Post by deepfriednew101 on Jan 9, 2023 16:46:23 GMT 1
I was asked what size chicken was originally used By C.H.S.
This is from CHS Patent of the Pressure Cooker which C.H.S. files for application for the Patent
I have found that chickens weighing between 2 pounds and 2 /2 pounds dressed and cut into 8 to 10 serving pieces and correctly breaded should, for best flavor, texture and appearance, be dropped into relatively hot fat (350 to 400 Fahrenheit) to start the browning of the breading and to seal the exterior of the serving piece against loss of its natural juices.
The cold chicken quickly (in I to 2 minutes) lowers the temperature of the accurately measured quantity of fat to a temperature of 250 P.
Then the chicken should be cooked for about 8 minutes under about pounds per square inch of gauge pressure to maintain the 250 F. cooking temperature without further loss of moisture from the breading and without any drying out of the chicken pieces.
It is accordingly an object of the invention to provide a novel process for quickly and thoroughly. frying chicken under pressure in a manner to seal in substantially all the natural juices while browning the breaded surface thereof to desired crispness and appearance.
From CHS words
The Coating was a softer coating because the High temp Pre-Brown and Toasts the Coating Prior to the sealing and creating the Pressure to cook the Chicken than making the coating soft and juicy from the Steam in the Pressure cooker, and Lower Temperature
When CHS sued Famous Fried chicken, He also won the court case and Famous to NOT use a 2-temperature cooking method. High Temperature then turned down to ultra-Low
Its Hard to find Small Birds in Grocery Anymore it does NOT work for the Chicken Producers and demand for larger Birds. Most Grocery Birds In Canada are over 4 to 5Lbs.
