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Post by silver on Aug 10, 2022 21:04:51 GMT
This is another point of contention I have had in the past. Maybe it has to do with the location, but in the late 50s and early 60s, our KFC here was not soft and gooey. It got that way later, but not in the early days. Since my local franchise launched in 1957, that sets 1957 as the first time terminus (or terminus post quem) wherein I might possibly have first experienced KFC, albeit that I would only have been 2 years old at the time. The problem I have is in actually remembering (as opposed to imagining) what OR was like back then. I can however recognize a few turning points in history wherein the recipe has noticeably changed. But recognizing such change does not necessarily help me to establish a definitive set of quantifiable qualities that existed prior to said changes. The past (or good old days of KFC) must therefore be probed such that they evolve from the realm of a blend of imagination and conception and recall/memory. Thus anything that tastes like the current offering, only much better, is imagined by me to be a step in the right direction. The changes I definitively recall include: 1) When it went from being more red brown to being less red to non-red brown. And a minor flavor change thereby. I fuzzily recollect circa the early 1980's for this. 2) When it had a major downturn in flavor post 2006-2007 when trans-fats were eliminated. And from which it has never recovered. And post which it has lost a good percentage of my interest and thereby my $$$'s that likely would have been spent on it. 3) The price of a bucket having roughly gone up 6-fold within my lifetime. Wherein I distinctly also remember 32 to 34 US cents per gallon gasoline and 27 US cents per gallon diesel fuel. The changes I less than definitively imagine to recall include: 1) It seems to me that the thickness of the OR coating was greater in the past. And there were more convoluted folds therein. 2) The flavors overall seem to have gotten far less bold, whereby I can't fully decide if this is merely due to my ever getting older, and wherein I feel that age alone can't fully explain this. 3) The flavor of the chicken itself, stripped of the crust/coating, seems to have gone way down hill. I attribute this to flavorant injections and phosphate brining/injection. 4) The salt level having diminished. The things I can't imagine include: 1) Any early era change in flavor quality that might have occurred soon after CHS sold the business. 2) A time when it was more crunchy as opposed to soggy. |
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ne1
Full Member
Posts: 203
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Post by ne1 on Aug 10, 2022 23:31:23 GMT
I remember it being more salty back in the 70's for sure.
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Post by roosternballs on Aug 11, 2022 3:05:52 GMT
This is another point of contention I have had in the past. Maybe it has to do with the location, but in the late 50s and early 60s, our KFC here was not soft and gooey. It got that way later, but not in the early days. I will say my local location has probably one of the worst KFC's ive ever been too. It had been shut down before by the health inspector. To be honest, if i go back a over a decade or two, i much rather went to Maryland Chicken over KFC. They are no longer in my area, i think they went under. I didn't care for their sides, but the chicken was better then KFC OR from what i remember. Although their breasts were small ( probably cut in half) |
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Post by roosternballs on Aug 12, 2022 2:34:54 GMT
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Post by silver on Aug 12, 2022 9:10:30 GMT
That's making me hungry! Did the cornstarch give it a nice crispness? Is there any Dextrose (or alternately, Table Sugar) in your mix? Did you hold the temperature at 180 C. throughout?
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Post by silver on Aug 12, 2022 11:23:26 GMT
Shouldn't you be leveling out at closer to 9.4 PSI with a 65 kpa jiggler?
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Post by roosternballs on Aug 12, 2022 14:49:26 GMT
That's making me hungry! Did the cornstarch give it a nice crispness? Is there any Dextrose (or alternately, Table Sugar) in your mix? Did you hold the temperature at 180 C. throughout? I didn't notice any crisper then using just flour ( ratio needs to be higher) I did not use dextrose because i wanted to see just how brown it got using 180C for the initial 2 minutes, then 150C for 10 minutes. As far as holding 180C, I waited 2 min then when before i sealed the lid i set it to 150C and set the timer for 10 minutes. It did not drop below 150C during the cook. |
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Post by silver on Aug 13, 2022 11:28:45 GMT
I didn't notice any crisper then using just flour ( ratio needs to be higher) Increase the Cornstarch to 25% of the combined Flour and Cornstarch weight next time and see if that crisps it up. I'm guessing that KFC can achieve their level of crispness with what I presume to be about 12.5% Cornstarch because they are open kettle deep frying Extra Crispy. |
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Post by roosternballs on Aug 13, 2022 16:29:59 GMT
I will definitely increase the cornstarch or go back to using evercrisp. Another thing to note, is i did not notice any benefit to using the double acting baking powder in the flour mixture. I am wondering if it would be better to add it to the egg/milk.
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Post by roosternballs on Aug 14, 2022 3:55:05 GMT
I want to test more, but you better step up your game if you want me to clog my arterys with your suggestions.
EDIT: thats a joke btw....
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Post by silver on Aug 14, 2022 17:11:55 GMT
I want to test more, but you better step up your game if you want me to clog my arterys with your suggestions. EDIT: thats a joke btw.... I've watched videos where people made their coating mix base from 50% flour and 50% cornstarch. And one guy even tried 100% cornstarch (which is not recommended). So 25% is not as extreme as it gets.... |
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Post by roosternballs on Aug 18, 2022 2:10:22 GMT
I want to test more, but you better step up your game if you want me to clog my arterys with your suggestions. EDIT: thats a joke btw.... I've watched videos where people made their coating mix base from 50% flour and 50% cornstarch. And one guy even tried 100% cornstarch (which is not recommended). So 25% is not as extreme as it gets.... Are you referring to that Guga Guy? I used to follow him years ago when he had Ninja and momo or how ever you spell his name lol. Now he just makes ridiculous videos for subs/likes. I no longer follow him. |
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Post by silver on Aug 18, 2022 2:31:45 GMT
Are you referring to that Guga Guy? I used to follow him years ago when he had Ninja and momo or how ever you spell his name lol. Now he just makes ridiculous videos for subs/likes. I no longer follow him. As to 100% Cornstarch coating, yes, that guy. I don't follow him whereby to believe in anything he recommends, but rather because he is humorous and watching him is therein enjoyable. |
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Post by roosternballs on Aug 18, 2022 3:09:31 GMT
Are you referring to that Guga Guy? I used to follow him years ago when he had Ninja and momo or how ever you spell his name lol. Now he just makes ridiculous videos for subs/likes. I no longer follow him. As to 100% Cornstarch coating, yes, that guy. I don't follow him whereby to believe in anything he recommends, but rather because he is humorous and watching him is therein enjoyable. I guess. His Dis on Salt Bae was probably his best "REAL" episoide he has done in my opinion. That Salt Bae dude is a hack, i can't believe he has a restaurant that charges $2000 for a Prime NY strip steak wrapped in 24k gold leaf. ( gold leaf cost like $50) |
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Post by roosternballs on Aug 27, 2022 22:49:33 GMT
A Crispy_Like pure speculative wild guess: 175 grams AP Flour 28 grams Salt 25 grams Cornstarch 10 grams MSG 5 grams Double Acting Baking Powder 3.5 grams Dextrose Sugar Powder (max) 3 grams Unrevealed Spices (combined, max) 2 grams Onion Powder (max) 2 grams Canola Oil (max) 2 grams Unrevealed Spice Extratives (combined, max) 0.5 grams Annatto (or less) Doubling the total amount but also going with 25% Cornstarch, so 100g. Also replacing 10% of flour with Evercrisp so replaced 30g of flour with Evercrisp. 7g of dextrose, my scale can only weigh in grams so i just went with 1/4 tsp of annato. Now, i didn't feel like making a new batch of 11 HS so im kinda just going to wing it and hope for the best by using 20g of HS instead of the normal 80g. Will post results later tonight. |
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