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Post by deepfriednew101 on Feb 22, 2023 11:27:31 GMT 1
One way we control Both touching Burning is a using a Basket or having a Bottom Riser Screen or Tray that sits above the bottom of the Pot or Skillet to defuse the Bottom heat more evenly in the Oil
Yes Having a Mix of Oil is Great.
Beef Tallow is still the Best item for Deep Frying any Item.
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Post by deepfriednew101 on Feb 22, 2023 11:34:20 GMT 1
The bottom Riser may also be called a Trivit which can be used in instant pots and Pressure cookers and canners  |
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Post by Silver on Feb 22, 2023 11:34:50 GMT 1
I've found that with an induction range there is no burning of chicken that deep fries while in direct contact with the bottom of the pot.
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Post by deepfriednew101 on Feb 22, 2023 16:07:28 GMT 1
In All of our Fast Recovery Deep Fryers and the Pressure Fryers we have installed Trivet and risers to also collect the Dripping BUT it saves the Bottom burns with we experience on Our equipment.
Glad You Do Not have the issue with induction that is something we do not use so I will rely on your knowledge of how good it works. I have thought about using extra plug in style induction burners for more cooking but have not got around to it.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,416
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Post by smallgree on Feb 23, 2023 3:14:04 GMT 1
I use and do whatever gets it done.
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Post by deepfriednew101 on Mar 20, 2023 12:30:18 GMT 1
I'm Not sure why There were multiple questions in My e-mail this AM regarding Oil Volume used Originally ?
My answer is enough oil to cover the Chicken and Not having it expel over the side of the Pot causing a Fire ?
Smart Principle with ANY cooking items with HOT Fluids EVEN water for Pasta or potato which the starch water will over flow
with chicken Fill your Pot with COLD water - Add the 2.5 to 5lbs. of chicken cold If the cold water is OVER 3/4 of the way up the size of the Pot it's OVERFILLED
Pour the Cold water into a Measuring Vessel and that will be HOW MUCH oil is needed.
Same method WORKS FOR Turkey cooker at Thank Giving and ANY POT or Deep Fryer.
Perfect amount of Oil for that Weight of cooking Chicken.
The weight of the Chicken or the Turkey will rise the Cold water in reference to Buoyancy up the side of the Pressure Cooker Do Not Fill past 3/4 which is YOUR safety ZONE for the Expansion of Heat and Boiling effect.
Similar Type of a Method is used for Baking Pans to make Muffins and Cakes or Bread and filling the Pans to a correct Height so the rising batter item does NOT over flow before Cooking in the OVEN.
If you use this Method for Measuring the Oil in a Pressure cooker or Pot Do Not worry about calculation Heat disbursement drop your Chicken at 355 Deg and Brown the Chicken for 3 Minutes turning the Temperature Down before you put the First piece of Chicken in the 355 Temperature when All the chicken is in and Browning the Temp should Drop down to below the 300 deg temp and possibly more like a 290 deg.
The ONLY reason a Temperature Gauge was used is when NOT using the same amount of weight of Chicken or chicken was NOT room temperature First the second cooking temp gauge may be to hot. If that happen just slide the Pot off the Burner for while cooking for a 30 to 45 second time period LIKE C.H.S. did on the Tennessee Ernie Ford Show.
C.H.S. did not want to Burn the second Batch like the First Batch.
C.H.S. always used Metal Thong to pull out chicken or a slotted Spoon or wire basket. HE GOT INTO FIGTHS ABOUT pouring the Chicken Out. For two reasons One it was to Dangerous, and two the breading would get pulled apart on some pieces. BUT IT WAS DANGEROUS and the Handles use to break OFF and OIL at 300 deg when a handle breaks full of chicken is 20 to 25lbs of HOT DANGER
Cooking Lesson 101
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Post by deepfriednew101 on Mar 20, 2023 12:34:44 GMT 1
If You Do Not know how to measure the Amount of Oil needed in Pressure cookers PLEASE DO NOT USE them as You Do Not know how to check a Pressure Ring or Valve either and then they are unsafe. With ANY pot also if the Handles are loose Do not Dump the Dumping Pouring out of Pasta or Chicken it takes to Long to heal from first second or third degree burns in a Hospital.
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