smallgree
Chef
Here is a vial recipe:
Posts: 1,416
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Post by smallgree on Nov 22, 2023 18:58:12 GMT 1
I've not been able to duplicate the color because I don't presently have a pressure cooker. I do remember the flavor penetrating to the bone, and not just in the skin. As the years passed, the flavor remained primarily in the skin, which invariably always pulled away from the meat. I got the skin to stick to the last chicken I cooked by mixing milk with sour cream and cornstarch for the wash. Lots of angles to look at here, and I will experiment around the best I can. I'm not a scientist, but the KFC skin not sticking to the meat is a point of interest to me. This new, fatty chicken is also a factor in halting the penetration of the flavors. KFC chickens are small, but they are fed the same diet as the big 'ole fat ones.
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cman
Kitchen Assistent
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Post by cman on Nov 22, 2023 19:23:55 GMT 1
Smallgree:
Lecithin acts as a surfactant to allow the binding of water and oil and is found in the yolk of eggs. It thus allows the spice mix to penetrate the fatty skin in the marinade to reach the meat.
Indeed, the modern breed of chicken has the supersized breast meat with skin that barely attaches to the meat. Not certain if the sub-cutaneous layer of the skin is lesser because of the increase in the pectoral muscles.
I once posted a YouTube of a fellow who distinguished between country fried and deep fried chicken. You truly can achieve a pressure fried quality by frying covered and with lower temperature. The bone quality achieved is actually closer to the softness of the OR Kentucky Fried Chicken.
On that note, should we start calling the original recipe, “Kentucky Fried Chicken” as opposed to KFC which it seems the changes occurred after the corporate headquarters made the marketing changes to keep up with modernity.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,416
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Post by smallgree on Nov 22, 2023 23:01:05 GMT 1
I fried covered. Started high for 2 minutes, then reduced heat and cooked at med. low for 5 minutes. Great color and texture, but I had removed the bones.
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Post by deepfriednew101 on Nov 25, 2023 14:16:24 GMT 1
3 minutes is what Most commercial Pressure cookers have set for the Browning Time Period
Which Means that At Home You may need 4 minutes as the Commercial Pressure Cookers are a HIGH Rapid recovery Time when the Oil temperature Drops and Rapidly increase the and then Also the Pressure Build time before the Flames are turned to a Low setting
Home cooking is Going to be hard to Do this unless you are using a WOK style 3 burner Flame with a Pressure Pot.
A little counter top deep fryer is slower BUT can be Effective One just needs to start at a High temp Like 400 and occasionally lift the Basket shaking the chicken every Minute of stir the chicken lightly to have a more constant Heat.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,416
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Post by smallgree on Nov 27, 2023 18:47:13 GMT 1
Removing the bones sped some things up. I have an old cast iron Dutch oven. My use of it is simply trial and error. I don't think anyone else could just jump in and cook like I do. I also use hydrogenated lard. The seven minutes gave perfect texture and color. The lesser the time, the more flavor that survives. Of course I didn't brine this chicken as I did the turkey, but I will.
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Post by deepfriednew101 on Nov 27, 2023 19:07:24 GMT 1
Did you know C.H.S used his seasoning and flour for Cornish game hens
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smallgree
Chef
Here is a vial recipe:
Posts: 1,416
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Post by smallgree on Nov 27, 2023 19:12:24 GMT 1
I brine and smoke them myself, although they are difficult to light. LOL
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Post by deepfriednew101 on Mar 3, 2024 16:26:34 GMT 1
The meat was red to the bone, with a red ring near the bone. You could chew the ends of the bones off, as they were very soft. This was a Perfect wording for the Original KFC Chicken Willie |
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