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Post by Silver on Mar 9, 2024 20:08:06 GMT 1
DeepFried, what’s the minimum temperature for the oil to create an oil based extract? I tried a room temperature extract on the mix and it takes a long time to get results. And the oil aroma obtained is weak. Would the extract be then added to the dry mix or added to the marinade? If added to the mix, how would that affect the weights of the H & S? , what you have been referring to as 'oil based extracts' may more properly be defined to be "infusions". |
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cman
Kitchen Assistent
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Post by cman on Mar 9, 2024 20:21:43 GMT 1
Thnx Silver.
I’ll look into infusions soon.
I, however, am intrigued by this Chinese method of hot oil method. I only have tried it on room temperature oil with less than a favorable result.
I still need to attempt the hot oil method on the OR spice mix. The theory is that the spiced oil will have better penetration into the chicken especially that it then can mix within the chicken cutaneous layers and meat itself.
Perhaps you may have already attempted it.
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Post by Silver on Mar 9, 2024 21:34:05 GMT 1
cman , my wife and oldest daughter made a hot oil infusion about a year ago as part of an oil infusion class, but I never thought of adding any to my Chicken Deep Frying Oil. This actually sounds like a genius idea by which to add heat. My wife just informed me that she hated the hot oil infusion and tossed all of her portion out a month or two ago. But I just text messaged my daughter and she said she still has her half. She said it used red chilies, whatever that might mean. A tablespoon or so added to the deep frying oil might prove interesting.
Edit: It's just oil. Not an oil with herb and spice and seed bits floating in it.
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Post by Silver on Mar 9, 2024 23:29:08 GMT 1
Some of the hot red chili oil is now mixed in with my seasoned deep frying oil. It's subtle. but I didn't want to go overboard. It may be a bit before we get around to cooking the currently melding Allspice and Clove free recipe in it, because my wife is picking up 125 pieces of Showcase Meats Chicken for her Church tomorrow right before the Service, and after the Church dinner (post the Service), she is hopeful that she'll be bringing some home for us. I'll only be cooking if there isn't any Showcase Meats left for her to bring home.
Edit: I'm not at the Showcase Meats level of excellence with my very best recipes (albeit that I can top KFC with them), and I'm not expecting this wildly experimental recipe to be among my best. |
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Post by Silver on Mar 10, 2024 2:08:28 GMT 1
Some of the hot red chili oil is now mixed in with my seasoned deep frying oil. It's subtle. but I didn't want to go overboard. It may be a bit before we get around to cooking the currently melding Allspice and Clove free recipe in it, because my wife is picking up 125 pieces of Showcase Meats Chicken for her Church tomorrow right before the Service, and after the Church dinner (post the Service), she is hopeful that she'll be bringing some home for us. I'll only be cooking if there isn't any Showcase Meats left for her to bring home.
Edit: I'm not at the Showcase Meats level of excellence with my very best recipes (albeit that I can top KFC with them), and I'm not expecting this wildly experimental recipe to be among my best. I just couldn't resist, and I added additional Red Chili Pepper infused oil to my seasoned deep frying oil. The eating report will tell if I went overboard on the infused Chili Pepper heat.
As to the infused oil itself, I tasted it straight up and didn't find it hot. In fact I wondered if our Daughter (who fortunately lives only 4 miles from us) had given us the wrong oil. So I placed an equal amount as for what I had just tasted on a teaspoon and asked my wife to taste it. She did. All of it. She immediately said "This is hot!" and then she went on a rant for about the next 10 minutes saying how the heat was still burning her mouth. Apparently I'm not a very good judge of hot and spicy stuff.
Edit: I may have just ruined the upcoming Chicken cooking session for my wife. She said if it's hot she's not eating it. She eats and enjoys Showcase Meats Chicken, but grumbles now and then about it's pepperiness. So anything hotter will certainly be out!
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cman
Kitchen Assistent
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Post by cman on Mar 10, 2024 3:39:03 GMT 1
Thnx Silver. Are you back to frying classically in a frying pan?
The video I posted is interesting in that some of the ingredients are the same ones that w often include in our recipes: red pepper, garlic, star anisé, sesame seed, cinnamon …licorice root…etc. Chinese KFC?
Now I’m more than curious if the spiced oil from the hot oil method can increase the flavor and aroma burst when added to a spice mix.
One task to do is to determining the temperature limits of the spices. Doing so can establish the amounts to put in a recipe.
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Post by Silver on Mar 10, 2024 13:18:22 GMT 1
Thnx Silver. Are you back to frying classically in a frying pan? I routinely used to properly deep fry (full immersion) in either a dedicated deep fryer or in a 7 quart pot on our induction range. Then I switched to air frying. But the last few cooks were done in a frying pan with about 3/4" of oil in it, cooking on one side and then flipping the chicken over. This latter method works just as well as for proper full immersion deep frying IMHO, yet requires far less oil. The downside being a bit longer cook time, but much of this is offset by not having to wait nearly as long for the oil to heat up before starting to fry. And it's what I'll do when we get around to trying out my latest melding experimental recipe with zero Allspice and Clove. I'm still convinced however that Air Frying works just as well as either of these oil frying methods. But Air Fryers are more space limited than large pots or frying pans, and take the longest amount of time between batches (albeit with no preheating necessary). |
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Post by Silver on Mar 10, 2024 13:56:13 GMT 1
I may have just ruined the upcoming Chicken cooking session for my wife. She said if it's hot she's not eating it. She eats and enjoys Showcase Meats Chicken, but grumbles now and then about it's pepperiness. So anything hotter will certainly be out! I should add here that my wife also grumbles on occasion about real KFC OR being too peppery tasting. And it's not as peppery tasting as Showcase Meats Chicken. |
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Post by deepfriednew101 on Mar 10, 2024 14:14:07 GMT 1
As a Golden Rule if the NEW AGE K.F.C. cooks sift the seasoned flour
The Pepper and Sage will be more evenly distributed and flavor more consistent. IF THEY DO NOT sift regular its a Tasteless floured salted chicken THE BAM you get the Overload of the Pepper and Sage Chicken every 4rd Batch as the Pepper and Sage have dropped down into the Lugs
Current K.F.C. New Age is Pushing the Pepper and Sage combined as 50% of the Seasoning volume on a average or More in some Countries (Test Proven)
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smallgree
Chef
Here is a vial recipe:
Posts: 1,392
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Post by smallgree on Mar 11, 2024 2:53:20 GMT 1
Not in my bags.
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