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Post by widespread on Mar 22, 2024 18:40:57 GMT 1
I’ve been a longtime follower of these efforts to crack the KFC code but never been a participant. Recently I’ve taken interest in exploring pressure frying to up my chicken game. As most of you probably know it’s a big no-no to use a standard stovetop pressure cooker to fry.
Recently I learned about the various pressure frying options that were available in the 70’s/80’s such as the Wearever Chicken Bucket and, more recently, the Pro Selections Pressure Magic. Does anyone have experience with these types of options or is it better to stick to the deep fryer?
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maceme
Kitchen Assistent
Posts: 220
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Post by maceme on Mar 22, 2024 19:06:33 GMT 1
I’ve been a longtime follower of these efforts to crack the KFC code but never been a participant. Recently I’ve taken interest in exploring pressure frying to up my chicken game. As most of you probably know it’s a big no-no to use a standard stovetop pressure cooker to fry. Recently I learned about the various pressure frying options that were available in the 70’s/80’s such as the Wearever Chicken Bucket and, more recently, the Pro Selections Pressure Magic. Does anyone have experience with these types of options or is it better to stick to the deep fryer? You might investigate Magnefesa from Spain as well. It was sold as a pressure fryer at one time. I have one and it works well. The cooking method will change the outcome to some degree, so depending on your goals, pressure fryng might get you closer to the OR. Original Recipe chicken is never open fried at an official franchise, but extra crispy, which CHS hated, is. That seems significant. Maillard reactions and sugar breakdowns under pressure and heating spices for shorter durations can potentially make subtle but important contributions to the final taste. You can roast meat in an oven at somewhat high temp and get a tasty result, but you probably wont win a blind BBQ contest. |
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Post by deepfriednew101 on Mar 22, 2024 20:09:15 GMT 1
maceme Have You ever cooked at a KFC ?
Your comment the a Original Recipe Chicken is NOT open fried at an official franchise IS INCORRET Hand breaded Chicken tenders which is the EXACT same breading as the pressure cooked Bone in Chicken is cooked in OPEN Friers
YOU ARE incorrect as to that Part of Your reply. YES extra Crispy is Open Fired is Open Fried and pressure Fried.
As for the use of a Regular Pressure cooker to Pressure Fry THAT is what C.H.S. Used. We use Run of the Mill Pressure Cookers The issue is that the Vapor escaping can ignite BUT usually ONLY more when a Overflow happens NOT a slow venting which is above the Flame.
Yes causation need to be used DO NOT use a Instant Pot as You cannot regulate the Heat like a stove top.
If your worried Use the Old Pressure pot on a BBQ outside. Make sure YOU have a Good Seal Rubber or silicone on the Lid
when C.H.S. Cooked for Leon Pete Harmon they had to Borrow Leon Mother Pressure Cooker from Her home and a family home for C.H.S. to cook the potato and fry the chicken THEY WERE NOT Pressure Friers, they were run of the Mill Pressure cookers.
Use what You want But follow ALL manufacture reference as suggested WHAT We Do or What we try are our responsibly. As soon as the Stove top pressure cooker time is done PUT it into Cold water to cool the Pot and inside so the top can be removed ASAP when NO pressure if you do not cool it the pressure will stay heated and takes to long to open the Lid causing over cooking. AGAIN use Caution with any extra steps. Seek Legal advice if required.
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crazyforchicken
Kitchen Assistent
eating Kentucky Fried Chicken since 1960's
Posts: 191 
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Post by crazyforchicken on Apr 13, 2024 19:44:21 GMT 1
I’ve been a longtime follower of these efforts to crack the KFC code but never been a participant. Recently I’ve taken interest in exploring pressure frying to up my chicken game. As most of you probably know it’s a big no-no to use a standard stovetop pressure cooker to fry. Recently I learned about the various pressure frying options that were available in the 70’s/80’s such as the Wearever Chicken Bucket and, more recently, the Pro Selections Pressure Magic. Does anyone have experience with these types of options or is it better to stick to the deep fryer? I have / use a 6 qt. chicken bucket that I got off e-bay. Love it, but it is a bit of a process to use. But the results are well worth it. Have you used yours yet? |
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Post by widespread on Apr 13, 2024 22:42:29 GMT 1
I’ve been a longtime follower of these efforts to crack the KFC code but never been a participant. Recently I’ve taken interest in exploring pressure frying to up my chicken game. As most of you probably know it’s a big no-no to use a standard stovetop pressure cooker to fry. Recently I learned about the various pressure frying options that were available in the 70’s/80’s such as the Wearever Chicken Bucket and, more recently, the Pro Selections Pressure Magic. Does anyone have experience with these types of options or is it better to stick to the deep fryer? I have / use a 6 qt. chicken bucket that I got off e-bay. Love it, but it is a bit of a process to use. But the results are well worth it. Have you used yours yet? I don't own one (yet!). I'm still determining which pressure cooker I want to go for. I might try for one with 15PSI instead but not sure if there will be a big difference. |
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Post by Silver on Apr 14, 2024 1:28:19 GMT 1
I don't own one (yet!). I'm still determining which pressure cooker I want to go for. I might try for one with 15PSI instead but not sure if there will be a big difference. The Magnefesa Star type that maceme recommended would be my choice. But my wife says no! |
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Post by underpressure on Apr 14, 2024 2:03:08 GMT 1
I’ve used French made SEB, Pro Selection, Magafesa, Kuhn Rinkon cookers and had success with all of them. I use and electric glass top stove and and induction burner if I wanna cook outside. If you wanna use an induction burner make sure the pressure cooker you buy is compatible (i.e. not aluminum). If a magnet doesn’t stick to the bottom the induction won’t work.
***edit- The Kuhn Rinkon is 15psi, but I didn’t notice much difference.
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Post by deepfriednew101 on Apr 14, 2024 13:39:27 GMT 1
widespread
You being a long time follower of the chicken Process as you advised above and just started to communicate is world wide spread now seen how many people are watching Glen and friends videos
Just to Clarify Stove Stop Pressure Cookers ?
C.H.S. used Regular Pressure Cookers which were intended for Vegetables and Canning Originally and Used them for 10 Years While modifying the release Values ONLY The Oldest Pressure Cookers Canners were Higher Pressure Capability and as High as 20 P.S.I. Pressure Canners
C.H.S. Modified the ORIGINAL Pressure Cookers Canners to release the Internal Pressure at a Quick speed so the Chicken was Not submerged in the Hot Beef Tallow as Long and He Only Browned the Chicken for as long as 3 minutes and Cooked at Low temperature for max 9 Minutes. The Problem is the Original Old Pressure cookers took Minutes to release the Internal Pressure. ( Unless you Put the Pressure cooker in Cold water and or run it under a cold water tap to help cool the Exterior of the Pot.
The Danger with the Stove Top Pressure Pots is many People DO NOT Turn the Heat Down once they are Sealed and If the Internal pressure build to rapid it can Plug the relief valve and then Over heat the Lid seal where it can also Leak or Blow out under pressure ?
If you ever Heard the Story about C.H.S. cooking for Leon Pete Harmon in the 1953 Era where the First K.F.C. Started C.H.S. and Pete Harmon First Borrowed Pressure Cooker Canner from the Family of Leon Pete Harmon so C.H.S. could cook the Chicken that Night and then while C.H.S. was at a Mission Leon Pete bought 6 Pressure Cookers from a Store The Harmon Family Owned a A.P. Grocer Store (They were regular 1950 Pressure Cooker Canner NOT modified with extra valves and they were NOT modified for 4 Months with extra relief valves) So they cooked using the Old time Standard Pressure Cookers NOT Pressure Friers
ANY ONE using Regular Pressure Cookers Canners need to Take pre caution and should cool them in cold water to Drop the internal Pressure which was recommend BY the Manufacture of the 1950 and after using the Pressure cooker canner INSPECT AND CLEAN THE Lid Seal IMPORTANT
Anyone Purchasing OLD Pressure Cookers Canners SHOULD BUY NEW Seals or GASKETS for the Lids if they are OLD or brittle (same for Stove Pressure Friers)
If People Do Not have Pressure Cookers Open Friers and Skillets work Perfect they are just Slower and you should Brine the Chicken over night to have more juicy meat and Break the Bone of all Chicken Joints for a quicker cooking (K.F.C. NEW AGE still open fried many pieces of Tenders and Hot Wings ETC ETC world wide in 2024) which are typically cooked open fryer for 14 Minutes instead of 9 Minutes in the Pressure Fryers
The Old History of what C.H.S. ORIGINALLY cooked in and Leon Pete Harmon Dispel ALL Myths that YOU CANNOT use a Regular Pressure Cooker Canner (STILL ADVISE FOLLOW MANUFACTOR USE of any cooking item)
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Post by deepfriednew101 on Apr 14, 2024 13:56:03 GMT 1
Open Fryer Cooked Chicken 14 minutes (cooked yesterday on mission) was Brined over night Dipped in Milk and Egg Warsh with (Salt, Pepper M.S.G) Pastry Flour Seasoned coating  |
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