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Frying
Aug 24, 2021 16:00:52 GMT 1
Post by jseo12 on Aug 24, 2021 16:00:52 GMT 1
Is it possible to get the same texture of fried chicken as KFC originals without a pressure fryer? If so, how do I do it?
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Frying
Aug 24, 2021 16:19:46 GMT 1
Post by Silver on Aug 24, 2021 16:19:46 GMT 1
Is it possible to get the same texture of fried chicken as KFC originals without a pressure fryer? If so, how do I do it? Lower temperature seems to be the secret. A pressure deep fryer at 15 PSI would be restricted to a temperature of ~250 degrees F., since the pressure comes from the water in the chickens, and not the oil, and:
Water boiled at ~15 PSI above atmospheric pressure has a boiling point of ~ 250 degrees F.
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Frying
Aug 24, 2021 16:21:21 GMT 1
Post by Silver on Aug 24, 2021 16:21:21 GMT 1
So the truth is that pressure deep frying reduces the temperature of the oil, whereas the common misconception is that it raises the temperature of the oil.
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Frying
Aug 24, 2021 16:23:33 GMT 1
Post by Silver on Aug 24, 2021 16:23:33 GMT 1
I've been open air deep frying my chicken at 325 F. Perhaps I should try 300 F., and if that works, then next try 280 F.  ?? |
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Frying
Aug 24, 2021 17:19:36 GMT 1
Post by deepfriednew101 on Aug 24, 2021 17:19:36 GMT 1
If you view the Patent for the Pressure cookers it describes the Temperatures and Times for Pressure cooking. That was used from Patent.
In the 1966 Court Case against Famous Recipe Chicken. CHS won a Court Order to restrict the Famous Recipe from using 2 different Heat settings while Cooking the Chicken?
If you watch the TEF Video CHS moves the Pressure cooked from the higher Heat Box to a second Element.
Also in many printed articles and books CHS said that he learned to pour water into the Skillet and cover the Skillet with a lid to lower the temperature and create a more bubble action in the Oils and steam.
BUT ALL of those show that a Temperature was started at 320-340 then down to 260.
YES CHS says in VIDEOS 400 Temp. Dave Thomas said that a 400 Temp was WAY to high for a starting temperature and when CHS turned the Temp that high he BOTCHED the chicken in the Kitchen. Dave Thomas has done many Interviews where he said he had more Kitchen Time when changes were being made then ANY ONE in the KFC corporation and CHS and more experience then ALL OF them.
CHS and Dave were in a dispute about pouring the Chicken out onto wire racks CHS wanted the chicken picked out piece by Piece. Dave Poured the Chicken Out on a wire rack and the HOT Oil then went into the filter separators of that time period.
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