Post by deepfriednew101 on Nov 18, 2022 17:50:12 GMT 1
This thread is address a Long know question which may or may not have been spoke to enough BUT its Key to Flavor in Deep Fried Pressure Cooked Items.
Ever since Brown and Massey Purchased the KFC Franchise from CHS, issues were around the Fat, Shortening, Vegetable Hydronated Oil?
But the real Fact is it started when CHS started Cooking chicken and there was a Toss up between what to use as CHS Mother in-law used one Shortening and CHS used other items then CHS also relied upon his Mothers Method and use of Fat ETC ETC ETC.
Cut to the Chase which is OVER looked by many:
HOW MUCH Flavor and Aroma is with held in the Fat, Lard, Shortening, Hydronated Vegetable Oil ETC, ETC, ETC.
there are Many who say using NEW oil DOES NOT affect the Quality or Taste of the Chicken MY OPIONION is they Do Not Know what they are taking about. when you use NEW Oil Fresh Oil the Chicken Does NOT have the Same Flavor as a slightly used Cooking Fat, Lard, Shortening, Hydronated Vegetable Oil which has NOT deteriorated or been Burned?
Last weekend WE had a situation with a Catering Job. we used equipment and cookers which were torn down for maintenance and 100% cleaned, the Fryers were filled with 100% Fresh Oil. We had NO choice but use the equipment there was NO other option.
The first Batches of Frying Chicken were a Flavorless chicken - Yes it has some Flavor BUT it was NOT a Memorable WOW chicken. we had to take then chicken out of the pressure cookers and as soon as it was placed on the wire Racks we sprinkled the Herb and Spice Blend over the Chicken in moderation, It still made a Non uniform cooked chicken compared to a Seasoned Oil Cooked chicken. It was better BUT not a Great Chicken again.
This again Proved that A Seasoned Oil gives More Flavor to the Chicken then what many respect. Also a Burned or deteriorated Oil throws off the Chicken just as Bad or worse.
So then when Home use Cookers are using there Same oil stored from Month to month which may be under seasoned and then over seasoned it effects your cook.
in the 1970 KFC NEW AGE was under pressure from the Franchisor about the HIGH cost of the Oil Use per month, It was found that the NEW cookers even with the Fancy cleaning filter systems were NOT effective with the Paprika. When the Original KFC were using the Stove Top pressure cookers they ONLY held 2 Birds typically and they Oils in the Pots were all different and some may have been more seasoned then others (it was recommended to mix the chicken from 2 different pots on the Wire Racks and NOT to fill a Bucket From 1 Pressure cooker batch if possible.
Back to the Home use Oils and Shortening it is harder to Fry consistent chicken with Oils ETC that may or may not be seasoned or even rancid from under use. This is why Citric acid was added to the Oils and shortening by Processor BUT some Do Not use it ?
The Oil in 2022 Creates MORE flavor for the NEW AGE KFC then the seasoning is my point
Ever since Brown and Massey Purchased the KFC Franchise from CHS, issues were around the Fat, Shortening, Vegetable Hydronated Oil?
But the real Fact is it started when CHS started Cooking chicken and there was a Toss up between what to use as CHS Mother in-law used one Shortening and CHS used other items then CHS also relied upon his Mothers Method and use of Fat ETC ETC ETC.
Cut to the Chase which is OVER looked by many:
HOW MUCH Flavor and Aroma is with held in the Fat, Lard, Shortening, Hydronated Vegetable Oil ETC, ETC, ETC.
there are Many who say using NEW oil DOES NOT affect the Quality or Taste of the Chicken MY OPIONION is they Do Not Know what they are taking about. when you use NEW Oil Fresh Oil the Chicken Does NOT have the Same Flavor as a slightly used Cooking Fat, Lard, Shortening, Hydronated Vegetable Oil which has NOT deteriorated or been Burned?
Last weekend WE had a situation with a Catering Job. we used equipment and cookers which were torn down for maintenance and 100% cleaned, the Fryers were filled with 100% Fresh Oil. We had NO choice but use the equipment there was NO other option.
The first Batches of Frying Chicken were a Flavorless chicken - Yes it has some Flavor BUT it was NOT a Memorable WOW chicken. we had to take then chicken out of the pressure cookers and as soon as it was placed on the wire Racks we sprinkled the Herb and Spice Blend over the Chicken in moderation, It still made a Non uniform cooked chicken compared to a Seasoned Oil Cooked chicken. It was better BUT not a Great Chicken again.
This again Proved that A Seasoned Oil gives More Flavor to the Chicken then what many respect. Also a Burned or deteriorated Oil throws off the Chicken just as Bad or worse.
So then when Home use Cookers are using there Same oil stored from Month to month which may be under seasoned and then over seasoned it effects your cook.
in the 1970 KFC NEW AGE was under pressure from the Franchisor about the HIGH cost of the Oil Use per month, It was found that the NEW cookers even with the Fancy cleaning filter systems were NOT effective with the Paprika. When the Original KFC were using the Stove Top pressure cookers they ONLY held 2 Birds typically and they Oils in the Pots were all different and some may have been more seasoned then others (it was recommended to mix the chicken from 2 different pots on the Wire Racks and NOT to fill a Bucket From 1 Pressure cooker batch if possible.
Back to the Home use Oils and Shortening it is harder to Fry consistent chicken with Oils ETC that may or may not be seasoned or even rancid from under use. This is why Citric acid was added to the Oils and shortening by Processor BUT some Do Not use it ?
The Oil in 2022 Creates MORE flavor for the NEW AGE KFC then the seasoning is my point
