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KFC gravy
Bernard_Doyle1
Posts: 67 Forum Member
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I was shocked watching the BBC documentary on KFC tonight that the gravy is made from all the sludge and leftovers from the bottom of the fryer.
Surely that can't be right! I love their gravy but this has put me off now
Surely that can't be right! I love their gravy but this has put me off now
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Typically when we fry chicken or pork chops we pour off all but about two spoons of fat, deglace (which is a French term for scrape the good bits off the bottom of the pan with some stock or broth (some sauces also use wine) and then add a couple of spoons of flour, which you mix into a paste (roux). To that add two cups (16 ounces) broth or stock, (also some light cream for white gravy), stir like mad to avoid it getting lumpy, correct the seasoning, and Bob's your uncle.
Having said all that, I'm surprised KFC still does it the old fashioned way, their gravy is so uniform I figured it came from an add water type mix.
All true, but you obviously didn't see what the OP was referring to, it really was a 'eeeeeewwww' moment.
Not that I eat KFC of course, but if I did I would definitely not touch their gravy after seeing that.
I saw it and was 'suprised', but as has already been pointed out, this is exactly how authentic gravy is made in any other scenario.. why would KFC be any different?
No, I didn't. But it matters not. It's a question of volume. For home use you use two tablespoons of drippings and make a pint or so of gravy. They're making gallons of gravy, therefore the quantity of drippings necessary would be much greater.
Exactly. Not to mention what gets put in cheap sausages and stuff. If it tastes good and it's safe to eat, it doesn't matter.
Then they add a slug of wine or other liquid to "deglaze" the pan and make a gravy.
KFC do it on a grander scale.
I was only half paying attention, but I think the 'sludge' was from day's worth of frying, not fresh meat drippings.
Same thing surely? It's the drippings from the chicken, same as if it had been fried in a pan or roasted.
The gravy is made from a bag of gravy powder that is mixed with water and microwaved then poured into the little pots.
Now *this* I believe. Their gravy is way too uniform to be anything but a mix. It could be that back when there was a single restaurant in Harlan, Kentucky they made gravy from drippings, but these days the gravy at that location is identical to that in any other location.
The gravy I've had from KFC was clearly made this way.
You could tell it was just gravy granules and water.
I guess they have a different recipe over there for Cartman to be addicted to it because to me it was bland gloopy liquid.
An instant gravy is better. Which it probably is but obviously for my taste there is a big discrepancy between the powder and the amount of water to make it so flavourless.
or maybe it was just a bad day to try the gravy but to be honest KFC and gravy doesn't go together for me.
Bleugh. I can't stand gravy made with granules. Every meal tastes the same!
this makes more sense, i wouldn't mind if it was scrapping because the stuff i have had is just flavoured gravy water not worth it that's why i just go for the beans.
I'm fairly certain they used the sludge from 4 or 5 days worth of frying - that's what disgusted me rather than the process. We all make gravy from the fat and dripping...but not after it's been heated, cooled, heated, cooled for 4 day...yuck! They did add a gravy powder to thicken the mix and if they didn't use the scuzz at the bottom of the fryer for the gravy base - why did they show us doing just that?!
I saw that.. Impression I got was the pans were cleaned every day, the oil changed every 4-5 days.
The bit that really disgusted me was the pampered woman from the 'charity' having hysterics about the calories in the chicken being donated. The woman kept wibbling about diet and healthy in between screeches.. Like homeless/hungry people really need a calorie restricted diet.
They showed the process of making it, they had a mix too which they added to the sludge and chicken bits
Don't know of any UK branches selling mac and cheese but their Oxford Street branch still does biscuits (which are pretty much scones).
My friends mams have the same.
I do similar but I tend to pour off the fat into a cup at the side of the cooker and add a drop or two when needed.