Post by deepfriednew101 on Jan 12, 2023 23:42:57 GMT 1
Todays we Deep fried Chicken after Doing a Chines Velvet Brine Marinade which we use for our chicken and beef Asian Dishes.
Simple Process of Cream of Tarter / Corn Starch, oil and Extracts for Velveting the Chicken. After 6 hours we seasoned the Chicken and left it over night to velvet.
A quick Water Bath and Dredged in Seasoned flour and Deep Fried in a Open Fryer.
After we Did the Cooking attempted to see any Video referencing to Deep Frying or Pressure cooking Frying Velvet Chicken ? Did NOT find any reference Videos BUT there were some showing shallow Wok frying the chicken.
We velvet Brined marinated a large Lug of chicken approximately 25Lbs which we were to use for a Asian Special Friday.
The chicken was so Amazingly Good Juicier and More flavor then Most other brines and Marinade.
The Batter Deep fried Came out 1930's to 1970's style Deep Fried with a Softer Coating Fried OLD KFC Style Pre-Crispy Crunch Chicken of NEW AGE KFC.
End result we sold out the whole 24Lbs of Chicken in a 1 hour lunch WHY 24lbs when 25Lbs was Velveted Prepped. I personally ate 1Lbs Testing WHICH was some of the better Style cooked chicken made.
We are velvet Prepping 50Lbs now as we still need 25Lbs for the Asian Meals Special tomorrow which we had to postpone today.
We were not seasoning the chicken with a KFC Seasoning style today it was a Ginger flavored Chicken which Pushed the FRESH Ginger to 35% of Recipe (Was NOT over dosage of Ginger) as we were just planning on using it for the Asian dish. The aroma with the seasoning we used was amazing Tomorrow we will season the chicken with the Todd W and Dustin / Ken Version recipe.