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Post by Silver on May 31, 2023 12:43:37 GMT 1
This is the method which I've settled upon:
1) Fill a 7 Qt. pot with 1 gallon of either Canola or Peanut oil (or a blend of these two). 2) Heat oil to 350 degrees F. 3) Carefully and slowly add 4 pieces of seasoned flour coated Chicken. 4) Reduce temperature setting whereby to maintain 300 degrees F. throughout. 5) Deep Fry Thighs for 17 minutes, Breasts and Legs for 15 minutes, and Wings for 13 minutes.
No oven finishing required.
On the largest burner of my induction range I heat to 350 degrees using a setting of 9.5 (out of 10 max). Then I drop the burner setting to 8 right before dropping in the four mixed Chicken pieces. This never fails to sustain 300 degrees F. for the duration of the cooking time.
For breasts only, cook 2 or 3 (size dependent) instead of 4 at a time. For Thighs only, cook 3- 4 pieces. If cooking only legs up to 5- 6 pieces can be added at a time. I've never cooked wings only, but I'd guess that perhaps about 8-10 may be cooked at a time.
NOTE: 350 F. ~= 177 C., and 300 F. ~= 149 C. (Call it 175 C., and 150 C.)
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Post by Silver on May 31, 2023 13:03:30 GMT 1
When I've dropped the temperature to hold at 265-275 degrees F. the Chicken has been excessively oily. I'd say never let the oil drop below 285 F. during Chicken Deep Frying.
265 F. ~= 130 C. 275 F. = 135 C. 285 F. ~= 140 C.
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Post by Silver on May 31, 2023 15:29:26 GMT 1
I originally used a Deep Fryer, until I discovered that an induction range and a big pot is just as easy to temperature manage, plus being easier to empty and to clean.
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Post by Silver on May 31, 2023 15:44:54 GMT 1
With induction heat I can bring the oil to 350 F. about 2 minutes quicker than for my dedicated Deep Fryer. And do so without quite pushing it to max heat setting 10. And induction consumes less electricity KWH's than does electrical resistance heat.
When we purchased the induction range we were given a demonstration in which the induction range actually brought water to a boil faster than a natural gas range, when using the same pot and same volume of water. My wife says she will never go back to owning a natural gas or resistance heat range again.
The most impressive thing about it is that changes in temperature settings are effectively instantaneous, much as for gas, and not at all like resistance heat, for which changes in temperature settings seem to take nigh-on forever to be realized. This means almost instant reduction in boil-over with a simple heat setting reduction. That plus there seems to be way less tendency to scorch the bottom of a pot, such as for bringing milk to a boil. Thus less need to continually stir whereby to avoid scorching.
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Post by underpressure on May 31, 2023 23:56:48 GMT 1
I love induction. You stick a temp in the oil and find the sweet spot for a certain pan annd amount of oil … and it’s the same every time. May I ask what unit/brand you are using? Here in California gas stoves and even house heating sources are not allowed in any new construction. Also many restaurants are changing over to induction. The Chinese spots are furious, and understandably so. I mean… without wok hei…What is Chinese food?..? However for most other restaurants/Chefs, it’s like an instant French flat without the pre-heat time. But units seem to burn out often. A couple back-ups are a must for any restaurant.
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Post by Silver on Jun 1, 2023 0:47:02 GMT 1
Our induction stove with oven is about 8 (my guess) to perhaps 10 (my wife's guess) years old. It is a Kenmore Elite model #95073.
Edit: To date we have never experienced a single issue with it. Lot's of people claim that they have had problem issues with induction, but so far we have apparently been very lucky.
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