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Post by Silver on Nov 2, 2021 0:51:06 GMT 1
It looks nicer than my deep fryer! Do you just keep it set at 365 F., or do you drop the temperature setting after a few minutes at 365?
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flg
Souschef
Posts: 1,578
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Post by flg on Nov 2, 2021 0:57:09 GMT 1
It looks nicer than my deep fryer! Do you just keep it set at 365 F., or do you drop the temperature setting after a few minutes at 365? I keep it set and never change it during the whole cook.
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Post by Silver on Nov 2, 2021 11:20:05 GMT 1
What are your nominal cook times by piece. On my last cook (recipe #7) I went 14 minutes at 325 F. for mixed legs and thighs, and even though the chicken came out darker than I desired, some of the (admittedly atypically huge) thigh pieces had bloody thigh bones. I need to buy smaller chicken thighs (or smaller whole chickens) for sure. Comments included that the thigh pieces appeared to be approaching the size of turkey thighs. The real KFC leg and thigh pieces were quite small when seen side by side with the home deep fried chicken on the plate.
Is it accurate that KFC targets about 2.5 to 2.75 Lbs. for their dressed frier chickens? If so, that is tiny vs. the modern day chicken.
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flg
Souschef
Posts: 1,578
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Post by flg on Nov 2, 2021 12:55:04 GMT 1
I look for small legs and thighs at the grocery store. I kind of cheat on the bigger pieces like thighs and legs. I'll drop at 365F, cook for about 10-11 minutes until the skin has the right color. Then into the oven on a wire rack. covered with foil. Now this time I have the oven at 225F (not 170F like the wings). And I leave them in until the internal temp is correct and the cook finishes. Larger pieces in the fryer first obviously. Keeps the skin from getting too dark. Keeps the spices from cooking off as much. Allows you to get the internal meat done and have a rack of chicken ready all at once. And you will get that skin that's a bit soggy.
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Post by deepfriednew101 on Nov 2, 2021 12:55:29 GMT 1
The original Birds from the 1930's were typically 2, 2.5Lbs and 3 on the High side where as today to find a Bird that size would be more difficult. Most 2021 Birds are the 5Lbs and higher weight.
This is why Cooking times for what CHS used from 1939 to 1960 should ONLY be reference as to OLD cooking approximate weights to time cooking in 1939 under pressure cooking a 2.5 LBS bird could take 8 Minutes.
current cooking birds that are Double the size cannot be cooked in the same time period, unless you cut multiple incisions to the bone of the chicken or you cook the chicken for a longer time.
The chicken can be cooked longer and have NO real additional Browning if properly seared prior to Pressure cooking. Open Deep Frying will cause a darker Coating YES.
The Only other way that some have said they have success is Pre-cooking the chicken but then you contend with other issues ?
This is also the reason KFC had the Steamer Warmers where they Place the chicken for typically 15 minutes prior to Sale.
Typical Pressure cooking for a 5Lbs Bird in a commercial Cooker for 18 Pieces 14 Minutes approximately. The commercial Cookers Are set to Do a Auto Browning function on High Heat and then temperature is automatically dropped for a slower Pressure cook.
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flg
Souschef
Posts: 1,578
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Post by flg on Nov 2, 2021 13:05:00 GMT 1
We often get these skinny birds in my neck of the woods. They are no more than 3.5lbs tops. You'll find 2 in a bag at Walmart. The other day at the local grocery around the corner. They had buy one at around $8 and get a second one free. That's $8 Canadian Loonies.
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Post by Silver on Nov 2, 2021 13:07:16 GMT 1
I'll have to cover them and place them in an oven at 225 F. until done. What is a typical oven time requirement for large thighs?
I came across one gent who (in order to achieve doneness) boils his chicken for 15 minutes in water and then cools it a bit, coats it, and lastly deep fries it. How much flavor might be lost via this approach?
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flg
Souschef
Posts: 1,578
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Post by flg on Nov 2, 2021 13:18:40 GMT 1
I'll have to cover them and place them in an oven at 225 F. until done. What is a typical oven time requirement for large thighs? I came across one gent who (in order to achieve doneness) boils his chicken for 15 minutes in water and then cools it a bit, coats it, and lastly deep fries it. How much flavor might be lost via this approach? I want to say the larger pieces are in there while I'm doing 3 more drops so 30-35 minutes. I keep the batches in order on the wire rack so I know first in first out. And I will serve that way too.
I couldn't bring myself to boil them first. It's like friends of mine that boil ribs before BBQ. It's just all wring to me.
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Post by deepfriednew101 on Nov 2, 2021 16:19:04 GMT 1
I have sous vide chicken in a marinade until cooked temperature cooled it and dried the chicken prior to Deep Frying and as far as I'm concerned there was so little taste difference in the chicken compared to fresh cooked NOT sous vide it was un-real.
we have tested IP pressure cooked chicken with Veggies as a base. We felt that the chicken after cooled was more dry then the sous vide BUT in the IP defense of trail cooking the chicken we may have cooked it longer then required. We were doing a test and were guessing at the time to pressure cook and we Did go LONGER then required as the chicken was more fall off the Bone cooked as the sous vide was not falling off the bone like the IP cooked chicken.
in either even using the IP or the sous vide I would cook the chicken to 85% approximately 140deg of a cooked chicken temperature 165deg and cool it to room temperature.
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Post by Silver on Nov 2, 2021 16:23:35 GMT 1
Is sous vide sort of like "boil in a vacuum bag"?
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