Post by cman on Mar 13, 2024 19:43:13 GMT 1
One other variable that I tested for was the meat quality.
The higher temperature and increased cooking time improved the meat quality. I only brined for 12 hours in a marinade mix made from the spices with powdered bay leaf and added, 1 1/2 cup of milk, tablespoon lemon juice.
The cooked meat quality was soft and meets the expectation of the KFC OR meat quality. I did not see however the “redness” around the bone mentioned by DFN and Smallgree. So perhaps, the redness might have something to do with the marinade time, specifically the addition of the celery component since celery is used as a sausage curing agent.
I did not use sodium bicarbonate/baking powder this time as I now agree with DFN101 that it does decrease the spice intensity.
I only cooked half a chicken: so I might not be able to test for the post second day quality this time. But it’s fair to say that the aroma and taste and meat quality will not be enhanced.
The next challenge that I see is the precise control of the pressure frying process. I’ll test 1/4 of a teaspoon of h2o into the searing oil to see if the pressure frying can be more immediate in a lower frying temperature.
The higher temperature and increased cooking time improved the meat quality. I only brined for 12 hours in a marinade mix made from the spices with powdered bay leaf and added, 1 1/2 cup of milk, tablespoon lemon juice.
The cooked meat quality was soft and meets the expectation of the KFC OR meat quality. I did not see however the “redness” around the bone mentioned by DFN and Smallgree. So perhaps, the redness might have something to do with the marinade time, specifically the addition of the celery component since celery is used as a sausage curing agent.
I did not use sodium bicarbonate/baking powder this time as I now agree with DFN101 that it does decrease the spice intensity.
I only cooked half a chicken: so I might not be able to test for the post second day quality this time. But it’s fair to say that the aroma and taste and meat quality will not be enhanced.
The next challenge that I see is the precise control of the pressure frying process. I’ll test 1/4 of a teaspoon of h2o into the searing oil to see if the pressure frying can be more immediate in a lower frying temperature.
