|
|
Post by Silver on Oct 20, 2022 10:56:17 GMT 1
For those of you who open kettle deep fry, what is your preferred temperature at which to drop in the chicken? And do you maintain a constant heat setting post drop, or reduce to a lower heat setting? Details, details...
|
|
|
|
Post by Silver on Oct 20, 2022 10:58:15 GMT 1
Along with the above, what are your nominal frying times for the various of chicken pieces?
|
|
|
|
Post by deepfriednew101 on Oct 20, 2022 15:25:29 GMT 1
With Commercial Open Top Deep fryers which are High Recovery Temp to setting / which means they will recover any drop in temp to set temperature Rapidly with High heat we use 2 Different Deep Fryers the First is set at 360 Deg. we Fry for Two Minutes then lift the Basket and Place it into the Second Deep Fryer which is set at 280 Deg. The cook time varies with the Pieces and weights of the Pieces.
In the Last year the Weights of pieces change because we cannot get a consistent supplier
We test the internal Temp for the pieces with Digital Thermo
|
|
|
|
Post by Silver on Oct 20, 2022 15:30:37 GMT 1
With Commercial Open Top Deep fryers which are High Recovery Temp to setting / which means they will recover any drop in temp to set temperature Rapidly with High heat we use 2 Different Deep Fryers the First is set at 360 Deg. we Fry for Two Minutes then lift the Basket and Place it into the Second Deep Fryer which is set at 280 Deg. The cook time varies with the Pieces and weights of the Pieces. In the Last year the Weights of pieces change because we cannot get a consistent supplier We test the internal Temp for the pieces with Digital Thermo Excellent information there! Thanks!!! |
|
|
|
Post by deepfriednew101 on Oct 20, 2022 16:24:07 GMT 1
The issues with Supply Change situations are making it difficult to maintain High Standard Product and if your Staff is NOT on there toes items go out wrong easy.
Table Top Home Deep Fryers without the Rapid Temp Rebuild are a little easier for some cooks of small Batches.
Wings as a General are cooked 12 - 14 Minutes BUT it also depends on How much chicken in the Basket. 8 Pieces 10 Max Temp needs to start at 360 Deg as it will Drop quick with the Small Well size
|
|
smallgree
Chef
Here is a vial recipe:
Posts: 1,416
|
Post by smallgree on Oct 20, 2022 18:26:44 GMT 1
All I have now is a FryDaddy. it maxes at 368F, so I fry for two minutes, then unplug it for the remaining 5 to 11 minutes. I cover with one of those "fits all" lids and listen to see if the temp needs to rise again. The condensed water drips into the hot oil so I get steam. Not scientific, but as long as my procedure is constant, I can adequately experiment with a few pieces at a time.
|
|
|
|
Post by deepfriednew101 on Oct 20, 2022 19:19:55 GMT 1
Same way CHS Did in a Skillet
|
|
smallgree
Chef
Here is a vial recipe:
Posts: 1,416
|
Post by smallgree on Oct 21, 2022 2:02:08 GMT 1
I got better chicken in the crockpot than I did from the Fry Daddy. I have a few changes to make, and if it ain't the one, I'll claim it. I believe CHS meant "Italian salad dressing". Italian, Five Spice and sausage. Multiples.
|
|
|
|
Post by deepfriednew101 on Oct 21, 2022 14:32:41 GMT 1
I posted the article regarding Italian salad dressing from Durkee's which contain 10 special ingredient which was developed before the 11 Spices and Herbs.
|
|
