|
Post by Silver on Feb 13, 2024 23:12:25 GMT 1
Not 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. As a guess it seems like you might be a photographer.
|
|
flg
Souschef
Posts: 1,578
|
Post by flg on Feb 14, 2024 0:42:58 GMT 1
lol. No one of my kids are. And I got into calibrating HDTVs over the years for fun. So basically a mashup hobby
|
|
smallgree
Chef
Here is a vial recipe:
Posts: 1,398
|
Post by smallgree on Feb 14, 2024 2:24:01 GMT 1
If Vial K is cardamom, then the house of cards falls. So the moles must defeat cardamom. It's really simple, but let them explain, as it is what they are enlisted to do. I watched an "American's Test Kitchen" some time back and they were testing cinnamon. Bridget thought that the Ceylon cinnamon tasted like cardamom.
If cardamom is in the recipe, then ginger, mace and cinnamon are out (at least two of the three). If ginger (not saying it is) is out, then the light vials must be garlic and onion. If garlic is considered outside the 11, then ginger is possibly in again.
This is my last hurdle. Of course I am not giving out my chili recipe unless I know who everyone is, as I have shown that I am Fred Greeson, a retired attorney from Sapulpa, Oklahoma.
Vial K is cardamom.
|
|
cman
Kitchen Assistent
Posts: 205
|
Post by cman on Feb 14, 2024 3:14:40 GMT 1
Congratulations Mr. Greeson! I hope you continue the search and not retire fully! Your thoughts are what partially keeps me here. I’m sure I’m not the only one. Have you ever bought your replacement pressure fryer to test out your new recipes? Speaking of, what’s your consensus pressure frying time? Seal time? I’m about to test UnderPressures’ 2 day brine soak. UP or anyone, thoughts?
|
|
smallgree
Chef
Here is a vial recipe:
Posts: 1,398
|
Post by smallgree on Feb 14, 2024 4:15:15 GMT 1
I'm looking. I must leave the women alone, for awhile anyway.
I went 2 to 3 minutes to brown, then cap and reduce to medium for about 6 to 7 minutes. My problem is that it took too long to build pressure because I have an electric stove.
|
|
cman
Kitchen Assistent
Posts: 205
|
Post by cman on Feb 14, 2024 5:40:33 GMT 1
Sometimes, better results when the women chase you 🍾🥂!!
Could your sealing be too long drying out the chicken and leaving the chicken without enough moisture to create steam? The steam of course creates the pressure.
|
|
smallgree
Chef
Here is a vial recipe:
Posts: 1,398
|
Post by smallgree on Feb 14, 2024 18:01:21 GMT 1
I am looking to be chased more. LOL.
Probably so. My valve went bad, so I quit using it. It is true that CHS later on capped his cooker right off the bat. I'm still looking. I can replace the safety valve, but it cost as much as a new pressure cooker. I still want to figure out a way to cook chicken without the pressure cooker so my family can cook it. Getting the flavor and softness and juiciness to the bone is the major goal.
Can you picture CHS going into a strange kitchen to fry his chicken, and when not finding a pressure cooker saying, "I can't cook it now without the pressure cooker, I guess I'll just give up"?
|
|
cman
Kitchen Assistent
Posts: 205
|
Post by cman on Feb 14, 2024 19:01:18 GMT 1
And Please don’t putz around with valve. I was in post grad: My can do attitude tried to replace a lost valve with wood as it and the tools were handy at the time. I was pressure cooking beans for a chili ( of all things). The valve worked for a few minutes. And then stopped. I saw the pot get larger and larger. And then exploded. The ceiling and walls were a mess. I was lucky the 86 Bears glued me to the screen far from the stove.
By the way, how did you gauge the hydration level of your second batch? It was as if the seal does not occur if the oil was not heated for a length of time. I admit I didn’t take the temperature which I should have.
When I capped the pressure cooker, it did not get the immediate pressurized seal. So I put a tablespoon of water and the second capping worked.
|
|
cman
Kitchen Assistent
Posts: 205
|
Post by cman on Feb 14, 2024 19:08:47 GMT 1
Smallgree said: Can you picture CHS going into a strange kitchen to fry his chicken, and when not finding a pressure cooker saying, "I can't cook it now without the pressure cooker, I guess I'll just give up"?
The .04 cents per chicken still confounds me. 60 cents for a 15 piece bucket replete with gravy and biscuits.
So he must have been getting additional income. Perhaps the rental of the pots in addition to the spice mixes? Use of the name. Customer service? Hmmm.
|
|
|
Post by underpressure on Feb 14, 2024 20:23:33 GMT 1
Just to clarify, I don’t wet brine. The broilers I get are 2.75#, ice water chilled (as opposed to air chilled) chicken. So after the slaughter, they chill in ice water and the chicken takes in some of the water. Then I dry rub the chicken for a day with my baking soda, celery, onion, garlic. Then pressure fry with seasoned flour. I heat oil to 360-370F drop 9pc fry open until desired is achieved (about 2-3 mins) cap, and wait for pressure to build (30sec-1 min), fry for 8 mins, depressurize and rest in 175F oven 20 mins.
|
|