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Post by deepfriednew101 on Jul 31, 2023 14:28:55 GMT 1
It would Fit Perfect if it was called the 11 Herbs, Spices, and Vegetable (Garlic Powder)
It's Looks great
BUT I will suggest HIGHLY
Try making a Recipe with 11 Herbs and Spices and Add Celery, Garlic, Onion as Add-On to the 11 Herbs and Spices
Do a spit Cook Off between the 2 recipes
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Post by Silver on Aug 5, 2023 11:36:08 GMT 1
My radical thought for the day:
It makes no effective difference to the flavor and quality of the deep fried chicken if one bases it upon AP, Cake, or Pastry flour. I've never tried it yet, but High Gluten flour (the 180 degree opposite of Cake Flour as regards protein level) likely makes no difference either.
PS: For awhile there, DF was routinely informing us that the flour he personally uses and prefers is a High Gluten variety.
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Post by deepfriednew101 on Aug 5, 2023 15:37:05 GMT 1
C.H.S. Originally went with a High Gluten Flour and preferred Grains from certain States, The Grains used in the 20 to 45Era were more a Tri Blend of the Wheat, Corn, Barely, BUT the flour was MILLED different then today as it was Milled BY stone Grinding (WHICH makes a much Finer Flour consistency then the Current Metal Ground AP Flour on shelves today.
Yes a Higher Gluten Pizza or Pastry Flour works wonders and gives the Best of Both world with a Crunchy and still Fluffy bubble effect.
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flg
Souschef
Posts: 1,578
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Post by flg on Aug 5, 2023 18:02:15 GMT 1
I have used both AP and cake flour. What I noticed was the seasoning for me suspends better in the cake flour. Or maybe it just mixes in better or easier. Other than that no difference in colour or crust
I bought a 2kg bag of cake flour I use just for my experiments so I stay consistent on that part for now
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Post by Silver on Aug 6, 2023 11:59:21 GMT 1
Mr radical thought for the day:
Since my chicken recipes almost always tend to impress on the second day, even if failing to do so on the first day, I believe the secret to KFC OR being delicious when served is their utilization of a steam oven. None of their OR chicken is sold until it has spent a requisite period of time sitting in a steam oven at some ideal humidity setting. I presume that this step moistens the crust and removes the crunchiness, and that the moisture infusion brings forward the greasiness, and that this process somehow melds the H&S ingredients in a very positive and delicious way. When we eat next day chicken that has sat in our refrigerator overnight it is inevitably more soggy and oily/greasy, and thereby more delicious.
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Post by deepfriednew101 on Aug 6, 2023 14:37:53 GMT 1
FYI
Winston S invented the Steam Cabinet's based off Bread proofer Cabinet's Prior to that C.H.S. DID NOT use steam cabinet's
The Chicken was Rested and covered. C.H.S. added water to the Hot skillet and covered the Hot Skillet prior to the Pressure Cooker. But the Pressure cooker Pressed the Hot juices and Fat into the Chicken while being Pressure cooked at 29/7 10th's.
In Old days They Never wrapped items in Tin Foil or Butcher paper Like we have today a Tea Towel was placed over items a Roaster Lid was use to keep Steam or moisture in Many People even use a wire rack now and a Tupperware Container that can be sealed tight or Pyrex Glass Cook war with wire rack and cover.
C.H.S. Maintained Rest the Chicken for the Same time that you cooked it for best results. They finding of the Buckets was a Time saver as The Corgated wax Buckets with a lit became a great Steamer server item and sped up the serving time.
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flg
Souschef
Posts: 1,578
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Post by flg on Aug 6, 2023 17:05:37 GMT 1
I have for a long time now used the wire rack and tented foil in the oven. Usually set around 200 degrees. Most times I’m around 15 minutes minimum. If I am cooking a bunch of chicken I place each finished batch in the oven and run 170 degrees. I use the old left to right on the wire rack as first to last in
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Post by deepfriednew101 on Aug 7, 2023 14:32:53 GMT 1
If you want to make a Home Made Steam Just Place a water Tray below the Rack your keeping the Chicken warm at ?
or use a Over searing Pan with drip tray
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Post by deepfriednew101 on Aug 7, 2023 14:39:34 GMT 1
Oven Broil Pans have been below Ovens in the Pan Tray for 50 years and sold with Stoves   |
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flg
Souschef
Posts: 1,578
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Post by flg on Aug 7, 2023 15:01:29 GMT 1
Oven Broil Pans have been below Ovens in the Pan Tray for 50 years and sold with Stoves I do a diy version of the second pic. And just tent some foil over it |
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