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Post by Silver on Oct 8, 2021 15:31:22 GMT 1
The great thing you are doing great and making great chicken Thanks! October 15th will let me know if I'm truly heading in the right direction. It will be a rather late event though. Cooking is set to commence at 7:00 PM.
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Post by Silver on Oct 8, 2021 15:37:21 GMT 1
Two of my children (adults) will be traveling a couple hours to get here after work... Who knows, we might get the event rolling at 8:00 PM.
And 9:00 PM is about my bedtime.... (since I'm up by about 4:00 AM each morning).
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Post by deepfriednew101 on Oct 8, 2021 15:42:58 GMT 1
Getting old is a issue I'm sure your not a spring chicken like you once were.
I'm sure with age the chicken size has enlarged like the KFC chickens over the decade.
1940's 2.5 Lbs. chicken 2021 4.5 to 5.5 Lbs. chickens
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Post by Silver on Oct 8, 2021 16:04:32 GMT 1
I'm thinking we should find 2.5-2.75 Lb. chickens, but we may just go with what we have in the deep-freezer.
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Post by deepfriednew101 on Oct 8, 2021 17:01:48 GMT 1
don't worry about chicken size its just a longer cook time and adjustment of temp for the larger Birds
The OLD Time cooking methods of 8 Minutes Pressure cooked Do Not work for a 4LBS bird. and one needs to stay on the heat so it does NOT over burn.
in the automatic pressure fryers it all automated.
Open Pressure Deep Fryer Pot's its keeping a eye on the Browning and then getting the temp down to a lower amount for longer until cooked. On many occasions when the pressure is released then its a cook to temperature or Bake additional time?
in open deep fryers its get the chicken browned then cut the heat down and finish cooking.
you Do not seem to have a issue with your cooking times and getting it Golden Brown
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Post by Silver on Oct 8, 2021 18:45:16 GMT 1
Our old deep fryer (which recently burned out after 30+ years of service) required a very reliable and repeatable 13-1/2 minutes at 325 degrees F. That said, the chicken was a bit raw at the thigh bones when cooked at 325 degrees F. for 13-1/2 minutes with our new Presto ProFry. I'm going to need to bump it up to 14 minutes, or perhaps even 14-1/2 minutes. But the Presto ProFry comfortably cooks 6 pieces at a time, vs. only 3 for the old Dazey 2250.
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Post by Silver on Oct 14, 2021 12:34:02 GMT 1
Here is the final version of what is actually going to be our 7th solo attempt, which is labeled here (for utmost clarity) 'Recipe #4 + Tarragon'. This is what my family (or six of us, down from eleven due to cancellations) will be eating side by side with KFC Original Recipe chicken tomorrow.
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Post by deepfriednew101 on Oct 14, 2021 16:06:06 GMT 1
how was the last flavor for amount of spice mix ?
was it a good mix or weak overall flavor
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Post by Silver on Oct 14, 2021 16:29:48 GMT 1
how was the last flavor for amount of spice mix ? was it a good mix or weak overall flavor We (my wife, our oldest daughter, and myself) thought it was plenty flavorful and noteful, but that it needed an odd background floral-sweetness mitigated. Tending to that minor flaw is hoped to be the job of the Tarragon.
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Post by deepfriednew101 on Oct 14, 2021 17:03:09 GMT 1
Cardamom will give you that type of Flavor.
its not as odd as Lavender which does the same flavor.
Cardamom has been a great spice
Cardamom was use in the 1930's by many Bakery
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