Post by smallgree on Oct 23, 2022 17:50:21 GMT 1
I've been digging at this since the early 1990s since the internet began to grow wings and fly. Every time a tidbit popped up, it soon burst into oblivion. As the internet grew, the true pieces of information became obscured by repetitive posts of the same info, which, if misinformation, was repeated hundreds of times, to the point of making research for positive info difficult, if not impossible. In this environment, the KFC operatives and moles had field days. Then the innocent folks repeated that info over, and over, as if true.
Being a paranoid schizophrenic (?), I saved much of what I found, but unfortunately not all. But in my mind, being in an analytical profession, I've remembered the little things that could be easily cross-examined. I've done that to many throughout these years, and I apologize, as I never meant any harm.
I dry brined chicken thighs overnight, then I breaded and fried four for 2 minutes at 368F, then I placed those in a large Crockpot, varying the temperature up or down for 3 to 4 hours until 170F. The crust was KFC like, but the meat was not fall off the bone tender. I left it at low, then warm for a few more hours until the meat was really tender. At the same time, I fried one thigh at 368F for 3 minutes, then continued with fryer turned off, and the pot covered for 10 to 15 minutes longer, until chicken was 170F. It had good semi-crispy crust, but was extremely salty. The meat was much too seasoned.
When I removed the Crockpot chicken, which was 200F or higher, it was fall off the bone tender, sticky and absolutely delicious. I knawed the ends of the thigh bone I ate and noticed that it was not overly salted, and the seasoning was "OR" like with the sharp bite missing (lemon, cayenne, mustard?). Honestly, any seasoning combination would have been delicious. I'm sure KFC found this out soon after CHS was removed from the controls.
Then it hit me. This may not be popular, but if your cooked chicken is not sticky tender with the bone joints soft, then it will be too salty and over seasoned, and you have failed. Who would admit to this? It is that simple. When CHS shifted to the pressure fryer, he had to alter his "mixes", and his great discovery was the collagen loaded tender result.
My Crockpot (original) created what I've been trying to duplicate all of these years. Only the Crockpot has worked. Even my pressure cooker failed because I have followed the wrong temperature and cook times, and wrong seasoning mixes. When I was young, the dark meat was just that, dark. I didn't like the white meat because the flavor did not penetrate the white meat well. Less collagen? The thighs I cooked yesterday was as white as the breasts. Today's chicken just doesn't cook right, and some collagen is there, but without much flavor.
By this post, I will, as time passes, post the little things that made me ponder what the heck I was doing. I would hope others would reflect on the little inconsistencies they've encountered.
Let me begin with just a few, beginning chronologically. Nobody knows how much the seasoning weighed before the spice providers were enlisted to help with the business.
When CHS cooked on the TEF show, Minnie Pearl commented that the chicken "sure is dark". Was he using all of that paprika? Did he use the wrong temperature and burn it up? Did he cook it too quick because of time constraints? Did he do this to confuse a nation of watchers? Are his little hints, as in the 6 to 7 minute cook time bald faced lies? Honorable man? A guy who threw his breakfast at a cafe cook, while cussing like a sailor, because he was upset? A man who sat at the front of the church, and became visibly angered if his gifts were not acknowledged and praised? An admitted lawyer that tried to solve a dispute by shooting a man (or at a man. LOL)?
Did CHS taste the oil to check the saltiness? Did that indicate that the salt would basically leach into the "pressure fryer" oil to the point that a process had to be used to minimize the saltiness in the oil? Is this why I didn't get the "oil cleaning" manual? Is KFC oil filtering different than the technique cited in other manuals about filtering their oil (less salt)? Did this process mean that more salt had to be used with the pressure frying technique, than with the old pan frying method?
Many more to come. The "11 vials" is a half truth, which is the best misinformation KFC has used. They were used to convince people that there actually were 11 spices and herbs, and the vials contained those.
Being a paranoid schizophrenic (?), I saved much of what I found, but unfortunately not all. But in my mind, being in an analytical profession, I've remembered the little things that could be easily cross-examined. I've done that to many throughout these years, and I apologize, as I never meant any harm.
I dry brined chicken thighs overnight, then I breaded and fried four for 2 minutes at 368F, then I placed those in a large Crockpot, varying the temperature up or down for 3 to 4 hours until 170F. The crust was KFC like, but the meat was not fall off the bone tender. I left it at low, then warm for a few more hours until the meat was really tender. At the same time, I fried one thigh at 368F for 3 minutes, then continued with fryer turned off, and the pot covered for 10 to 15 minutes longer, until chicken was 170F. It had good semi-crispy crust, but was extremely salty. The meat was much too seasoned.
When I removed the Crockpot chicken, which was 200F or higher, it was fall off the bone tender, sticky and absolutely delicious. I knawed the ends of the thigh bone I ate and noticed that it was not overly salted, and the seasoning was "OR" like with the sharp bite missing (lemon, cayenne, mustard?). Honestly, any seasoning combination would have been delicious. I'm sure KFC found this out soon after CHS was removed from the controls.
Then it hit me. This may not be popular, but if your cooked chicken is not sticky tender with the bone joints soft, then it will be too salty and over seasoned, and you have failed. Who would admit to this? It is that simple. When CHS shifted to the pressure fryer, he had to alter his "mixes", and his great discovery was the collagen loaded tender result.
My Crockpot (original) created what I've been trying to duplicate all of these years. Only the Crockpot has worked. Even my pressure cooker failed because I have followed the wrong temperature and cook times, and wrong seasoning mixes. When I was young, the dark meat was just that, dark. I didn't like the white meat because the flavor did not penetrate the white meat well. Less collagen? The thighs I cooked yesterday was as white as the breasts. Today's chicken just doesn't cook right, and some collagen is there, but without much flavor.
By this post, I will, as time passes, post the little things that made me ponder what the heck I was doing. I would hope others would reflect on the little inconsistencies they've encountered.
Let me begin with just a few, beginning chronologically. Nobody knows how much the seasoning weighed before the spice providers were enlisted to help with the business.
When CHS cooked on the TEF show, Minnie Pearl commented that the chicken "sure is dark". Was he using all of that paprika? Did he use the wrong temperature and burn it up? Did he cook it too quick because of time constraints? Did he do this to confuse a nation of watchers? Are his little hints, as in the 6 to 7 minute cook time bald faced lies? Honorable man? A guy who threw his breakfast at a cafe cook, while cussing like a sailor, because he was upset? A man who sat at the front of the church, and became visibly angered if his gifts were not acknowledged and praised? An admitted lawyer that tried to solve a dispute by shooting a man (or at a man. LOL)?
Did CHS taste the oil to check the saltiness? Did that indicate that the salt would basically leach into the "pressure fryer" oil to the point that a process had to be used to minimize the saltiness in the oil? Is this why I didn't get the "oil cleaning" manual? Is KFC oil filtering different than the technique cited in other manuals about filtering their oil (less salt)? Did this process mean that more salt had to be used with the pressure frying technique, than with the old pan frying method?
Many more to come. The "11 vials" is a half truth, which is the best misinformation KFC has used. They were used to convince people that there actually were 11 spices and herbs, and the vials contained those.
