times
Once the seasoned flour was used and had chickens coated in it the flour would be resifted after Two pressure pots of chicken were cooked approximately or the Flour became to moist and stuck together to much.
The key was keeping the Flour extra find and continually keeping the seasoning suspended with the flour and NOT having the seasoning and salt sitting at the bottom of the lugs. The seasoning and salt being heavier drops quickly to the bottom of the lugs when the Proper 7-10-7 method is used and the flour also takes on moisture
This is why a Double Zero flour, self rising flour or Pastry flour works best for Coating Fried Chicken
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Post by deepfriednew101 on Aug 15, 2024 14:31:08 GMT 1
I did give the generalized way to handle the flour
I was unable to add the pages from Old manuals BUT will maintain that
Sifting is the Key and CHS also said that the Salt being heaviest of all ingredients drops to the Bottom the quickest of all items and if the seasoned flour was NOT continually sifted you would either Get under salted or over salted Fried chicken and the concerns were also NOTED in the trouble shooting page of some manuals in the Later days
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smallgree
Chef
Here is a vial recipe:
Posts: 1,417
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Post by smallgree on Aug 15, 2024 18:40:14 GMT 1
But how long after the first additions of ingredients was "best" letting the flour sit before using?
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Post by Silver on Aug 16, 2024 12:45:14 GMT 1
The character of ground Herbs and Spices declines with age. I can't imagine any factual benefit to be gained via aging a seasoned flour, or via aging a blend of ground H&S. The oils which define them don't mystically morph or otherwise transform their molecular structures when in contact, and oils all evaporate over time.
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Post by deepfriednew101 on Aug 16, 2024 14:05:28 GMT 1
Willie
C.H.S. had the Flour and seasoning Mixed in His Car which He Had in a 50Lbs Tin
The Tin was easy to Shake in the Tin first and re-distribute to Seasoning then re-sift Prior to Cooking at a Location.
The Franchises since the 1970's with mechanical sifter Breading stations Had seasoned Flour in Lugs continually and Fresh Batches were used Immediately after sifting, at the end of the day the flour was sifted and stored over night and re-sifted in the Morning Prior to use.
In the OLD days the seasoned Flour was used to make Gravy. Most NEW AGE Franchises just throw out extra spent Flour and Don't use it.
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smallgree
Chef
Here is a vial recipe:
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Post by smallgree on Aug 18, 2024 20:25:42 GMT 1
When any element loses some of its essence, that essence goes somewhere, wouldn't you agree? It is not illogical to assume that chemicals leaching out of these elements would be absorbed by the flour. After all, it is the floured breading that Cartman ate from all of the KFC chicken. If that flour has been sealed in a glass jar, then where would all of those escaping chemicals go? I have to wonder why anyone would pooh pooh this theory without even trying it and knowing for sure. Again, KFC DID just that at one time. The theory was that franchise employees didn't mix the KFC ingredients correctly. Wouldn't that indicate that KFC included everything into the flour to ensure that the flour ADEQUATELY ABSORBED THE SEASONING?
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smallgree
Chef
Here is a vial recipe:
Posts: 1,417
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Post by smallgree on Aug 19, 2024 4:35:22 GMT 1
I had a long post working here and my lame finger somehow deleted all of it. So let me summarize. If you want to create your own KFC replica recipe, then hang in there. If you want to just go buy a commercial mix, and make adjustments, then go after it. Of course most of us could have done that years ago, but we wanted to crack the code ourselves. I guess in today's World, depending on someone else to do it for you rules the day.
My extract is dry. It is very powerful, and will give my recipes a good kick.
My gizzards cooked in the herb heavy recipe tasted like old KFC to me. I need to get me a new pressure cooker soon.
The previous recipe with chili ingredients, and some additions, when added with the herb recipe, just might be the final mix I've looked for.
My new brining technique created some flavorful, tender chicken.
Why has the exact information concerning the type of flour been so obscured? I don't think anyone, except KFC operatives, really has the inside info on the flour issue. I have KFC flour, but I am not a chemist.
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