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Post by deepfriednew101 on Nov 25, 2023 14:08:39 GMT 1
The major Part that People DO NOT understand when it comes to The Restaurants setting kitchen of 1939 or NEW AGE KFC 2023
They cook ONLY chicken's in the Pressure Cookers ONLY CHICKEN
That oil becomes after approximately 5 Full Pots of Cooking which can Happen in a 2 hour Time period IN THE RESTURANT.
The Oil is NOT only seasoned By the Seasoning Salt, Flour, and also the Chicken Fat ALL the Components create a seasoned Oil.
We cook 1000's of Pieces of chickens for Catering on a weekend on major holiday. Knowing the First Batches will be lower seasoned. We intentionally use those Pieces for specific recipes where we DO NOT want a Heavy Seasoned Chicken. Once the Oil is seasoned and you can smell it and taste it we Fry the Chicken for the Main Coarse which people want seasoned.
Beef Tallow still Gives the Best Flavor Chicken second would be a Peanut Oil BUT allergy issue for some people.
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smallgree
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Post by smallgree on Nov 26, 2023 23:07:06 GMT 1
Before I read any recent posts, I want to report what I discovered Thanksgiving.
I brined a turkey for the family, and the meat was a reddish, pink. I think I may have discovered a very important component of the OR, something I've used for years. And it can be obscured in the ingredient labeling. I'm going to experiment first before I lead anyone down a dead end road. But the meat was red. My grandkids thought the turkey was not done. Later.
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Post by deepfriednew101 on Nov 27, 2023 14:46:38 GMT 1
I Agree With you Willie
ANYONE READING my posting for Decades I have wrote that the Original chicken was red around the Bone and many people would complain and return the chicken BUT We were instructed to test the INTERNAL temperature of the Chicken that was cooked and explain the Chicken was Brined BUT they wanted the Brine aspect kept hush hush.
C.H.S. Hauled Chicken in the Trunk of his car when he went to many places to show them His Fried Chicken and How great it was and Many days he had the chicken in the Ice Chest over NIGHT which He Brined as He had to preserve the Chicken
Look at the Web Sites For Companies who supply the Chicken they ALL Brine the Chickens and state the fact there chicken for KFC is specially packaged.
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smallgree
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Post by smallgree on Nov 27, 2023 18:38:46 GMT 1
Questions:
When CHS sold KFC, why did the corporation have to enlist a laboratory? To learn how to get the same chicken, scientifically, as CHS did?
Where is the information that the 11 Hs&Ss were originally all contained in the seasoning bag, and not split between breading and brine?
What was the use of sodium phosphates, and what, if not originally used, were they intended to replace?
Where are the testimonials of the early franchise owners/partners prior to 1964? Couldn't they have settled the "brine or not to brine" debate?
Since KFC has their chicken specially prepared and delivered today, where is the information about how the early franchisees prepared the chicken they bought themselves, if they did?
On the Tennessee Ernie Ford show, why was there purported problems in rehearsal, and why did Minnie Pearl comment on how dark the chicken was, as if burned? Was a procedure deliberately skipped to hide something?
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Post by deepfriednew101 on Nov 27, 2023 19:03:46 GMT 1
Willie I can answer some of the question BUT not all this second
When CHS sold KFC, why did the corporation have to enlist a laboratory? To learn how to get the same chicken, scientifically, as CHS did?
The New Age Corporation hired and contracted what C.H.S. called the engineers to develop the seasoning. It WAS NOT Brown & Massey
In the 60's Drought hit crops for the Pepper supply and K.F.C. could Not obtain enough High Quality Pepper there was also a shortage of two other spices which were being used according to the Information on K.F.C. bulletin's we received back then. They had to figure out how to make changes and they were in a Feud with C.H.S. as they already made changes to the spices and herbs with Lower quality items.
NOW also think about this it was the same time the Large Mills were changing from Stone Wheels to mechanical separator's and choppers which changed quality of spices and herbs so it was affecting the Brand over all.
C.H.S. and Claudia maintained they Mixed 11 Herbs and Spies in the Bags sent out. Franchises could buy locally sourced Flour so the Flour was NOT seasoned or special The salt was also specified which to use a Popcorn Salt.
Brine was tried and tested at STORE levels with the Tumble Marinates WHICH FAILED in Stores. The stores Did NOT have the extra space and time for a additional step. I have 6 Brand New KFC Tumble mandators from the 1970's NEVER USED.
The early Original K.F.C. were showed how to over night Brine By C.H.S. originally
On the T.E.F. they ran a rehearsal cooking the second time which you see on the Video C.H.S. had to cut the time down and tried to cook the chicken at a Higher temperature which Turned the chicken a dark brown and they could not re shoot the show
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smallgree
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Post by smallgree on Nov 27, 2023 19:17:38 GMT 1
I read a story from one fellow who said that the brine, and the breading seasoning came in separate bags. He said the chicken was brined overnight. I have found little verification for that story. He did maintain that turmeric was used in the brine.
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smallgree
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Post by smallgree on Nov 28, 2023 0:42:34 GMT 1
"The New Age Corporation hired and contracted......." Self explanatory.
The greatest shortage was Jamaican ginger which was hit with blight......CHS is on record complaining about the ginger.
"C.H.S. and Claudia maintained they Mixed 11 Herbs and Spies in the Bags sent out". This doesn't settle whether there were two, or one. They were both liars.....
Information about brines, but not the procedure or ingredients? Also, a tumble marinade is not a brine......
Again, if CHS showed how to brine, how was it done? Why did the marinade replace it? You maintain that you know the specifics, but reveal little we don't already know.......
I don't know how you could possibly know the specifics of the TEF show, without knowing about how the chicken was soaked in the wash before breading, and all of the other details I have sought for 30 years......
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Post by Chickenman on Nov 28, 2023 1:15:56 GMT 1
Smallgree, what are your thoughts on the nigella seed? you haven't really said if you agree with it or not. Are you going to start trialling them? and were they ever discussed on the old tck forum? anyway, i have 100% proof, and know they are in it.
The only thing i've seen mentioned about them is a post from ThePieMan, who said that the black vial can only be either Vanilla, or Nigella seed, and said how Vanilla sales never went up so couldn't be Vanilla.
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smallgree
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Post by smallgree on Nov 28, 2023 2:23:14 GMT 1
They were discussed, but since the pandemic, I've been unable to find them, or even white peppercorns. I don't usually order online. I will be looking for them after I finish my CLE (Continuing Legal Education) seminars, which are held this week. I still believe that one cannot fit all of the proposed ingredients in without excluding the peppercorns, and then including Italian seasoning for most of the herbs. The only alternative is that the 11 Hs&Ss were pure propaganda to deceive. I posted several years ago about the "OR" taste I got by mixing about 5 or 6 different breading mix leftovers together. I could never have duplicated it because it had at least 16 to 20 different ingredients. I'm still not certain whether the OR was a series of mixes, and that for legal reasons, they had to be boiled down to a certain unidentifiable number. That's why I tried, with no success, to identify when that phrase "11 Hs&Ss" was first used, and when it first became an advertising gimmick. I'm also not certain about onion because certain members of my family despise even the thought of onion in a dish. I understand that nigella has an onion essence to it.
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Post by deepfriednew101 on Nov 28, 2023 14:18:06 GMT 1
C.H.S. was questioned about ALL the interviews He had made in His Lifetime
He explained in One interview He was Lead around like a prize Bull at a County Fair winning a Blue Ribbon.
C.H.S. told the Story about T.E.F. and How Pressured it was for Time.
NOTICE how C.H.S. Lifted the Pressure Fryer out of the Burner Box and moved it to the side as the Heat was to High ?
C.H.S. Always maintained that HE used 11 Secret Individual Ingredient's that He Added into the Original Flour and Salt and Pepper He started with Makes it 13 Items
He classified Salt and Pepper as Condiment's.
11 Items that are found in Pantry's Rosemary, Sage, Savory, Oregano, Thyme, Basil WERE NT GROWN EVERYWHERE 2 items that were found on the Kitchen Table Salt, Pepper item that were found in the Garden, Celery, Garlic, Onion, Parsley GROWN EVERYWHERE
THE Original Recipe of Colonel Sanders had More then 11 powdered items
ANYONE who ate the Pre-1970 Chicken would recall the SIGTH of the Rubbed Herbs Basil and Thyme VISUALLY with Black Pepper spec's CLEAR
Bill S. Marion Kay said He poured the Bag of seasoning onto the Table and determined items VISUALLY. Willie You cannot do that with ANY 1980's seasoning or 1990 seasoning. The Old Seasoning was RED in color Not a Grey Ton.
C.H.S. used Ginger and Cinnamon in His BBQ Sauce recipe which He Sold to Brown and Massey
When C.H.S. started making the Chicken and Other recipes HE DID NOT have Amazon Prime and Superstores for supplies. He relied upon the Basic's and items From the Botanical Pharmacy as He was a Mid Wife delivering Babies.
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