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Post by Silver on Nov 13, 2021 15:13:29 GMT 1
Ah, I forgot that Chicken volume (as for any volume) is a cubic phenomenon. Thereby to determine the volumetric space occupied by a 5 Lb. Chicken as opposed to that for a 2.5 Lb. Chicken:
5^(1/3) = 1.7099 2.5^(1/3) = 1.3572
1.7099/1.3572 = 1.2599
Therefore:
Each piece from our 5 Lbs. of chicken is 26% larger by volume (I.E., occupies 26% more space) than would have been the case for 2.5 Lbs. of Chicken (such as for KFC).
So it should take 26% more coating mix (breading mix) to coat our huge pieces than for a nominal piece of KFC.
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Post by Silver on Nov 13, 2021 15:20:25 GMT 1
The '^' (called 'Carat') sign = "raised to the power of"
The same answers could have been derived via taking the cubed root of 5, and the cubed root of 2.5.
Wherein:
1.7099 x 1.7099 x 1.7099 = 5 1.3572 x 1.3572 x 1.3572 = 2.5
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Post by Silver on Nov 13, 2021 15:46:19 GMT 1
Off topic:
We can by the same cubic (meaning here: 3 dimensional space) logic derive (I presume) that the destruction wrought via a 50 megaton nuclear weapon should be only about 2.15 times greater than that wrought via a 5 megaton nuclear weapon.
50^(1/3) = 3.684 5^(1/3) = 1.7099
3.684/1.0799 = 2.15
So now, when you read in the newspaper that a 50 megaton weapon is 10 times more destructive than a 5 megaton weapon, you have the right to question what you've just read.
Edit: None of this leads one to any sort of warm and fuzzy... But in retrospect, there will still be 10 times more radioactive particles emitted (all else being equal).
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Post by deepfriednew101 on Nov 13, 2021 16:50:55 GMT 1
Celery Salt is a great item I would not argue with Her
Try a very basic and see what turns out
CHS started with Salt and Pepper
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Post by Silver on Nov 13, 2021 17:09:50 GMT 1
More fun:
1.2599^3 = 2 2 x 2.5 = 5
2.15^3 = 10 10 x 5 = 50
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Post by Silver on Nov 13, 2021 17:19:32 GMT 1
I just tasted the Flour mix for cook session #8, and I'd have to say it has the taste of a winner. If it tastes as good cooked as it does uncooked it might just be Chicken Nirvana.
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Post by Silver on Nov 13, 2021 17:24:38 GMT 1
Celery Salt is a great item I would not argue with Her Try a very basic and see what turns out CHS started with Salt and Pepper To get the 'note' I still think it would need some MSG added at the ratio of roughly 15/200 x (grams of flour). That said, I'm not arguing with her. Over the course of 41 years of marriage, we've eaten a lot of her Chicken seasoned only with Celery Salt alone, and I can vouch that it is delicious. She started cooking Chicken seasoned with only Celery Salt alone as a child, and learned it from her Mom. Add the right amount of Pepper and MSG and it just might achieve Chicken Nirvana also. When Poultry is on the menu, she places a shaker of Celery Salt on the Kitchen Table.
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flg
Souschef
Posts: 1,578
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Post by flg on Nov 14, 2021 0:13:19 GMT 1
Had a bit of my kitchen sink coating left. I had premixed the full spice amount I made with the flour and then divided some out when I originally did the cook as to avoid contamination. Anyway, I was cooking some other items and coated a skinless piece of chicken in the spice and cooked it. It was excellent. Lots of flavor and a good amount of note. The one thing that was different is I had marinated the chicken in buttermilk for another recipe.
This was better than the original cook. Now it could be that the spices melded in the flour longer. Which may indicated that I needed a higher ratio of spice to flour on the original cook.
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Post by Silver on Nov 14, 2021 0:26:25 GMT 1
flg, I have some Buttermilk on hand. Do you think I should do my wash in Buttermilk instead of egg and milk when we cook tomorrow? Or should I marinade in buttermilk, but still wash in egg and milk?
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flg
Souschef
Posts: 1,578
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Post by flg on Nov 14, 2021 0:39:04 GMT 1
If you have some on hand. Then I would do 2 or 3 pieces in buttermilk and the rest in your normal wash. I know it's not what KFC does or did. But I am a big fan of a buttermilk marinate anyway.
I put mine in the buttermilk marinate in the fridge for at minimum 5 hours. Then I take it out when cold and dredge it then. The buttermilk will be fairly thick and I find it picks up a lot of the flour.
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