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Post by Silver on Sept 4, 2021 1:49:07 GMT 1
This is a new Idea I've dreamed up whereby to cool down the open deep fryer temperature in an attempt to soften the crust, while at the same time cooking the chicken to doneness.
We have settled upon 325 degrees F. for 13.5 minutes.
The presumption is that cooler oil will lend itself to softer crust.
The question is then: How long does it need to cook if the temperature is reduced?
And the 'proposed' answer is:
325 degrees x 13.5 minutes = 4,387.5 'degree-minutes'
The theory is that any combination of temperature and time that multiplies to yield ~4,388 'degree-minutes' should work. I'm calling it the thermodynamic law of the "conservation of degree-minutes".
Test 1: How many minutes should the chicken cook in 300 degree F. oil?
Answer 1: 4388 degree-minutes ÷ 300 degrees F. = 14.627 minutes (or 14 minutes and 38 seconds)
Test 2: What temperature should it cook at if the desire is to cook it for 15 minutes instead of 13.5 minutes?
Answer 2: 4388 degree-minutes ÷ 15 minutes = 292.5 degrees F. (call it 293 degrees)
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Post by Silver on Sept 4, 2021 1:55:40 GMT 1
To go all the way down to 280 degree F. oil:
4388 ÷ 280 = 15.67 minutes (call it 15 minutes and 40 seconds)
This is likely about as low as one might want to take it for open deep frying temperature.
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Post by Silver on Sept 4, 2021 21:38:20 GMT 1
I just confirmed that this method works equally well for deep frying temperatures in Celsius (Centigrade) units. You get the same outputs for times and temperatures.
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Post by Silver on Sept 5, 2021 0:11:38 GMT 1
I may give 293 degrees F. for 15 minutes a try. Or perhaps 283 degrees for 15.5 minutes.
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Post by deepfriednew101 on Sept 6, 2021 0:10:20 GMT 1
I start at a higher temperature and brown the chicken then dump the Temperature down in a hurry once 2 minutes of high heat and browning then I remove the pressure pot from the heat or turn it to low, it does not take much heat to maintain the heat in a pressure cooker as the walls are thick.
other pots can drop low and hard to maintain a heat
Watch the TEF Video they had the Pressure Cooker Pot in a closed Boxed Hot Box as they were Called it was also a safety item to move Cookers on sets and was sturdy. Watch the video CHS puts the chicken in the Pot which was in the HOT BOX and then its removed to a side burner which is Low temperature. It was the easiest way to go from 360 temp down to 260. I know your going to say BUT BUT BUT CHS said it was around 400 deg temp.
well you can say what you want but CHS was possibly thinking about Minnie pearls Skirt then Cooking chicken?
CHS said 5 times that he cooked in Fat BUT everyone only hears Hydronated Vegetable Oil. But other interviews he said his Mother in Law used shortening and His patent says Fat ?
1939 Fat was Beef Fat, Lard was Pork Lard, Crisco was shortening, Oil was Vegetable oil. I know that if you cooked chicken in Beef Fat or a combination of Beef Fat and Oils, You would possibly never cook it in any other Fat, Lard, Grease, Oil ETC ETC ETC
If you use any of the items Citric Acid is need to maintain stability in the Oil.
If you want to do a trick while camping save your old oil from cooking the chicken and pour it on a few Logs and People will wonder where the KFC smell is coming from. You don't need a pre-packaged KFC Log and it works for a great fire starter.
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Post by Silver on Sept 6, 2021 0:44:44 GMT 1
I want to use citric acid to extend the life of my deep frying oil, but I don't understand the process or quantities involved in this.
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Post by deepfriednew101 on Sept 8, 2021 15:29:43 GMT 1
if you have citric acid some citric acid add it to your oil. Just add a small amount and it will help stabilize the oil. They always list a PPM ration. That means very little to a Chicken Master Cooker. Try 1 teaspoon to your oil. Or just see if you can find oil with citric acid in it.
Old rule start with a lower amount and add to it if required.
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Post by Silver on Sept 8, 2021 16:32:24 GMT 1
With my small deep fryer, I think I'll try 1/8 TSP, or just toss in a quarter of a lemon while the oil is heating up. If you know the ppm (or mg/L) value recommended for the citric acid addition I can figure it out from that. My background is in chemistry. ~45 years in the field, from lab tech, to lab analyst, to supervision, to area management, to buyer/planner, and now retired.
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Post by deepfriednew101 on Sept 8, 2021 17:07:07 GMT 1
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Post by Silver on Sept 8, 2021 18:03:28 GMT 1
As I read it, maximum citric acid solubility in 'nominal' cooking oil is 50 ppm, but maximum benefit was actually achieved when citric acid was at 29.2 ppm.
ppm = parts per million parts, on a weight per unit weight basis. In gram terms this would mean the maximum citric acid benefit was achieved when 29.2 grams of citric acid were dissolved into 1 million grams of oil minus 29.2 grams of oil.
To make this easy, lets assume 30 grams of citric acid added to 1 million grams of cooking oil to be close enough.
The density of 'nominal' cooking oil generally appears to be ~0.915 grams/CC, which would mean that at room temperature 1 mL of cooking oil would nominally weigh 0.915 grams. 1 Liter of cooking oil would therefore weigh ~ 915 grams.
1,000,000 grams ÷ 915 grams = 1,093 Liters of cooking oil (nominal)
Another way of looking at this is that 1,093 Liters of 'nominal' cooking oil weigh ~1 million grams.
1,093 ÷ 3.7854 = ~288.7 gallons of cooking oil
So what 30 ppm of citric acid in a nominal cooking oil is saying is that when 30 grams of citric acid are added to ~288.7 gallons of oil is right close to the perfect amount.
Divide 288.7 gallons by 30 and you get ~9.6 gallons.
So therefore 1 gram of pure anhydrous citric acid when added to ~9.6 gallons of cooking oil is ~30 ppm, or the ideal.
And for 1 gallon of oil roughly 0.104 gram of citric acid is right close to 30 ppm in rounded figures.
Conclusion: Add 1 tenth of a gram (0.1 grams) of anhydrous citric acid crystals to about 1 gallon of oil to be at roughly the 30 ppm concentration range that is about the ideal per your attached document.
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