|
|
Post by mackerbryanee14 on Apr 29, 2023 1:30:36 GMT 1
please don’t believe the hype that frying in a pressure cooker is dangerous and it will explode. today’s pressure cookers have that safety valve and hatch that made it impossible to explode. and it yields a juicier succulent poultry as well as eliminating any need for marinating or brining. Just dip in warm water, dredge, and fry. BUT my coating is still WIP. the juiciness of the meat caused the breading to become soggy. There’s still work need to be done. Maybe certain wheats used to make pasta is the key.  |
|
|
|
Post by mackerbryanee14 on May 3, 2023 1:34:15 GMT 1
pressure cooking method: - heat up the oil at 400F - drop the dredged chicken pieces - fry uncovered for 1 minute - close the lid - lower the temp to 250F - pressure fry for 10 minutes - set on a wire rack inside a 180F oven for 5 minutes - serve - profit      |
|
|
|
Post by mackerbryanee14 on May 23, 2023 11:16:47 GMT 1
|
|
|
|
Post by mackerbryanee14 on Jun 10, 2023 21:57:18 GMT 1
what’s missing from my original recipe is the signature sweet smell of kfc. it could be cinnamon.   |
|
|
|
Post by mackerbryanee14 on Jun 27, 2023 0:15:52 GMT 1
  never mix corn flour with bread flour. it creates a tough crust |
|
|
|
Post by mackerbryanee14 on Jul 14, 2023 10:15:47 GMT 1
i’m done dabbling with this: you really need mustard to create this “soft emulsified crust” KFC is known for. I omitted it and my chicken came out a soggy leaky soupy mess. mustard’s mucilage encourages water, oil, and the seasonings to stick together. since 1974 esquire chefs noted “horseradish” then it’s probably black mustard seed. However, I can’t fathom how the Colonel obtained it in at least 1950s.   i would settle for dry mustard since the only thing you want from it is it’s crust creating abilities |
|
|
|
Post by mackerbryanee14 on Jul 16, 2023 10:33:37 GMT 1
here is my roast beef with a few mustard powder smeared in it. it wasn’t bleeding juices like before and the “natural goodness” stayed in the meat.  |
|
|
|
Post by mackerbryanee14 on Jul 22, 2023 1:26:38 GMT 1
if we treat dustin’s 100 grams to be added in 4 cups flour. You’ll get to the note.
20 grams of this and 10 grams of that
13 grams of “ground” black pepper is almost 2 tbsps. So it could be the ratio used in Eula Gibson’s recipe then another 13 grams for white pepper.
13 grams black pepper & 13 grams of white pepper. Since white & black peppers counts as one spice.
I have a strong feeling that the contents occupying Vial G is not white pepper at all. White pepper no matter how old will never clump like that. It will always stay free flowing just like Vial K Black pepper.
It’s probably Jamaican Ginger, because every time I took photos of my spice mixes. Ginger always appears pale white. Real Jamaican Ginger is pale white anyways.
anothing thing, CHS was a mortar & pestle man. If you know your spices, you will realize that coriander seed is difficult to grind if not roasted first. Roasted Coriander is so sweet smelling that anyone can misidentify it as cinnamon.
|
|
|
|
Post by mackerbryanee14 on Jul 23, 2023 7:27:10 GMT 1
 this profile always hits me whenever I order a 6 pcs bucket here in Canada, and after a recent KFC dinner I bit into a piece of coriander seed stuck on the skin! So here you go! Mustard and Coriander is in there. I also suspect black garlic in there. If you see KFC Canada’s Ingredient listing. OR ingredients listed “dehydrated garlic” while the spicy crispy chicken next to it listed “garlic powder”. Canadians to me are honest in their writing. That dehydrated garlic is fermented black garlic granules. the black specks of KFC OR. it’s very easy to make black garlic. CHS is a big fan of molasses and black garlic has a molasses flavor. |
|
|
|
Post by mackerbryanee14 on Jul 25, 2023 1:16:43 GMT 1
 here’s what happens when you don’t have mustard in your recipe! it gets wet soggy in an instant. whenever I dredge my chicken in any breading that contains mustard. It always have that smooth crusty feeling after pressing & folding it. That’s the mustard’s enzyme activating. |
|
