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Post by deepfriednew101 on Feb 21, 2023 19:17:23 GMT 1
I was asked a Question form a Third Party Not on the Forum
The Question was ?
How much Oil Do you Fry the Chicken in ?
I'm still perplexed with the Question ? with Only limited reasoning why they asked - would difference if Skillet Frying or Open Deep Fryer or Pressure Fryer
In Either Event the answer becomes enough to cook the Chicken.
We purchase Blocks of Lard and Melt it we Do Not care if it's a 50Lbs Block it gets melted Down and used ?
In Almost every Pressure cooker they have FILL TO LINES which should calculate over flow for the appropriate size Pressure cooker Electric or otherwise ?
If you Do Not have a Fill to Line FILL THE POT WITH COLD SALT WATER AND ADD THE AMOUNT OF ITEM YOU WANT TO COOK IF IT OVERFLOWS YOU HAVE TO MUCH LIQUID and NO DANGER of Burning with overflow HOT ITEMS ?
Same Principle works for Out Door Turkey Fryers ?
I DO NOT know why I made this Post with the exception this is the Questions which got asked on and as a SAFETY issue I made the POST for some who have NOT used Pressure Cooker Fryers ?
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Post by Silver on Feb 21, 2023 19:29:52 GMT 1
I add 4 quarts of oil to a 7 quart pot, and that's close to the absolute max. More oil than that and it would burp over on occasion.
In this I deep fry 4 large pieces at the max.
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Post by Silver on Feb 21, 2023 20:13:45 GMT 1
I add 4 quarts of oil to a 7 quart pot, and that's close to the absolute max. More oil than that and it would burp over on occasion.
In this I deep fry 4 large pieces at the max.
My best strategy is to deep fry combinations of: 1) 2 Thighs and 2 legs 2) 2 Breasts and 2 Wings
These combo's generally retain the safest amount of headspace in the pot.
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Post by Silver on Feb 21, 2023 20:21:18 GMT 1
OTOH, I tossed a good load of fresh cut French Fries into a 350 F. pot of 7 quart capacity to which 4 quarts of oil were added, and the pot boiled over. There must be way more moisture in freshly cut Potatoes than there is in Chicken.
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Post by deepfriednew101 on Feb 21, 2023 21:01:10 GMT 1
French Fry's Hand-cut have a Ton of starch moisture yes.
We typically Try and Dry the Cut Hand-Cut fries, We also will Par-bake French Fries in our Pizza Oven on extra large trays, when we need large volume. Helps Dry the Moisture and can Give a quicker time for cooking. We then cool the par-baked fries and Deep fry.
We will also Pre Deep Fry the Fries also BUT they are Dried by Pat down prior to dropping in the Fryer. They are also Run under cold water in 5 Gallon Pails to remove starch First
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crazyforchicken
Kitchen Assistent
eating Kentucky Fried Chicken since 1960's
Posts: 191 
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Post by crazyforchicken on Feb 21, 2023 21:14:02 GMT 1
Par boil the fries in water a few minutes and still firm. Then cool in fridge. Deep fry when needed.
cfc
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jwoz
Dishwasher
Posts: 15
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Post by jwoz on Feb 21, 2023 22:57:49 GMT 1
The original KFC 16 quart pressure pots used 5.5 quarts of oil
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Post by Silver on Feb 21, 2023 23:06:09 GMT 1
The original KFC 16 quart pressure pots used 5.5 quarts of oil Fully understandable for pressure. |
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Post by deepfriednew101 on Feb 22, 2023 2:22:38 GMT 1
Please view a the Photo's The Chicken was Pressure Fried the Temp and Seal was screwed up. Creating a More then desired chicken over Greasy effect. We can Throw it in a convection Air oven to Help Dry some Over oily Alternative we will de-bone the chicken for Salad Topping and the extra Oil will contribute to the Salad. It can also be used easy for other purpose in either even 18 Pieces NOT to standard of Plated Fried chicken.     |
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smallgree
Chef
Here is a vial recipe:
Posts: 1,416
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Post by smallgree on Feb 22, 2023 2:45:53 GMT 1
Kind of like McDonalds, I use about 93% hydrogenated lard and about 7% corn oil. I use enough oil to keep the chicken from touching the bottom, which has a tendency to burn the skin. Chicken strips get fried in a shallow cast iron skillet with the oil about half way covering the strips. Of course this is because they don't have skin.
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