Post by deepfriednew101 on Mar 27, 2024 17:16:00 GMT 1
Temperature Key with Chicken in Seasoned Flour
I have NOT seen ANYONE speak about this POST I have labeled as temperature
Let me re word this YES temperature has been discussed BUT NO ONE has Discussed C.H.S. words and method AS NO ONE HAS COOKED with C.H.S. who are all Couch experts and love to discredit My advice.
So this information is for the People who Want to learn what C.H.S Taught OLD Cooks who worked for HIS corporation when He retained the Rights to 4 Countries or Areas after the sale to Brown and Massey
C.H.S. spoke in many interviews that the Pressure cooking saved Time and sealed in the Juices of the chicken while under 29. 7/10 Pressure in a Pressure Cooker NOT then called Pressure Fryers (The Term pressure fryer is a collectomatic term Winston S used)
In the Famous Court Case from 1966 WHICH NO ONE seems to want to investigate.
The Courts Barred famous Brand and other competitors from using a 2 Stage Temperature Cooking Method while Pressure cooking the Chicken. Which C.H.S. Patented THE patents have now expired is why it can be used BY others 25 years has lapsed from the Patent C.H.S. originally filed in Canada.
While cooking under Pressure the Moisture content in Locked in sealed BUT only AFTER the Chicken had been Properly Browned.
The Old Manuals of K.F.C. speak about the Trouble shooting of chicken which comes out Not proper OLD MANUALS
The Chicken texture which K.F.C. Corn flake visual was Coined Cragging which is jagged edges more termed in Rock Climbing and rock formation which then flowed into the Cooking description.
Cragging or Crag effect is the Corn Flake texture obtained more while under pressure and harder to get in open frying chicken methods BUT not impossible
C.H.S. explains in the TEF (Tennessee Ernie Ford Video) The people at the Patent office mistaken though He was Pressure cooking under steam the Chicken and he had to Teach them it was Pressure fried Under pressure in Beef Fat and not steam pressure like vegetables. C.H.S. taught the Patent office that Solid Blocks of Beef fat were pre-melted 45 minutes in the Pressure cookers Before Pressure Frying the Chicken in submerged Beef Fat)
The Pressure Frying Need to be done at Two Stage Temperature which started at 360-400deg Depending on the amount of 2-2.5lbs chickens being cooked and after a 2 to 3 Minute Browning the Pressure cooker Pots lids were sealed and the temperature reduces to 260deg Approximately for 8 to 9 minutes under pressure depending on how many chicken in the pot.
The Pressure Pots needed to be released of the Pressure as quick as possible which is why He installed more relief valves. The alternative method was to Put the Pressure cookers under cold water or in a sink of cold water to cool the Pots temperature as quick as possible and stop the cooking while releasing the temperature as quick as possible and then opening the lid. C.H.S. then used wire baskets to scoop the chicken out quickly. Dave Thomas (Wendy's Hamburger) and C.H.S. had disputes as Dave would just pour the pressure cooker and chicken onto the filter screens C.H.S. said that it caused the skin to tear or edge peel doing it that way Dave Thomas Did not care as the extra time to wire basket out 18 pieces of chicken was time consuming
The cooking temperature is critical for flavor Depth and Full Flavor taste as the Herbs cooked extra and or improperly changes the Flavor of the Chicken
This is just a quick Posting regarding the Proper cooking K.F.C. Fried Chicken.
we are slowly taking all the Key points from the Old Manuals and Placing it into a PDF file document or Page which will be available in weeks we are also in the works of doing a video of the Original Way The K.F.C. was cooked with No time frame for release of the Cooking method from patent
if questions are people are having difficulty frying the chicken any question can be answered in forum or private
I have NOT seen ANYONE speak about this POST I have labeled as temperature
Let me re word this YES temperature has been discussed BUT NO ONE has Discussed C.H.S. words and method AS NO ONE HAS COOKED with C.H.S. who are all Couch experts and love to discredit My advice.
So this information is for the People who Want to learn what C.H.S Taught OLD Cooks who worked for HIS corporation when He retained the Rights to 4 Countries or Areas after the sale to Brown and Massey
C.H.S. spoke in many interviews that the Pressure cooking saved Time and sealed in the Juices of the chicken while under 29. 7/10 Pressure in a Pressure Cooker NOT then called Pressure Fryers (The Term pressure fryer is a collectomatic term Winston S used)
In the Famous Court Case from 1966 WHICH NO ONE seems to want to investigate.
The Courts Barred famous Brand and other competitors from using a 2 Stage Temperature Cooking Method while Pressure cooking the Chicken. Which C.H.S. Patented THE patents have now expired is why it can be used BY others 25 years has lapsed from the Patent C.H.S. originally filed in Canada.
While cooking under Pressure the Moisture content in Locked in sealed BUT only AFTER the Chicken had been Properly Browned.
The Old Manuals of K.F.C. speak about the Trouble shooting of chicken which comes out Not proper OLD MANUALS
The Chicken texture which K.F.C. Corn flake visual was Coined Cragging which is jagged edges more termed in Rock Climbing and rock formation which then flowed into the Cooking description.
Cragging or Crag effect is the Corn Flake texture obtained more while under pressure and harder to get in open frying chicken methods BUT not impossible
C.H.S. explains in the TEF (Tennessee Ernie Ford Video) The people at the Patent office mistaken though He was Pressure cooking under steam the Chicken and he had to Teach them it was Pressure fried Under pressure in Beef Fat and not steam pressure like vegetables. C.H.S. taught the Patent office that Solid Blocks of Beef fat were pre-melted 45 minutes in the Pressure cookers Before Pressure Frying the Chicken in submerged Beef Fat)
The Pressure Frying Need to be done at Two Stage Temperature which started at 360-400deg Depending on the amount of 2-2.5lbs chickens being cooked and after a 2 to 3 Minute Browning the Pressure cooker Pots lids were sealed and the temperature reduces to 260deg Approximately for 8 to 9 minutes under pressure depending on how many chicken in the pot.
The Pressure Pots needed to be released of the Pressure as quick as possible which is why He installed more relief valves. The alternative method was to Put the Pressure cookers under cold water or in a sink of cold water to cool the Pots temperature as quick as possible and stop the cooking while releasing the temperature as quick as possible and then opening the lid. C.H.S. then used wire baskets to scoop the chicken out quickly. Dave Thomas (Wendy's Hamburger) and C.H.S. had disputes as Dave would just pour the pressure cooker and chicken onto the filter screens C.H.S. said that it caused the skin to tear or edge peel doing it that way Dave Thomas Did not care as the extra time to wire basket out 18 pieces of chicken was time consuming
The cooking temperature is critical for flavor Depth and Full Flavor taste as the Herbs cooked extra and or improperly changes the Flavor of the Chicken
This is just a quick Posting regarding the Proper cooking K.F.C. Fried Chicken.
we are slowly taking all the Key points from the Old Manuals and Placing it into a PDF file document or Page which will be available in weeks we are also in the works of doing a video of the Original Way The K.F.C. was cooked with No time frame for release of the Cooking method from patent
if questions are people are having difficulty frying the chicken any question can be answered in forum or private