Post by ThePieMan on Jun 1, 2017 14:54:12 GMT
Posted: Tue Mar 23, 2010 2:09 pm Post subject:
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I loved that vid. I think I posted it somewhere? And TomW or is it TomC, your right......don't leave that part of the breast on the Wing. I believe this is a chef doing it better, but not The Colonels way
But it is PERFECT to get the Keel, and that's number 9 as I see it. Below is what I posted as my experience in 1970 thru 73 as best I can remember. Don't want to speak for HD55, but I think he remembered this type of setup, but with a true Colonel's designed Cook Timer!
For those that haven't read all my nonsense over the last year, Gino's was Gino Marchetti, Baltimore Colts Football player that started a hamburger franchise in the NE US and partnered with Kentucky Fried Chicken. And that's where I cooked Chicken. I hated cooking hamburgers and spent most time with my Pots!
Ed
Don't mean to bore you but here it is..........
1970ish Gino’s KFC, US:
1. We received Bags of Chicken in a Waxed Cardboard Shipping Box, in my case from King of Prussia, Pa. We put it in a walk-in cooler, not Freezer.
2. Each bag 18 pieces of chicken. Two Chickens each bag. One bag for each Sanders Pot on the burner. In my case 10 Pots, 180 Piece’s per cooking Run.
3. Each Chicken was a 9 piece cut: 2 wing, 2 legs, 2 thighs, 2 ribs (containing the breast), 1 keel
4. A prep area with a large tub to hold 25 lb flour, 3 lb salt, and 26 oz spice mix.
5. Prep area had a well to my right for Milk and Egg dip with basket.
6. To the right of this was a large sink to empty chicken bags and RINSE chicken.
7. To my left of the large tub was an area to place breaded chicken. 2 trays, 18pcs per tray.
8. To that left was the row of 10 pots. Sink, Prep and Pots all along one long wall. See photo from Margaret’s book, Spicy Daughter. That’s my KFC world……
9. To the end of the pots at left was a Shortening heating vat and drain area that recollected the used vegetable shortening, to filter and reuse. I believe we changed out the used shortening every few days, depending on use? Don’t quote me here!
10. A note on shortening: Boxes of Solid White grease, like Crisco. 40 or 50 lbs to put in vat to melt and use for cooking. Both Fry’s and Chicken at Gino’s……..
10a. Fold back wing to form closed "V". Bend Thigh bone to expose end of bone to aide in cooking. Put 18 pieces (one bag qty) in basket and dip in M&G.
11. Bread 1 bag of Chicken and place on Breading Tray. Repeat for second Tray.
12. Take both trays to first 2 pots and empty into pots. 1 tray in each. 18 pieces per pot. 400 Degree oil. Lids lying above pots on rack…..
13. A word about the pots. 16 Qt Mirro w/ 1954 Col Sanders Pat tag.
14. Quick Stir chicken in pots 1 & 2, cap and set timer for 2 min:
15. Go back to breading area, do 2 more trays of breaded Chicken within 2 minutes….
16. Go drop next to trays in pots 3 and 4. Stir and cap pots 3 and 4. Set 2 min. timer. Pots 1&2 are at pressure! Lower heat on Pots 1 and 2 and set 9 Minute timer. Back to Breading area to do 2 more trays. And so on. Like a dance with you, the Chicken and the Pots.
17. By the time you did Pots 9 and 10. The buzzer’s go off for 1 and 2 and you release the pressure. The dance continues……..
18. Open the lids, dump the pots onto a table that let’s the hot grease go back to the hold tank and the Chicken lays on a draining rack. You take a fork and a towel, turn the chicken to drain excess grease. Put draining rack holding the chicken in a metal tray and slide into 170 degree warming cabinet. Moisture is coming from bottom pot. Like a large oven on wheels, it holds 20 trays? Hard to remember. Each tray holds 36 pieces of Chicken…………
19. Keep moving, we have 8 more Pots with buzzer’s ready to go off in close succession!!
20. When the run is over, you refill the pots with oil, drop in the thermo’s and set the burners to high. Time to go get more Chicken out of the walk-in………
_________________
See ya in a better life, brotha!
Source: orresearch.forumup.us/about156-orresearch.html
--------------------------------------------------------------------------------
I loved that vid. I think I posted it somewhere? And TomW or is it TomC, your right......don't leave that part of the breast on the Wing. I believe this is a chef doing it better, but not The Colonels way
But it is PERFECT to get the Keel, and that's number 9 as I see it. Below is what I posted as my experience in 1970 thru 73 as best I can remember. Don't want to speak for HD55, but I think he remembered this type of setup, but with a true Colonel's designed Cook Timer!
For those that haven't read all my nonsense over the last year, Gino's was Gino Marchetti, Baltimore Colts Football player that started a hamburger franchise in the NE US and partnered with Kentucky Fried Chicken. And that's where I cooked Chicken. I hated cooking hamburgers and spent most time with my Pots!
Ed
Don't mean to bore you but here it is..........
1970ish Gino’s KFC, US:
1. We received Bags of Chicken in a Waxed Cardboard Shipping Box, in my case from King of Prussia, Pa. We put it in a walk-in cooler, not Freezer.
2. Each bag 18 pieces of chicken. Two Chickens each bag. One bag for each Sanders Pot on the burner. In my case 10 Pots, 180 Piece’s per cooking Run.
3. Each Chicken was a 9 piece cut: 2 wing, 2 legs, 2 thighs, 2 ribs (containing the breast), 1 keel
4. A prep area with a large tub to hold 25 lb flour, 3 lb salt, and 26 oz spice mix.
5. Prep area had a well to my right for Milk and Egg dip with basket.
6. To the right of this was a large sink to empty chicken bags and RINSE chicken.
7. To my left of the large tub was an area to place breaded chicken. 2 trays, 18pcs per tray.
8. To that left was the row of 10 pots. Sink, Prep and Pots all along one long wall. See photo from Margaret’s book, Spicy Daughter. That’s my KFC world……
9. To the end of the pots at left was a Shortening heating vat and drain area that recollected the used vegetable shortening, to filter and reuse. I believe we changed out the used shortening every few days, depending on use? Don’t quote me here!
10. A note on shortening: Boxes of Solid White grease, like Crisco. 40 or 50 lbs to put in vat to melt and use for cooking. Both Fry’s and Chicken at Gino’s……..
10a. Fold back wing to form closed "V". Bend Thigh bone to expose end of bone to aide in cooking. Put 18 pieces (one bag qty) in basket and dip in M&G.
11. Bread 1 bag of Chicken and place on Breading Tray. Repeat for second Tray.
12. Take both trays to first 2 pots and empty into pots. 1 tray in each. 18 pieces per pot. 400 Degree oil. Lids lying above pots on rack…..
13. A word about the pots. 16 Qt Mirro w/ 1954 Col Sanders Pat tag.
14. Quick Stir chicken in pots 1 & 2, cap and set timer for 2 min:
15. Go back to breading area, do 2 more trays of breaded Chicken within 2 minutes….
16. Go drop next to trays in pots 3 and 4. Stir and cap pots 3 and 4. Set 2 min. timer. Pots 1&2 are at pressure! Lower heat on Pots 1 and 2 and set 9 Minute timer. Back to Breading area to do 2 more trays. And so on. Like a dance with you, the Chicken and the Pots.
17. By the time you did Pots 9 and 10. The buzzer’s go off for 1 and 2 and you release the pressure. The dance continues……..
18. Open the lids, dump the pots onto a table that let’s the hot grease go back to the hold tank and the Chicken lays on a draining rack. You take a fork and a towel, turn the chicken to drain excess grease. Put draining rack holding the chicken in a metal tray and slide into 170 degree warming cabinet. Moisture is coming from bottom pot. Like a large oven on wheels, it holds 20 trays? Hard to remember. Each tray holds 36 pieces of Chicken…………
19. Keep moving, we have 8 more Pots with buzzer’s ready to go off in close succession!!
20. When the run is over, you refill the pots with oil, drop in the thermo’s and set the burners to high. Time to go get more Chicken out of the walk-in………
_________________
See ya in a better life, brotha!
Source: orresearch.forumup.us/about156-orresearch.html
