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Post by Silver on Dec 5, 2021 1:36:00 GMT 1
Recipe #4 is still my best recipe to date:
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Post by Silver on Dec 5, 2021 13:44:32 GMT 1
Whatever variety of Chicken is being mainstream produced in the USA today for meat use, the breasts are disproportionally massive in size and weight when compared to KFC_OR. Fortunately the modern meat Chicken goes to slaughter at only about 7 to 9 weeks old, as by or beyond then they likely can't hardly stand up and walk. My bet is that the weight causes a lot of broken legs.
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Post by Silver on Dec 5, 2021 13:50:49 GMT 1
I raise Chickens for eggs, and the egg laying varieties (giant as they become outwardly) have nowhere near the amount of meat on them as for a modern meat Chicken. And this is particularly more evident for the breast. The breast meat alone on the 7-9 week old meat Chicken my wife brought home for deep frying yesterday likely weighs more than all of the meat I could possibly get from a fully adult egg laying Chicken.
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Post by Silver on Dec 5, 2021 14:16:45 GMT 1
The "Cornish Cross" is the mutant Chicken species most bread today for meat. I was correct in presuming that due to a combination of their massive weight and massive breast size their legs routinely begin breaking not long after they reach 8 weeks of age. Truly sad. www.cacklehatchery.com/product/jumbo-cornish-cross/Whatever the species is that KFC specifies, it doesn't seem possible that it could be the "Cornish Cross". If it is, they are likely going to slaughter at about 5-6 weeks instead of 7-9 weeks.
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Post by Silver on Dec 5, 2021 15:35:42 GMT 1
In case you're wondering, I only have 13 Chickens for egg laying. Not a commercial producer. Family only. Typically we get 5-8 eggs per day. That will diminish as they age...
Commercial egg farmers faithfully send their chickens off to slaughter at 12 months old. Beyond 12 months old their egg laying begins to slowly terminally decline, and on top of that the bigger and older they get, the more they eat. They only begin laying eggs at about 6 months old. 5 months old if you're really lucky. After they get to be about 18 months old they are just beginning to enter the inedible stage wherein the meat eventually becomes about like hard shoe leather. Up to 18 months you can still get a decent meal out of them.
I've had Chickens get to be 8-9 years old. At that age I'm merely feeding pets that no longer produce eggs.
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Post by Silver on Dec 5, 2021 16:28:50 GMT 1
The two gigantic breast pieces plus the 2 halves of the 'back' as they emerged from the Presto Pro Fry after 13-1/2 minutes at 300 degrees F. on the dial setting knob (actual temperature, no clue):
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Post by Silver on Dec 5, 2021 23:11:05 GMT 1
The oddest thing is that after this deep frying session my oil turned dark red. I think it may be shot. Thus the one batch where I purposely left out ingredients that can turn the Chicken dark and/or red caused the oil to go red. Any ideas on this?
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Post by Silver on Dec 5, 2021 23:22:34 GMT 1
I believe it's safe to say that none of the ingredients present within my Recipe/Cook #9 deliver the note. That seems to leave the two conclusions which I've already expressed, plus the possibility of a third. Is there a fourth?
1) Allspice delivers the note.
2) Massive amounts of MSG deliver the note.
3) Massive amounts of MSG when combined with Allspice deliver the note.
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Post by Silver on Dec 5, 2021 23:29:41 GMT 1
I'm about to abandon my previously held (and biased?) conception that Orange Zest (or citrus) is somehow a 'note' contributor. If I get rid of the Orange Zest it allows for another spice to take its place. Also, I added 0.1 grams of Citric Acid to the oil (the maximum that it can absorb into solution) before heating it for #9. That also did nothing to promote the note...
Moral of the story: Don't believe everything that pops up on YouTube videos...
I left out the sugar. Was that contributing to the note to some degree?
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Post by Silver on Dec 6, 2021 0:08:21 GMT 1
Sugar will likely return for my next cook session. Why? I really like the flavor it adds. Note or no note.
I just went through my recipes made with my old deep fryer that burned out, and they had sugar, plus they made generally lighter colored Chicken. So I'm not convinced that sugar makes deep fried Chicken dark.
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