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Post by Silver on Jun 18, 2022 23:19:18 GMT 1
It does not seem that any Oregano related spice (Mediterranean, Mexican, Marjoram, etc...) is required.
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Post by Silver on Jun 18, 2022 23:31:35 GMT 1
I should have added that 0.50 grams of Anise Seed is about perfect. Previously, when I used it, I was not benefiting from it because I wasn't adding enough of it.
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flg
Souschef
Posts: 1,578
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Post by flg on Jun 18, 2022 23:55:52 GMT 1
I should have added that 0.50 grams of Anise Seed is about perfect. Previously, when I used it, I was not benefiting from it because I wasn't adding enough of it. I favor Anise Seed over Star Anise. I am going to try caraway next cook and then fennel. Run the table on them all. |
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Post by Silver on Jun 19, 2022 0:19:31 GMT 1
To reduce the ingredients count, one could remove the Nutmeg, Cinnamon, and Clove, and replace them with roughly 0.70 grams of Allspice. But I would leave the Mace as is. My thinking is that Mace is a critical ingredient. No guarantee that this alteration will be as fully successful, but it does bring the recipe down to 11 H&S.
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Post by Silver on Jun 19, 2022 0:55:17 GMT 1
As I'm seeing it, an Allspice containing alternative version of a 'Revised' Recipe #17 looks like this.  |
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Post by Silver on Jun 19, 2022 1:14:05 GMT 1
Allspice may prove to be needed at as high as 1.00 grams, but 0.75 grams is a safer launching point.
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Post by Silver on Jun 19, 2022 11:26:07 GMT 1
The open deep frying method we used for Recipe #17 was to drop at 340 degrees and then let the temperature fall, and then sustain at 265 degrees. Thighs were deep fried for 17 minutes and legs for 15 minutes. The coating was not quite as oily or soft as for KFC, but in this regard we came the closest to matching it that we've ever achieved. The Chicken was cooked to perfection with no need for ovening.
Our chicken thighs and legs were absolutely huge by comparison to the real KFC OR we ate a week ago. For pieces the size of a tiny KFC chicken perhaps about 3 minutes less deep frying time would be adequate.
Instead of using our deep fryer, we cooked in a 7 quart pot on the largest burner of our induction range. The method used was:
1) Add 1 gallon of oil to the 7 quart pot.
1) Set the burners digital temperature dial to 9 and heat oil to 340 degrees F. (this actually took less time than for our dedicated deep fryer)
2) Drop the burners temperature dial setting to 3 and then immediately drop in 4 pieces of chicken. Start the 17 minute timer.
3) With ~10 minutes of cook time remaining, and the pot now at 265 degrees, bump the temp. dial setting up to 6.5 and leave it there for the duration. Holds at a steady 265 degrees F. at this setting...
4) With 2 minutes remaining remove legs.
5) At zero minutes remaining remove thighs.
Temperatures were checked often with a digital cooking thermometer probe.
This process worked better than for using our dedicated deep fryer, and resulted in less set up time and easier clean-up.
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Post by deepfriednew101 on Jun 19, 2022 14:01:40 GMT 1
I can Go Back to the First ever Posting I did regarding KFC and CHS
CHS liked Donuts and The Bakers he worked with used Lot's of Mace in Baking in the 1930's
CHS was passionate about his First Loaf of Bread he made, He Did Love Baking, and always commented about baking Bread. with that also commented about the Bakery smell and Mace.
If your NOT using Herbs etc use Marjoram and Tarragon as 2 to Try They are ones which have more flavor.
Tarragon Vinegar was used in the side dishes, why Did CHS use Tarragon Vinegar instead of regular white or apple cider Vinegar ? ? ?
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flg
Souschef
Posts: 1,578
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Post by flg on Jun 19, 2022 14:49:42 GMT 1
The open deep frying method we used for Recipe #17 was to drop at 340 degrees and then let the temperature fall, and then sustain at 265 degrees. Thighs were deep fried for 17 minutes and legs for 15 minutes. The coating was not quite as oily or soft as for KFC, but in this regard we came the closest to matching it that we've ever achieved. The Chicken was cooked to perfection with no need for ovening. Our chicken thighs and legs were absolutely huge by comparison to the real KFC OR we ate a week ago. For pieces the size of a tiny KFC chicken perhaps about 3 minutes less deep frying time would be adequate. Instead of using our deep fryer, we cooked in a 7 quart pot on the largest burner of our induction range. The method used was: 1) Add 1 gallon of oil to the 7 quart pot. 1) Set the burners digital temperature dial to 9 and heat oil to 340 degrees F. (this actually took less time than for our dedicated deep fryer) 2) Drop the burners temperature dial setting to 3 and then immediately drop in 4 pieces of chicken. Start the 17 minute timer. 3) With ~10 minutes of cook time remaining, and the pot now at 265 degrees, bump the temp. dial setting up to 6.5 and leave it there for the duration. Holds at a steady 265 degrees F. at this setting... 4) With 2 minutes remaining remove legs. 5) At zero minutes remaining remove thighs. Temperatures were checked often with a digital cooking thermometer probe. This process worked better than for using our dedicated deep fryer, and resulted in less set up time and easier clean-up. You should really consider using the oven/steam trick. It makes the skin exactly like KFC |
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Post by Silver on Jun 19, 2022 15:31:56 GMT 1
You should really consider using the oven/steam trick. It makes the skin exactly like KFC Would you mind (once again) detailing this process for us? |
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