Post by deepfriednew101 on Jan 30, 2022 20:18:51 GMT 1
These are CHS way to cook the chicken in Pressure Cooker.
The top portion was written BY CHS and is in his own hand writing which was given to a Original KFC Diner who added KFC chicken to the menu. The words of CHS were similar to the Brown & Massey Manuals
The Browning and the Color of the Chicken
Once the Chicken placed in the pot to brown immediately, the chicken continues to brown until the pot is capped. Once the pot is capped it browns only 10 per cent more that the color of the produce that dropping the chicken into the breeding basket.
Heat Curve
The heat curve 365-degree F. at the high point and 270 degrees F. at the low point. Check the high and low temperature. For proper cooking of chickens 18 Piece
This is from CHS Patent of the Pressure Cooker 1966
I have found that chickens weighing between 2 pounds and 2 /2 pounds dressed and cut into 8 to 10 serving pieces and correctly breaded should, for best flavor, texture and appearance, be dropped into relatively hot fat (350 to 400 Fahrenheit) to start the browning of the breading and to seal the exterior of the serving piece against loss of its natural juices.
The cold chicken quickly (in I to 2 minutes) lowers the temperature of the accurately measured quantity of fat to a temperature of 250 P.
Then the chicken should be cooked for about 8 minutes under about pounds per square inch of gauge pressure to maintain the 250 F. cooking temperature without further loss of moisture from the breading and without any drying out of the chicken pieces.
It is accordingly an object of the invention to provide a novel process for quickly and thoroughly. frying chicken under pressure in a manner to seal in substantially all the natural juices while browning the breaded surface thereof to desired crispness and appearance.
From CHS words 1980 interview after KFC went to a crispy coating
CHS said it was a cardboard coating and commented the original was different Words below
The Coating was a softer coating because the High temp Pre-Brown and Toasts the Coating Prior to the sealing and creating the Pressure to cook the Chicken than making the coating soft and juicy from the Steam in the Pressure cooker, and Lower Temperature
The top portion was written BY CHS and is in his own hand writing which was given to a Original KFC Diner who added KFC chicken to the menu. The words of CHS were similar to the Brown & Massey Manuals
The Browning and the Color of the Chicken
Once the Chicken placed in the pot to brown immediately, the chicken continues to brown until the pot is capped. Once the pot is capped it browns only 10 per cent more that the color of the produce that dropping the chicken into the breeding basket.
Heat Curve
The heat curve 365-degree F. at the high point and 270 degrees F. at the low point. Check the high and low temperature. For proper cooking of chickens 18 Piece
This is from CHS Patent of the Pressure Cooker 1966
I have found that chickens weighing between 2 pounds and 2 /2 pounds dressed and cut into 8 to 10 serving pieces and correctly breaded should, for best flavor, texture and appearance, be dropped into relatively hot fat (350 to 400 Fahrenheit) to start the browning of the breading and to seal the exterior of the serving piece against loss of its natural juices.
The cold chicken quickly (in I to 2 minutes) lowers the temperature of the accurately measured quantity of fat to a temperature of 250 P.
Then the chicken should be cooked for about 8 minutes under about pounds per square inch of gauge pressure to maintain the 250 F. cooking temperature without further loss of moisture from the breading and without any drying out of the chicken pieces.
It is accordingly an object of the invention to provide a novel process for quickly and thoroughly. frying chicken under pressure in a manner to seal in substantially all the natural juices while browning the breaded surface thereof to desired crispness and appearance.
From CHS words 1980 interview after KFC went to a crispy coating
CHS said it was a cardboard coating and commented the original was different Words below
The Coating was a softer coating because the High temp Pre-Brown and Toasts the Coating Prior to the sealing and creating the Pressure to cook the Chicken than making the coating soft and juicy from the Steam in the Pressure cooker, and Lower Temperature