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Post by underpressure on Feb 10, 2024 6:11:00 GMT 1
Silver, how is the meat quality in your air fried product? I find the velvetted chicken more soft and closer to the meat quality from the restaurant. But I think the spices are noticeably less aromatic and perhaps even neutralized as the cooked product sits. Perhaps, the marination needs to be more acidic for complete neutralizing. Thoughts? Regarding the naming of the restaurant, I was merely making a conjecture on how the original recipe evolved. Dfn101, what’s a good way to make meat softer. I think 1 tsp of water in the cool oil. But it will evaporate and even explode as the oil heats up. Smallgree, have you resolved this issue? Rub chicken with proper amounts of baking soda, bromalain, papain, or actinidin, and rest overnight. Then pressure fry. Or an acidic brine. But too long in acidic brine will start to “cook” the meat and give you a dry outside layer of chicken.
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Post by Chickenman on Feb 10, 2024 10:56:04 GMT 1
I do a light salt/vinegar water brine and get best results.
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cman
Kitchen Assistent
Posts: 205
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Post by cman on Feb 10, 2024 15:57:37 GMT 1
@chickenman. Tried that to neutralize the baking soda. But the baking soda is so strong that it still neutralizes the spices: especially the second day. Perhaps I need to increase the vinegar/lemon or acid amount. What’s your technique or rule in avoiding over tenderizing? There’s a limit as to how long you can let it sit: otherwise the cooked meat becomes tougher as all the proteolyzed material are expelled. The goal is to get the bones softer like the product that I remember. The velveting did achieve the soft bones. We had a guest once from abroad who ate the whole chicken bones and all. underpressure, I’ve tried the Papain meat tenderizer. The proteolytic action turned the meat almost grainy. The salt content is also very high. What’s your experience and how do you control the total protein breakdown? I haven’t yet tried Bromelain and Actinidain. I reviewed some threads and read a verifying passage from DFN not to use baking powder with any spice as it neutralizes. So, I still need to find the way to make the bones softer if the neutralizing procedure does not work.
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crazyforchicken
Kitchen Assistent
eating Kentucky Fried Chicken since 1960's
Posts: 188
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Post by crazyforchicken on Feb 10, 2024 16:10:29 GMT 1
... So, I still need to find the way to make the bones softer if the neutralizing procedure does not work.... cman, I brine 2 thighs and 2 drums in 3.5 cups water, 2 tsp Salt, 2 tsp MSG, and (optional: 1 tsp H & S mix) for 24-48 hrs before pressure frying. The bones soften close to comparable to KFC. cfc
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cman
Kitchen Assistent
Posts: 205
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Post by cman on Feb 10, 2024 16:19:18 GMT 1
Thnx CFC!! So it’s the H2O seeping into the boney structure and the water pressure breaking apart the bonds! Thus avoiding the ph effects on the spices!! Brilliant! Will try.
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Post by deepfriednew101 on Feb 10, 2024 16:20:22 GMT 1
Pineapple extract is used as a Tenderizer in many countries chicken Processing
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Post by underpressure on Feb 11, 2024 1:04:43 GMT 1
@chickenman. Tried that to neutralize the baking soda. But the baking soda is so strong that it still neutralizes the spices: especially the second day. Perhaps I need to increase the vinegar/lemon or acid amount. What’s your technique or rule in avoiding over tenderizing? There’s a limit as to how long you can let it sit: otherwise the cooked meat becomes tougher as all the proteolyzed material are expelled. The goal is to get the bones softer like the product that I remember. The velveting did achieve the soft bones. We had a guest once from abroad who ate the whole chicken bones and all. underpressure, I’ve tried the Papain meat tenderizer. The proteolytic action turned the meat almost grainy. The salt content is also very high. What’s your experience and how do you control the total protein breakdown? I haven’t yet tried Bromelain and Actinidain. I reviewed some threads and read a verifying passage from DFN not to use baking powder with any spice as it neutralizes. So, I still need to find the way to make the bones softer if the neutralizing procedure does not work. I’ve had best results with baking soda and good results with bromelain. Papain only needs a couple hours to work after that it will start get mushy. Actinidain (from kiwi mostly) is slow working and virtually stops working under & above certain temperatures. This makes it most effective for sous vide cooking. But it is effective. I use a small amount of baking soda, powdered whole celery stalk, onion powder, garlic powder, and some salt as a light seasoning. Let rest overnight. Dredge how you like or wet batter, and pressure fry. I’ve tested 1,2,&3 days later with not much difference. I use slush ice cooled 2.75# broiler chickens. NOT air chilled. The slush cooled chicken will retain up to 15% weight from water and helps stay juicy. I’ve tested a few different amounts of baking soda per pound of chicken and have came up with an amount that I’m happy with. Braise-like texture on the meat, gelatin converted from collagen, and great flavor of chicken, stuffing and my H&S blend.
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cman
Kitchen Assistent
Posts: 205
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Post by cman on Feb 11, 2024 18:08:04 GMT 1
Thanks UP! Excited about actinidain. Good to be able to control the tenderizing. How do the proteolyzing agents affect the 2 days of marinating in water. I imagine this excludes the papain. Or would you still add it AFTER the 2 days. I have Tried straight pineapple in escabeche. Will also have to try it in bromelain form as a tenderizer. Smallgree, have you tried lemon water as a tenderizer? I think it would be closer to the Southern roots.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,398
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Post by smallgree on Feb 13, 2024 19:11:56 GMT 1
I just posted this on Ken's forum: I drew up a recipe using all of my chili ingredients (as the 11 Hs&Ss). Pretty phenomenal taste. The big dogs won't like it. I checked to see if they would fit into the vials, and lo and behold, they did. But while looking (at the only decent vial photograph, IMHO) I noticed something I overlooked before. Vial K. By golly, it contains cardamom seeds, without a doubt. Boy, that should pop a few corks on this forum. i.imgur.com/6IABvBL.jpgi.imgur.com/toDPMvl.jpg
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flg
Souschef
Posts: 1,578
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Post by flg on Feb 13, 2024 22:52:38 GMT 1
I just posted this on Ken's forum: I drew up a recipe using all of my chili ingredients (as the 11 Hs&Ss). Pretty phenomenal taste. The big dogs won't like it. I checked to see if they would fit into the vials, and lo and behold, they did. But while looking (at the only decent vial photograph, IMHO) I noticed something I overlooked before. Vial K. By golly, it contains cardamom seeds, without a doubt. Boy, that should pop a few corks on this forum. i.imgur.com/6IABvBL.jpgi.imgur.com/toDPMvl.jpgNot sure I see cardamon seeds in vial K. But I also don't see black pepper either. It looks to have a more ground leaf texture to me. Marjoram, Oregano, Tarragon something along that line. I have a color accurate monitor and colorimeter and calibration software. So it gets down to the poor photo and lighting for me.
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