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Kentucky Fried Chicken Secret Recipe - 14 Oct 2020 10:54

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Kentucky Fried Chicken Recipe
TheScrotish migrantsfrom the southern states of Usa had a tradition of deep frying chicken pieces in fat and even before this they used to fry fritters in the middle ages.

The immigrants from Scotland would often work, live and eat with the indentured Africans and this lead to the Africans adding some more spices to the process andcreatingtheir own presentationof deep-fried chicken.

These Africans later went on to become thechefsin many a Southern American house where fried chicken became a ordinary staple.
This is said to have come from a gentleman known as James Boswell who wrote arecordin 1773 called “diary of a Tour to the Hebrides”.

In his journal he noted that at meals the locals would eat fricassee of chicken which he went on to say “crispy fried chicken or something like that”.

What he in actuality heard was the Scottish dish Friars Chicken, not fried chicken but you could say that where it was first named.They also found out that it travelled well inwarmweather in the times before refrigeration was seen everyday so was eaten on almost an every day basis as they travelled to the cotton fields to work.

Since, it has become the south's preferred choicefor just about any occasion.

The very true origins of crispy fried chicken we will probably never know but the earliest known recipe for crispy fried chicken in English is stashed in one of the most well-known cooking books of the 18th century by Hannah Glasse called The Art of culinary Made Plain and Easy.

Her recipe had a strange name called “To Marinate Chickens” which was first published in 1747. The book was a hit in the United kingdom and more importantly in the Usa Colonies.
Here is the original formula…
Cut two chickens into pieces; steep them in vinegar for 3-4 hours with pepper, salt, bay and a few cloves. Make a very thick batter first with ½ pint of wine and flour then 2 eeg yolkssome melted butter and nutmeg. Beat it all together thoroughly, dip yourfowlsin the batter and fry them in a first-rate deal of pork shorteningwhich must boil first before you put your fowl in. Let them be of a fine browncolour and serve them on your platter with a garnish of fried parsley. Serve with cut lemon and a first-class gravy. Presently, we have exchanged the hog fat with Rapeseed oil which features nearly zero trans fats and we use a brine of buttermilk and salt to season our chicken throughout. It’s amazing to think how far this mix has walked worldwide and how different cultures have adopted their own versions. - Comments: 0

Kentucky Fried Chicken Secret Recipe - 08 Oct 2020 23:49

Tags: at chicken exposed fried hack home homemade how kentucky kfc make recipe secret to

KFC Secret Recipe Hack
Theimmigrants from Scotlandfrom the southern states of Usa had a tradition of deep-frying poultry in lard and even previously they used to fry fritters in the middle ages.

The Scrotish migrants would often work, live and eat with the African slaves and this lead to the Africans adding some supplementary spices to the food andbuildingtheir own versionof fried chicken.

These Africans later evolved to be thecaterersin many a Southern American family where crispy fried chicken became a regular staple.
This is said to have come from a gentleman named James Boswell who wrote ajournalin 1773 known as “record of a Tour to the Hebrides”.

In his record he noted that at dinner the locals would eat fricassee of fowl which he went on to say “fried chicken or something like that”.

What he in fact heard was the Scottish dish Friars Chicken, not crispy deep-fried chicken but you could say that where it was first named.They also found that it journeyed well inwarmweather in the times before refrigeration was common so was eaten on almost every day basis as they walked to the cotton fields to labor.

Since, it has become the region’s best choicefor just about any occasion.

The very true origins of crispy deep-fried chicken we will probably never know but the earliest known mix for crispy deep-fried chicken in English is obscured in one of the most celebrated cooking books of the 18th century by Hannah Glasse known as The Art of culinary Made Plain and Easy.

Her food had a strange name called “To Marinate Chickens” which was first available in 1747. The book was a hit in the United kingdom and more importantly in the Usa Colonies.
Here is the original formula…
Cut two chickens into quarters; marinate them in vinegar for 3-4 hours with pepper, salt, bay and a few cloves. Make a very thick batter first with ½ pint of wine and flour then the yolks of two eggssome melted butter and nutmeg. Beat it all together thoroughly, dip yourfowlsin the batter and fry them in a fine deal of hogs lardwhich must boil first before you put your fowl in. Let them be of light golden incolour and place them on your dish with a garnish of fried parsley. Serve with lemon slices and a superior gravy. Nowadays, we have changed the hog fat with Rapeseed oil which features nearly zero trans fats and we use a brine of buttermilk and salt to season our chicken throughout. It’s amazing to think how far this mix has journeyed worldwide and how different cultures have adopted their own versions. - Comments: 0

How to Make KFC - 05 Oct 2020 01:49

Tags: at chicken exposed fried hack home homemade how kentucky kfc make recipe secret to

How to Make KFC
TheScrotish migrantsfrom the southern states of Us had a tradition of deep frying poultry in fat and even further back they used to fry fritters in the middle ages.

The Scrotish migrants would often labor, live and eat with the indentured Africans and this lead to the Africans adding some more seasoning to the formula andcreatingtheir own versionof deep-fried chicken.

These Africans later went on to become thecooksin many a Southern American household where crispy fried chicken became a regular staple.
This is said to have come from a man named James Boswell who wrote ajournalin 1773 known as “record of a Tour to the Hebrides”.

In his diary he noted that at dinner the local folks would eat fricassee of pullet which he went on to say “deep-fried chicken or something like that”.

What he in reality heard was the Scottish dish Friars Chicken, not fried chicken but you could say that where it was first named.They also learned that it lasted well well inhotclimatic conditions in the times before refrigeration was commonplace so was consumed on almost every day basis as they journeyed to the cotton fields to labor.

Since then it has become the south's preferred choicefor just about any occasion.

The very true origins of crispy deep-fried chicken we will probably never know but the earliest known food for fried chicken in English is stashed in one of the most prominent cookery books of the 18th century by Hannah Glasse named The Art of culinary Made Plain and Easy.

Her recipe had a strange name called “To Marinate Chickens” which was first available in 1747. The book was a success in the England and more importantly in the American Colonies.
Here is the original mix…
Joint two chickens into pieces; steep them in vinegar for 3-4 hours with pepper, salt, bay and a few cloves. Make a very thick batter first with ½ pint of wine and flour then 2 eeg yolkssome melted butter and nutmeg. Beat it all together well, dip yourchicken piecesin the batter and fry them in a superior deal of pork shorteningwhich must boil first before you put your fowl in. Let them be of light golden incolour and serve them on your bowl with a garnish of fried parsley. Serve with lemon wedges and a good quality gravy. Presently, we have substituted the hog fat with Rapeseed oil which has nearly zero trans fats and we use a brine of buttermilk and salt to season our chicken throughout. It’s amazing to think how far this dish has journeyed worldwide and how different cultures have adopted their own versions. - Comments: 0

Homemade KFC - 02 Oct 2020 03:45

Tags: at chicken exposed fried hack home homemade how kentucky kfc make recipe secret to

Kentucky Fried Chicken Secret Recipe
Theimmigrants from Scotlandfrom the southern states of Us had a tradition of deep-frying chicken pieces in fat and even previously they used to fry fritters in the middle ages.

The Scottish immigrants would often work, live and dine with the African slaves and this lead to the Africans adding some new spices to the process andbuildingtheir own presentationof Southern Fried Chicken.

These Africans later evolved to be thecaterersin many a Southern American household where crispy deep-fried chicken became a ordinary staple.
This is said to have come from a gentleman named James Boswell who wrote alogin 1773 called “diary of a Tour to the Hebrides”.

In his journal he noted that at an evening meal the local folks would eat fricassee of fowl which he went on to say “crispy fried chicken or something like that”.

What he actually heard was the Scottish dish Friars Chicken, not deep-fried chicken but you could say that where it was first named.They also found that it transported well inhotclimate prior to refrigeration was everyday so was consumed on almost every day basis as they journeyed to the cotton fields to labor.

Since, it has become the region’s best optionfor just about any occasion.

The very true origins of crispy deep-fried chicken we will probably never know but the earliest known food for deep-fried chicken in English is hidden away in one of the most famous culinary books of the 18th century by Hannah Glasse named The Art of cookery Made Plain and Easy.

Her mix had a strange name named “To Marinate Chickens” which was first published in 1747. The book was a success in the UK and more importantly in the Usa Colonies.
Here is the original mix…
Cut two chickens into quarters; steep them in vinegar for 3-4 hours with pepper, salt, bay and a few cloves. Make a very thick batter first with ½ pint of wine and flour then the yolks of two eggssome melted butter and nutmeg. Beat it all together well, dip yourfowlsin the batter and fry them in a high-quality deal of hogs lardwhich must boil first before you put your fowl in. Let them be of a fine browncolour and set them on your bowl with a garnish of fried parsley. Serve with cut lemon and a good gravy. Now, we have changed the hog fat with Rapeseed oil which contains nearly zero trans fats and we use a brine of buttermilk and salt to season our chicken throughout. It’s amazing to think how far this formula has went worldwide and how different cultures have adopted their own versions. - Comments: 0

KFC Sectret Recipe - 01 Oct 2020 15:40

Tags: at chicken exposed fried hack home homemade how kentucky kfc make recipe secret to

KFC Secret Recipe Exposed
Theimmigrants from Scotlandfrom the southern states of Us had a tradition of deep frying chicken in fat and even previously they used to fry fritters in the middle ages.

The migrants from Scotland would often work, live and eat with the indentured Africans and this lead to the Africans adding some new seasoning to the formula andbuildingtheir own presentationof Southern Fried Chicken.

These Africans later evolved to be thecaterersin many a Southern American home where crispy deep-fried chicken became a ordinary staple.
This is said to have come from a gentleman called James Boswell who wrote ajournalin 1773 named “journal of a Tour to the Hebrides”.

In his diary he noted that at dinner the local people would eat fricassee of poultry which he went on to say “crispy fried chicken or something like that”.

What he in actual fact heard was the Scottish dish Friars Chicken, not deep-fried chicken but you could say that where it was first named.They also learned that it journeyed well inwarmweather conditions before refrigeration was seen everyday so was eaten on almost every day basis as they went to the cotton fields to labor.

Since, it has become the south's go-tofor just about any occasion.

The very true origins of crispy fried chicken we will probably never know but the earliest known procedure for crispy deep-fried chicken in English is obscured in one of the most celebrated cooking books of the 18th century by Hannah Glasse called The Art of cooking Made Plain and Easy.

Her procedure had a strange name called “To Marinate Chickens” which was first released in 1747. The book was a success in the England and more importantly in the American Colonies.
Here is the original recipe…
Joint two chickens into pieces; marinate them in vinegar for 3-4 hours with pepper, salt, bay and a few cloves. Make a very thick batter first with ½ pint of wine and flour then the yolks of two eggsa little melted butter and nutmeg. Beat it all together thoroughly, dip yourchicken piecesin the batter and fry them in a fine deal of hogs lardwhich must boil first before you put your fowl in. Let them be of golden incolour and set them on your plate with a garnish of fried parsley. Serve with lemon slices and a first-class gravy. Today, we have swapped out the hog fat with Rapeseed oil which has nearly zero trans fats and we use a brine of buttermilk and salt to season our chicken throughout. It’s amazing to think how far this recipe has walked worldwide and how different cultures have adopted their own versions. - Comments: 0


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