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Post by Deleted on Dec 12, 2015 5:56:53 GMT 7
CC1 can you get close to the colonels chicken gravy?
There's a KFC proboards forum but it mainly focusses on the chicken batter, would like your input please, kind sir.
I've never tried making it before, the shit they do in the UK is exactly that, thin and bland, the recipe I want to recreate is the Thai recipe that you get with potato, which is exactly how it should be, minus the potato.
Gonna give it a wazz tonight, will post the results.
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cmk
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Post by cmk on Dec 12, 2015 6:20:24 GMT 7
CC1 can you get close to the colonels chicken gravy?
There's a KFC proboards forum but it mainly focusses on the chicken batter, would like your input please, kind sir.
I've never tried making it before, the shit they do in the UK is exactly that, thin and bland, the recipe I want to recreate is the Thai recipe that you get with potato, which is exactly how it should be, minus the potato.
Gonna give it a wazz tonight, will post the results.
2 tbs butter and 2 tbs flour cook slow till a little colored add one cup of milk. This is your white sauce base. Then take some old chicken and boil it down and skim off the grease and add it to the white sauce, add any seasonings you want. I add a little sage and a pepper mix. If no chicken stock add a half of a chicken bullion cube but it'll be salty. |
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Post by Deleted on Dec 12, 2015 8:06:33 GMT 7
I didn't try your method cmk, I went away to do it, what I can say though is I failed. I did some bisto powdered chicken gravy, I knew buillon would be salty, added white and black pepper too much, and fine powdered Italian seasoning, thickened it with corn starch and dropped some vinegar in there after realizing it was a no go. Flushed it down the plug hole and just did some powdered bisto, my chips were shit as they were oven chips and never cook evenly with my devices. I cant do simple stuff like this, I'm a wok master. People call me wok'ee, sometimes.  |
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cc1
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Post by cc1 on Dec 12, 2015 9:08:35 GMT 7
I have to admit I am not familiar with the KFC products...but the method described by CMK sounds ok but the secret lies in the chicken stock.though my way to make a good stock is the following...
Take a frozen chicken and put it in a pot,add carrots,celery,bay leaves,cloves and black pepper corns...cut some onions including skin in half and roast them in a pan until dark( almost burned) and add to your pot...boil it slowly and add salt just at the end.strain and voila a damn good chicken soup/ stock...then you can add the roux described by CMK...
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cmk
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Post by cmk on Dec 12, 2015 21:50:35 GMT 7
I didn't try your method cmk, I went away to do it, what I can say though is I failed. I did some bisto powdered chicken gravy, I knew buillon would be salty, added white and black pepper too much, and fine powdered Italian seasoning, thickened it with corn starch and dropped some vinegar in there after realizing it was a no go. Flushed it down the plug hole and just did some powdered bisto, my chips were shit as they were oven chips and never cook evenly with my devices. I cant do simple stuff like this, I'm a wok master. People call me wok'ee, sometimes. Corn Starch is for Chinese food. What do you cook your chips in? |
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me
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Post by me on Dec 12, 2015 22:10:46 GMT 7
I didn't try your method cmk, I went away to do it, what I can say though is I failed. I did some bisto powdered chicken gravy, I knew buillon would be salty, added white and black pepper too much, and fine powdered Italian seasoning, thickened it with corn starch and dropped some vinegar in there after realizing it was a no go. Flushed it down the plug hole and just did some powdered bisto, my chips were shit as they were oven chips and never cook evenly with my devices. I cant do simple stuff like this, I'm a wok master. People call me wok'ee, sometimes. Corn Starch is for Chinese food. What do you cook your chips in? Corn starch is used to get an even colour on the chips when they are cooked. |
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cmk
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Post by cmk on Dec 12, 2015 22:47:15 GMT 7
Corn Starch is for Chinese food. What do you cook your chips in? Corn starch is used to get an even colour on the chips when they are cooked. Have you ever tried coating potatoes in cornstarch before baking? No, I thought not. It is a silly idea. Next you'll be saying to microwave the potatoes before baking. I meant what kind of oven the guy was using to bake his chips/french fries. |
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me
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Post by me on Dec 12, 2015 23:01:05 GMT 7
Corn starch is used to get an even colour on the chips when they are cooked. Have you ever tried coating potatoes in cornstarch before baking? No, I thought not. It is a silly idea. Next you'll be saying to microwave the potatoes before baking. I meant what kind of oven the guy was using to bake his chips/french fries. and yes I have used the microwave....but I prefer to cook them twice in very small batches instead. I do not use cornflour but it has its use |
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cmk
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Post by cmk on Dec 12, 2015 23:14:15 GMT 7
Have you ever tried coating potatoes in cornstarch before baking? No, I thought not. It is a silly idea. Next you'll be saying to microwave the potatoes before baking. I meant what kind of oven the guy was using to bake his chips/french fries. and yes I have used the microwave....but I prefer to cook them twice in very small batches instead. I do not use cornflour but it has its use The OP was talking about baking the chips. I think you are talking about frying them. Two different things. Mac does not use cornstarch in frying french fires nor does any other restaurant in the world that I know of. Corn starch is used in Chinese cooking for many things not so much Western cooking. Western food flour Chinese food corn starch for thickening. |
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