Post by deepfriednew101 on Mar 14, 2024 15:35:34 GMT 1
Cooking Instructions from 1950's
Instruction have started to be transposed from C.H.S. Hand writing and Material Franchise Owners have in possession.
A typical operation employing cooking One or two chickens
Heat Fat Solid from Block or Solids in Pressure Pot 45 minutes prior to use at low heat until 250 Fahrenheit is reached then Prior to Chicken Frying increase heat to between 350 - 400 for First Use
The pieces are immersed in a dip made of skimmed or reconstituted skimmed milk and whole eggs (approximately eight per gallon of milk). The dipped pieces are then rolled in flour to which has been added salt and other seasoning ingredients.
Chickens weighing between 2 to 2 /2 pounds dressed and cut into 8 to 10 serving pieces and correctly breaded should, for best flavor, texture and appearance, be dropped into relatively hot fat (350 to 400 Fahrenheit) to start the browning of the breading and to seal the exterior of the serving piece against loss of its natural juices.
The approximately 4 /2 to 5 pounds Two chickens each weighing from 2 to 2 pounds are cut into from 16 to 20 serving pieces. of breaded pieces are dropped into the cooker in which seven to eight quarts of cooking fat have been brought temporarily to a temperature of about 400 F. The chicken and fat are stirred a few seconds and the cover is promptly applied.
The cold chicken quickly (in I to 2 minutes) lowers the temperature of the accurately measured quantity of fat to a temperature of 250 P.
Then the chicken should be cooked for about 8 minutes under about pounds per square inch of gauge pressure to maintain the 250 F. cooking temperature without further loss of moisture from the breading and without any drying out of the chicken pieces.
The hot fat quickly brings the moisture in the breading coating to the normal boiling point and thus starts building up the pressure within the cooker while the cooling effect of the steam generation quickly lowers the fat temperature to about 250 F., taking from 1 to 2 minutes. Since this temperature corresponds to a gauge pressure of 15 pounds per square inch, further desiccation of the breading is arrested at this time, but its desired final crispness and color have already been determined.
Instruction have started to be transposed from C.H.S. Hand writing and Material Franchise Owners have in possession.
A typical operation employing cooking One or two chickens
Heat Fat Solid from Block or Solids in Pressure Pot 45 minutes prior to use at low heat until 250 Fahrenheit is reached then Prior to Chicken Frying increase heat to between 350 - 400 for First Use
The pieces are immersed in a dip made of skimmed or reconstituted skimmed milk and whole eggs (approximately eight per gallon of milk). The dipped pieces are then rolled in flour to which has been added salt and other seasoning ingredients.
Chickens weighing between 2 to 2 /2 pounds dressed and cut into 8 to 10 serving pieces and correctly breaded should, for best flavor, texture and appearance, be dropped into relatively hot fat (350 to 400 Fahrenheit) to start the browning of the breading and to seal the exterior of the serving piece against loss of its natural juices.
The approximately 4 /2 to 5 pounds Two chickens each weighing from 2 to 2 pounds are cut into from 16 to 20 serving pieces. of breaded pieces are dropped into the cooker in which seven to eight quarts of cooking fat have been brought temporarily to a temperature of about 400 F. The chicken and fat are stirred a few seconds and the cover is promptly applied.
The cold chicken quickly (in I to 2 minutes) lowers the temperature of the accurately measured quantity of fat to a temperature of 250 P.
Then the chicken should be cooked for about 8 minutes under about pounds per square inch of gauge pressure to maintain the 250 F. cooking temperature without further loss of moisture from the breading and without any drying out of the chicken pieces.
The hot fat quickly brings the moisture in the breading coating to the normal boiling point and thus starts building up the pressure within the cooker while the cooling effect of the steam generation quickly lowers the fat temperature to about 250 F., taking from 1 to 2 minutes. Since this temperature corresponds to a gauge pressure of 15 pounds per square inch, further desiccation of the breading is arrested at this time, but its desired final crispness and color have already been determined.
