Post by deepfriednew101 on Sept 30, 2022 16:19:17 GMT 1
There has been Tons of discussion reference on the subject:
Brine vs Marinade
My comment is this and this ONLY as a refresher.
in the 1950's when CHS went location to location Many places DID NOT have chicken on the Menu. They were Hamburger Stands and Ma & Pa Locations
CHS carried a 50lbs. Tin of Seasoned flour and chicken with Himself Stop to Stop.
Now hauling around a 50lbs Tin of seasoned flour is NOT a issue and would not be a problem
BUT Caring FRESH CHICKEN from the AM until Possible the Evening when he would Cook for Owners after they Closed for the Day. Like Pete Harmon Location.
Think about this HOW would YOU HAUL fresh chicken today 2022 in your car and what would you do to PRESERVE it for a Cooking after 6:00PM keeping in mind safety. Remember CHS was the President of the Restaurant Association and was speaking to Thousands of people about taste and safety of Food Handling ?
THERE is NO WAY you would not have the chicken in a Brine Homemade Preservative Solution Today or 1930's 1940's 1950's LETS BE REAL
