I've been having a problem with my chicken tasting bloody but what
does KFC and does other fast-food chains do to get rid of that excess
blood?

(Makoto Taniguchi) wrote in
m:

> I've been having a problem with my chicken tasting bloody but what
> does KFC and does other fast-food chains do to get rid of that excess
> blood?
>

They embalm them first.

i dont know what kfc does but brining first should help

karen

Makoto Taniguchi > wrote in message
m...
> I've been having a problem with my chicken tasting bloody but what
> does KFC and does other fast-food chains do to get rid of that excess
> blood?

"kag" > wrote in message
...
> i dont know what kfc does but brining first should help
>

I think that KFC does brine their chicken. I agree that brining should
help. An alternative would be to marinate in buttermilk overnight.

(Makoto Taniguchi) wrote in message om>...
> I've been having a problem with my chicken tasting bloody but what
> does KFC and does other fast-food chains do to get rid of that excess
> blood?

Cook it till done.

KFC uses a preasure cooking system. Just cook your chicken till juices run clear.

Hark! I heard (Makoto Taniguchi) say:

> I've been having a problem with my chicken tasting bloody but what
> does KFC and does other fast-food chains do to get rid of that excess
> blood?

I have no idea what KFC does to their chicken (ugh), but when I can, I
brine mine first:

Brined Fried Chicken

Brine:
3 T. Kosher Salt
2 quarts cold water

Flour Mixtu

1 C. flour
2 tsp. paprika
1 tsp. garlic powder
1 tsp. pepper
1/8 tsp. poultry seasoning (optional)

Mix water and salt until salt has melted. Soak 8-10 pieces of chicken
in brine overnight; drain, rinse, pat dry. Place flour mixture in a
strong plastic bag; add chicken pieces 2-3 at a time and shake well.
Brown well in oil or melted shortening on all sides; place in 9 x 12
baking pan/dish, finish in oven at 350° F for 55 minutes. Recipe can
be doubled without increasing quantity of brine.

With thanks to Ellen (Sportkite1) who first posted this brining
"recipe"...


--
j.j. ~ mom, gamer, novice cook ~
...fish heads, fish heads, eat them up, yum!

Vox Humana wrote:

> I think that KFC does brine their chicken. I agree that brining should
> help. An alternative would be to marinate in buttermilk overnight.


What does soaking in buttermilk do that brining does not?...

~john!


....always wondered


--
Say hello to the rug's topography...It holds quite a lot of interest
with your face down on it...

"levelwave" > wrote in message
...
> Vox Humana wrote:
>
> > I think that KFC does brine their chicken. I agree that brining should
> > help. An alternative would be to marinate in buttermilk overnight.
>
>
> What does soaking in buttermilk do that brining does not?...
>
> ~john!
>
>
> ...always wondered
>

I think it is a flavor alternative, not so much that it does something
different.

levelwave > writes:

>> I think that KFC does brine their chicken. I agree that brining should
>> help. An alternative would be to marinate in buttermilk overnight.
>
>
>What does soaking in buttermilk do that brining does not?..

Most likely nothing. It wasn't offered as a better idea, it was offered as an
alternative.

Connie
************************************************** ***
My mind is like a steel...um, whatchamacallit.

"Z GIRL" > wrote in message
...
>
> "Vox Humana" > wrote in message
> ...
> >
> > "kag" > wrote in message
> > ...
> > > i dont know what kfc does but brining first should help
> > >
> >
> > I think that KFC does brine their chicken. I agree that brining should
> > help. An alternative would be to marinate in buttermilk overnight.
> >
> >
>
> KFC does not brine their chicken in buttermilk. They merely dip it in the
> buttermilk before breading.
> It has been a long time, but I use to work there.
>

I said that I thought the chicken was brined. I offered marinating the
chicken in buttermilk as an alternative.

On Tue, 18 Nov 2003 13:49:36 -0500, levelwave >
wrote:

>Vox Humana wrote:
>
>> I think that KFC does brine their chicken. I agree that brining should
>> help. An alternative would be to marinate in buttermilk overnight.
>
>
>What does soaking in buttermilk do that brining does not?...
>
>~john!
>
>
>...always wondered

Adds a lovely tangy flavor.
Kim

"Vox Humana" > wrote in message
...
>
> "kag" > wrote in message
> ...
> > i dont know what kfc does but brining first should help
> >
>
> I think that KFC does brine their chicken. I agree that brining should
> help. An alternative would be to marinate in buttermilk overnight.
>
>

KFC does not brine their chicken in buttermilk. They merely dip it in the
buttermilk before breading.
It has been a long time, but I use to work there.

peace,
Barbara

In article >,
"Vox Humana" > wrote:
>
>"levelwave" > wrote in message
...
>> Vox Humana wrote:
>>
>> > I think that KFC does brine their chicken. I agree that brining should
>> > help. An alternative would be to marinate in buttermilk overnight.
>>
>> What does soaking in buttermilk do that brining does not?...
>
>I think it is a flavor alternative, not so much that it does something
>different.

It helps form a nice crust, too.

See the Good Eats fried chicken recipe at foodtv.com. It's
delightful.

--
Mark Shaw contact info at homepage --> http://www.panix.com/~mshaw
================================================== ======================
"Those who say you can't balance a budget without raising taxes are just
interested in the taxes." - Texas Governor Rick Perry

In news:rec.food.cooking, (Makoto Taniguchi)
posted on 18 Nov 2003 01:01:18 -0800:

> I've been having a problem with my chicken tasting bloody but what
> does KFC and does other fast-food chains do to get rid of that excess
> blood?

They grow their chickens by removing their blood and keeping them alive
through electrolysis to reduce costs on removing the feathers the
old-fashioned way?

Replicating KFC is the last thing I'd want to do to a chicken. Guhross!

Damaeus wrote:

> In news:rec.food.cooking, "Z GIRL" > posted
> on Tue, 18 Nov 2003 15:42:07 -0600:
>
>
>>KFC does not brine their chicken in buttermilk. They merely
>>dip it in the buttermilk before breading. It has been a long
>>time, but I use to work there.
>
>
> Someone told me that they'd NEVER eat KFC's brown gravy because they
> knew how it was made. Personally I suspect they use the grease they fry
> their chicken in to make a roux and they simply make gravy from that.
> Is that correct?

They use a mix.

Pastorio


>
> I bet one good taste duplication would be to use butter or some kind of
> oil, chicken broth, beef broth, heavy cream and a cornstarch & flour
> slurry. Add some salt and the other 22 secret herbs and spices to make
> it taste like KFC gravy without having used grease that's been heated to
> death and beyond. Only thing is, that method is going to result in a
> pretty light gravy, not the dark one that KFC has. I get darker gravy
> by using water instead of milk or cream, of course, but I'm really not
> fond of water-based gravy.
>
> Damaeus

On 18 Nov 2003 20:20:46 GMT, (ConnieG999) wrote:

> levelwave > writes:
>
>>> I think that KFC does brine their chicken. I agree that brining should
>>> help. An alternative would be to marinate in buttermilk overnight.
>>
>>
>>What does soaking in buttermilk do that brining does not?..
>
>Most likely nothing. It wasn't offered as a better idea, it was offered as an
>alternative.
>
>Connie

plenty of marinades use yogurt as a base - i should think buttermilk
would have some of the same properties.

your pal,
blake

: I've been having a problem with my chicken tasting bloody but what
: does KFC and does other fast-food chains do to get rid of that excess
: blood?

They cook it. Duh.