That Oil looked pretty dark, don't think they changed the oil, must be at least more than a day old that is why the oil is dark. When I used to work at KFC (around 16 years ago now) and when they trained us to cook, we did not have those square cookers, we had the circle ones where you had to manually drop the chicken baskets and manually open the pressure cooker to release the steam. Fun times haha
Oil is high maintenance so it needs to be changed once it starts blackening or once black depending on the oil , but the type of oil used at kfc restaurants if you, skim, filter properly, and clean the fryers the oil sits in frequently the oil life lasts longer even when turned a near black colour.
@@yungjew2756 when I used to work at KFC, they needed to be changed regularly to keep its freshness and when product is cooked comes out the best quality. That's how they used to do it back in the day
@@lucycuddlybear2948 yeah that makes sense and I do think it’s still like that for less busy stores but where I work it’s extremely busy on a daily basis so to change the oil you’d have to do so around 3 or 4 times a day which I think head office consider to be a huge waste and expensive so tell us, the more busy stores to filter and clean the fryers apposed to changing oil
@@yungjew2756 oh wow yeah that does make a lot of sense and because your so busy you probably don't have enough time to change the oil too. But well done and good work though for keeping calm under pressure though 👍
@@ayrproductions For the first 2 and half years of my time at KFC we had 4 head cookers. During my final week, they made the switch to 6 head cookers, so I only got to use them for a week.
@@ch0pst1xZ1 I ended up having a knack of being able to get the hook in and have the rack up and draining in a single movement. I also used to let it drain for five minutes, so it was much less greasy. Also hated cutting up those blocks of palm oil on cold days.
Kfc Bag one contains flour and garlic powder and onion powder. Bag two contains herbs and spices. Bag three contains egg powder and milk powder._. This is bag one is the roux ._. Or thickener and coating._. This bag two is the flavour ._ This bag 3 is the taste for the gravey recipe._. A type of instant gravey . Notice powdered milk is used in gravey and eggs ._. Notice no wet milk or eggs coating to chicken ._. Use water._
Nobody thinks to coat or bread , a gravey recipe to chicken ._. The end product is cracklin at the bottom of fryers._. Chicken adds the flavour to gravey cracklins._. Roux is cracklins , Just add water and stir to thicken , gravey._. The pressure fryer remember, creates frired chicken and gravey roux stock and base ._. Solve the gravey , you solve the chicken recipe ._. They make you believe , solve chicken recipe you solve gravey recipe . Backwards to protect a sauce recipe .
@@ch0pst1xZ1 The repairs and maintenance on 8 head cookers were costly so apparently they were going to just stick with the 6 head cookers but I hated breading the chicken in those 6 head baskets 8 head single shelf racks are way better
KFC Australia is by far the best KFC in the world. People say everything about American KFC: it’s not crispy! It’s soggy and greasy! KFC Australia has none of that. I believe it is the best fast food chain in Australia
Not all American KFC chicken is greasy & soggy. I know because I'm a cook & my chicken don't come out greasy & soggy. Come to Darlington SC & see for yourself.
@@ayrproductions few years back, if you supposed to order big bucket, then some ingredients were used to be mentioned there. Along with that, it's mentioned that the food contains MSG. And it's no surprise why today's fast food meals are so addictive. They all have a certain amount of MSG in their food
@@ayrproductions "ALL CHICKEN PRODUCTS CONTAIN MONOSODIUM GLUTAMATE. NOT RECOMMENDED FOR INFANTS BELOW 12 MONTHS AND PREGNANT WOMEN." Disclaimer on KFC website
Depends on where you go. Some stores do things pretty half-assed so it’s the same as in the US. The store I worked at 20 years ago was such a store, unless I was the one cooking it as I used to drain chicken for five minutes instead of five seconds - because fuck oily chicken. My mum who used to never eat KFC because of how oily it was, would happily eat it when I came home as she knew it wouldn’t be drowning in oil.
@@error17_Well spotted error17, here in Australia, the KFC logo is plastered all over the shirt in GIANT letters 5 or 6 times. What is the logo on the chest?
So many things wrong with this video. 1.) The state of the breading table would not pass an audit. It is filthy. 2.) Red aprons to be worn when handling raw chicken. 3.) 7-10-7 proceedure is wrong. 4.) Racking proceedure is wrong. 5.) Loading proceedure is wrong. and to top it all off, the oil in the machine is old, dirty and burned, resulting in a final product that looks like shit. Bravo. KFC Australia showing how NOT to run a chicken shop
@@jacksuperclyde That's because you are on Junior rates, when you hit your birthdays it'll get higher until it reaches what I am on which is 27.3 an hour.
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