We have never had a issue with chicken in the pressure cooker or the Deep Fryer starting at 350~360 and dropping the temp Down to 260~270 after the chicken is dropped and Browning.
The 350~360 Browning searing Coating is critical to seal in the juices and also get the coating set and activating the Spices and Herbs. ANY higher heat just Burns the coating and the seasoning.
I guess when it comes to Weight factor I can only chime what I have chimed in many ways
The Pepper Note is a combination of 6 Items which would create the Pepper and the robust depth of it.
White Pepper, Black Pepper, Paprika, Sage, Rosemary, Tarragon are the STRONG suits of the spices.
Garlic, Onion, Celery Bring in a middle of the Road Flavor under Tone.
ALL others are your SPICES with the Italian and Seasoning Clove, Citrus ETC.
if we do a assessment of the potential Numbers with Shelton.
20,18,13,11,11,10,6,4,3,3,1 As a example ONLY
if 20,18,13,10,6,1 are used for the 6 pepper items in any mix and match name placement 72% is used up and 28% left for the other items which in my mind is similar to the 80%/20%
I also formulate that a 70/30 % Beef Grind to Fat Ratio usually is the best for Hamburgers and keeping in a rule of other 70/30 seems to balance nice with other Blends a Great Milkshake uses Dairy at 70% 30% Real Flavor items strawberry chocolate etc. or Dessert Toppings.
Even with many Meat Dishes a Gravy or Sauces with over a 30% Use Drown out the Meat in a swimming pool effect.
Personally the 80% in MY own Mind is high. BUT can work yes.
Think about a PPM factor also. Black Specs in the Coating how much Black pepper covers a chicken piece.
Today we cooked 600 Pieces of chicken and this was some pieces view the pepper specs and it was a 70% 30% mix
keep in mind that 25Lbs of seasoned Flour will coat 225 Pieces of Chicken
we used 75Lbs of seasoned Flour when we add the chicken wings and other extra chicken parts cooked NO gizzards were injured or burned in the cooking
