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Post by Silver on Feb 27, 2023 2:15:19 GMT 1
In my other post about vanilla i mention that the modern O.R has an obvious vanilla like aroma. I am fully convinced there is no actual vanilla in the recipe, but still convinced something is giving it that vanilla smell. If you google "vanilla substitute" maple syrup is mentioned as a go to substitute for vanilla. Fenugreek seed gives maple syrup flavour. I've gone over this multiple times. When Ginger is exposed to heats commensurate with deep frying the gingerol is converted into zingerone. Zingerone is a molecule that is very close to both vanilla and eugenol in it's molecular structure.
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Post by Chickenman on Feb 27, 2023 2:18:23 GMT 1
And yet every recipe i've ever cooked with ginger, and even excessive amounts of ginger, has never given me a vanilla like flavour from it. At most it maybe gives a faint, faint, vanilla taste, but nothing strong enough to actually let off vanilla like fumes.
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Post by Silver on Feb 27, 2023 2:27:43 GMT 1
Zingerone is even said to have a vanilla like sweet aroma.
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Post by Silver on Feb 27, 2023 2:29:15 GMT 1
The secret may lie in using fresh cut and ground or pureed Ginger as opposed to dried ginger.
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Post by Chickenman on Feb 27, 2023 3:37:46 GMT 1
 Cooked that up 3 days ago, the absolute best chicken i have ever made. Pan fried in skillet maintaining around 140 degrees c. 2 whole eggs to about 1 and a half cup lite milk for egg wash. Unbleached flour, slow grown chicken. On one side it does look a bit overcooked, but still great chicken. Literally no brine and FULL OF FLAVOUR TO BONE. I swear pan fried taste better than pressure fried. I do prefer the softer coating of pressure fried tho. |
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flg
Souschef
Posts: 1,578
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Post by flg on Feb 27, 2023 14:03:35 GMT 1
Looks real nice for pan fried for sure. I can't get that close with that method. I deep fry than finish in a warm oven.  |
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Post by Silver on Feb 27, 2023 14:44:06 GMT 1
All of these fantastic pictures are making me hungry.
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Post by deepfriednew101 on Feb 27, 2023 15:29:25 GMT 1
Pressure Fried with 3 Minute Browning starting temp 360 and capped temp of 280 under pressure cooked 12 minutes after Browning 3 Minutes Total cook Time 15 Minutes 2.5Lbs of Chicken cooked in the Pressure fryer  |
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Post by Chickenman on Feb 28, 2023 2:34:41 GMT 1
Looks real nice for pan fried for sure. I can't get that close with that method. I deep fry than finish in a warm oven. Yes, i have never been able to cook drumsticks all the way through with just regular deep frying, only pressure fryer would cook it all the way through. But with frying in shallow oil, in a cast iron skillet on gas cooktop, i am able to cook it all the way through to bone by just frequently turning the chicken over. |
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Post by deepfriednew101 on Feb 28, 2023 3:06:26 GMT 1
All methods can cook ANY Chicken ALL the way to the Bone its just time and Patients to cook it
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