cman
Kitchen Assistent
Posts: 203
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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.
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Post by Silver on Mar 13, 2024 21:37:07 GMT 1
I did not use sodium bicarbonate/baking powder this time as I now agree with DFN101 that it does decrease the spice intensity. The caustic (as in basic) nature of Baking Soda must be balanced and neutralized via an acid such as for Cream Of Tartar (Tartaric Acid) otherwise the problem you encountered for it is factual. The situation is much the same as for Baking Powder (which contains Sodium Bicarbonate among other things, but is not as strong in this due to the other things).
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Post by Silver on Mar 13, 2024 22:59:44 GMT 1
Now for the 'next day' eating report:
1) Perfect in every way! (including the Salt level this time around) 2) Best Deep Fried Chicken Ever. Puts KFC and Showcase Meats to shame. 3) Zero flaws. 4) My new benchmark!
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flg
Souschef
Posts: 1,578
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Post by flg on Mar 13, 2024 23:13:04 GMT 1
Silver not being familiar with Showcase Meats. Does it have the same note as KFC or different? In Canada we have Mary Brown's it doesn't taste anything like KFC. But has a good flavor onto it's self. Less Peppery and the eugenol isn't like KFC. But the quality of the cook, consistency and size of pieces kicks KFC ass. I'd say more onion and garlic if I had to guess
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Post by Silver on Mar 13, 2024 23:36:33 GMT 1
Silver not being familiar with Showcase Meats. Does it have the same note as KFC or different? In Canada we have Mary Brown's it doesn't taste anything like KFC. But has a good flavor onto it's self. Less Peppery and the eugenol isn't like KFC. But the quality of the cook, consistency and size of pieces kicks KFC ass. I'd say more onion and garlic if I had to guess Showcase Meats chicken is very much in the KFC flavor clone camp, only in my opinion it represents a more robust KFC flavor that I recall from yore. The main thing differentiating it however is that it is decidedly more peppery.
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